Red Velvet Valentine’s Day Cinnamon Rolls [145 Minutes]
Indulge in the romantic allure of these Red Velvet Valentine’s Day Cinnamon Rolls, a perfect treat for your loved ones. These rolls feature a tender, cocoa-infused dough with a vibrant red hue, swirled with a rich brown sugar and cinnamon filling. Crowned with a luscious cream cheese glaze, they promise a memorable and decadent experience.
Prep Time
45 minutes
Cook Time
25-30 minutes
Total Time
2 hours 25 minutes (145 minutes)
Servings
12 decadent cinnamon rolls
Keywords
red velvet cinnamon rollsValentine's Day desserthomemade cinnamon rollscream cheese glazesweet breakfastromantic treatsbaking recipespecial occasion rollscocoa powder rollsfestive pastries
Why This Recipe Delivers
- Visually stunning with its vibrant red hue and elegant swirl.
- Features a perfectly balanced sweet and tangy cream cheese glaze.
- Infuses the comforting aroma of cinnamon with a hint of rich cocoa.
- Impressive yet approachable for home bakers of all skill levels.
- The ultimate cozy and romantic treat for a special occasion.
Ingredients
- 240 ml (1 cup) warm milk (105-115°F / 40-46°C)
- 7 grams (2.25 teaspoons, 1 packet) active dry yeast
- 100 grams (1/2 cup) granulated sugar
- 56 grams (1/4 cup) unsalted butter, melted
- 2 large eggs, at room temperature
- 480 grams (4 cups) all-purpose flour, plus more for dusting
- 5 grams (1 teaspoon) salt
- 15 grams (2 tablespoons) unsweetened cocoa powder
- 10 ml (2 teaspoons) red liquid food coloring (or gel for a more vibrant color)
- For the Filling:
- 200 grams (1 cup, packed) light brown sugar
- 15 grams (3 tablespoons) ground cinnamon
- 56 grams (1/4 cup) unsalted butter, softened
- For the Cream Cheese Glaze:
- 113 grams (4 ounces) cream cheese, softened
- 56 grams (1/4 cup) unsalted butter, softened
- 180 grams (1 1/2 cups) powdered sugar (confectioners' sugar)
- 5 ml (1 teaspoon) pure vanilla extract
- 30-45 ml (2-3 tablespoons) milk (whole milk recommended, adjust for consistency)
Instructions
- Prepare the Dough. In a large mixing bowl, combine the warm milk and active dry yeast. Add a pinch of the granulated sugar to feed the yeast. Let the mixture sit for 5-10 minutes, or until a foamy layer appears on the surface, indicating the yeast is active and ready.
- In a separate medium bowl, whisk together the flour, the remaining granulated sugar, cocoa powder, and salt. Into the yeast mixture, add the melted butter, room temperature eggs, and red food coloring. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a soft, slightly sticky dough forms. Avoid overmixing at this stage.
- Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, until it becomes smooth, elastic, and no longer sticky. Form the dough into a ball and place it in a lightly greased large bowl. Turn the dough once to coat the entire surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for about 1-2 hours, or until it has visibly doubled in size.
- Prepare the Filling. While the dough is rising, in a small bowl, thoroughly mix the softened unsalted butter, light brown sugar, and ground cinnamon until well combined and a spreadable paste forms. This ensures even distribution of flavor.
- Assemble the Rolls. Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and, using a rolling pin, roll it into a large rectangle, approximately 38 cm x 23 cm (15 x 9 inches). Spread the prepared filling evenly over the entire surface of the dough, leaving a small border at one of the long edges.
- Starting from the long edge opposite the un-filled border, tightly roll the dough into a snug log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 3 cm (1.25 inches) thick. Arrange the cut rolls in a greased 23 cm x 33 cm (9 x 13 inch) baking dish. Cover the dish with plastic wrap or a clean towel and let the rolls rise for a second time in a warm place for another 30-45 minutes, or until they have puffed up and nearly doubled in size again.
