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recipe image of top down mise en place of red velvet cake mix flour yeast milk butter red food coloring cocoa powder eggs brown sugar cinnamon cream cheese powdered sugar vanilla heavy cream white chocolate chips arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Red Velvet Valentines Day Cinnamon Rolls

Indulge in the decadent fusion of rich red velvet dough swirled with cinnamon sugar, topped with tangy cream cheese frosting, perfect for a romantic Valentine's celebration or a sweet family treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 rolls
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups 4 cups all-purpose flour
  • 2 tablespoons 2 tablespoons unsweetened cocoa powder
  • 1 cup 1 cup warm milk (110°F)
  • 1/4 cup 1/4 cup granulated sugar, divided
  • 2 1/4 teaspoons 2 1/4 teaspoons active dry yeast
  • 1/3 cup 1/3 cup unsalted butter, melted
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon red food coloring gel
For the Filling
  • 1/2 cup 1/2 cup unsalted butter, softened
  • 1 cup 1 cup brown sugar, packed
  • 2 tablespoons 2 tablespoons ground cinnamon
For the Frosting
  • 8 ounces 8 ounces cream cheese, softened
  • 2 cups 2 cups powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 2 tablespoons 2 tablespoons milk

Equipment

  • oven
  • large mixing bowl,
  • Stand Mixer or Hand Mixer
  • Rolling Pin
  • Greased 9x13 Inch Baking Pan
  • Sharp knife or dental floss

Method
 

Prepare the Dough
  1. In a large bowl, combine warm milk, 1 tablespoon of granulated sugar, and yeast. Let it sit for 5-10 minutes until foamy.
  2. Add melted butter, remaining 3 tablespoons granulated sugar, vanilla extract, and red food coloring to the yeast mixture. Whisk until combined and bright red.
  3. Gradually add cocoa powder and flour, kneading until a smooth, elastic dough forms, about 5-7 minutes. Dough should be slightly tacky.
  4. Place dough in a greased bowl, cover with a warm towel, and let rise in a warm spot for 90 minutes or until doubled in size.
Prepare the Filling
  1. In a small bowl, mix together softened butter, brown sugar, and ground cinnamon.
Assemble the Rolls
  1. Punch down the risen dough and roll out on a floured surface into a large rectangle (about 14x18 inches).
  2. Spread the butter-brown sugar-cinnamon mixture evenly over the dough, leaving a 1-inch border.
  3. Roll the dough tightly into a log from the long side. Cut into 12 even slices using a sharp knife or dental floss.
  4. Place slices in a greased 9x13 inch baking pan. Cover and let rise for 30-45 minutes.
Bake and Frost
  1. Preheat oven to 350°F. Bake rolls for 25 minutes or until golden.
  2. While baking, whisk together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
  3. Spread frosting over warm rolls immediately after baking so it seeps into the cracks.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15g

Notes

For gluten-free version, use 1:1 gluten-free flour blend. Store leftovers in airtight container at room temp for 2 days. Reheat in microwave for 15-20 seconds. Dough may not rise if milk is too hot or room too cold; adjust accordingly.
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