These Pink Velvet Cinnamon Rolls are a fun twist on a classic! With a soft, fluffy dough and a sweet cinnamon filling, they’re sure to brighten your day.
The best part? That lovely pink color makes them perfect for celebrations! Plus, who can resist a warm roll with gooey icing? I can’t wait to bake these for my friends! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the dough. If you need a gluten-free version, try a 1:1 gluten-free flour blend. Just keep in mind that the texture might vary.
Granulated Sugar: For sweetness, this is essential. If you prefer less sugar, using coconut sugar can also work well. It’ll slightly change the flavor but in a lovely way!
Active Dry Yeast: This is what makes the rolls fluffy. You can substitute it with instant yeast. Just skip the proofing step; mix it directly with dry ingredients.
Warm Whole Milk: This helps activate the yeast. Almond milk or oat milk can replace it if you’re looking for dairy-free options. Make sure they’re also warmed up!
Cocoa Powder: It adds that slight red velvet flavor. You could leave it out if you prefer a pure cinnamon roll flavor, or use carob powder as a caffeine-free option.
Pink Food Coloring: This gives the rolls their vibrant color. You can use beet juice for a natural alternative. Just know it might dye the dough less intensely.
How Do I Make Sure My Dough Rises Properly?
Creating just the right environment for your dough to rise is key! Here’s how you can achieve that fluffy texture:
- **Warm Area**: Make sure it’s in a warm place, like near your oven or on top of a heating pad set to low. Yeast thrives in warmth!
- **Cover Well**: Use a clean towel or plastic wrap to cover the bowl. This keeps the dough moist and prevents it from drying out.
- **Be Patient**: Let the dough rise until it has doubled in size. This usually takes 1 to 1.5 hours.
- **Check Temperature**: If you’re unsure, you can test your dough with the “poke test”: if it springs back slowly, it’s ready!
With these tips, your dough should rise beautifully, giving you soft and fluffy rolls when baked!
Pink Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 3/4 cup warm whole milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cocoa powder (for subtle red velvet flavor)
- Red or pink food coloring (around 1-2 tsp for vibrant pink)
For the Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 tbsp cocoa powder
- Pinch of salt
- Pink or red sprinkles (optional)
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk or cream
- Few drops of red or pink food coloring (optional)
- Pink sprinkles for garnish
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation, plus 2 to 2.5 hours total for rising and baking. You’ll spend a little over an hour preparing the dough, filling, and frosting, with some downtime for the dough to rise and bake. After that, just a few minutes to put on the frosting and enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by warming the milk in a small bowl until it’s about 110°F. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes foamy. This means your yeast is alive and ready to help the dough rise!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, cocoa powder, and pink food coloring. Mix well so that everything is evenly distributed.
3. Combine Everything:
Add the melted butter, egg, vanilla extract, and the foamy yeast mixture to your dry ingredients. Stir everything together until it’s well combined.
4. Knead the Dough:
Place the dough on a lightly floured surface. Knead it by hand or with a stand mixer (using the dough hook) for about 8-10 minutes, until it’s smooth and elastic. If it’s too sticky, sprinkle a little extra flour.
5. Let the Dough Rise:
Put your dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm spot to rise. Let it double in size, which will take about 1 to 1.5 hours.
6. Make the Filling:
While the dough is rising, prepare the filling. In a small bowl, combine softened butter, sugar, cinnamon, cocoa powder, and a pinch of salt. Mix until it’s creamy and smooth.
7. Roll Out the Dough:
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about 16×12 inches.
8. Spread the Filling:
Evenly spread the cinnamon-sugar filling over the rolled-out dough. Make sure to cover all edges so every bite is full of flavor.
9. Roll It Up:
Starting from the long edge, tightly roll the dough up into a log shape. Pinch the seam to seal it well.
10. Slice the Rolls:
Using a sharp knife or kitchen string, cut the rolled dough into 9-12 equal slices, depending on how big you want your rolls to be.
11. Arrange in a Pan:
Place the sliced rolls into a greased 9×13 inch baking pan, leaving a little space between each round.
12. Second Rise:
Cover the rolls lightly and let them rise again for 30-45 minutes, or until they’re puffy and touching.
13. Preheat the Oven:
While your rolls are rising, preheat your oven to 350°F (175°C). This way, the oven is hot and ready when you’re done with the second rise.
14. Bake the Cinnamon Rolls:
Once ready, bake the rolls for about 20-25 minutes until they’re lightly golden and cooked through.
15. Make the Frosting:
As the rolls are baking, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter until it’s smooth. Gradually mix in the powdered sugar and vanilla, and then add milk to reach your desired consistency. If you’d like more color, add a few drops of red or pink food coloring.
16. Frost the Rolls:
After baking, take the rolls out of the oven and let them cool for about 5-10 minutes. Then, spread the frosting generously over the warm rolls.
17. Decorate and Enjoy:
Finish with a sprinkle of pink or red sprinkles on top for that festive touch. Serve warm and enjoy your delicious Pink Velvet Cinnamon Rolls!
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These delightful rolls are a perfect sweet treat for any occasion! With their soft, pink-hued dough and creamy frosting, they’re sure to bring a smile to anyone’s face. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the texture will be denser, and you might need to increase the liquid slightly to compensate.
What If I Don’t Have Active Dry Yeast?
If you don’t have active dry yeast, you can use instant yeast instead. Just mix it directly with the dry ingredients without the proofing step, and it should work perfectly.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the rolls up to the point of the second rise, cover them tightly with plastic wrap, and refrigerate overnight. Allow them to come to room temperature before baking in the morning.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze the rolls for up to 2 months. Just reheat them in the oven or microwave before serving!
