Description
Red velvet valentine’s cinnamon rolls deliver romantic charm straight from Southern kitchens, blending classic dessert elegance with seasonal passion. Rich cream cheese frosting and crimson dough create an irresistible treat you’ll crave beyond February’s special day.
Ingredients
Scale
Main Ingredients (Flour and Liquid Base):
- 3 cups (375 grams) all-purpose flour
- 1 cup (240 milliliters) whole milk, warmed to 110 degrees Fahrenheit (43 degrees Celsius)
Leavening and Sweetening Agents:
- 2 ¼ teaspoons (7 grams) active dry yeast
- ¼ cup (50 grams) granulated sugar
- ¾ cup (150 grams) brown sugar, packed
- 1 cup (120 grams) powdered sugar
Enriching and Flavoring Ingredients:
- ¼ cup (60 grams) unsalted butter, melted
- ½ cup (115 grams) unsalted butter, softened
- 4 ounces (115 grams) cream cheese, softened
- 1 large egg
- 2 tablespoons cocoa powder
- 2 teaspoons ground cinnamon
- ½ teaspoon red food coloring (gel recommended)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 pinch of salt
Instructions
- Activate the yeast by whisking it with warm milk and a touch of sugar, allowing it to bloom and become frothy for 5-10 minutes. This step ensures the dough will rise properly.
- Create a vibrant base by combining the yeast mixture with melted butter, an egg, and vivid red food coloring. The liquid ingredients will give the rolls their signature valentine hue.
- Sift together flour, cocoa powder, and salt in a separate bowl. Gradually incorporate these dry ingredients into the wet mixture, stirring until a cohesive, soft dough emerges.
- Knead the dough thoroughly on a lightly floured surface, working it until smooth and elastic. You can use a stand mixer with a dough hook for consistent texture, kneading for 5-6 minutes.
- Transfer the dough to a greased bowl, covering it with a clean cloth. Allow it to rise in a warm, draft-free area until it doubles in volume, approximately 1-1.5 hours.
- Craft the filling by blending softened butter with brown sugar and ground cinnamon until well combined and creamy.
- Deflate the risen dough and roll it into a rectangular shape on a floured surface. Spread the cinnamon-sugar mixture evenly across the dough’s surface.
- Carefully roll the dough from the long edge, creating a tight log. Slice the log into 12 equal portions using a sharp knife.
- Arrange the rolls in a greased baking dish, allowing them to rise again for 30-45 minutes until they appear puffy and slightly expanded.
- Heat the oven to 350F (175C). Bake the rolls for 20-25 minutes, watching for a light golden color and ensuring they’re baked through.
- Whip cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a hint of salt, beating until the frosting is light and fluffy.
- While the rolls are still warm, generously spread the cream cheese frosting over the top. Serve immediately to enjoy the maximum flavor and texture.
Notes
- Activate the yeast carefully by ensuring the milk is warm (not hot) to prevent killing the active cultures, which can lead to dense, flat rolls.
- Knead the dough thoroughly to develop gluten, creating a soft, pillowy texture that’s essential for perfect cinnamon rolls.
- Use gel food coloring for a more vibrant red color without adding extra liquid that might affect the dough’s consistency.
- Proof the dough in a draft-free, warm area like a turned-off oven with a pan of hot water to help it rise evenly and quickly.
- Prep Time: 20 minutes (plus 2 hours rising time)
- Cook Time: 25 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg