Vampire Cinnamon Rolls Recipe! Ingredients FOR THE DOUGH: 1 cup whole milk 1/2 cup (1 stick) unsalted butter 1/2 cup + 1 Tablespoon sugar, divided 1 (3/4-oz.) package active dry yeast 4 cups all-purpose flour, plus more for rolling out dough 3 Tablespoons unsweetened cocoa powder 1 teaspoon kosher salt 2 large eggs, at room temperature 2 tablespoons red velvet bakery emulsion Cooking spray FOR THE FILLING: 1/2 cup (1 stick) unsalted butter 1/2 cup packed light brown sugar 1/4 cup sugar 1 Tablespoon ground cinnamon ¼ teaspoon black food coloring Cream Cheese Frosting 8 Ounces Cream Cheese, softened 1 Cup Butter, softened 1 Tablespoon Vanilla Extract 4 Cups Powdered Sugar CINNAMON ROLL BUTTERMILK SYRUP 1/2 cup butter 3/4 cup sugar 1/4 cup brown sugar 1 cup buttermilk 1 Tbsp. corn syrup 1/2 tsp. cinnamon 2 teaspoons vanilla extract 1 teaspoon red velvet bakery emulsion 1/2 tsp. baking soda MAKE THE DOUGH: In a small sauce pot set over low heat, combine the milk and butter and cook until the butter has melted and the mixture is warmed to just below 110°F. Stir in 1 tablespoon sugar and the yeast then set the mixture aside for 5 minutes. In a stand mixer fitted with the dough hook attachment, combine the flour, cocoa powder, salt and remaining ½ cup sugar. Add the yeast mixture and eggs with bakery emulsion to the stand mixer and beat for 2 minutes. Add red food coloring until the dough reaches your desired color then continue beating for 6 minutes until the dough is combined. (It will be tacky. If it's too tacky, or you're in a humid environment, add 1 tablespoon of flour at a time until the mixture reaches a smooth consistency.) Grease a large bowl with cooking spray. Transfer the dough into the bowl and cover it with plastic wrap. Store the dough in a warm, dark place until it doubles in size, about 2 hours. Grease a 13x9-inch baking pan with cooking spray. Lightly flour your work surface then roll the dough into a rectangle that's 1/4-inch thick and measures about 12x18 inches. MAKE THE FILLING: In a medium bowl, cream together the butter, brown sugar, sugar, cinnamon and black food coloring. Sprinkle the cinnamon-sugar mixture evenly atop the butter. Beginning at the long end, tightly roll the dough up into a log. Slice off the ends then slice the log into 12 rolls. Arrange the rolls in the greased baking dish then cover them with plastic wrap. Set the rolls aside in a warm, dark place until they double in size, about 30 minutes. Preheat the oven to 350°F. Uncover the rolls and bake them for 18 to 22 minutes or until they are no longer doughy. Set the rolls aside to cool. MAKE THE FROSTING: Place the softened butter in the bowl of a stand mixer and beat for 1 minute. Add the softened cream cheese and beat with the butter for another 2 minutes. Measure 2 cups of powdered sugar and add the the bowl along with the vanilla extract. Cover and mix for 1 minute. Add the remaining powdered sugar and whip the frosting for 2-3 minutes, until it is light and fluffy. Make the syrup Add butter, sugar, brown sugar, buttermilk, corn syrup and cinnamon to a medium sauce pan and bring to a boil over medium/high heat. Let boil for 1 minute. Stir occasionally. Whisk in vanilla, emulsion and baking soda and let cook for 10 more seconds. The syrup will foam when you add the baking soda. Let cool and store in the fridge! #baking #halloweentreats #recipe #cinnamonroll #recipe #TikTokPartner #LifeOnTikTok #redvelvet #foodtok #foodtiktok #desserts