Red Velvet Valentine’s Day Cinnamon Rolls
Celebrate love with soft, gooey red velvet cinnamon rolls topped with dreamy cream cheese frosting—perfect for your Valentine’s breakfast or dessert table.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: American Fusion
- Diet: Vegetarian
Ingredients
For the Dough
1 cup warm milk (not hot)
2 ¼ teaspoons active dry yeast (1 packet)
½ cup granulated sugar
¼ cup unsalted butter, melted
2 large eggs, room temperature
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons cocoa powder
2 teaspoons red food coloring (or more for desired color)
For the Filling
1 cup brown sugar, packed
3 tablespoons ground cinnamon
¼ cup unsalted butter, softened
For the Cream Cheese Glaze
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (adjust for consistency)
Heart sprinkles, for decoration
Instructions
Prepare the Dough
In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In another bowl, mix flour, sugar, cocoa powder, and salt. Add melted butter, eggs, red food coloring, and vanilla extract to the yeast mixture. Gradually add dry ingredients until a soft dough forms.
Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled.
Prepare the Filling
Mix softened butter, brown sugar, and cinnamon until well combined.
Assemble the Rolls
Punch down dough and roll into a 15×9-inch rectangle. Spread filling evenly over the dough. Roll tightly from the long edge into a log. Cut into 12 equal rolls and place in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes, until doubled.
Bake
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until cooked through and lightly golden. Let cool slightly.
Make the Glaze
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk, 1 tablespoon at a time, until desired consistency is reached.
Glaze and Decorate
Spread glaze over warm rolls and finish with heart sprinkles. Serve warm and enjoy!
Notes
Milk should be warm, not hot, to properly activate yeast.
Roll the dough tightly for clean, defined swirls.
Use unflavored dental floss to cut rolls without squishing them.
Let rolls cool slightly before glazing to prevent the frosting from melting.
For extra flair, top with red velvet cake crumbs.
