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Plush red velvet Valentine's Day cinnamon rolls with cream cheese frosting

Classic Red Velvet Valentine's Day Cinnamon Rolls

These festive red velvet cinnamon rolls are perfect for Valentine's Day, featuring a soft, tender dough with a hint of cocoa and vibrant red color, generously filled with cinnamon-sugar and topped with a creamy cream cheese frosting.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk (105-115°F)
  • 2.25 teaspoons active dry yeast (1 packet)
  • 0.25 cup granulated sugar
  • large egg at room temperature
  • 0.25 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel preferred for intense color)
  • 0.5 teaspoon salt
  • 3.5-4 cups all-purpose flour plus more for dusting
For the Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
  • 4 ounces cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5-2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream (as needed for consistency)

Equipment

  • large bowl
  • whisk
  • wooden spoon or stand mixer with dough hook
  • plastic wrap or clean kitchen towel
  • small bowl
  • sharp knife or unflavored dental floss
  • 9x13 inch baking dish
  • oven
  • medium bowl

Method
 

Dough Preparation
  1. Combine warm milk, yeast, and 1 tablespoon granulated sugar in a large bowl, then let it sit for 5-10 minutes until foamy to activate the yeast.
  2. Add remaining granulated sugar, egg, melted butter, vanilla extract, cocoa powder, red food coloring, and salt to the yeast mixture and whisk until well combined and uniformly colored.
  3. Gradually add 3.5-4 cups of all-purpose flour, mixing until a dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Filling Preparation
  1. While the dough rises, cream together softened unsalted butter, light brown sugar, and ground cinnamon in a small bowl until well combined for the filling.
Assembly and Baking
  1. After the first rise, punch down the dough, roll it into a 12x18-inch rectangle on a lightly floured surface, and spread the cinnamon-sugar filling evenly, leaving a small border on one long edge.
  2. Tightly roll the dough into a log from a long edge, then cut into 12 equal-sized rolls (about 1.5 inches thick) using a sharp knife or unflavored dental floss.
  3. Arrange the rolls in a lightly greased 9x13 inch baking dish, cover, and let rise again in a warm place for 30-45 minutes until puffy.
  4. Preheat oven to 375°F (190°C) and bake the rolls for 20-25 minutes until golden brown and cooked through; cover with foil if browning too quickly.
Frosting and Serving
  1. While the rolls cool, beat softened cream cheese and butter until smooth, then gradually add sifted powdered sugar until creamy, stirring in vanilla extract.
  2. Add 1-2 tablespoons of milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  3. Once cinnamon rolls are slightly cooled but still warm, generously spread the cream cheese frosting over them and serve immediately.

Notes

For the best red velvet color, use gel food coloring instead of liquid. Ensure your yeast is active by checking for foam after step 1. If the frosting is too thick, add more milk or cream; if too thin, add more powdered sugar. These rolls are best served warm, shortly after frosting.