Red Velvet Chocolate Rolls Recipe

Heat milk, water, oil, and sugar in a medium saucepan just until sugar is dissolved. Set aside to cool to 110- 120° F.

Sift flour and cocoa powder in a large bowl, and stir in yeast. Make a well; pour in milk mixture. Stir with a spoon until combined. Cover with a clean kitchen towel, and set aside for 1 hour in a warm place to proof (or let it rise).

Preheat the oven to 375°F. Butter a 9x13-in. baking pan and a 8x8 in. pan. Set aside.

Remove towel from dough. Add baking powder, baking soda, salt, and remaining flour. Stir just enough to loosen from bowl. Turn out onto a floured surface. Roll the dough out with a floured rolling pin into a large rectangle about 1/4 in. thick. Brush melted butter over the surface of the dough. Mix remaining cocoa powder into brown sugar, and spread over buttered dough.

Roll the dough tightly into a log, pinching the ends and seam together. With a sharp knife or bench scraper, slice the log into 1/2-inch slices. Place into prepared pans, cut sides up.  Let it sit for 20 minutes until dough rises to close off spaces between each bun, then bake 20 minutes or until tops are lightly brown.

Meanwhile, make cream cheese topping: In a med. bowl, whisk cream cheese, icing sugar, butter, and vanilla until smooth. Dollop a heaping tablespoonful over each hot roll once baked. Serve warm.

Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.