What sets these apart from regular cinnamon rolls is the beautiful pink velvet twist. I get that light cocoa flavor reminiscent of red velvet, enhanced by the earthy beet powder (or food coloring) for that signature color. The dough is pillowy and rich, the filling is warm and spiced, and the glaze melts into every swirl. They’re eye-catching, indulgent, and full of homemade comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough:
1 cup whole milk, warmed
2¼ teaspoons active dry yeast
2 tablespoons granulated sugar
¼ cup unsalted butter, melted
1 large egg
1 large egg yolk
3½ cups all-purpose flour
½ teaspoon salt
2 tablespoons unsweetened cocoa powder
1–2 tablespoons red beet powder or food coloring
For the Filling:
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tablespoons ground cinnamon
For the Glaze:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoons milk
Directions
I warm the milk until it’s just lukewarm, then stir in the yeast and 1 tablespoon of the sugar. I let it sit for 5–10 minutes until it gets foamy.
I add the melted butter, egg, egg yolk, remaining sugar, and vanilla to the yeast mixture and mix until well combined.
In a large bowl, I whisk together the flour, salt, cocoa powder, and beet powder (or food coloring).
I add the wet mixture to the dry ingredients and stir until a shaggy dough forms. Then I knead it for about 8 minutes, until smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rise until doubled in size—usually about 1 to 1½ hours.
Once risen, I roll the dough out on a floured surface into a 16×12-inch rectangle.
I spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
Starting from the long side, I roll the dough into a tight log and slice it into 12 equal rolls.
I arrange the rolls in a greased 9×13-inch baking dish, cover, and let them rise again until puffy—about 45 minutes.
I preheat the oven to 350°F (175°C) and bake the rolls for 22–25 minutes, until just golden on top.
While they bake, I make the glaze by beating together the cream cheese and butter, then adding powdered sugar, vanilla, and milk until smooth and pourable.
Once the rolls have cooled slightly, I drizzle them generously with the glaze and serve them warm.
Servings and timing
This recipe makes 12 servings and takes around 3 hours total: including rising, shaping, baking, and cooling. It’s a great weekend baking project that’s totally worth the time.
Variations
Sometimes I add a handful of mini white chocolate chips to the filling for extra richness. For a Valentine’s twist, I use heart-shaped cookie cutters to press gently into the tops before baking for a decorative touch. I’ve also made a citrus version of the glaze by swapping milk for orange juice and adding zest.
Storage/reheating
I store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. When I want to reheat them, I warm individual rolls in the microwave for about 15–20 seconds or in a 300°F oven for 8–10 minutes.
FAQs
Can I use a stand mixer to knead the dough?
Yes, I often use a stand mixer with a dough hook. It saves time and gets the dough just as smooth in about 6 minutes.
What if I don’t have beet powder?
Food coloring works just as well—gel or liquid. I start with a small amount and adjust until I get the color I want.
Can I make these overnight?
Absolutely. After slicing the rolls and placing them in the pan, I cover and refrigerate overnight. In the morning, I let them come to room temp for about 45 minutes before baking.
Can I freeze these?
Yes. I freeze the unbaked rolls after shaping and placing them in the pan. When ready to bake, I thaw overnight in the fridge and let rise before baking.
Is there a way to make these dairy-free?
Yes. I substitute plant-based butter and non-dairy milk in both the dough and the glaze, and use a vegan cream cheese alternative.
Conclusion
These Pink Velvet Cinnamon Rolls are soft, sweet, and beautifully vibrant—everything I want in a special treat. From the pillowy dough to the creamy glaze, every bite is warm, rich, and a little over-the-top in the best way. Whether I’m celebrating or just baking for fun, these rolls always make the moment feel a little more magical.
These pink velvet cinnamon rolls are soft, fluffy, and topped with a dreamy cream cheese glaze. Perfect for Valentine’s Day, brunch, or when you’re craving something sweet and pretty.
Author:Ella
Prep Time:1 hour
Cook Time:25 minutes
Total Time:3 hours
Yield:12 rolls
Category:Brunch, Holiday Baking, Sweet Rolls
Method:Baking
Cuisine:American
Ingredients
For the Dough:
1 cup whole milk, warmed
2¼ tsp active dry yeast
2 tbsp granulated sugar (divided)
¼ cup unsalted butter, melted
1 large egg
1 large egg yolk
1 tsp vanilla extract
3½ cups all-purpose flour
½ tsp salt
2 tbsp unsweetened cocoa powder
1–2 tbsp red beet powder or red food coloring
For the Filling:
½ cup unsalted butter, softened
¾ cup packed brown sugar
2 tbsp ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
2–3 tbsp milk
Instructions
Activate Yeast:
Warm the milk until just lukewarm. Stir in yeast and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
Mix Wet Ingredients:
Add melted butter, egg, egg yolk, remaining sugar, and vanilla. Whisk to combine.
Combine Dry Ingredients:
In a large bowl, whisk together flour, salt, cocoa powder, and beet powder or food coloring.
Form the Dough:
Pour wet ingredients into dry. Mix until a shaggy dough forms. Knead on a floured surface for 8–10 minutes, or until smooth and elastic.
First Rise:
Place dough in an oiled bowl. Cover and let rise in a warm spot for 1–1.5 hours, or until doubled.
Roll and Fill:
Roll dough into a 16×12-inch rectangle. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.
Shape Rolls:
Roll tightly from the long edge to form a log. Slice into 12 even rolls.
Second Rise:
Place rolls in a greased 9×13-inch pan. Cover and let rise again for 45 minutes until puffy.
Bake:
Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes, until just golden on top.
Make Glaze:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until glaze is pourable.
Serve:
Let rolls cool slightly, then drizzle with cream cheese glaze. Serve warm for best results!
Notes
Beet powder gives a natural pink hue and subtle earthiness—perfect for a “velvet” vibe.
For extra flair, top with pink sprinkles or white chocolate drizzle.
Rolls can be made ahead and refrigerated overnight before the second rise.
