Red Velvet Cinnamon Rolls
Ingredients:
For the Dough:
2 ¼ teaspoons (1 packet) active dry yeast
1 cup whole milk, warmed to about 110°F (43°C)
¼ cup granulated sugar
¼ cup unsalted butter, melted
**1 large egg
1 teaspoon vanilla extract
1 tablespoon cocoa powder
3 ½ to 4 cups all-purpose flour
¼ teaspoon salt
2 tablespoons red gel food coloring (or 2 teaspoons liquid food coloring)
For the Filling:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
¼ cup unsweetened cocoa powder
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk or heavy cream (adjust for desired consistency)
Instructions:
Activate the Yeast: In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for about 5 minutes, until foamy.
Prepare Dough: In a large mixing bowl, combine the remaining sugar, melted butter, egg, vanilla extract, cocoa powder, and red food coloring. Add the activated yeast mixture. Mix well.
Add Flour: Gradually add the flour, one cup at a time, mixing until the dough starts to come together. When the dough begins to pull away from the sides of the bowl, add the salt. Continue kneading for about 5-7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour.
First Rise: Lightly grease a large bowl and place the dough in it, turning it once to coat all sides with oil. Cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1-1.5 hours, or until doubled in size.
Prepare Filling: In a medium bowl, mix together the softened butter, brown sugar, cinnamon, and cocoa powder until well combined.
Roll Out Dough: Punch down the dough and turn it out onto a floured surface. Roll it into a rectangle about 16×12 inches.
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