Red Velvet Cinnamon Rolls

Steps

1. 1Activate the Yeast
2. 2Mix sugar and milk
3. 3Add ½ cup white sugar to bowl of stand mixer and pour 1 cup warm milk (110°F to 115°F) over sugar. Stir to combine.
4. 4Activate yeast
5. 5Sprinkle 1 packet (2¼ teaspoons) active dry yeast over milk mixture and set aside 5 minutes until bubbly and frothy.
6. 6Make the Cinnamon Rolls
7. 7Add liquids
8. 8Add ½ cup melted unsalted butter (cooled to 110°F), 2 whisked eggs, and 1 teaspoon apple cider vinegar directly into stand mixer bowl with activated yeast mixture. Stir to combine everything together.
9. 9Add dry ingredients
10. 10Add 3¼ cups all-purpose flour, ¼ cup cocoa powder, 1 teaspoon red gel food coloring, 2 teaspoons baking powder, and ¼ teaspoon salt directly into same bowl.
11. 11Knead
12. 12Attach dough hook to stand mixer and mix on medium speed 5 minutes until dough pulls away from sides of bowl and feels soft and slightly sticky.
13. 13Lightly oil large mixing bowl and transfer dough from stand mixer bowl to oiled bowl. Cover with kitchen towel or plastic wrap.
14. 14Leave to rise
15. 15Place in warm spot and let rise 1 hour until dough is puffier and leaves indentation when poked.
16. 16Make filling
17. 17Now, make the cinnamon filling. Combine 1 packed cup brown sugar, 3 tablespoons ground cinnamon, and 6 tablespoons softened unsalted butter in medium bowl. Mix with fork until well combined and spreadable.
18. 18Prepare baking dish
19. 19Preheat oven to 350°F. Lightly coat 9×13-inch baking dish with softened butter or cooking spray.
20. 20Shape dough
21. 21Cut parchment paper to 12×18 inches and lay on counter. Scrape dough onto parchment and press to 12×16 inches rectangle.
22. 22Add cinnamon filling
23. 23Evenly spread cinnamon filling on dough rectangle, leaving ½ inch bare at one short end.
24. 24Roll
25. 25Use parchment sheet to tightly roll dough starting from short side with filling to edge. Continue rolling by folding parchment over to other side.
26. 26Cut rolled dough into 12 equal pieces using sharp knife or unflavored dental floss.
27. 27Transfer to dish
28. 28Place 12 rolls evenly spaced in prepared baking dish.
29. 29Bake 20 to 25 minutes until rolls are puffed and set in center but still soft to touch. Do not overbake.
30. 30Make the Cream Cheese Frosting and Serve
31. 31Beat butter and cream cheese
32. 32Add 8 ounces block cream cheese (room temperature) and 6 tablespoons softened unsalted butter to stand mixer bowl. Beat on medium speed until completely smooth with no lumps.
33. 33Add powdered sugar
34. 34Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat on medium speed until combined and fluffy.
35. 35Rest rolls
36. 36Remove rolls from oven and let stand 10 minutes.
37. 37Frost rolls
38. 38Slather tops of warm rolls generously with cream cheese frosting using butter knife or offset spatula. Serve immediately with additional frosting on side.