ASMR Baking Red Velvet Cinnamon Rolls ♥️ (Close Whispered Voiceover)

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Dough (feel free to half this recipe, it still makes a good amount of rolls, and takes less labor when kneading!):
1 cup warm milk (not hot)
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup granulated sugar
2 large eggs (room temp)
5 tablespoons melted salted butter (if you do unsalted, just add 1/4 tsp salt)
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons cocoa powder
3 cups all-purpose flour (and have an extra half cup of flour on hand in case the dough is too sticky still)
Red food gel (you may need a couple teaspoons for liquid food color)

Filling:
1 cup dark brown sugar
2 tablespoons cinnamon
5 tablespoons of very very soft butter

Cream cheese frosting:
4 oz full fat cream cheese (room temp)
2 tablespoons butter (room temp)
1/2 to 1 cup powdered sugar (taste as you go)
1 teaspoon vanilla extract
Pinch of salt
Dash of lemon juice

Have some heavy cream or half and half to drizzle over when the rolls are half baked!

Start by microwaving your milk until it’s lukewarm (i did about 30 seconds). Not hot, but not cold.
Then sprinkle the entire packet of yeast over top of the milk and give it 2 minutes to just stand on its own.
Whisk it in and transfer to a mixing bowl.

Next, add in the sugar, (salt if you’re using unsalted butter), cocoa powder, food coloring, vinegar, melted butter, eggs, and vanilla.

Now, if youre using a a stand mixer, just add in the flour slowly as the machine works to combine everything. But, if you’re working by hand, add a cup of flour at a time and incorporate until only a little powder remains, switching from your whisk to a spatula as the dough thickens.

Have about half a cup of flour off to the the side to knead into the dough as you work at it. Knead a few times before removing the dough from the bowl and onto a well-floured surface.

This is where you really have to work now! If you have a stand mixer, you can use that to knead for about 10 minutes, other wise you’ll knead the dough by hand, give it a couple minutes to rest, and then return to knead until the dough becomes soft and pliable (this takes extra time) and until you’re able to pull off a small piece and stretch it so it doesn’t break (light is sort of visible through it when you stretch it)

Set the dough into a bowl and cover with either a towel or plastic wrap. Leave this to rise in a warm, dry area for about 1 1/2 hours, or until it’s doubled in size.

Punch (gently) down on the dough to release the gas and then pull the dough out onto a clean surface. Roll it out into a large rectangle (you can go even thinner than I did in this video if you’d like).

Using your very soft butter, spread it over the top of the dough, and evenly sprinkle all of your filling mixture onto the dough.

Proceed to slowly roll up (long ways) the dough so that it’s tight together, and you can pinch the edges if you’d like to keep the roll from opening back up so easily. OR, as I did, use a pizza cutter to pre-slice strips that you then roll up on your own.

If you don’t use the pizza cutter method, use a knife, or floss to cut 2 inch wide rolls, and in a greased dish add rolls lined up next to each other with their tails facing one another.

Cover once more and allow the rolls to proof (sit and rise) for 30 minutes (at least). You can preheat the oven to 350 degrees F, and when ready, drizzle over heavy whipping cream and then pop them in the oven for 22-25 minutes.

Remove the rolls and feel free to add the icing to them as soon as they come out of the oven