Red Velvet Cinnamon Rolls
Ingredients
For the dough
1 cup milk
1 tablespoon sugar
2 ¼ teaspoon yeast
4 ¼ cups flour, plus more for rolling/kneading
¼ cup cocoa powder
1 teaspoon salt
1 stick butter, softened to room temperature
½ cup sugar
2 eggs
1 tablespoon red gel food coloring
For the filling
½ stick butter, softened to room temperature
½ cup brown sugar
¼ cup white granulated sugar
1 tablespoon cocoa powder
2 tablespoons cinnamon
For the icing
4 ounces cream cheese, softened to room temperature
½ stick butter, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
Steps
Warm 1 cup of milk in a small pot over the stove to just about 80 degrees Fahrenheit
To the warmed milk, add 1 tablespoon sugar and 2 ¼ teaspoons yeast
Whisk together 4 ¼ cups flour, ¼ cup cocoa powder, and 1 teaspoon salt in a bowl
To a mixer bowl, add 1 stick of softened butter and ½ cup white granulated sugar
Place the paddle attachment on the mixer and beat to cream the butter and sugar together until light and creamy
Scrape down the sides of the mixer bowl as needed
Add 2 eggs, 1 at a time, beating well in between each addition
Pour in the milk and yeast mixture
Working in batches, add in some of the flour and cocoa powder mixture and beat to combine
Scrape the dough off the mixer paddle and any loose flour and dough bits off the sides of the bowl
Add about 1 tablespoon of red gel food coloring and beat until the dough is bright red
If the dough is too sticky, add an extra tablespoon of flour and switch out for the dough hook attachment and knead to incorporate the flour
If needed, add another tablespoon of flour and knead the dough again
Scrape the dough to remove it from the dough hook and loosen it from the sides of the bowl
Transfer the dough to a large greased bowl
Cover the dough and allow to rise for 1 to 2 hours or until doubled in size
To a small bowl, add ½ stick of extremely softened butter,½ cup brown sugar, ¼ cup white granulated sugar, 1 tablespoon cocoa powder, and 2 tablespoons cinnamon
Use a spoon to break up the packed sugar and stir to combine everything together until creamy
If needed, heat the filling in the microwave for 5 to 10 seconds and continue to stir until everything is smooth and no dry ingredients remain
Spread some flour out on the counter and turn out the risen dough and punch it down a few times
Shape the dough into a rectangular loaf then roll the dough out into a flat rectangle is 13 by 18 inches
Spoon all the prepared cinnamon roll filling on top of the rolled out dough and spread it with the back of the spoon into a thin even layer covering the entire rectangle leaving a small half inch border around the sides
Starting at the shorter end of the rectangle, carefully roll the dough together lengthwise until you form a nice log
Score the red velvet cinnamon roll log into 1 inch sections, cutting off the ends of the log with no filling
Cut each red velvet cinnamon roll section and place in a greased 9 by 13 inch baking dish
Cover the red velvet cinnamon rolls with a tea towel and allow to rest and rise for 45 minutes
Bake in the oven at 350 degrees Fahrenheit for 25 minutes
Remove the red velvet cinnamon rolls from the oven and allow to cool for a few minutes while you make the frosting
To a bowl, add 4 ounces of softened cream cheese, ½ stick softened butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract
Use a hand mixer to beat the cream cheese and butter until smooth and everything is combined
Then spoon and spread the cream cheese icing all over the top of the rolls and enjoy while the rolls are still warm