Red Velvet Rolls

  • 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
  1. 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.
  2. 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 .
  3. 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.
  4. Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
  5. Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
  6. Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
  7. 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.
  8. Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
  9. 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.