Red Velvet Nutella “Cinnamon” Roll Hearts
2 tablespoons sugar
1 1/2 tablespoons (2 packets) active dry yeast
1 cup warm water
2 bottles red gel food coloring (1 oz. each, I think. Maybe I could have used less, but I wanted them to be really red!)
1/4 cup (1/2 stick) melted butter (but not too hot)
1/4 cup oil
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1/2 cup Nutella or other chocolate hazelnut spread
Mix together the sugar, yeast, water, food coloring, butter, and oil. Let sit for about five minutes.
Sift together the flour, cocoa powder, and salt. Add about 1/2 cup of the flour mixture to the wet ingredients at a time, mixing well after each addition. Knead for about 10 minutes with dough hook on mixer or by hand.
Put dough in a greased bowl and cover in a warm place for about 30 minutes or until doubled in volume.
Preheat oven to 375ºF. Roll the dough into a rectangle on a lightly floured surface. It should be about 1 foot by 1 1/2 feet or so (don’t worry about being exact). Spread on the Nutella (if it’s not soft enough, you can warm some up in the microwave a little to make it easier).
Slice the dough into strips (maybe about 1 inch wide or so). Roll the edges of each strip towards each other and then pinch the bottom to make into a heart shape.
Place the spirals on a well greased baking sheet. Allow to rise at least five more minutes. Bake at 375º for about 9-11 minutes. Frost with cream cheese frosting (recipe below).
Cream Cheese Frosting:
8 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla extract
3 cups powdered sugar
Beat together the cream cheese, butter, and vanilla. Add the powdered sugar a little bit at a time and beat until smooth. Spread over cinnamon rolls. Drizzle with more Nutella if desired.