Scale

For the Dough:

3 ¾ cups all-purpose flour

¼ cup unsweetened cocoa powder

⅓ cup granulated sugar

1 packet (2 ¼ tsp) instant yeast

½ teaspoon salt

¾ cup warm milk (about 110°F)

¼ cup unsalted butter (melted)

1 large egg

1 teaspoon vanilla extract

Red food coloring (as needed)

For the Filling:

½ cup unsalted butter (softened)

¾ cup brown sugar

1 ½ tablespoons ground cinnamon

For the Cream Cheese Frosting:

4 oz cream cheese (softened)

¼ cup unsalted butter (softened)

1 cup powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons milk (as needed for consistency)

Prepare the Dough:

In a large mixing bowl, whisk together flour, cocoa powder, sugar, yeast, and salt.

Add warm milk, melted butter, egg, vanilla extract, and red food coloring. Mix until combined.

Knead the dough for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Make the Filling:

In a small bowl, mix softened butter, brown sugar, and cinnamon to form a spreadable paste.

Assemble the Rolls:

Roll out the dough into a 14×10-inch rectangle. Spread the cinnamon filling evenly over the dough.

Roll the dough tightly from the long edge and cut into 12 equal pieces. Place in a greased baking dish. Cover and let rise for 30 minutes.

Bake:

Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden and cooked through.

Make the Frosting:

Beat cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk if needed to reach a spreadable consistency.

Frost and Serve:

Spread the cream cheese frosting over warm cinnamon rolls and enjoy!