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

Red Velvet Valentine’s Day Cinnamon Rolls

These delightful Red Velvet Valentine’s Day Cinnamon Rolls feature a vibrant red, soft dough swirled with a sweet cinnamon-brown sugar filling and topped with a luscious cream cheese glaze, perfect for a special breakfast or dessert.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 8 rolls
Calories 450 kcal

Equipment

  • Large bowl
  • Stand mixer with dough hook (optional)
  • Plastic wrap or kitchen towel
  • Small bowl
  • Rolling pin
  • Sharp knife or dental floss
  • 9x13-inch baking dish
  • Oven
  • Medium bowl

Ingredients
  

For the Dough

  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ½ – 4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 ½ tablespoons red food coloring (liquid or gel for vibrant color)

For the Filling

  • ½ cup unsalted butter softened
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon

For the Cream Cheese Glaze

  • 4 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream

Instructions
 

Activate the Yeast

  • In a large bowl, combine warm milk, yeast, and a pinch of granulated sugar; let sit for 5-10 minutes until foamy.

Prepare the Dough

  • Add remaining granulated sugar, softened butter, eggs, vanilla, 2 cups flour, cocoa powder, red food coloring, and salt to the yeast mixture. Mix on low speed, then gradually add more flour until the dough is no longer sticky.

Knead the Dough

  • Knead the dough on a lightly floured surface or with a dough hook for 5-7 minutes until smooth and elastic.

First Rise

  • 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.

Make the Filling

  • While the dough rises, combine softened butter, brown sugar, and cinnamon in a small bowl; mix until well combined and spreadable.

Assemble the Rolls

  • Punch down the risen dough and roll it into an 18x12-inch rectangle on a lightly floured surface. Evenly spread the cinnamon-sugar filling over the dough, leaving a ½-inch border on one long edge.

Roll and Slice

  • Tightly roll the dough into a log from the long edge opposite the border. Cut the log into 8 equal pieces, about 1 ½ inches thick, using a sharp knife or dental floss.

Second Rise

  • Arrange the rolls in a greased 9x13-inch baking dish. Cover and let rise in a warm place for 30-45 minutes until puffed and touching.

Bake

  • Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until lightly golden brown. Tent with foil if browning too quickly.

Prepare the Glaze

  • While rolls bake, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract and 1 tbsp milk/cream, adding more milk/cream as needed for desired consistency.

Glaze and Serve

  • Cool rolls for 5-10 minutes after baking. Spread cream cheese glaze generously over warm rolls and serve immediately.

Notes

For extra festive appeal, sprinkle with heart-shaped sprinkles before serving. Ensure your milk is at the correct temperature to properly activate the yeast. Do not overbake the rolls to keep them soft and moist.