Chocolate Velvet Cinnamon Rolls

Instructions

1. 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. 2.Whisk ¼ cup vegetable oil, melted butter, 1 large egg, cocoa powder, and 2 teaspoons liquid red food coloring into the yeast mixture until smooth.
3. 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. 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. 5.While the dough is rising, mix 3 tablespoons unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar, 1½ tablespoons ground cinnamon, and 1 teaspoon salt in a small bowl until smooth and spreadable.
6. 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. 7.Place rolls snugly in a greased 9×13 baking dish. Cover and let rise 20–30 minutes until puffy.
8. 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. 9.While the cinnamon rolls are baking, make the chocolate frosting: Whisk melted 4 tablespoons unsalted butter and ¼ cup unsweetened cocoa powder until smooth. Add 1½ cups powdered sugar, milk, vanilla, and Pinch of salt. Mix until smooth.
10. 10.Spread frosting over warm rolls, spreading gently to melt into swirls. Serve immediately.

Notes

• 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.