Description

These Red Velvet Valentine’s Day Cinnamon Rolls are the perfect way to celebrate love and indulgence in the most delicious way! With their vibrant red color and soft, fluffy texture, these cinnamon rolls are a treat for both the eyes and the taste buds. The dough is infused with cocoa and a hint of vanilla, and they’re generously rolled with a cinnamon-sugar filling. Topped with a sweet vanilla glaze or tangy cream cheese frosting, these rolls make for a decadent breakfast or dessert for any occasion, especially on Valentine’s Day.

Ingredients

Scale

For the Dough:

1/2 cup warm milk
2 1/4 tsp active dry yeast
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
1 large egg
1 tablespoon red food coloring
3 1/2 cups all-purpose flour (or 1 3/4 cups all-purpose flour + 1 3/4 cups whole wheat flour for a heartier roll)
1 tablespoon cocoa powder
1/2 teaspoon salt

For the Cinnamon-Sugar Filling:

1/2 cup unsalted butter (softened)
1 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon salt
Optional: 1/2 cup chopped nuts for extra crunch

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

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Instructions

In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until frothy.
In a large bowl, whisk together the flour, cocoa powder, and salt. Add the yeast mixture, melted butter, egg, and red food coloring. Stir to combine, then knead the dough on a floured surface for 6-8 minutes until smooth.
Place the dough in a greased bowl and cover with a cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Once the dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches).
For the filling, spread the softened butter over the dough. In a small bowl, mix together the brown sugar, cinnamon, and salt, then sprinkle it evenly over the buttered dough. Optionally, sprinkle chopped nuts for extra crunch.
Roll up the dough tightly, starting from one long side. Slice the rolled dough into 12 equal pieces and place them in the prepared baking dish.
Cover the rolls and let them rise for 30 minutes.
Bake the cinnamon rolls for 25-30 minutes, or until golden brown.
While the rolls are baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract.
Once the rolls are done, remove them from the oven and drizzle the glaze over the warm rolls. If you prefer cream cheese frosting, substitute the glaze with homemade or store-bought cream cheese frosting for a tangier finish.

Notes

For a mocha twist, add 1 tablespoon of espresso powder to the dough.
You can substitute dark cocoa powder for regular cocoa powder for a richer chocolate flavor.
These cinnamon rolls are great for breakfast, brunch, or as a dessert.
To make ahead, prepare the rolls up to the point of baking, then refrigerate overnight. In the morning, let them rise for 30 minutes before baking.
You can freeze leftover rolls for up to 3 months. Just reheat in the oven or microwave when ready to serve.

Prep Time: 15 minutes (plus 1 hour for rising)
Cook Time: 25-30 minutes
Category: Dessert, Breakfast, Holiday Recipes
Method: Baking
Cuisine: American