Heat the milk in a medium bowl for about 1 minute in the microwave. Stir in yeast and allow to set.

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, vanilla and salt. Cream until smooth.

Add in the eggs and red velvet emulsion. Mix thoroughly, scraping the sides often.

Add in half of the flour and mix well.

Add in the warm milk and yeast mixture. Mix well.

Add in the remaining flour and mix until mostly combined. Transfer the dough to a floured work surface and knead for about five minutes or until elastic and smooth.

Place in a greased bowl and cover with plastic wrap. Allow to sit at room temperature for about 1-2 hours or until doubled in size.

Spray or line an 11x8 or similar sized baking dish, set aside.

Roll out the dough on a floured work surface into a rectangular shape about ¼-½ inch thick.

Use a pastry brush to spread the melted butter over the surface.

In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the surface of the rolled out dough and gently press into the butter.

Roll from the long end, keeping the log tight and pinching the seam to seal.

Use a serrated knife or floss to cut into pieces about 2 inches thick.

Place the cut rolls into the prepared baking dish with the cut side up.

Cover the baking dish with a towel or loosely with plastic wrap. Allow to rise until doubled, about 1 hour.

Preheat the oven to 350 degrees.

Bake in the preheated oven for 2-25 minutes or until slightly browned on the bottom. Allow to cool slightly before coating with frosting.

Meanwhile, make the frosting. In the bowl of a stand mixer, combine the softened butter, softened cream cheese, salt and vanilla. Cream until smooth.

Add in the powdered sugar and mix until combined. Bump up the speed to medium and mix until whipped and smooth.

Spread the frosting over the cinnamon rolls.