Red Velvet Chocolate Cinnamon Rolls

Red Velvet Chocolate Cinnamon Rolls by Monique Polanco

Rolls:

1 cup warm milk

1 packet instant yeast 

2 tbsp red food color

2 eggs

1/2 cup butter, melted

4 cups bread flour

1 tsp salt

1/2 cup sugar 

 

Filling:

1 cup packed brown sugar

1/3 cup butter, softened 

2 tsp cinnamon 

1 tbsp cocoa powder 

 

Cream Cheese Frosting:

4 oz cream cheese 

1/2 cup butter 

2 1/2 cups powdered sugar 

1/2 tsp vanilla

1 tsp milk

Sprinkle Pop sprinkles 

In a standing mixer, add warm milk and yeast. Let it sit for 5-10 minutes. Add sugar and food color. (You can add more or less food coloring depending on how red you want the rolls)

Add eggs, butter, salt and sugar. Turn on mixer with the dough hook attachment. Add flour one cup at a time. Let the hook knead the dough for 5 minutes. 

Place dough in a greased bowl and cover with plastic wrap. Let it rise for an hour, then place in the refrigerator overnight.

 

The next day, roll dough into a rectangle. Spread softened butter over the entire surface. Sprinkle on the brown sugar. Add the cinnamon and cocoa powder. Slice dough into 12 strips lengthwise. (Or more than 12 if you want your rolls smaller). Roll each strip up and place in a parchment lined 9x13 pan. Let rolls rise for 1-2 hours or until doubled. Bake in a 400 degree oven for 20 minutes. 

 

While baking, make the frosting. Add all ingredients to a bowl and beat until smooth. 

 

Remove rolls from the oven and spread the frosting on top. Top with sprinkles. 


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