Red velvet cinnamon rolls

Pour the warm milk in the jug and sprinkle the yeast over top and mix. Let it sit for 5 min.

In a large bowl add in a flour, cocoa powder, salt and white sugar and whisk until combined.

In a bowl of a stand mixer add the flour mixture then add the milk mixture.

In the same bowl add the eggs, butter, and a few red food colouring drops. Keep adding red food colouring until the dough reaches your desired colour.

Attach the dough hook to the stand mixer and beat the mixture on medium speed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth.

Form dough into a ball and place into a greased bowl then cover. Allow to sit in warm area for 60min or until double the size.

Meanwhile mix brown sugar and cinnamon.

Place dough on a floured surface, flour a rolling pin and roll the dough to a rectangle.

Brush the dough with melted butter and sprinkle the cinnamon sugar over the dough.

Tightly roll the dough up into a long log. Cut the log into 12 rolls, place into a greased baking dish.

Cover the dish and allow the rolls to rise for 30-40 minutes.

Preheat the oven to 175°C.Once the rolls have risen then bake for 20-25min, until the rolls are lightly golden brown and the center of rolls are cooked.

While the rolls are baking. In a separate bowl, beat the cream cheese until smooth the add the icing sugar, vanilla essence and milk. Beat until combined.

When the rolls are ready, place the dish on a wire rack. Immediately spread the frosting on the rolls and serve.

Reprinted with permmission from Cooking with Gaisang, follow along on Instagram for more.