Red Velvet Cinnamon Rolls with Brown Butter Cream Cheese Frosting
User Reviews
5
Red Velvet Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Description
Red Velvet Cinnamon Rolls with Brown Butter Cream Cheese Frosting start with a yeast-leavened dough containing flour, sugar, cocoa powder, water, butter, egg, and red food coloring to achieve their characteristic hue and mildly chocolate flavor. The dough is prepared by mixing dry ingredients first, then warm water and butter with red coloring and egg are added. After beating and kneading, the dough rests briefly to develop elasticity.
The filling blends sugar, cocoa powder, and ground cinnamon, spread over the rolled dough after buttering it. The dough is then rolled and sliced into individual rolls. Once baked, the rolls are frosted with a cream cheese frosting made richer and nuttier by browning the butter beforehand, adding depth to the sweet tang of the cream cheese and vanilla.
This recipe delivers soft, tender rolls with a subtle red velvet flavor layered with cinnamon spice, making them suitable for brunch or dessert. They can be stored in an airtight container at room temperature and reheated briefly in the microwave to regain freshness.
Ingredients
- 4-½ to 5 cups all-purpose flour
- ⅓ cup sugar
- 3 tablespoons cocoa powder
- 2 packets yeast Fleischmann’s® RapidRise™
- 1 teaspoon salt
- 1 ½ cups water
- 6 tablespoons butter
- 1 egg
- 2-3 teaspoons red food coloring
Filling
- ⅓ cup sugar
- 1 tablespoon cocoa powder
- 2 teaspoons ground cinnamon
- 5 tablespoons butter very soft
Frosting
- 6 tablespoons butter
- 4 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 3-5 cups powdered sugar
- 3-6 tablespoons heavy 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 the cinnamon rolls in an airtight container at room temperature to maintain softness.
- Reheat individual rolls in the microwave for 20-30 seconds before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 257mg | 11% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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