Red Velvet Cinnamon Rolls with Brown Butter Cream Cheese Frosting
5 from 20 votes
Perfectly fluffy and delicious red velvet cinnamon rolls, topped with rich vanilla and brown butter frosting. Simple, quick, and oh-so tasty!
Prep Time: 30 minutesminutes
Cook Time: 25 minutesminutes
Rising Time: 30 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Servings:12servings
Ingredients
4-½ to 5cupsall-purpose flour
⅓cupsugar
3tablespoonscocoa powder
2packetsFleischmann’s® RapidRise™ Yeast
1teaspoonsalt
1 ½cupswater
6tablespoonsbutter
1egg
2-3teaspoonsred food coloring
Filling
⅓cupsugar
1tablespooncocoa powder
2teaspoonsground cinnamon
5tablespoons butter, very soft
Frosting
6tablespoonsbutter
4ouncescream cheese, softened
2teaspoonsvanilla extract
3-5cupspowdered sugar
3-6tablespoonsheavy cream or milk
Instructions
Combine 2 cups flour, sugar, cocoa, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not too hot to touch (butter won’t melt completely). Add to flour mixture with red food coloring and egg.
Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
For filling, combine sugar, cocoa and cinnamon in a small bowl. Set aside.
Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 5 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
Bake in preheated 350ºF oven for 23 to 28 minutes or until rolls are golden brown. Allow to cool while you prepare the frosting.
In a small sauce pan, melt butter over medium-high heat. Once melted, stir over heat for 2-4 minutes longer until color deepens from yellow to golden. Remove from heat.
In a large bowl combine butter, cream cheese, and vanilla and mix well. Mix in powdered sugar 1 cup at a time until very thick. Add milk 1 tablespoon at a time until frosting is smooth and spreadable. Spread frosting over cooled cinnamon rolls and top with sprinkles if desired.
Notes
Store in airtight container at room temperature, reheat individually in microwave for 20-30 seconds.