Ingredients
Scale
- 1 cup Milk, warmed to 110°F
- 2 ¼ teaspoons Active dry yeast (or 1 full packet)
- 2 Large eggs, at room temperature
- 1 teaspoon Red gel food dye (recommended: Americolor Super Red)
- 4 ¼ cups All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoons Unsalted butter, at room temperature
- ½ cup Unsalted butter, at room temperature (for filling)
- ¾ cup Brown sugar, packed (light or dark)
- 1 tablespoon Ground cinnamon
- ⅓ cup Heavy cream
- 4 oz Cream cheese, at room temperature
- 4 tablespoons Unsalted butter, at room temperature (for icing)
- 1 cup Powdered sugar, sifted
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Milk
Instructions
- Heat milk to 110°F and add yeast; let sit for 10 minutes.
- Combine flour, cocoa, salt, and sugar; add butter and mix until crumbly.
- Add milk mixture, eggs, and food dye; mix and knead until smooth.
- Let dough rise in a greased bowl for about 1 hour until doubled.
- Prepare cinnamon filling by mixing butter, brown sugar, and cinnamon.
- Roll out dough, spread filling, and roll into a log; cut into 12 pieces.
- Place in a greased baking dish, cover, and let rise for 20 minutes.
- Preheat oven to 375°F, pour cream around rolls, and bake for 25-27 minutes.
- Prepare icing by mixing cream cheese, butter, powdered sugar, vanilla, and milk.
- Ice rolls while warm and serve.
Notes
Ensure milk is at 110°F for optimal yeast activation.
Cut rolls gently to maintain their shape.
Allow rolls to cool slightly before icing for the best texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25-27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg