Red Velvet Valentine’s Day Cinnamon Rolls: How 7 to Make

I remember the first time I tried a red velvet cinnamon roll – it was pure magic. The rich, cocoa-laced dough, the vibrant color, and that signature cream cheese frosting just swept me off my feet. And what better occasion to recreate that magic than Valentine’s Day? These Red Velvet Valentine’s Day Cinnamon Rolls aren’t just a treat; they’re a declaration of love, whether it’s for a special someone, your family, or simply for the joy of baking something truly delicious.

Why you’ll love this dish

These Red Velvet Valentine’s Day Cinnamon Rolls are more than just a novelty; they’re an experience. You’ll love them for their stunning visual appeal – that deep, inviting red is absolutely perfect for Valentine’s Day, making them a showstopper at any brunch or breakfast. Beyond their beauty, they offer a delightful twist on a classic, infusing the beloved cinnamon roll with the subtle cocoa notes and moist texture of red velvet cake. They’re surprisingly fun to make, a real labor of love that fills your kitchen with an irresistible aroma. And let’s not forget that tangy, sweet cream cheese frosting – the perfect counterpoint to the rich rolls. This recipe makes for an unforgettable romantic breakfast, a sweet surprise for friends, or a delightful baking project to share with loved ones.

> “I made these for our Valentine’s Day brunch, and they were an instant hit! The color is gorgeous, and the taste is even better. My husband said they were the best cinnamon rolls he’d ever had.” – A Happy Baker

Preparing Red Velvet Valentine’s Day Cinnamon Rolls

Making these festive cinnamon rolls involves a few straightforward steps, much like traditional cinnamon rolls, but with that special red velvet touch. You’ll begin by creating the vibrant red dough, letting it rise until it’s nice and puffy. Then comes the fun part: rolling it out, spreading on that buttery, cinnamon-sugar filling, and carefully rolling it up to form that iconic spiral. After slicing and a second rise, they bake to perfection, emerging soft, fluffy, and fragrant. The grand finale is, of course, a generous slathering of luscious cream cheese frosting.

What you’ll need

For the Dough:

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon red food coloring (gel preferred for intense color)
• ½ teaspoon salt
• 3 ½ – 4 cups all-purpose flour, plus more for dusting

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• 1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ – 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream (as needed for consistency)

Directions to follow

1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
2. Mix Wet Ingredients: To the yeast mixture, add the remaining granulated sugar, egg, melted butter, vanilla extract, cocoa powder, red food coloring, and salt. Whisk until well combined and the color is uniform.
3. Form the Dough: Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or stand mixer with a dough hook. Once the dough comes together, turn it out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. It should be slightly sticky but manageable.
4. First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Prepare Filling: While the dough rises, prepare the filling. In a small bowl, cream together the softened butter, brown sugar, and cinnamon until well combined.
6. Roll and Fill: Once the dough has risen, punch it down gently to release air. Transfer it to a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Spread the cinnamon-sugar filling evenly over the entire surface, leaving a small border on one long edge.
7. Roll and Slice: Starting from one of the long edges, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls (about 1.5 inches thick each).
8. Second Rise: Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each. Cover again and let rise in a warm place for another 30-45 minutes, or until puffy.
9. Bake: Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. If they start to brown too quickly, you can tent them loosely with foil.
10. Make Frosting: While the rolls cool slightly, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, mixing until creamy. Stir in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
11. Frost and Serve: Once the cinnamon rolls are slightly cooled (but still warm!), generously spread the cream cheese frosting over them. Serve immediately and enjoy!

How to serve Red Velvet Valentine’s Day Cinnamon Rolls

These Red Velvet Valentine’s Day Cinnamon Rolls are pretty spectacular on their own, especially when fresh and warm from the oven with that glorious swirl of cream cheese frosting. For a special Valentine’s Day breakfast or brunch, they pair beautifully with a fresh fruit salad featuring berries like strawberries and raspberries (think red on red!). A tall glass of milk or a hot cup of coffee or tea makes for a perfect beverage companion. If you’re feeling extra fancy, a sprinkle of edible glitter or some tiny heart-shaped sprinkles over the frosting can add an adorable touch.

Storage and reheating tips

Leftover Red Velvet Valentine’s Day Cinnamon Rolls should be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days, due to the cream cheese frosting. If refrigerating, let them come to room temperature for about 30 minutes before serving, or gently warm them.

To reheat, you can pop them in the microwave for 15-30 seconds until warm and soft. For a crispier exterior, you can reheat them in a preheated oven at 300°F (150°C) for about 5-10 minutes, covered loosely with foil to prevent drying out.

These rolls also freeze well! Once cooled, individually wrap unfrosted rolls in plastic wrap, then place them in an airtight freezer bag. They can be frozen for up to 1 month. Thaw at room temperature and then warm as desired, frosting them just before serving.

Helpful cooking tips

• Warm Milk Temperature: Ensure your milk is truly between 105-115°F (40-46°C). Too cold and the yeast won’t activate; too hot, and it will kill the yeast. A kitchen thermometer is your best friend here.
• Gel Food Coloring: While liquid food coloring works, gel food coloring gives a much more vibrant and concentrated red color without adding too much extra liquid to your dough.
• Don’t Over-Flour: When kneading, resist the urge to add too much extra flour. A slightly sticky dough is often a sign of a well-hydrated, tender dough. If it’s too sticky to handle, add flour one tablespoon at a time.
• Even Rolling: Try to roll your dough rectangle as evenly as possible to ensure uniform rolls and consistent baking.
• Dental Floss Trick: For perfectly clean-cut spirals, unflavored dental floss works wonders for slicing the log. Just slide it under the log, cross the ends over the top, and pull to cut.
• Room Temperature Ingredients: For the best results, especially with the dough and frosting, ensure your egg, butter, and cream cheese are at room temperature. This helps them incorporate smoothly.

Creative twists

• Chocolate Drizzle: After frosting, melt some dark chocolate and artistically drizzle it over the rolls for an extra layer of decadence.
• Berry Burst: Fold a handful of fresh or frozen (not thawed) chopped raspberries or strawberries into the filling along with the cinnamon sugar for a fruity kick.
• Nutty Crunch: Add finely chopped pecans or walnuts to the cinnamon-sugar filling for a textural contrast and nutty flavor.
• Espresso Kick: Enhance the cocoa flavor by adding ½ teaspoon of espresso powder to either the dough or the frosting.
• Heart-Shaped Rolls: Instead of cutting into rounds, you can gently shape the cut pieces into hearts before the second rise for an even more thematic presentation. Just pinch one end to create a point and indent the opposite side slightly.

Common questions

Can I make these Red Velvet Cinnamon Rolls ahead of time?

Yes! You can prepare the rolls up to the point of the second rise. After arranging them in the baking dish, cover tightly with plastic wrap and refrigerate overnight (up to 12 hours). In the morning, take them out of the fridge and let them sit at room temperature for about 1-1.5 hours to warm up and finish their final rise before baking as directed.

What if I don’t have a stand mixer?

No problem! You can absolutely make these cinnamon rolls by hand. The kneading process will take a bit longer, likely 10-15 minutes, but it’s a great arm workout and a very satisfying process. Just be sure to knead until the dough is smooth and elastic.

Can I reduce the amount of red food coloring?

You can, but the iconic “red velvet” color might not be as vibrant. The cocoa powder contributes a brown hue, so a good amount of red food coloring is necessary to achieve that classic deep red. Using gel food coloring helps achieve a strong color without adding too much moisture.

My cinnamon rolls didn’t rise. What went wrong?

The most common culprits for dough not rising are inactive yeast or milk that was too hot or too cold, killing the yeast. Ensure your yeast is fresh and your milk is at the correct temperature (105-115°F). Your rising environment also needs to be warm; a slightly warm oven (turned off!) or a sunny spot can work wonders.