1. Prepare the Dough:

1. In a large bowl, mix red velvet cake mix, 1 cup of flour, and active dry yeast.
2. Add warm water and beat for 2 minutes until well combined.
3. Gradually stir in the remaining flour until a soft dough forms.
4. Knead dough on a floured surface for 6-8 minutes until smooth and elastic.
5. Transfer dough to a greased bowl, cover, and let rise in a warm place for 2 hours, until doubled in size.

2. Prepare the Filling:

• In a small bowl, mix brown sugar and cinnamon together.

3. Assemble the Rolls:

1. Roll out the dough on a lightly floured surface into an 18×10-inch rectangle.
2. Brush the dough with melted butter.
3. Evenly sprinkle the brown sugar-cinnamon mixture over the top.
4. Roll the dough tightly from the long edge into a log.
5. Slice into 12 equal pieces and place them in a greased baking pan.
6. Cover and allow the rolls to rise for an additional hour.

4. Bake the Rolls:

1. Preheat oven to 350°F (175°C).
2. Bake for 15-20 minutes, or until golden brown.
3. Remove from oven and allow to cool slightly.

5. Prepare the Icing:

1. In a medium bowl, mix confectioners’ sugar, softened butter, and vanilla extract.
2. Gradually add milk (one tablespoon at a time) until smooth and pourable.

6. Frost the Rolls:

• Drizzle the icing over the warm rolls before serving.