Instructions
Step 1: In a large bowl, combine the warm milk, yeast, and granulated sugar. Let sit for 5 to 10 minutes until foamy.
Step 2: Add the melted butter, egg, cocoa powder, vanilla extract, and red food coloring. Mix until combined.
Step 3: Gradually add the flour and salt, mixing until a soft dough forms.
Step 4: Knead the dough for 8 to 10 minutes until smooth and elastic.
Step 5: Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours or until doubled in size.
Step 6: Roll the dough into a large rectangle on a lightly floured surface.
Step 7: Spread the softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
Step 8: Roll the dough tightly into a log and cut into equal rolls.
Step 9: Arrange the rolls in a greased baking dish, cover, and let rise for 30 to 45 minutes.
Step 10: Preheat the oven to 350°F (175°C).
Step 11: Bake the cinnamon rolls for 22 to 26 minutes or until fluffy and cooked through.
Step 12: In a mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Step 13: Spread the cream cheese glaze generously over the warm cinnamon rolls.
Step 14: Serve warm and enjoy.
Storage and Reheating Tips
Store cinnamon rolls in an airtight container in the refrigerator for up to 5 days.
Reheat individual rolls in the microwave for 15 to 20 seconds before serving.
Keep the cream cheese glaze refrigerated for freshness.
Freeze unfrosted cinnamon rolls for up to 2 months and glaze after reheating.
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