Chocolate Velvet Cinnamon Rolls

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Recipe

Makes 12 large cinnamon rolls.

Ingredients

• Dough
  • ¾ cup whole milk
  • ¼ cup buttermilk
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast (1 packet)
  • ¼ cup vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • 1½ tablespoons unsweetened cocoa powder
  • 2 teaspoons liquid red food coloring
  • 3½–4* cups all-purpose flour
  • 1 teaspoon salt
• Cinnamon Filling
  • ½ cup unsalted butter, very soft
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1½ tablespoons ground cinnamon
  • Pinch of salt
    
• Chocolate Frosting:
  • 4 tablespoons unsalted butter, melted
  • ¼ cup unsweetened cocoa powder
  • 1½ cups powdered sugar
  • 3 tablespoons half and half
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

• Large mixing bowl
• Thermometer
• Small saucepan
• Measuring cups & spoons
• Whisk
• Wooden spoon or dough whisk
• Stand mixer or hand mixer (optional)
• Rolling pin
• Silicone mat (optional)
• 9×13 baking dish
• Parchment paper (optional)
• Silicone spatula or spoon

Instructions

1. Warm the milk and buttermilk together until just warm (105–110°F). Pour into a large bowl and whisk in sugar. Sprinkle yeast over the top and let sit 5–10 minutes, until foamy.
2. Whisk oil, melted butter, egg, cocoa powder, and liquid red food coloring into the yeast mixture until smooth.
3. Add 3½ cups flour and salt. Mix until a soft dough forms. Knead by hand or with a mixer 6–8 minutes, adding up to 2 tablespoons extra flour if dough feels sticky, until smooth and elastic.
4. Form into a ball, place in the bowl, cover, and let rise in a warm spot 1-1.5 hours, until doubled in size.
5. While the dough is rising, mix softened butter, brown sugar, granulated sugar, cinnamon, and salt in a small bowl until smooth and spreadable.
6. After the dough has doubled in size, punch it down. Roll out on a lightly floured surface into a rectangle about ¼ inch thick. Spread filling evenly over dough. Roll tightly from the long side and cut into 12 even rolls.
7. Place rolls snugly in a greased 9×13 baking dish. Cover and let rise 20–30 minutes until puffy.
8. Preheat oven to 350°F. Bake 18–22 minutes, until set and lightly golden on top. Rolls should remain soft and pale, not browned.
9. While the cinnamon rolls are baking, make the chocolate frosting: Whisk melted butter and cocoa powder until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until smooth.
10. Spread frosting over warm rolls, spreading gently to melt into swirls. Serve immediately.
    

Note: Dough may require more flour due to the liquid coloring – it may be soft and slightly sticky. Best eaten the same day. Store covered at room temp for 1 day or refrigerate up to 3 days. Reheat before serving. Chocolate may harden but will melt when heating.

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