Red Velvet Valentine’s Day Cinnamon Rolls
These red velvet Valentine’s Day cinnamon rolls are soft, fluffy, and lightly cocoa-flavored, finished with a rich cream cheese frosting that melts into every swirl. Perfect for a special breakfast or brunch, they turn an ordinary morning into something memorable.
Ingredients
Red Velvet Dough
- 1 cup whole milk warm, about 110°F
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1–2 tsp red gel food coloring
Cinnamon Filling
- 1 cup brown sugar packed
- 3 tbsp ground cinnamon
- 1/4 cup unsalted butter softened
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk as needed for consistency
Instructions
- In a large bowl, mix the warm milk and yeast. Let sit for 5–10 minutes until foamy.
- Add sugar, melted butter, and eggs. Stir to combine, then mix in flour, cocoa powder, salt, and red food coloring.
- Knead until the dough is smooth and slightly tacky. Place in a greased bowl, cover, and let rise until doubled, about 1–2 hours.
- Mix brown sugar, cinnamon, and softened butter to form the filling.
- Roll dough into a 15x9-inch rectangle and spread filling evenly over the surface.
- Roll tightly into a log, cut into 12 rolls, and place in a greased 9x13-inch baking dish.
- Cover and let rise for 30–45 minutes. Preheat oven to 350°F (175°C).
- Bake for 25–30 minutes until puffed and lightly golden.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until spreadable.
- Spread frosting over warm rolls and serve.
Notes
Use gel food coloring for a deeper red without affecting dough texture. These rolls can be assembled the night before and baked fresh in the morning. Frost while warm so the icing melts into the swirls.