Oh, these Pink Velvet Cinnamon Rolls! I remember the first time I whipped up a batch. The kitchen filled with that irresistible aroma of cinnamon and vanilla, and then, the reveal – gorgeous, soft pink rolls, glistening with icing. It was love at first bite, and frankly, I’m pretty sure I lost count of how many I “taste-tested.” They’re not just a treat for your taste buds, but a feast for your eyes, too, making any morning feel a little more special.

Why You’ll Love This Dish

There’s something undeniably enchanting about these Pink Velvet Cinnamon Rolls that just screams “special occasion” while being easy enough for a regular Tuesday. First off, let’s talk about that color. The delicate pink hue isn’t just for show; it adds a playful, charming touch that makes them perfect for brunches, baby showers, Valentine’s Day, or just surprising your family with something extraordinary. Beyond their visual appeal, these rolls deliver on flavor and texture. They’re incredibly soft, fluffy, and tender, with that classic gooey cinnamon swirl that oozes sweet deliciousness. Plus, the slight tang from the cream cheese frosting perfectly balances the sweetness, creating a harmonious bite every single time. It’s comfort food elevated, offering a sophisticated twist on a beloved classic.

> “I made these for a weekend brunch, and they were the star of the show! Everyone asked for the recipe. So much prettier than regular cinnamon rolls, and just as delicious!” – A happy baker

The Cooking Process Explained

Making Pink Velvet Cinnamon Rolls might sound fancy, but it follows a very similar rhythm to traditional cinnamon rolls. You’ll start by activating your yeast in warm milk, which is crucial for that super soft dough. Once bubbly, you’ll combine it with flour, sugar, and other ingredients to form a pliable dough. After a good knead and a cozy first rise, the magic truly begins – rolling out the dough, spreading a generous layer of buttery, cinnamon-sugar filling, and then carefully rolling it into a log. A quick slice, a second rise to get them extra puffy, and into the oven they go. While they’re cooling slightly, you’ll whip up a luscious pink cream cheese frosting to crown these beauties. It’s a process that builds anticipation, with every step bringing you closer to a truly delightful indulgence.

What You’ll Need

To embark on your Pink Velvet Cinnamon Roll journey, gather these essential ingredients:

For the Dough:

1 cup warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (one packet)
¼ cup granulated sugar
1 large egg, at room temperature
¼ cup unsalted butter, melted
½ teaspoon salt
3 cups all-purpose flour, plus more for dusting
Red, pink, or gel food coloring (gel works best for vibrant color)

For the Filling:

½ cup unsalted butter, softened
¾ cup packed light brown sugar
1 tablespoon ground cinnamon

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
½ teaspoon vanilla extract
1-2 tablespoons milk or cream, as needed
Pink or red food coloring (optional, but recommended for extra pinkness!)

Directions to Follow

Here’s a step-by-step guide to creating your irresistible Pink Velvet Cinnamon Rolls:

Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This confirms your yeast is active.
Prepare the Dough: Add the remaining granulated sugar, egg, melted butter, salt, and a few drops of food coloring to the yeast mixture. Mix well. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, until the dough is smooth and elastic. If using a stand mixer, use the dough hook for 5 minutes.
First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover 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.
Make the Filling: While the dough is rising, combine the softened butter, brown sugar, and cinnamon in a small bowl. Mix until well combined and paste-like.
Assemble the Rolls: Once the dough has risen, punch it down gently to release the air. Roll it out on a lightly floured surface into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border on one long edge.
Roll and Slice: Starting from the longer side, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick each).
Second Rise: Arrange the rolls in a lightly greased 9×13-inch baking dish, leaving a little space between them. Cover and let them rise again in a warm place for another 30-45 minutes, or until puffy.
Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
Prepare the Frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until creamy. Stir in the vanilla extract and 1 tablespoon of milk or cream, adding more if needed to reach a spreadable consistency. Add a few drops of pink food coloring if desired.
Frost and Serve: Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously spread the pink cream cheese frosting over them. Serve immediately and enjoy!

Best Ways to Enjoy It

These Pink Velvet Cinnamon Rolls are absolutely divine warm, fresh out of the oven, with the frosting melting slightly into every crevice. They make an incredible breakfast or brunch centerpiece, especially when paired with a strong cup of coffee or a mimosa. For an extra touch of indulgence, consider dusting them lightly with edible glitter or a few sprinkles if you’re making them for a celebratory occasion. They’re also fantastic as an afternoon pick-me-up with a cup of tea or as a delightful dessert after a lighter meal.

How to Store & Freeze

To keep your Pink Velvet Cinnamon Rolls fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, or if they are heavily frosted with cream cheese, it’s best to refrigerate them. When refrigerated, they’ll last for up to 5 days. Just bring them back to room temperature or gently warm them in the microwave for 15-30 seconds for that fresh-baked feel.

For longer storage, these rolls freeze beautifully (without frosting!). Once baked and completely cooled, wrap individual rolls tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to enjoy, thaw them overnight in the refrigerator, then warm them in the oven (covered with foil) at 300°F (150°C) for about 10-15 minutes until heated through. Prepare the frosting fresh when you’re ready to serve.

Helpful Cooking Tips

Don’t Rush the Rise: Allowing the dough enough time to rise in a warm spot is crucial for soft, fluffy rolls. If your kitchen is cool, you can proof the dough in a slightly warmed (but turned off!) oven.
Warm Milk Temperature: Ensure your milk is between 105-115°F (40-46°C). Too hot will kill the yeast, too cold won’t activate it. An instant-read thermometer is your best friend here.
Don’t Over-Flour: Resist the urge to add too much extra flour during kneading or rolling. A slightly sticky dough is often the secret to tender baked goods.
Even Slices: For perfectly uniform rolls, use unflavored dental floss to cut the log. Slide it under the log, cross the ends over the top, and pull firmly to slice.
Room Temperature Ingredients: For the softest dough and a smooth frosting, ensure your egg, butter, and cream cheese are at room temperature.

