Ingredients
FOR THE DOUGH –
- 4½ teaspoons (2 packets) active dry yeast
- ½ cup evaporated milk
- ½ tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- 3 to 4 cups Gold Medal unbleached all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons unsalted butter, melted
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ stick (4 tablespoons) unsalted butter, room temperature
- ½ teaspoon vanilla
- In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with ¼ cup warm water . Let stand 5 minutes.
- Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl .
- Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough . Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1½ hours.
- Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
- Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
- Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
- Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
- In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.