Description
Stunning Red Velvet Valentine’s Day Cinnamon Rolls with cream cheese frosting. Soft, pillowy rolls with vibrant red swirls, warm cinnamon, and signature cocoa-kissed flavor. Perfect for romantic breakfast or special occasions.
Ingredients
1 cup buttermilk, warmed to 110°F
2¼ teaspoons active dry yeast
½ cup granulated sugar
2 large eggs, room temperature
6 tablespoons unsalted butter, melted and cooled
1 tablespoon red gel food coloring
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour, plus more for dusting
½ cup unsalted butter, softened (for filling)
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon cocoa powder (for filling)
Pinch of salt (for filling)
6 oz cream cheese, softened
3 tablespoons unsalted butter, softened (for frosting)
2 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
2–3 tablespoons milk
Pinch of salt (for frosting)
Instructions
1. Warm buttermilk to 110°F. Pour into stand mixer bowl, sprinkle yeast and 1 tablespoon sugar over surface. Let sit 5-10 minutes until foamy.
2. Add remaining sugar, eggs, melted butter, food coloring, cocoa powder, salt, and vanilla to yeast mixture. Mix with paddle attachment on low until combined.
3. Switch to dough hook. Gradually add flour one cup at a time, mixing on low speed until incorporated.
4. Knead on medium speed for 6-8 minutes until dough is soft, smooth, and slightly tacky but not sticky.
5. Transfer to greased bowl, turning once to coat. Cover and let rise in warm place for 1-1.5 hours until doubled.
6. Punch down dough and turn onto lightly floured surface. Roll into 16×12-inch rectangle.
7. Spread softened butter evenly over dough, leaving ½-inch border at top. Mix brown sugar, cinnamon, cocoa, and salt; sprinkle over butter.
8. Starting from long edge, roll dough tightly into a log. Cut into 12 equal rolls using dental floss or serrated knife.
9. Place rolls in greased 9×13-inch baking dish. Cover and let rise 30-45 minutes until puffy.
10. Preheat oven to 350°F. Bake 22-27 minutes until tops are set and edges lightly golden (internal temp 190°F).
11. While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy, adding milk to reach spreadable consistency.
12. Let rolls cool 5-10 minutes, then spread frosting over warm rolls. Serve immediately.
Notes
Make-ahead: Prepare through Step 9, cover tightly, and refrigerate overnight. Let sit at room temperature 30 minutes before baking.
Dough should be soft and slightly tacky, not dry. Don’t add too much flour during kneading.
Room temperature ingredients are essential for proper yeast activation and even mixing.
Dental floss cuts rolls cleanly without squashing them.
Store baked rolls covered at room temperature 2 days or refrigerated 5 days.
Freeze unfrosted baked rolls up to 3 months, or unbaked rolls (after second rise) up to 1 month.
- Prep Time: 30
- Cook Time: 25
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 385
- Sugar: 32g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: red velvet cinnamon rolls, valentine's day breakfast, cream cheese frosting, homemade cinnamon rolls