Ingredients
Equipment
Method
- In a small bowl, combine the warm milk with 2 tablespoons of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic.½ cup warm milk, 2 tablespoons granulated sugar, 2¼ teaspoons active dry yeast
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, ¼ cup granulated sugar, and salt.2 cups all-purpose flour, ¼ cup granulated sugar, ½ teaspoon salt
- Add the softened butter to the dry ingredients and use a pastry blender or your fingertips to cut it in until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg, vanilla extract, and red food coloring until well combined.¼ cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract, 1-2 tablespoons red food coloring
- Pour the activated yeast mixture and the red-colored egg mixture into the flour mixture. Stir with a wooden spoon or a stand mixer with a dough hook until a shaggy dough begins to form. Gradually add the cocoa powder to the dough and continue mixing.1 tablespoon unsweetened cocoa powder
- Once the dough starts coming together, add the red food coloring, a little at a time, until you achieve your desired Valentine's red hue. Knead the dough on a lightly floured surface for 6-8 minutes, or in a stand mixer for 5-6 minutes, until it is smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time.1-2 tablespoons red food coloring
- Lightly grease a clean bowl with oil or butter. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the rich red velvet filling. In a medium bowl, cream together the softened butter, packed light brown sugar, cocoa powder, flour, and cinnamon until smooth and well combined. If you're aiming for an even deeper red, stir in the additional ½ teaspoon of red food coloring.6 tablespoons unsalted butter, ½ cup packed light brown sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon red food coloring
- Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12x16 inches and about ¼ inch thick.
- Evenly spread the red velvet filling over the rolled-out dough, leaving a ½-inch border along one long edge. This ensures the filling stays contained when you roll it up.
- Tightly roll up the dough rectangle, starting from the long edge opposite the ½-inch border. Pinch the seam to seal it. Using a sharp knife or dental floss (for cleaner cuts), slice the roll into 12 equal cinnamon rolls.
- Arrange the cinnamon rolls cut-side up in a greased 9x13-inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap or a damp kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they are puffed up and slightly touching.
- Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on the edges and cooked through.
- While the rolls are baking, prepare the luscious cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired drizzling consistency.4 ounces cream cheese, ¼ cup unsalted butter, 1½ cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk or heavy cream
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm), generously drizzle or spread the cream cheese frosting over the tops. The warmth will help the frosting melt slightly, creating a decadent finish. Serve immediately and enjoy the magic!
Notes
Leftover Red Velvet Valentine's Day Cinnamon Rolls can be stored at room temperature for up to 2 days, tightly covered, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for 15-30 seconds or in a low oven for 5-10 minutes.