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.
Equipment
- Large bowl
- Wooden spoon
- Rolling pin
- Small bowl
- Sharp knife or dental floss
- 9x13 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 12x18 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 9x13 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.