Red Velvet Cinnamon Rolls

These red velvet cinnamon rolls are extra soft and tender. They're made from yeasted dough with tangy buttermilk and a hint of cocoa.

And topped generously with tangy cream cheese frosting.

Warm up the buttermilk. Add to a bowl of a stand mixer with sugar, yeast, flour, cocoa, eggs, vanilla and salt.

Mix slowly until a thick dough forms. Add in butter, a few cubes at a time.

Keep mixing on medium speed for around 10 minutes until the dough pulls cleanly from the sides of the bowl.

Once kneaded, form the dough into a ball. Transfer the dough to a large greased bowl and cover it with plastic wrap or a damp dish towel.

Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours.

Roll the dough into a large rectangle and spread with softened butter and cinnamon sugar.

Roll the dough up from the long side into a long log. Cut the log into 12 equal pieces.

Place in a greased or lined 9x13 inch pan.

Rise until doubled in size, then bake for around 25-28 minutes until browned on top.

In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment beat the cream cheese and butter together on high speed until smooth and creamy.

Once the rolls have finished baking, let them cool in their tray for around 20-30 minutes before spreading the frosting.

See the link for the full recipe!