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Freshly baked pink velvet cinnamon rolls artfully arranged.

Vibrant Pink Velvet Cinnamon Rolls

These vibrant pink velvet cinnamon rolls are soft, fluffy, and bursting with cinnamon flavor, topped with a rich cream cheese frosting. Perfect for a special breakfast or brunch treat!
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 rolls
Calories 450 kcal

Equipment

  • large bowl
  • wooden spoon or stand mixer with dough hook
  • plastic wrap
  • small bowl
  • sharp knife or unflavored dental floss
  • 9x13 inch baking dish

Ingredients
  

For the Rolls:

  • 1 cup warm milk (105-115°F)
  • 2.25 teaspoons active dry yeast (1 packet)
  • 0.25 cup granulated sugar plus 1 teaspoon
  • 1 large egg at room temperature
  • 0.25 cup unsalted butter melted
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon red food coloring (gel preferred for vibrancy)
  • 3.5-4 cups all-purpose flour plus more for dusting
  • 0.5 teaspoon salt

For the Filling:

  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • Pinch salt

For the Cream Cheese Frosting:

  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 0.5 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream (as needed for consistency)

Instructions
 

Activate the Yeast:

  • Combine warm milk, 1 teaspoon granulated sugar, and yeast in a large bowl and let sit for 5-10 minutes until foamy to activate.

Mix Wet Ingredients:

  • Add remaining granulated sugar, egg, melted butter, vanilla extract, and red food coloring to the yeast mixture, then whisk until well combined and uniformly colored.

Form the Dough:

  • Gradually add flour and salt to the wet ingredients, mixing with a wooden spoon or stand mixer until a shaggy dough forms.

Knead:

  • Turn the dough onto a floured surface and knead for 8-10 minutes by hand or 5-7 minutes with a stand mixer until smooth and elastic.

First Rise:

  • Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.

Prepare Filling:

  • While the dough rises, combine all filling ingredients in a small bowl and mix until well combined.

Roll and Spread:

  • After the first rise, gently punch down the dough, then roll it into a 12x18 inch rectangle on a floured surface and spread the cinnamon filling evenly, leaving a small border.

Roll Up:

  • Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal it.

Slice:

  • Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls.

Second Rise:

  • Arrange the rolls in a lightly greased 9x13 inch baking dish, cover loosely, and let rise again for 30-45 minutes until puffed.

Bake:

  • Preheat oven to 375°F (190°C), then bake the rolls for 20-25 minutes until lightly golden brown and cooked through.

Make Frosting:

  • While rolls bake, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla extract, and milk/cream until desired consistency is reached.

Frost and Serve:

  • Let the baked cinnamon rolls cool for 5-10 minutes, then generously spread cream cheese frosting over them and serve immediately.

Notes

For extra vibrant rolls, consider using a high-quality gel food coloring. Make sure your butter for the filling and frosting is properly softened for a smooth consistency. These rolls are best served warm shortly after frosting.