– 1 cup Milk warmed to 110°F – 2 ¼ teaspoon Active dry yeast or 1 full packet – 2 Large eggs room temperature – 1 teaspoon Red gel food dye I used americolor super red. – 4 ¼ cup All-purpose flour – ⅓ cup Unsweetened cocoa powder – 1 teaspoon Salt – ¼ cup White granulated sugar – 10 tablespoon Unsalted butter room temperature – ½ cup Unsalted butter room temperature – 1 cup Brown sugar packed light or dark – 2 tablespoon Ground cinnamon – ⅓ cup Heavy cream – 4 oz Cream cheese room temperature – 4 tablespoon Unsalted butter room temperature – 1 cup Powdered sugar sifted – 2 teaspoon Pure vanilla extract – 2 tablespoon Milk
Heat milk to 110°F in a small dish in the microwave. Warm, but not too hot or freezing. Pour in the yeast and wait 10 minutes.
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Mix flour, cocoa powder, sugar, and salt in a large bowl. Mix diced butter into dry ingredients. Blend the butter into the dough with a pastry blender or fingertips until pea-sized.
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This recipe utilizes a stand mixer with a dough hook. For manual mixing instructions, see the notes. Add milk/yeast, barely beaten eggs, and red food coloring. Mix slowly until dough forms.
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Turn to medium speed and knead dough for 5 minutes. Bright crimson dough is desired.Pre-heat the oven to 200°F and coat a large mixing bowl with nonstick spray. Make a dough ball and put it in the bowl. Wrap with a kitchen towel.
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Wait an hour for it to double.Mix butter, brown sugar, and cinnamon in a small bowl using a hand mixer. Beat smooth. The paste will be thick.Roll the dough on a lightly floured surface. Form a huge ¼-inch-thick rectangle.
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Spread cinnamon filling on dough using an offset icing spatula. Get the edges.From the short side, roll the dough. Make a tight log. Short-side rolling creates more swirls.
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Cut the log with unflavored dental floss or a serrated knife. Cut the uneven ends first. Cut equally into 12 rolls. When using a serrated knife, saw gently to avoid squishing the rolls.
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Spray a 9X14 casserole or 9X13 baking pan with nonstick spray. Put buns in pan. Let rise 20 minutes under a towel.Preheat oven to 375℉. Cover pan rolls with heavy cream. Bake rolls till lightly browned, 25–27 minutes.
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Start this while the buns bake. Beat cream cheese and butter on high speed in a small bowl with a hand mixer until creamy.Add powdered sugar and blend on low until smooth.
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Then add milk and vanilla. Spreading with a spoon requires a good consistency.Top the rolls with frosting after baking. The frosting will melt into the roll cracks.
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