Description
These Best Pink Cinnamon Rolls are soft, buttery, berry-swirled sweet rolls with a gorgeous pink dough, perfect for quick breakfast treats, special brunches, or dessert-for-dinner nights. The enriched dough, raspberry-cinnamon filling, and creamy glaze make this an easy recipe that feels bakery-level fancy while still fitting into busy mornings, weekend breakfast ideas, cozy dinner ideas, and all your favorite sweet food ideas.
Ingredients
1 cup warm whole milk (about 110°F)
2 1/4 teaspoons active dry yeast
1/3 cup granulated sugar
2 large eggs room temperature
1/3 cup unsalted butter melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon salt
3 3/4 cups all purpose flour plus more for dusting
2 tablespoons freeze dried raspberry powder or crushed freeze dried raspberries
1/4 teaspoon pink gel food coloring optional
1/3 cup unsalted butter very soft for filling
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup raspberry or strawberry jam
4 ounces cream cheese softened
1 cup powdered sugar
2 to 3 tablespoons heavy cream or milk
1 teaspoon vanilla extract for glaze
1 teaspoon lemon juice optional
Pinch salt for glaze
Instructions
1. Warm the milk until it is about 110°F, then pour it into a large mixing bowl and stir in a teaspoon of the granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes, until foamy.
2. Whisk in the remaining granulated sugar, eggs, melted butter, vanilla, salt, freeze dried raspberry powder, and pink gel food coloring if using.
3. Add the all purpose flour about one cup at a time, stirring until a soft, shaggy dough forms. When it becomes too thick to stir, switch to a dough hook or turn the dough onto a lightly floured surface.
4. Knead the dough for 6 to 8 minutes, adding just enough extra flour to keep it from sticking, until it is smooth, elastic, and slightly tacky but not overly sticky.
5. Place the dough in a lightly greased bowl, turn it once to coat, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
6. While the dough rises, make the filling by stirring together the softened butter, brown sugar, and ground cinnamon until you have a thick paste. Gently warm the jam if it is very stiff so it will spread easily.
7. Punch down the risen dough and roll it out on a lightly floured surface into a 12 by 18 inch rectangle. Spread the cinnamon sugar butter evenly over the dough, then gently spread the raspberry or strawberry jam on top.
8. Starting from the long side, roll the dough up tightly into a log, trying not to squeeze out the filling. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices.
9. Arrange the slices in a greased 9 by 13 inch baking dish, cover, and let rise again for 30 to 40 minutes, until puffy and touching.
10. Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 22 minutes, until the tops are lightly golden and the centers are just set but still soft.
11. While the rolls cool slightly, beat the cream cheese until smooth, then mix in the powdered sugar, vanilla, and 2 tablespoons of heavy cream or milk. Add more liquid a little at a time until the glaze is pourable, then finish with lemon juice and a pinch of salt if desired.
12. Spread or drizzle the cream cheese glaze over the warm rolls, letting it melt into the pink swirls, and serve right away.
Notes
Don’t add too much flour when you knead the dough—keeping it slightly soft and tacky is the key to extra fluffy, tender pink cinnamon rolls instead of dense or dry ones.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 32
- Sodium: 260
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
- Cholesterol: 65
Keywords: pink cinnamon rolls, Valentine’s breakfast, brunch ideas, quick breakfast, breakfast ideas, easy recipe, dessert, food ideas