Red Velvet Cinnamon Rolls With Cream Cheese Glaze

Dough

In a large mixing bowl, stir the warm milk and yeast together. Allow to sit for 5 minutes.

Add the eggs, sugar, salt, cinnamon, vanilla extract, a couple of drop food coloring and melted butter- mixing until combined.

Add 4 cups of flour, then add cocoa powder while mixing in separate increments. Start kneading the dough until it is elastic and sooth. You may add about 1tbsp of extra flour at a time depending on the tackiness of the dough (make sure it reaches a smooth consistency)

Lightly grease a large bowl with any neutral oil or cooking spray. Transfer the dough into the bowl and move it to a warm place to rest for two hours.

Filling

In a medium mixing bowl, combine brown sugar, softened butter, cinnamon, and nutmeg. Set aside.

Once the dough is done "relaxing," sprinkle some flour on a clean workspace and on top of the dough. Roll the dough out into a large rectangle that is about 1/4-inch thick. Brush the dough all over with melted butter and sprinkle the cinnamon-sugar mixture evenly on top of the butter.

Starting from the long end, tightly roll the dough up inside a log. Cover the rolls again in a greased baking dish and allow to rest and proof for an additional 30 minutes.

Preheat the oven to 350°. Bake the rolls for 19-20 minutes, then set aside to cool before glazing.

Cream Cheese Glaze

In a small bowl, mix your cream cheese and powdered sugar until smooth. Add vanilla, mix, then add milk until you reach the desired consistency. Pour your glaze over the cinnamon rolls after they are cooled completely.