Ingredients

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk, warmed

1/4 cup unsalted butter, melted

1 large egg

2 tablespoons red food coloring

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (for filling)

3/4 cup brown sugar

2 tablespoons ground cinnamon

1/2 cup mini chocolate chips

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened (for frosting)

4 cups powdered sugar

2 teaspoons vanilla extract (for frosting)

2 to 4 tablespoons milk (for frosting)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, yeast, baking powder, and salt until well combined.

Step 2: In another bowl, mix the warmed milk, melted butter, egg, red food coloring, and vanilla extract until smooth.

Step 3: Gradually combine the wet ingredients with the dry ingredients and knead the mixture into a soft dough. If the dough is too sticky, add a little more flour until manageable.

Step 4: Cover the dough with a clean kitchen towel and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.

Step 5: While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and ground cinnamon in a bowl until creamy.

Step 6: Once risen, roll the dough out on a floured surface into a large rectangle about 16×12 inches.

Step 7: Spread the cinnamon-sugar filling evenly over the dough, then sprinkle the mini chocolate chips on top.

Step 8: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice it into 12 equal rolls.

Step 9: Place the rolls in a greased baking dish, leaving some space between them, and cover loosely. Let them rise again until puffy, about 30 to 45 minutes.

Step 10: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are soft, golden, and cooked through.

Step 11: While the rolls bake, beat the softened cream cheese and butter until smooth and creamy.

Step 12: Gradually add powdered sugar, vanilla extract, and enough milk (2 to 4 tablespoons) to reach a spreadable consistency for the frosting.

Step 13: Spread the cream cheese frosting generously over the warm rolls and serve immediately for the best experience.

Tips & Variations

For a deeper red color, increase the red food coloring slightly but avoid adding too much to keep dough texture intact.

You can substitute chocolate chips with chopped nuts or dried cranberries for a different texture and flavor.

Use a stand mixer with a dough hook for easier kneading and better dough consistency.

For a dairy-free version, use plant-based milk and butter substitutes and a dairy-free cream cheese alternative.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unbaked rolls before the second rise for up to 2 months. Reheat baked rolls in the microwave for 20-30 seconds or warm them in the oven at 300°F until heated through. Add fresh frosting after reheating if desired.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise and refrigerate it overnight. Let it come to room temperature and rise fully before rolling out and proceeding with the recipe.

What can I use instead of red food coloring?

Natural alternatives like beet juice powder or juice can be used to achieve a red hue, but the color may be less vibrant and affect the dough’s moisture slightly.