Creative Twists

Berry Burst: Add a tablespoon of freeze-dried raspberry powder to the dough for a more natural pink color and a subtle fruity note, or mix a handful of fresh raspberries into the cinnamon filling before rolling.
Citrus Zest: For a brighter flavor, add a teaspoon of orange or lemon zest to the dough or the cream cheese frosting.
Chocolate Swirl: Drizzle melted white chocolate or dark chocolate over the frosted rolls for an extra layer of decadence and visual appeal.
Nutty Crunch: Sprinkle finely chopped pecans or walnuts over the cinnamon filling before rolling for added texture and a nutty flavor.
Vegan Version: With a few key substitutions (plant-based milk, vegan butter, egg replacers, and dairy-free cream cheese), you can easily adapt this recipe to be vegan-friendly.

Common Questions

Q: Can I prepare these Pink Velvet Cinnamon Rolls in advance?
A: Yes! You can prepare the assembled rolls (after the second rise) the night before. Cover the baking dish tightly with plastic wrap and refrigerate overnight. In the morning, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as directed.

Q: Why isn’t my dough rising?
A: The most common culprits are either expired yeast, milk that was too hot (killed the yeast), or a dough that’s too cold. Ensure your yeast is fresh, your milk temperature is correct, and your rising spot is warm enough.

Q: Can I use regular food coloring instead of gel food coloring?
A: You can, but gel food coloring will give you a much more vibrant pink hue without adding extra liquid to the dough, which can affect the texture. You’ll likely need to use more liquid food coloring to achieve the same intensity.

Q: My cinnamon rolls are dry. What went wrong?
A: This usually happens if the dough was over-floured or if the rolls were overbaked. Always measure flour accurately (using a spoon-and-level method if scooping), and keep an eye on your oven to avoid baking longer than necessary.

Pink Velvet Cinnamon Rolls

These vibrant Pink Velvet Cinnamon Rolls combine the classic warmth of cinnamon with a fun, festive twist. Perfect for a special breakfast or brunch, they’re soft, sweet, and topped with a luscious cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 25

Total Time 1 10

Servings 12 rolls

Calories 350 kcal

Equipment

Large bowl
Wooden spoon
Rolling pin
Small bowl
Sharp knife or dental floss
9×13 inch baking dish
Electric mixer

Ingredients

For the Rolls

1 cup warm milk around 105-115°F / 40-46°C
2¼ teaspoons active dry yeast one packet
¼ cup granulated sugar
large egg room temperature
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
3-3½ cups all-purpose flour
1-2 tablespoons red food coloring gel preferred for intensity

For the Filling

½ cup unsalted butter softened
1 cup light brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder optional, for depth

For the Cream Cheese Frosting

4 oz cream cheese softened
¼ cup unsalted butter softened
1½-2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1-2 tablespoons milk or cream

Instructions

Activate Yeast

Combine warm milk, yeast, and 1 tablespoon granulated sugar in a large bowl. Stir and let sit for 5-10 minutes until foamy to activate the yeast.

Wet Ingredients

Add remaining granulated sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Whisk well, then stir in red food coloring until a vibrant pink hue is achieved.

Combine Wet and Dry

Gradually add 2 cups of flour, mixing with a wooden spoon until combined, then add the remaining flour, ½ cup at a time, until dough forms and is slightly sticky but manageable.

Knead

Turn the dough onto a lightly floured surface and knead for 3-5 minutes until it is smooth and elastic.

Roll Out

Roll the dough into a 12×18 inch rectangle, about ¼ inch thick.

Prepare Filling

In a small bowl, mix softened butter, brown sugar, cinnamon, and optional cocoa powder until well combined and spreadable.

Spread Filling

Evenly spread the cinnamon-sugar mixture over the entire dough surface, leaving a ½-inch border on one long edge.

Roll and Slice

Starting from the long edge opposite the border, tightly roll the dough into a log. Cut the log into 12 equal 1½-inch thick slices using a sharp knife or dental floss.

Arrange and Bake

Place rolls cut-side up in a lightly greased 9×13 inch baking dish. Cover and let rise in a warm spot for 15-20 minutes while the oven preheats to 375°F (190°C).

Bake

Bake for 20-25 minutes, until golden brown at the edges and cooked through with an internal temperature around 200-205°F (93-96°C).

Make Frosting

While rolls bake, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, vanilla, and milk/cream, beating until light and fluffy; add more milk/cream for a thinner consistency.

Frost and Serve

Cool rolls for 5-10 minutes out of the oven. Generously spread cream cheese frosting over warm rolls and serve immediately.

Notes

For an extra touch, you can sprinkle some pink sprinkles or edible glitter on top of the frosting before serving. Ensure your milk is not too hot when activating the yeast, as this can kill it. Room temperature ingredients blend more smoothly, especially the egg and softened butter for the dough and frosting. If you don’t have gel food coloring, liquid food coloring can be used, but you might need a bit more for a vibrant color. Do not over-knead the dough; it should be just elastic. Adjust the amount of milk or cream in the frosting to achieve your desired consistency – a thicker frosting is great for piping, while a thinner one spreads easily.

Pink Velvet Cinnamon Rolls: How Many Can You Eat?