Print

Red Velvet Valentine’s Day Cinnamon Rolls: A Beginner’s Guide to Baking Love

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Valentine’s Day deserves a special treat, and these Red Velvet Cinnamon Rolls are the perfect way to share the love. Soft, fluffy, and bursting with red velvet flavor, all topped with a creamy cream cheese frosting and festive sprinkles, they’re a delightful indulgence for your loved ones (or yourself!). Imagine warm, gooey cinnamon rolls, swirled with rich cocoa and a hint of tang, then drizzled with a sweet and tangy glaze. It’s a symphony of flavors and textures, perfect for a cozy Valentine’s Day morning or a sweet after-dinner surprise. This recipe is designed for beginner bakers, with clear instructions and helpful tips to ensure your rolls turn out perfectly every time.

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (whole or 2%)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup granulated sugar
  • 1/4 cup melted unsalted butter
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons red food coloring (gel recommended)
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk
  • Heart sprinkles for decoration

Instructions

  1. Activate the Yeast (The Magic Begins): In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy. This “proofs” the yeast, ensuring it’s alive and ready to work its magic. If it doesn’t foam, your yeast might be old, and you’ll need to start again with fresh yeast. 
     
  2. Combine Dry Ingredients (Building the Base): In a separate bowl, whisk together the flour, sugar, cocoa powder, and salt. This evenly distributes the dry ingredients, preventing lumps and ensuring consistent flavor throughout the dough.
  3. Mix the Dough (Bringing it Together): Add the melted butter, eggs, red food coloring, and vanilla extract to the foamy yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms. Don’t overmix at this stage.
  4. Knead the Dough (Developing Strength): Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Kneading develops the gluten in the flour, which gives the rolls their structure and chewiness. If the dough is too sticky, add a little more flour, one tablespoon at a time.  
     
  5. First Rise (Letting the Yeast Work): Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size. This allows the yeast to ferment, creating carbon dioxide that makes the dough light and airy. A warm, humid environment will speed up the rising process.
  6. Prepare the Filling (The Sweet Surprise): While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, and cinnamon until well mixed. The consistency should be spreadable.
     
  7. Assemble the Rolls (The Art of Swirling): Once the dough has doubled, punch it down gently to release the trapped air. Roll it out on a lightly floured surface into a 15×9 inch rectangle. Spread the filling evenly over the dough, leaving a small border along one of the long edges to help seal the roll.
     
  8. Roll and Cut (Creating the Spirals): Starting from the long edge without the filling border, tightly roll the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss. Dental floss is a great way to get clean cuts without squashing the rolls.
     
  9. Second Rise (Final Fluffiness): Place the rolls in a greased 9×13 inch baking dish, arranging them evenly. Cover them loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size again. This second rise is crucial for achieving truly light and fluffy rolls.
  10. Bake (The Grand Finale): Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean.
  11. Make the Glaze (The Perfect Touch): While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk one tablespoon at a time until you reach your desired consistency. If the glaze is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
  12. Glaze and Decorate (The Finishing Flourish): Once the rolls have cooled slightly (but are still warm), drizzle or spread the cream cheese glaze generously over the tops of the rolls. Sprinkle with heart sprinkles for a festive Valentine’s Day touch. Serve immediately and enjoy the warm, gooey goodness!
     

Notes

  • Warm Milk (Not Hot!): Ensure the milk is warm, not hot, as hot milk can kill the yeast. Test the temperature by dipping your finger in – it should feel lukewarm.
  • Kneading (The Key to Texture): Don’t be afraid to really get into kneading the dough. It might be sticky at first, but it will become smoother and more manageable as you knead.
  • Rising Time (Patience is a Virtue): The rising times given are estimates. The actual time will depend on the temperature and humidity of your kitchen. A warmer environment will result in faster rising.
  • Doneness (The Toothpick Test): Use a toothpick to check if the rolls are cooked through. Insert it into the center of a roll; it should come out clean when the rolls are done.
  • Glaze Consistency (Adjust as Needed): Adjust the amount of milk in the glaze to achieve your desired consistency. If you want a thicker glaze, use less milk. If you want a thinner glaze, use more milk.
     
  • Cooling (Don’t Rush It): Allow the rolls to cool slightly before glazing. This will help the glaze set properly.

Find it online: https://paularecipes.com/red-velvet-valentines-day-cinnamon-rolls-a-beginners-guide-to-baking-love/