Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Your favorite cake flavor in a moist cinnamon roll!


Details

Difficulty

Moderate

Yield

12 rolls

Prep Time

40 minutes

Rise Time

45 to 60 minutes

Bake Time

25 to 30 minutes

Ingredients


  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 2 packets Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-1/2 cups water
  • 6 tablespoons butter or margarine
  • 1 egg
  • 1 tablespoon red food color
  • Filling
  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground cinnamon
  • 5 tablespoons butter OR margarine, very soft
  • Cream Cheese Frosting
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter OR margarine, softened
  • 2-1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk

Directions


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 hot to the touch (120° to 130°F.  Butter won’t melt completely). Add to flour mixture with red food coloring and egg.

Beat 2 minutes at medium speed of electric mixer, 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, 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 45 to 60 minutes

Bake in preheated 350ºF oven for 23 to 28 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.

Combine all frosting ingredients (start with 1 tablespoon milk and add more if needed) in a large bowl and beat until creamy.  Spread over rolls.