Red Velvet Valentine’s Day Cinnamon Rolls
Fluffy red velvet cinnamon rolls swirled with warm cinnamon sugar and topped with tangy cream cheese frosting. A decadent Valentine’s Day breakfast or brunch treat bursting with cocoa richness and buttery sweetness.
Equipment
- mixing bowls
- stand mixer or hand mixer
- Rolling Pin
- 9x13 inch baking dish
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup buttermilk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1/3 cup unsalted butter, softened (for filling)
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- 2–3 tbsp milk
Instructions
- In a large bowl, whisk together flour, sugar, yeast, salt, and cocoa powder.
- In another bowl, mix warm buttermilk, melted butter, egg, food coloring, and vanilla.
- Pour wet ingredients into dry and mix until a dough forms. Knead for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll dough into a 12x16-inch rectangle. Spread softened butter evenly over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
- Roll dough tightly into a log and slice into 12 equal rolls.
- Place rolls in a greased baking dish, cover, and let rise for 30–45 minutes until puffy.
- Bake at 350°F for 22–25 minutes until set but not browned.
- Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls before serving.
Notes
Use warm (not hot) buttermilk to properly activate the yeast. Frost the rolls while slightly warm so the cream cheese icing melts into the swirls without becoming runny.