Red Velvet Cinnamon Rolls: Heart-Shaped and Heavenly! ❤️
Looking for a way to make your sweetheart swoon or simply treat yourself to something special? These Red Velvet Cinnamon Rolls are the answer! They’re soft, pillowy, and packed with cinnamon sugar goodness. Top it all off with luscious cream cheese frosting (yes, with a hint of pink!), and you’ve got a recipe that’s as fun to make as it is to eat.
Let’s roll, shall we?
Why You'll Love This
Visually stunning: The vibrant red color and heart shape make these rolls perfect for special occasions.
Deliciously unique: Classic cinnamon rolls get a twist with cocoa and cream cheese frosting.
From-scratch goodness: Homemade dough makes these extra special and satisfying.
Fun to make: Rolling and shaping the dough is a rewarding baking adventure.
Ingredients
For the Red Velvet Dough:
1/2 cup (125 g) milk
4 tbsp (56 g) unsalted butter
1/4 cup (50 g) granulated sugar
2 cups (250 g) all-purpose flour
1 tsp active yeast
3 tsp unsweetened cocoa powder
1/4 tsp salt
1 egg, room temperature
1/8 tsp red food coloring (oil-based gel works best)
For the Filling:
1 tbsp (~11 g) melted butter
1/4 cup (50 g) brown sugar
1/8 cup (30 g) granulated sugar
1 tsp cinnamon
For the Cream Cheese Frosting:
4 oz (113 g) cream cheese, softened
4 tbsp (56 g) unsalted butter, softened
1 tsp vanilla extract
1/8 tsp salt
2/3 cup (65 g) powdered sugar
Pink food coloring (optional but so cute!)
Tools You’ll Need
Stand mixer with hook attachment
Small saucepan
Rolling pin
Pastry brush
Sharp knife or thread for slicing
Heart-shaped baking pan (optional, for extra flair!)
Plastic wrap and kitchen towel
Directions
Step 1: Make the Dough
In a small pot, combine the milk, butter, and granulated sugar. Warm over medium heat until the butter melts. Remove from heat and let it cool slightly.
In the bowl of a stand mixer fitted with the hook attachment, combine flour, yeast, cocoa powder, and salt. Add the egg and red food coloring.
With the mixer on low, slowly pour in the milk mixture. Once combined, increase the speed to medium-high and knead for about 10 minutes until the dough is smooth and elastic.
Preheat your oven to 200°F, then turn it off. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in the warm oven for 2 hours.
Step 2: Make the Filling
While the dough rises, whisk together the brown sugar, granulated sugar, and cinnamon. Set aside.
Step 3: Make the Frosting
Using a stand mixer fitted with the paddle attachment, whip the cream cheese and butter for 5 minutes until light and fluffy.
Reduce the mixer’s speed to low and add the vanilla, salt, powdered sugar, and pink food coloring. Mix until smooth. Set aside.
Step 4: Assemble the Rolls
Once the dough has risen, roll it out into a 1/4-inch thick rectangle on a floured surface.
Brush the melted butter over the dough and evenly sprinkle the cinnamon-sugar mixture on top.
Starting from the shorter end, roll the dough into a tight log. Use a thread or dental floss to slice it into 1-inch pieces.
Arrange the rolls tightly in a greased heart-shaped pan. Cover with plastic wrap and let them rise in the warm (but off!) oven for 30 minutes.
Step 5: Bake and Frost
Preheat the oven to 350°F. Bake the rolls on the middle rack for 15-18 minutes, or until lightly golden.
Spread the cream cheese frosting over the rolls while they’re still warm. Watch it melt into every delicious crevice.
Troubleshooting
Dough too sticky? Add a little more flour, one tablespoon at a time, until manageable.
Rolls not rising? Ensure your yeast is fresh, and the oven is warm but not hot for proofing.
Filling spilling out? Roll the dough tightly and avoid overfilling.
Pro Tips
For a deeper red color, use an oil-based gel food coloring.
To slice rolls cleanly, use unflavored dental floss instead of a knife.
Serve warm for the best flavor—reheat leftovers in the microwave for 10-15 seconds.
Trivia
Red velvet origins: The cake became popular during the Great Depression when food coloring was used to make treats look more appealing.
Heart shapes in baking: The tradition of heart-shaped sweets dates back to the Middle Ages, symbolizing love and devotion.
Cinnamon’s history: Once considered more valuable than gold, cinnamon has been a prized spice for thousands of years.
Time to Enjoy! ❤️
There you have it—a heart-shaped treat that’s as gorgeous as it is tasty. Whether you’re celebrating Valentine’s Day, an anniversary, or just a Tuesday, these Red Velvet Cinnamon Rolls are guaranteed to make any moment extra sweet. Happy baking!
Ready to Take Your Baking to the Next Level?
If you loved making my Red Velvet Cinnamon Rolls Heart, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Red Velvet Cinnamon Rolls: Heart-Shaped and Heavenly! ❤️
Ingredients
- 1/2 cup (125 g) milk
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tsp active yeast
- 3 tsp unsweetened cocoa powder
- 1/4 tsp salt
- 1 egg, room temperature
- 1/8 tsp red food coloring (oil-based gel works best)
- 1 tbsp (~11 g) melted butter
- 1/4 cup (50 g) brown sugar
- 1/8 cup (30 g) granulated sugar
- 1 tsp cinnamon
- 4 oz (113 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2/3 cup (65 g) powdered sugar
- Pink food coloring (optional but so cute!)
Instructions
- In a small pot, combine the milk, butter, and granulated sugar. Warm over medium heat until the butter melts. Remove from heat and let it cool slightly.
- In the bowl of a stand mixer fitted with the hook attachment, combine flour, yeast, cocoa powder, and salt. Add the egg and red food coloring.
- With the mixer on low, slowly pour in the milk mixture. Once combined, increase the speed to medium-high and knead for about 10 minutes until the dough is smooth and elastic.
- Preheat your oven to 200°F, then turn it off. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in the warm oven for 2 hours.
- While the dough rises, whisk together the brown sugar, granulated sugar, and cinnamon. Set aside.
- Using a stand mixer fitted with the paddle attachment, whip the cream cheese and butter for 5 minutes until light and fluffy.
- Reduce the mixer’s speed to low and add the vanilla, salt, powdered sugar, and pink food coloring. Mix until smooth. Set aside.
- Once the dough has risen, roll it out into a 1/4-inch thick rectangle on a floured surface.
- Brush the melted butter over the dough and evenly sprinkle the cinnamon-sugar mixture on top.
- Starting from the shorter end, roll the dough into a tight log. Use a thread or dental floss to slice it into 1-inch pieces.
- Arrange the rolls tightly in a greased heart-shaped pan. Cover with plastic wrap and let them rise in the warm (but off!) oven for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls on the middle rack for 15-18 minutes, or until lightly golden.
- Spread the cream cheese frosting over the rolls while they’re still warm. Watch it melt into every delicious crevice.
