Red Velvet Cinnamon Rolls

Dough

• 1 cup Buttermilk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/3 cup Granulated sugar
• 1 Egg
• 1/3 cup Butter, melted
• 2 tbsp Cocoa powder — natural, not Dutch-process
• 1 tbsp Red food colouring
• 1 tsp Salt
• 4 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Icing

• 4 oz Cream cheese, softened
• 2 tbsp Butter, softened
• 1 1/4 cups Icing (powdered) sugar

Dough

1. Stir the yeast and sugar into the warm buttermilk and let stand until foamy.
2. Whisk in the egg, melted butter, cocoa, and food colouring, then stir in salt and flour to form a soft dough. Knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Fill

1. Roll into a 16x12 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Roll up and slice into 12 pieces.
2. Arrange in a greased 9x13 pan, cover, and let rise until puffy.

Bake

1. Bake at 175°C (350°F) until well risen and set.

Icing

1. Beat the cream cheese and butter until smooth, then beat in the icing sugar, and spread over the buns once just warm.