Red Velvet Cinnamon Rolls

Directions

• 1. Dough - In a small bowl, dissolve yeast in warm water and set aside for blooming for 5-10 minutes. In meantime, in a large bowl mix lukewarm milk, sugar, melted then cooled to touch butter, salt and egg. Add 2 cups of flour, bloomed yeast mixture and mix until smooth.
  2. Mix in red food color and mix well to combine everything.
• 3. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes Or use machine with dough hook attachment and knead on high speed for 4 minutes. Place in well-greased bowl, coat in oil, cover with plastic wrap, then cover with dry kitchen towel.
  4. Let rise in warm place until doubled in size, about 2 hours.
• 5. When doubled in size, punch down dough to release air. Transfer the dough to lightly flour dusted board.
  6. Roll out on a floured surface into a 15 by 9-inch rectangle.
• 7. Now, let's add fill it - Spread melted butter all over dough.
  8. Mix sugar and cinnamon and sprinkle over buttered dough, slightly pat with dry hands to pack cinnamon-sugar onto dough.
• 9. Beginning at the 15-inch side, role up the dough to make a long log.
  10. Pinch the edge together to make a tight seal and then gently flip the log to position seam-side down.
• 11. Cut the log, using serrated knife into 9 to 12 equals slices.
  12. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices in the pan.
• 13. Let rise until dough has almost doubled, filling any empty gaps in the pan, about 45 minutes.
  14. Preheat the oven at 350 degrees F. Bake for about 30-35 minutes or until nicely browned.
• 15. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot milk 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.