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

Red Velvet Valentine’s Day Cinnamon Rolls

These Red Velvet Valentine’s Day Cinnamon Rolls are a festive and decadent treat, featuring a vibrant red dough and a classic cream cheese frosting. Perfect for sharing with loved ones, they combine the comforting taste of cinnamon rolls with a touch of holiday romance.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 rolls
Calories 450 kcal

Equipment

  • large bowl
  • whisk
  • plastic wrap or kitchen towel
  • small bowl
  • rolling pin
  • sharp knife or dental floss
  • 9x13 inch baking pan
  • oven
  • medium bowl
  • electric mixer

Ingredients
  

For the Dough:

  • 3/4 cup milk, warmed (around 105-115°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar, plus a pinch
  • large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder (natural, not Dutch-processed)
  • 1-2 tablespoons red food coloring (gel preferred for intense color)
  • 3 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2-2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream (as needed for consistency)

Instructions
 

Activate the Yeast

  • Combine warm milk, a pinch of sugar, and active dry yeast in a large bowl, then stir gently and let it sit for 5-10 minutes until foamy.

Prepare the Dough

  • To the foamy yeast mixture, whisk in the remaining granulated sugar, egg, melted butter, vanilla extract, cocoa powder, and red food coloring until well combined. Gradually add 2 cups of flour and salt, mixing until a shaggy dough forms.

Knead the Dough

  • Turn the dough onto a lightly floured surface and slowly knead in the remaining 1 cup of flour until smooth, elastic, and no longer sticky.

First Rise

  • Lightly grease a clean bowl, place the dough in it, turn to coat, then cover and let rise in a warm spot for 1-1.5 hours until doubled in size.

Make the Filling

  • While the dough rises, cream together softened butter, brown sugar, and cinnamon in a small bowl until well combined.

Shape the Rolls

  • Punch down the doubled dough, roll it into a 12x18 inch rectangle on a lightly floured surface, and spread the cinnamon-sugar filling evenly, leaving one long edge clear.

Roll and Slice

  • Tightly roll the dough into a log from the filled long edge, pinch the seam closed, and slice into 12 one-inch thick rolls using a sharp knife or dental floss.

Second Rise

  • Arrange rolls in a lightly greased 9x13 inch baking pan, leaving space between them, cover, and let rise for 30-45 minutes until puffy.

Bake

  • Preheat oven to 375°F (190°C) and bake the cinnamon rolls for 20-25 minutes until lightly golden and cooked through.

Prepare Frosting

  • While rolls bake or cool, beat softened cream cheese and butter until smooth, then gradually beat in sifted powdered sugar until light and fluffy. Stir in vanilla extract and add milk/cream one tablespoon at a time to reach desired consistency.

Frost and Serve

  • As soon as the cinnamon rolls come out of the oven, generously spread the cream cheese frosting over them and serve.

Notes

For the best red color, use gel food coloring. You can prepare these rolls the night before and let them have their second rise in the refrigerator overnight, then bake in the morning. Adjust powdered sugar and milk in the frosting to achieve your preferred sweetness and consistency.