Ingredients:
Dough:
3 cups all-purpose flour
1/4 cup granulated sugar
1 package (2 1/4 tsp) active dry yeast
1/2 tsp salt
3/4 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 tbsp unsweetened cocoa powder
1 tsp vanilla extract
Red food coloring (gel preferred, amount to achieve desired color)
Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 tbsp ground cinnamon
1/4 cup granulated sugar
Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1-2 tbsp milk (optional, to thin icing)
Instructions:
Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.
Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12×18 inches). Spread the cinnamon filling evenly over the dough.
Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.
Second Rise: Place the slices in a greased 9×13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to th