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Red Velvet Cinnamon Rolls

Soft crimson buttermilk cocoa dough rolled around a dark cinnamon cocoa filling and finished with tangy cream cheese icing.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 12 Rolls
Calories: 418
Ingredients Equipment Method

Ingredients
  

1 cup buttermilk, warmed to 110F
2 and 1/4 teaspoons instant yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 large egg plus 1 large egg yolk, room temperature
1 tablespoon red gel food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
3 and 1/2 to 3 and 3/4 cups all purpose flour
3 tablespoons unsweetened natural cocoa powder, sifted
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened natural cocoa powder, sifted
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 and 1/2 cups powdered sugar, sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract

Equipment

  • 1 a large mixing bowl
  • 1 a small bowl for the filling
  • 1  a medium bowl for the icing
  • 1 a whisk
  • 1 a wooden spoon
  • 1  a fine sieve for the cocoa
  • 1 a rolling pin
  • 1 a bench scraper
  • 1  an offset spatula
  • 1 a 9 by 13 inch matte cream ceramic baking dish.

Method
 

Warm the buttermilk to 110F, stir in sugar, sprinkle over the yeast, and rest 5 minutes.
    Whisk in cooled melted butter, egg, yolk, vanilla, and vinegar, then add the red gel coloring and whisk to a uniform deep crimson.
      Sift the cocoa into the flour with the salt, then stir into the liquid in three additions.
        Knead 8 to 10 minutes until smooth, elastic, and faintly tacky.
          Rise covered in an oiled bowl for 60 to 70 minutes until doubled.
            Roll into a 16 by 12 inch rectangle and cover with the cocoa cinnamon paste, leaving a half inch bare edge.
              Roll into a tight log and cut 12 rolls by pressing a bench scraper straight down.
                Arrange cut side up in a greased 9 by 13 inch dish and rise 40 to 45 minutes until puffed.
                  Bake at 350F for 23 to 27 minutes until the center roll reads 190F.
                    Beat cream cheese and butter smooth, add powdered sugar, vanilla, salt, and cream, then spread over the rolls after 10 minutes of cooling.