Red Velvet Dough:

Activate the Yeast:

In a small bowl, heat 1 cup of milk in the microwave until it reaches 110°F. It should be warm to the touch but not too hot or cold.

Add 2 ¼ teaspoons of active dry yeast to the milk and let it sit for 10 minutes, allowing the yeast to activate.

Prepare the Dry Ingredients:

In a large bowl, combine 4 ¼ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of salt, and ¼ cup of white granulated sugar.

Add 10 tablespoons of unsalted butter (cubed) to the dry ingredients. Use a pastry blender or your fingers to blend the butter into the flour mixture until the butter pieces are the size of small peas.

Form the Dough:

Using a stand mixer with a dough hook (or by hand—see recipe notes for instructions), add the yeast/milk mixture, 2 large lightly beaten eggs, and 1 teaspoon of red gel food dye to the flour mixture.

Mix on low speed until a dough begins to form.

Knead the Dough:

Switch to medium speed and knead the dough for 5 minutes. The dough should be bright red and smooth.

Let the Dough Rise:

Preheat your oven to 200°F. Lightly spray a large mixing bowl with nonstick spray.

Shape the dough into a ball and place it in the bowl. Cover with a kitchen towel and let it rise for about 1 hour, or until the dough has doubled in size.

Cinnamon Filling:

Make the Filling:

In a small bowl, use a hand mixer to beat together ½ cup of unsalted butter, ¾ cup of packed brown sugar, and 1 tablespoon of ground cinnamon. Mix until smooth. The mixture will be thick and paste-like.

Assembling the Rolls:

Roll Out the Dough:

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle about ¼ inch thick.

Spread the Cinnamon Filling:

Use an offset icing spatula to spread the cinnamon filling evenly over the dough, making sure to cover the edges.

Roll the Dough:

Starting at the short side of the rectangle, carefully roll the dough into a tight log. Rolling from the short side will allow for more swirls in each roll.

Cut the Rolls:

Use unflavored dental floss or a serrated knife to cut the log into 12 even rolls. First, trim off the uneven ends, then cut the log into 12 pieces. If using a serrated knife, make gentle sawing motions to avoid squishing the rolls.

Prepare for Baking:

Spray a 9x14-inch casserole pan (or a 9x13-inch baking pan) with nonstick spray. Arrange the rolls in the pan, making sure they are close together.

Cover the pan with a towel and let the rolls rise for 20 minutes.

Bake the Rolls:

Preheat the oven to 375°F.

Pour ⅓ cup of heavy cream around the rolls in the pan.

Bake the rolls for 25-27 minutes, or until the tops are lightly golden and the internal temperature of the rolls reaches 160°F.

Cream Cheese Icing:

Make the Icing:

While the rolls are baking, prepare the cream cheese icing. In a small bowl, use a hand mixer to beat 4 oz of cream cheese and 4 tablespoons of unsalted butter on high speed until smooth.

Add 1 cup of sifted powdered sugar and mix on low speed until smooth.

Add 2 teaspoons of pure vanilla extract and 2 tablespoons of milk. Mix until the icing is a good consistency for spreading.

Ice the Rolls:

Once the rolls are out of the oven, immediately spread the cream cheese icing over the warm rolls. The icing will melt into the cracks and crevices of the rolls, creating a deliciously gooey topping.