Red Velvet Rolls with Cream Cheese Frosting

For the dough: Heat up milk, oil, sugar, vinegar, food coloring and cocoa in a sauce pan over medium heat until it reaches about 101ºF. Remove from heat and sprinkle dry yeast over the top and let rest for 5 minutes.

In large bowl, whisk together flour and warm milk mixture. Cover with towel and set aside in warm place for 1 hour to rise.

When dough has risen, mix in baking soda, baking powder and salt. Use immediately or place in fridge for next day’s use.

Preheat oven to 375ºF.

Split dough in half and work with one half at a time. Set aside the other half of the dough for the next round of filling and rolling. On a floured surface, roll dough into a 15 by 10 inch rectangle.

For the filling: In a bowl, whisk together melted butter, sugar and cocoa powder. Test to make sure the proportions are to your liking, add more sugar or cocoa depending on desired taste.

Pour butter mixture onto the rolled out dough and distribute or spread evenly. Beginning from the furthest edge, tightly roll the dough towards you. When you reach the ends of the roll, pinch the edges of the dough together to create a seam. Slice log into 1 1/2″ rolls, and place rolls into baking dish lightly coated with butter.

Repeat this process with other half of dough, rolling out, filling, rolling together and slicing.

Let dough rise for 20 minutes.

Place baking dish with rolls into oven for about 17 minutes. Remove and let cool on wire cooling rack.

For the frosting: In a stand mixer with a paddle attachment, beat cream cheese until smooth. Slowly add in 1 cup of powdered sugar at a time, alternating with a few tablespoons of milk until it’s all mixed together. Add in the rest of the milk, vanilla extract and salt. Pour or smooth over red velvet rolls while they are still warm.

Slice and devour.

(Inspired by Ree Drummond’s Cinnamon Rolls and Paula Deen’s Red Velvet Cake.)