Introduction

Pink Velvet Cinnamon Rolls are a delightful twist on a classic favorite, featuring a soft pink dough and warm cinnamon-sugar filling. Topped with a creamy vanilla cream cheese frosting, these rolls are perfect for brunch or a special treat any time of day.

A round metal tray holds six cinnamon rolls arranged close together, each roll has two layers: the bottom layer is golden-brown soft dough swirled with a darker brown cinnamon filling, and the top layer is thick, pale pink frosting with a smooth, slightly swirled texture, sprinkled with small chunks of bright pink candy or sugar crystals. The tray is lined with crumpled parchment paper, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3¾ cups all-purpose flour
2¼ teaspoons instant yeast
1 cup warm milk (110°F)
⅓ cup granulated sugar
⅓ cup butter, softened
1 large egg
1 teaspoon salt
1–2 teaspoons pink gel food coloring (or beet powder)
⅓ cup butter, melted (for filling)
¾ cup brown sugar (for filling)
1 tablespoon ground cinnamon (for filling)
4 oz cream cheese, softened (for frosting)
2 tablespoons butter, softened (for frosting)
1½ cups powdered sugar (for frosting)
1–2 tablespoons milk (for frosting)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Activate the yeast by combining warm milk and granulated sugar in a bowl. Sprinkle the instant yeast over the surface and let it sit for 5 to 10 minutes, until it becomes foamy.
Step 2: Add softened butter, egg, salt, and pink food coloring to the yeast mixture. Gradually mix in the flour until a dough forms. Knead the dough on a floured surface until it is smooth and elastic, about 8 to 10 minutes.
Step 3: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until it doubles in size, about 1 hour.
Step 4: Roll the dough into a large rectangle on a floured surface. Brush melted butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon, then sprinkle it evenly over the buttered dough.
Step 5: Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
Step 6: Arrange the rolls in a greased baking pan, leaving a little space between each. Cover and let them rise for another 30 to 45 minutes, until puffy.
Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 22 to 25 minutes, until they turn lightly golden brown on top.
Step 8: While the rolls bake, prepare the frosting by beating together softened cream cheese and butter until smooth. Gradually add powdered sugar, milk, and vanilla extract until creamy and spreadable.
Step 9: Spread the frosting over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Tips & Variations

Use beet powder instead of gel food coloring for a natural pink hue.
For a richer dough, substitute half the milk with cream.
Add chopped nuts or raisins to the filling for extra texture and flavor.
Try cream cheese frosting flavored with a hint of orange zest for a citrus twist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore softness and melt the frosting.

How to Serve

Six cinnamon rolls are placed closely together on a round white plate lined with parchment paper. Each roll has a light golden brown base layer of soft dough, swirled with a dark brown cinnamon filling in the center. On top of each roll, there is a thick layer of light pink frosting with a creamy texture, spread unevenly to give a homemade look. Small clusters of bright pink sugar crystals are scattered on the frosting, adding a rough texture and a pop of color. The plate sits on a white marbled surface, enhancing the contrast with the rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature and rise again before shaping and baking.

What if I don’t have instant yeast?

If you don’t have instant yeast, you can use active dry yeast. Just dissolve it in warm milk with sugar and let it activate for about 10 minutes before adding to the dough.