Description
Pink Velvet Cinnamon Rolls bake up soft, fluffy, and beautifully pink, with a cozy cinnamon-sugar swirl and a creamy cream cheese frosting that melts into every spiral. Perfect for brunch, celebrations, and special mornings.
Ingredients
Scale
- For the pink velvet dough:
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (reserve 1 tablespoon for yeast activation)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup whole milk, warm (about 110°F / 43°C)
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 2 tablespoons cocoa powder
- 1–2 teaspoons pink food coloring (gel works best)
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- For the cinnamon filling:
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon light cornstarch (optional, helps reduce leaking)
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream (as needed for consistency)
- Optional garnish:
- Pink sugar crystals or white chocolate shavings
Instructions
- Activate yeast: In a large bowl, stir warm milk with 1 tablespoon sugar. Sprinkle yeast on top and rest 5–10 minutes until foamy.
- Mix dough base: Add softened butter, remaining sugar, eggs, cocoa powder, pink food coloring, vanilla, and salt. Mix until combined.
- Build dough: Add flour 1 cup at a time until a soft dough forms.
- Knead: Knead 8–10 minutes by hand or 5–6 minutes with a dough hook on medium speed until elastic and slightly tacky.
- First rise: Place dough in a lightly greased bowl, cover, and rise 60–90 minutes until doubled.
- Make filling: Mix brown sugar, cinnamon, and optional cornstarch in a bowl.
- Roll out: Punch down dough. Roll into a 16×12-inch rectangle on a floured surface.
- Fill: Spread 1/3 cup softened butter over dough, leaving a small border. Sprinkle cinnamon mixture evenly over butter.
- Roll and cut: Roll tightly from the long edge into a log. Cut into 12 equal rolls using a sharp knife or dental floss.
- Second rise: Place rolls in a greased 9×13-inch dish. Cover and rise 30–45 minutes until puffy.
- Bake: Heat oven to 350°F (175°C). Bake 22–25 minutes until lightly golden and cooked through but still soft.
- Cool briefly: Cool 10–15 minutes before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Add heavy cream 1 tablespoon at a time until spreadable.
- Frost and serve: Spread frosting over warm rolls so it melts into the swirls. Add optional garnish if you like.
Notes
- Use warm (not hot) milk so yeast activates properly.
- Stop mixing as soon as the dough looks smooth and elastic to keep rolls tender.
- Avoid overbaking. Pull rolls when they look set and lightly golden.
- Refrigerate leftovers (cream cheese frosting) up to 4 days. Warm individual rolls 15–20 seconds before serving.
- Freeze unfrosted baked rolls up to 2 months. Thaw overnight, warm, then frost fresh.
- Overnight option: After cutting, refrigerate rolls covered. Let rise 30–45 minutes at room temp before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg