Red velvet cinnamon rolls recipe

Step 1

Spray large bowl with cooking spray. In small saucepan, heat 1 cup milk over medium-high heat until steamy (no more than 110°). In bowl of stand mixer, add yeast and 1 teaspoon granulated sugar; whisk in steamy milk and let stand 5 minutes.

Step 2

Attach dough hook to mixer; with mixer on medium-low speed, add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Slowly add 1/4 cup butter, food color and remaining 1/2 cup granulated sugar until incorporated. Slowly add flour and cocoa until incorporated. With mixer on medium speed, knead dough 3 minutes or until soft and comes together.

Step 3

On lightly floured work surface, knead dough 2 minutes or until smooth and elastic; form into a ball and place in prepared bowl. Cover bowl with plastic wrap; let stand in warm place 1 hour or until dough has almost doubled in size.

Step 4

In small bowl, stir brown sugar and cinnamon.

Step 5

Spray 13 x 9-inch baking pan with cooking spray. On lightly floured work surface, gently punch down dough; roll dough into 18 x 12-inch rectangle. Brush dough with remaining 1/4 cup butter; sprinkle with brown sugar mixture. Starting with long side, tightly roll up dough around filling. Cut dough crosswise into 12 equal pieces; place, cut side up, on prepared pan. Let stand 30 minutes.