Red Velvet Valentine’s Day Cinnamon Rolls Recipe

Introduction

These Red Velvet Valentine’s Day Cinnamon Rolls combine the classic charm of cinnamon rolls with a festive red velvet twist. Soft, tender, and richly flavored with cocoa and cinnamon, they’re finished with a smooth cream cheese frosting that melts in your mouth. Perfect for a cozy celebration or a special breakfast treat.

Ingredients

• 2 cups all-purpose flour (can substitute with 1:1 gluten-free flour, but texture will differ)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 teaspoon salt
• 3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang)
• 1/4 cup unsalted butter, melted (or melted coconut oil / vegan butter)
• 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water for vegan option)
• 1 teaspoon red food coloring (or 1–2 tsp beet powder for natural color)
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 cup packed brown sugar
• 4 oz cream cheese, softened (use vegan cream cheese for dairy-free)
• 1/4 cup powdered sugar
• 1 tablespoon milk (plant milk if needed)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Warm the milk to 105–115°F (40–46°C). Stir in the yeast and let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
3. Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic.
5. Step 5: Place the dough in a lightly oiled bowl, cover it, and let rise in a warm spot for 1 hour or until doubled in size.
6. Step 6: Punch down the dough and roll it into a 12×9 inch rectangle.
7. Step 7: Spread a thin layer of softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
8. Step 8: Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
9. Step 9: Slice the log into 8–12 rolls and arrange them in a greased baking dish.
10. Step 10: Cover and let the rolls rise again for 30 minutes until puffy.
11. Step 11: Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until set and slightly springy in the center.
12. Step 12: While baking, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
13. Step 13: Drizzle or spread the frosting over the warm rolls as soon as they come out of the oven.

Tips & Variations

• Measure flour by spooning it into the cup and leveling it to avoid dense dough.
• Use beet powder instead of food coloring for a natural red hue.
• Try swapping butter for coconut oil or vegan butter for a dairy-free version.
• Buttermilk in the dough adds extra tanginess and tender texture.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or warm in the oven until heated through for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly overnight in the refrigerator. Bring it to room temperature before shaping and baking.

What can I use instead of cream cheese frosting?

You can use a simple glaze made from powdered sugar and milk or vegan alternatives if you prefer a lighter topping.

Red Velvet Valentine’s Day Cinnamon Rolls Recipe

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★★★★★

4.8 from 86 reviews

These Red Velvet Valentine’s Day Cinnamon Rolls combine the classic warmth and spice of cinnamon rolls with a rich red velvet twist, perfect for a romantic celebration or special occasion. Featuring a soft cocoa-infused dough colored vibrantly with red food coloring, layered with a cinnamon and brown sugar filling, and topped with a luscious cream cheese frosting, these rolls are as festive as they are delicious.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–12 rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour (can substitute with 1:1 gluten-free flour, texture will differ)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 teaspoon salt
• 3/4 cup warm milk (105–115°F/40–46°C; can use buttermilk for tang)
• 1/4 cup unsalted butter, melted (or melted coconut oil/vegan butter)
• 1 large egg (or flax egg for vegan option – 1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon red food coloring (or 1–2 tsp beet powder for natural color)
• 1 teaspoon vanilla extract

Filling Ingredients

• 1 tablespoon ground cinnamon
• 1/2 cup packed brown sugar

Frosting Ingredients

• 4 oz cream cheese, softened (use vegan cream cheese for dairy-free)
• 1/4 cup powdered sugar
• 1 tablespoon milk (plant milk if needed)
• 1 teaspoon vanilla extract

Instructions

1. Activate Yeast: Warm the milk to 105–115°F (40–46°C). Stir in active dry yeast and let it sit for 5 minutes until foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, and salt to evenly distribute all the dry ingredients.
3. Combine Wet and Dry Ingredients: Add the foamy yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry mix. Stir until a rough dough forms.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until it is smooth and slightly elastic, which develops gluten.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it doubles in size.
6. Roll Out the Dough: Punch down the risen dough to release air. Roll it out into a 12-by-9-inch rectangle on a floured surface.
7. Add Filling: Spread a thin layer of softened butter evenly over the dough. Sprinkle the brown sugar and ground cinnamon mixture evenly over the butter.
8. Form Rolls: Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal and prevent filling from spilling.
9. Cut Rolls: Slice the log into 8 to 12 even rolls depending on desired size. Arrange the rolls inside a greased baking dish with some space to allow expansion.
10. Second Rise: Cover the rolls and let them rise again for 30 minutes until puffy.
11. Bake: Preheat the oven to 350°F (177°C). Bake the cinnamon rolls for 20–25 minutes, or until they are set and slightly springy in the center.
12. Prepare Frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
13. Frost the Rolls: Remove the rolls from the oven and while still warm, drizzle or spread the cream cheese frosting over the top for a luscious finish.

Notes

• Measure flour by spooning into the measuring cup and leveling off to avoid dense dough.
• Leftover cinnamon rolls can be stored in an airtight container, refrigerated for 3–4 days.
• Reheat leftovers gently in the microwave or oven before serving for best texture.
• Substitutions: Use gluten-free flour blend if needed, and vegan alternatives for egg, butter, and cream cheese to make the recipe vegan.
• For natural red coloring, beet powder can be used instead of red food coloring.

Keywords: baking, cinnamon rolls, dessert, red velvet, Valentine’s Day