Ingredients

3 ½ cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 packet (2 ¼ teaspoons) instant yeast

1 teaspoon salt

3 tablespoons unsweetened cocoa powder

1 cup whole milk, warmed to 110°F

¼ cup unsalted butter, melted

1 large egg, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

½ cup unsalted butter, softened (for filling)

¾ cup packed light brown sugar (for filling)

2 tablespoons ground cinnamon (for filling)

1 tablespoon unsweetened cocoa powder (for filling)

4 ounces cream cheese, softened (for frosting)

¼ cup unsalted butter, softened (for frosting)

2 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

2-3 tablespoons milk (for frosting)

Pinch of salt (for frosting)

Instructions

Step 1: Warm the milk to 110°F using a kitchen thermometer. In a stand mixer bowl, whisk together the flour, sugar, instant yeast, salt, and cocoa powder until evenly distributed.

Step 2: Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix on low speed with a dough hook until a shaggy dough forms, about 1 minute.

Step 3: Increase mixer speed to medium and knead the dough for 6-8 minutes until smooth, elastic, and slightly tacky but not sticky. If kneading by hand, knead on a floured surface for 10-12 minutes.

Step 4: Shape the dough into a smooth ball and place it in a lightly greased bowl. Turn once to coat all sides, cover with a towel or plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.

Step 5: While the dough rises, mix together softened butter, brown sugar, cinnamon, and cocoa powder until smooth and spreadable. Set aside at room temperature.

Step 6: Punch down the risen dough and turn onto a floured surface. Roll into a 16×12 inch rectangle about ¼ inch thick, ensuring even thickness.

Step 7: Spread the filling evenly over the dough, leaving a ½-inch border on the top long edge. Roll tightly from the long edge closest to you into a log, pinching the seam closed. Place seam-side down.

Step 8: Cut the log into 12 equal 1.5-inch pieces using a sharp knife or unflavored dental floss. Arrange rolls in a greased 9×13-inch baking dish, leaving space between each.

Step 9: Cover loosely with plastic wrap or a kitchen towel and let rise for 30-45 minutes until puffy and nearly doubled. Preheat the oven to 350°F near the end of rising.

Step 10: Bake the rolls uncovered for 23-27 minutes, until tops spring back lightly when touched and centers look cooked. They will remain soft and not brown much.

Step 11: While rolls cool for 10 minutes, beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until fluffy. Add milk one tablespoon at a time to reach desired consistency.

Step 12: Spread or pipe frosting generously over warm rolls. Serve immediately for the best gooey experience.

Tips & Variations

Use gel food coloring to avoid watery dough and achieve vibrant red color.

Make a warm proofing box by briefly heating your oven and then turning it off before letting the dough rise inside.

Cut rolls with dental floss for clean slices without squashing swirls.

Try adding ½ cup white chocolate chips to the filling for extra sweetness.

Mix cream cheese with sugar and swirl into filling for a rich cream cheese swirl variant.

Add chopped pecans or walnuts to the filling for added crunch.

Include orange zest in dough and frosting for a citrus twist.

Make mini rolls by cutting the log into 24 pieces for bite-sized treats.

Turn these into sticky buns by adding caramel sauce in the pan before baking.

Storage

Store frosted rolls in an airtight container at room temperature for up to 2 days, or refrigerate covered for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds or warm the whole pan covered with foil at 300°F for 10-15 minutes. Freeze unfrosted baked rolls tightly wrapped for up to 3 months, thaw overnight in the fridge, then frost before serving. You can also freeze unbaked rolls after cutting, then thaw and bake as directed.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can knead the dough by hand on a floured surface for 10-12 minutes until it becomes smooth and elastic. A stand mixer just makes the process easier and quicker.

Why is white vinegar used in the dough?

White vinegar reacts with the cocoa powder to enhance the red velvet flavor and helps activate the red food coloring, resulting in a brighter and more vibrant dough.