Ingredients
Scale
- 3 ¼ cups all-purpose flour, plus extra for dusting
- 2 ¼ teaspoons instant yeast
- ¾ cup warm milk, about 110°F
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring, or more as desired for color
- 1 tablespoon buttermilk
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk, add more if needed
- ½ teaspoon vanilla extract
Instructions
- Combine the warm milk, sugar, and yeast in a bowl; let sit 5 minutes until foamy.
- Whisk the egg and buttermilk into the foamy mixture.
- Mix flour, cocoa powder, and salt in a large bowl.
- Add wet ingredients and softened butter to the dry mix; stir until a shaggy dough forms.
- Knead the dough on a floured surface 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.
- Punch down the dough and roll it on a floured surface into a 12×16-inch rectangle.
- Spread the softened filling butter evenly over the dough.
- Mix the brown sugar, granulated sugar, cocoa, and cinnamon; sprinkle evenly over the butter.
- Starting at the long side, tightly roll the dough into a log.
- Cut the log into 12 even rolls and place them in a greased 9×13-inch baking pan.
- Cover and let rise 30–40 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until edges are golden and centers are set.
- Whisk glaze ingredients until smooth; add more milk if needed to reach a drizzleable consistency.
- Spoon glaze over warm rolls and serve.
Notes
For extra soft rolls, let them cool slightly before glazing to allow the icing to melt into the swirls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian