Description
Fluffy red velvet cinnamon rolls with cream cheese icing and raspberry drizzle, perfect for Valentine’s Day brunch or special occasions.
Ingredients
Scale
- 3/4 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 1/4 cup unsalted butter, melted
- 1 tbsp red food coloring (gel or liquid)
- 1 tsp vanilla extract
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
- 4 oz cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or heavy cream (to thin, if needed)
- 1/2 cup raspberry preserves (or seedless jam)
- 1–2 tbsp warm water (to thin)
- 1/4 cup red velvet cake crumbs or crushed red velvet cookies (optional)
Instructions
- Activate yeast: In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
- Mix wet ingredients: Whisk in egg, egg yolk, melted butter, red food coloring, and vanilla.
- Make the dough: Add flour, cocoa powder, and salt. Mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic (add a little flour if sticky).
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot 60–90 minutes until doubled.
- Roll out: Turn dough onto a lightly floured surface and roll into a 14×18-inch rectangle.
- Add filling: Spread softened butter over dough. Mix brown sugar, cinnamon, and cocoa, then sprinkle evenly over the butter.
- Shape rolls: Roll up tightly from the long side and slice into 12 equal rolls.
- Second rise: Arrange in a greased 9×13-inch pan. Cover and rise 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F. Bake 18–22 minutes until set and lightly golden on the edges.
- Make icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix. Add milk/cream as needed for a thick drizzle-able icing.
- Make raspberry drizzle: Stir preserves with warm water until smooth and pourable.
- Finish: Spread or drizzle cream cheese icing over warm rolls. Drizzle raspberry sauce on top and sprinkle with red velvet crumbs.
Notes
- Use gel food coloring for vibrant red color.
- Let dough rise in a warm, draft-free spot.
- Roll dough tightly to prevent gaps in the baked rolls.
- Adjust icing thickness with milk or cream as needed.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: red velvet cinnamon rolls, raspberry drizzle cinnamon rolls, valentine’s day brunch recipe, fluffy homemade cinnamon rolls, red velvet breakfast ideas, bakery style sweet rolls