Pink Velvet Cinnamon Rolls
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.
- 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.
Find it online: https://elladishes.com/pink-velvet-cinnamon-rolls/
