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Ingredients
  • 1 (15.25 ounce) package red velvet cake mix
  • 2 to 3 cups all-purpose flour
  • 1 (¼ ounce) package active dry yeast
  • 1-¼ cups warm water (between 120° to 130° - just warm to touch)
  • ¼ cup butter softened
  • ½ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • subheading: Frosting:
  • 4 ounces cream cheese softened
  • ¼ cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
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