- Bake. Preheat your oven to 175°C (350°F). Once preheated and the rolls have completed their second rise, remove the cover and bake for 25-30 minutes, or until the rolls are golden brown around the edges and cooked through. The internal temperature should reach 93°C (200°F). Allow the rolls to cool slightly in the baking dish while you prepare the glaze.
- Make the Glaze. In a medium bowl, using an electric mixer or a whisk, beat together the softened cream cheese and softened unsalted butter until the mixture is smooth and lump-free. Gradually add the powdered sugar, beating until creamy and well incorporated. Stir in the pure vanilla extract. Add milk one tablespoon at a time, beating until the glaze reaches your desired pourable, yet thick, consistency.
- Glaze and Decorate. While the rolls are still warm (but not hot), generously spread the cream cheese glaze over the entire batch. For a festive Valentine's touch, sprinkle with heart-shaped sprinkles or other decorative edible accents. Serve immediately and savor the fresh, warm, and sweet aroma.
Tools You’ll Need
- Large mixing bowls
- Measuring cups and spoons
- Electric mixer (stand or hand mixer)
- Rolling pin
- Sharp knife or unflavored dental floss
- 23 cm x 33 cm (9 x 13 inch) baking dish
- Plastic wrap or clean kitchen towel
Essential Success Tips
- Ensure your milk is warm (not hot!) to properly activate the yeast. Too hot will kill it, too cold won't activate it effectively.
- Allowing your eggs and butter to reach room temperature before mixing creates a smoother, more emulsified dough, leading to a better texture.
- Do not over-knead the dough; knead until it's smooth and elastic, but still soft. Over-kneading can result in tough rolls.
- Spread the filling evenly across the dough, reaching close to the edges to ensure every bite is packed with flavor.
- Avoid over-baking the rolls. They should be golden brown but still soft to the touch, ensuring a gooey, tender interior.
Professional Cooking Secrets
- For the most vibrant red color, opt for gel food coloring over liquid. It's more concentrated and won't thin out your dough as much. Start with less and add until desired depth is achieved.
- A crucial step for truly gooey rolls is to slightly under-bake them. They should be just set in the center but still appear very moist. This prevents them from drying out.
- To achieve a professionally smooth glaze, ensure both your cream cheese and butter are thoroughly softened. If they're too cold, the glaze will be lumpy. A brief whip before adding sugar helps.
- Always glaze your cinnamon rolls while they are still warm, not hot. This allows the glaze to melt slightly, seeping into every crevice for ultimate moisture and flavor.
Notes
- Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for a fresh-baked experience.
- Make-Ahead Option: Prepare the rolls up to the second rise, cover the baking dish tightly with plastic wrap, and refrigerate overnight. The next morning, let them come to room temperature for 30-60 minutes before baking as directed.
- Variation: For an extra chocolatey kick, sprinkle 50 grams (1/4 cup) of mini chocolate chips over the cinnamon filling before rolling the dough.
Frequently Asked Questions
Can I make these rolls ahead of time?
Yes, you can prepare the rolls up to the second rise, then cover and refrigerate overnight. Let them come to room temperature for 30-60 minutes before baking to ensure they rise properly.
What if my dough isn't rising?
Ensure your milk is warm (not hot!) to activate the yeast, and check that your yeast hasn't expired. A warm, draft-free spot (like a slightly warmed oven turned off) is crucial for successful rising.
Can I use different food coloring?
Absolutely! While red is traditional for Valentine's, you can use pink for a softer look or omit it entirely for classic cinnamon rolls with a subtle cocoa flavor.
Nutrition Facts (Per Serving)
Calories: approximately 480-520 per roll, Protein: 8g, Fat: 22g, Carbs: 65g, Sugars: 45g (Estimates may vary based on specific ingredients and portion sizes)
Allergy Information
Contains dairy (milk, butter, cream cheese), gluten (all-purpose flour), and eggs. For a gluten-free version, use a high-quality gluten-free all-purpose flour blend with xanthan gum.
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