Ingredients
Equipment
Method
- In a small bowl, combine the warm milk, active dry yeast, and a pinch of granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to go.1 cup warm milk, 2 ¼ teaspoons active dry yeast, ⅓ cup granulated sugar
- In a large mixing bowl, whisk together the remaining granulated sugar, eggs, melted butter, and vanilla extract.⅓ cup granulated sugar, 2 large eggs, ⅓ cup unsalted butter, 1 teaspoon vanilla extract
- Once the yeast is foamy, add it to the wet ingredients. In a separate bowl, whisk together the all-purpose flour, salt, and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.2 ¼ teaspoons active dry yeast, 4 cups all-purpose flour, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder
- Add the red gel food coloring to the dough. Knead the dough on a lightly floured surface for 8-10 minutes, or use a stand mixer with a dough hook, until it becomes smooth, elastic, and a vibrant red color. Add a touch more flour if it’s too sticky, but be careful not to add too much.2 tablespoons red gel food coloring
- Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, light brown sugar, ground cinnamon, and cocoa powder. Mix until well combined and spreadable.½ cup unsalted butter, ¾ cup light brown sugar, 1 tablespoon ground cinnamon, ½ teaspoon unsweetened cocoa powder
- 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 15x10 inches. Spread the filling evenly over the dough, leaving a ½-inch border along one of the longer edges.
- Starting from the longer edge without the border, tightly roll up the dough. Pinch the seam to seal it. Use a sharp knife or dental floss to cut the roll into 12 equal slices, about 1-1.5 inches thick.
- Grease a 9x13 inch baking pan. Arrange the sliced rolls in the prepared pan, cut-side up, leaving a little space between them. Cover the pan loosely with plastic wrap and let the rolls rise again for 30-45 minutes, or until they are puffy and have just touched each other.
- Preheat your oven to 375°F (190°C). Bake the Red Velvet Valentine's Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through. The centers should be set, not doughy.
- While the rolls are baking or cooling slightly, make the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk until it reaches your desired spreading consistency.8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
- Once the Red Velvet Valentine's Cinnamon Rolls are slightly cooled (warm, but not hot), spread the cream cheese frosting generously over the top. Serve immediately and enjoy the decadent, festive flavors!
Notes
Leftover Red Velvet Valentine's Cinnamon Rolls can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat microwave for 15-30 seconds or oven at 300°F (150°C) for 5-10 minutes. Can also be frozen.
