These Pink Velvet Cinnamon Rolls are not just pretty; they’re soft, sweet, and filled with yummy cinnamon goodness. The light pink color makes them a fun treat for any occasion!
I love waking up to the smell of these rolls baking. They’re perfect for brunch and great for sharing—or keeping all to yourself! Who can resist that sweet glaze? 😋
Key Ingredients & Substitutions
Whole Milk: This keeps your dough soft and tender. If you’re lactose intolerant or prefer a non-dairy option, almond or oat milk works well. Just ensure they’re unsweetened for best results.
Active Dry Yeast: Yeast is essential for rising. Look for instant yeast for a faster process, or use the same amount of fresh yeast if you have it. Just remember, fresh yeast needs to be activated like active dry yeast.
Butter: Unsalted butter adds richness and flavor. If you want a dairy-free option, consider using coconut oil or vegan butter, which will still give a nice texture and flavor.
Cinnamon: Ground cinnamon is key for that classic cinnamon roll flavor. You can mix in other spices like nutmeg or ginger for a personalized touch if you like to experiment!
Beet Juice/Pink Gel Food Coloring: Beet juice is a great natural colorant! If you can’t find it, any pink gel food coloring will do the trick. Just add a little at a time until you reach your preferred shade.
How Do You Get the Perfect Roll Shape?
The rolling technique can make or break your cinnamon rolls, so here’s how to do it well:
- After punching down the dough, make sure your surface is well-floured. This helps prevent sticking.
- Roll the dough into a large rectangle (about 16×12 inches). Make it even; this ensures uniform rolls.
- Spread your filling evenly to the edges, which helps in rolling tightly. Start rolling from the long edge, so you get taller rolls.
- When cutting, use a sharp knife or unflavored dental floss for clean cuts. Don’t squish the rolls while cutting; keep them fluffy!
With these tips, you’ll have perfectly shaped rolls ready for baking. Enjoy making these delightful Pink Velvet Cinnamon Rolls! 🌸
How to Make Pink Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 1/2 to 4 cups all-purpose flour
- 2 tbsp natural beet juice or pink gel food coloring (for pink color)
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Pink Velvet Icing:
- 1 cup powdered sugar
- 2-3 tbsp cream cheese, softened
- 1-2 tbsp whole milk
- 1/2 tsp vanilla extract
- A few drops of beet juice or pink gel food coloring for vibrant pink color
For Garnish (Optional):
- Pink and white sprinkles or sugar crystals
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time, plus about 2 hours of rising time, and 25 minutes of baking time. It’s a bit of a wait, but the result is so worth it!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and granulated sugar, stirring gently to dissolve. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes, until it becomes foamy. This means your yeast is active and ready to go!
2. Make the Dough:
In a large mixing bowl, whisk together the melted butter, eggs, vanilla extract, salt, and beet juice or pink food coloring until everything is nicely combined. Then, add the foamy yeast mixture and stir well.
3. Form the Dough:
Gradually add in 3 1/2 cups of flour, mixing until a soft dough forms. Knead this dough on a lightly floured surface for about 6-8 minutes, adding more flour as needed until the dough is smooth and elastic.
4. Let it Rise:
Shape the kneaded dough into a ball and place it in a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 to 1 1/2 hours, or until it doubles in size.
5. Prepare the Filling:
While the dough is rising, mix together the softened butter, brown sugar, and cinnamon in a small bowl until well combined and smooth. Set this aside for later.
6. Roll Out the Dough:
Once your dough has risen, gently punch it down to release the air, then roll it out on a floured surface into a large rectangle, approximately 16×12 inches.
7. Add the Filling:
Spread the cinnamon filling evenly over the dough, making sure to cover it all the way to the edges.
8. Roll and Cut:
Starting from the long edge, roll the dough tightly into a log shape. Use a sharp knife or unflavored dental floss to cut it into 9 to 12 even slices, about 1 to 1 1/2 inches thick.
9. Second Rise:
Place the rolls into a greased 9×13 inch baking pan, spacing them slightly apart. Cover loosely and let them rise for another 30-45 minutes until puffy.
10. Baking Time:
Preheat the oven to 350°F (175°C). Bake the rolls for about 20-25 minutes, or until they are golden brown and cooked through.
11. Make the Icing:
While the rolls are baking, prepare the pink velvet icing. In a bowl, mix the powdered sugar, softened cream cheese, milk, vanilla extract, and beet juice or pink food coloring until you have a smooth and vibrant icing.
12. Cool and Ice:
Once the cinnamon rolls are done baking, remove them from the oven and allow them to cool for 5-10 minutes. Then, spread the pink velvet icing generously over the warm rolls.
13. Garnish:
If you’re feeling festive, sprinkle some pink and white sprinkles or sugar crystals on top for a fun touch!
14. Serve and Enjoy!
These sweet, soft, and beautiful pink cinnamon rolls are now ready to be enjoyed! Serve them warm and watch everyone smile as you bring these delightful treats to the table.
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These Pink Velvet Cinnamon Rolls are a whimsical twist on a classic favorite. Their soft texture and sweet cream cheese frosting make them irresistible. Plus, the natural beet juice gives a lovely shade of pink without affecting the delicious taste!
Can I Use a Different Type of Milk?
Absolutely! You can substitute whole milk with any type of milk, like almond, soy, or oat milk. Just make sure it’s warmed to about 110°F (43°C) to activate the yeast properly.
How Do I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to a week. You can microwave individual rolls for a few seconds to warm them up later!
Can I Make These Cinnamon Rolls Ahead of Time?
Yes, you can prepare the rolls up to the second rise (step 9) and cover them tightly with plastic wrap. Refrigerate overnight, then let them come to room temperature for about 30 minutes before baking.
Can I Freeze the Cinnamon Rolls?
Yes! You can freeze the unbaked rolls after cutting them (before the second rise) or baked rolls after they’ve cooled. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before baking or warming.
