Pink Cinnamon Rolls: A Sweet and Festive Twist on a Classic Treat

Ingredients with Measurements

Dough:

• ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
• 5 tablespoons granulated sugar, divided
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 large eggs, room temperature
• 5-6 drops pink gel food coloring
• 2 ¾ cups (344 g) all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
• ½ tablespoon unsalted butter, melted

Filling:

• 3 tablespoons unsalted butter, melted and cooled
• ⅓ cup (67 g) brown sugar, packed
• 2 teaspoons cinnamon
• ¼ teaspoon kosher salt

Topping:

• 1 cup heavy cream

Whipped Cream Cheese Frosting:

• 3 ounces cream cheese, softened
• ¼ cup (½ stick / 57 g) unsalted butter, softened
• 1 ½ cups (188 g) confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Detailed Instructions

1. Prepare the Dough: Creating a Soft and Fluffy Base

1. Activate Yeast: In a medium bowl, combine the warmed milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast over the milk and whisk gently to blend. Let the mixture sit for about 5 minutes, or until the yeast is foamy. This indicates that the yeast is active.
2. Add Eggs and Food Coloring: Add the eggs and pink gel food coloring to the yeast mixture. Whisk until everything is smooth and well combined.
3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, the flour, and the salt.
4. Add Wet to Dry: With the mixer running on low speed, gradually add the milk and yeast mixture to the dry ingredients.
5. Incorporate Butter: Once the wet and dry ingredients are combined, add the softened butter, one piece at a time, blending well after each addition. Make sure each piece of butter is fully incorporated before adding the next.
6. Knead: Increase the mixer speed to medium and knead the dough for 1 minute. Then, increase the speed to medium-high and continue kneading until the dough is soft, smooth, and elastic, about 5 minutes. The dough should pull away from the sides of the bowl.
   • Tip: If the dough is too sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency.
7. First Rise: Brush a medium bowl with some of the melted butter. Place the dough in the bowl and turn it over to coat it with butter. Brush the top of the dough with the remaining melted butter. Cover the bowl tightly with plastic wrap.
8. Let Dough Rise: Place the bowl in a warm, draft-free area and let the dough rise until it has doubled in size, which should take about 1 hour.
   • Tip: A good place to let the dough rise is inside a turned-off oven with the oven light on.

2. Prepare the Filling: A Sweet and Spicy Blend

1. Combine Ingredients: While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, cinnamon, and salt. Use a fork to mix everything together until well combined.

3. Assemble the Cinnamon Rolls: Creating the Swirls of Flavor

1. Punch Down Dough: Once the dough has doubled in size, gently punch it down to release any air bubbles.
2. Roll Out Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a 10×15-inch rectangle. The dough should be about ¼-inch thick.
3. Brush with Butter: Pour the 3 tablespoons of melted and cooled butter over the rolled-out dough. Use a pastry brush or your fingers to spread the butter evenly over the entire surface.
4. Sprinkle with Filling: Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, making sure to cover the entire surface.

4. Rolling, Cutting, and Baking: From Log to Golden-Brown Rolls

1. Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Roll Up Dough: Starting on the long edge, tightly roll up the dough into a log, like a jelly roll. Pinch the seam gently to seal.
3. Cut into Rolls: Using a very sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
   • Tip: Using dental floss creates very clean cuts.
4. Place in Baking Dish: Place the cut rolls into the prepared 9×13-inch baking dish, spacing them evenly.
5. Second Rise: Cover the baking dish loosely with plastic wrap and let the rolls rise in a warm place until they have doubled in size, about 30-45 minutes.

5. Bake the Rolls: Achieving Cinnamon Roll Perfection

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Pour Heavy Cream: When the rolls have doubled in size, pour the heavy cream evenly over the rolls. This adds extra moisture and richness.
3. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
   • Tip: If the tops of the rolls are browning too quickly, loosely tent the baking dish with foil for the last 10 minutes of baking.
4. Cool Slightly: Let the baked cinnamon rolls cool slightly in the baking dish before frosting.

6. Prepare the Whipped Cream Cheese Frosting: The Finishing Touch

1. Combine Ingredients: While the rolls are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), combine ¹ the softened cream cheese, softened butter, sifted confectioners’ sugar, vanilla extract, and salt. 
2. Mix on Low: Mix on low speed until the ingredients are just combined.
3. Whip on High: Once the ingredients are incorporated, increase the mixer speed to high and beat for 4-5 minutes, or until the frosting is light and fluffy.

7. Frost and Serve: The Grand Finale

1. Frost the Rolls: You have two options for frosting:
   • Option 1 (Warm Rolls): Spread the cream cheese frosting over the warm cinnamon rolls while they are still in the baking dish. The warmth will slightly melt the frosting, creating a gooey and delicious topping.
   • Option 2 (Inverted Rolls): Carefully invert the slightly cooled rolls onto a serving plate or platter. Then, spread the frosting over the inverted rolls, allowing it to drip down the sides.
2. Serve and Enjoy: Serve the Pink Cinnamon Rolls warm and enjoy the delightful combination of flavors and textures.

Troubleshooting Common Problems: Tips for Cinnamon Roll Success

• Dough Not Rising:
  • Problem: The dough isn’t rising properly.
  • Solutions: Make sure your yeast is fresh and active. Check the expiration date. Ensure the milk is warmed to the correct temperature (105-115°F or 40-46°C). Place the dough in a warm, draft-free area to rise.
• Rolls Too Dense:
  • Problem: The baked cinnamon rolls are dense and heavy instead of light and fluffy.
  • Solutions: Don’t over-knead the dough. Make sure the dough has risen sufficiently during both the first and second rise.
• Filling Leaking Out:
  • Problem: The cinnamon-sugar filling leaks out during baking.
  • Solutions: Don’t overfill the rolls. Roll the dough tightly and pinch the seam to seal.
• Frosting Too Runny:
  • Problem: The cream cheese frosting is too thin and runny.
  • Solutions: Make sure your cream cheese and butter are softened but not too warm. Add more confectioners’ sugar, a tablespoon at a time, until the desired consistency is reached. You can also chill the frosting for a bit to firm it up.

Tips and Variations: Customize Your Cinnamon Rolls

• Flavor Variations:
  • Orange Zest: Add the zest of one orange to the dough for a citrusy twist.
  • Cardamom: Add 1/2 teaspoon of ground cardamom to the filling for a warm, aromatic flavor.
• Filling Additions:
  • Nuts: Add 1/2 cup of chopped pecans, walnuts, or almonds to the filling for added texture and flavor.
  • Raisins or Dried Cranberries: Incorporate 1/2 cup of raisins or dried cranberries for a touch of sweetness and chewiness.
• Frosting Variations:
  • Chocolate Frosting: Add 2 tablespoons of cocoa powder to the frosting for a chocolatey twist.
  • Maple Frosting: Substitute 1/4 cup of the confectioners’ sugar with maple syrup and add a dash of maple extract for a delicious maple flavor.
• Make them Mini: Cut the log into 24 smaller rolls instead of 12 for mini cinnamon rolls. Reduce the baking time accordingly.

Serving Suggestions: Perfect for Any Occasion

• Breakfast or Brunch: Serve these Pink Cinnamon Rolls as a special breakfast or brunch treat.
• Valentine’s Day: The pink color makes them perfect for a romantic Valentine’s Day breakfast or dessert.
• Baby Showers or Gender Reveal Parties: The pink hue is ideal for celebrating a baby girl.
• Birthday Parties: A fun and festive addition to any birthday celebration.
• Holiday Gatherings: These rolls are sure to be a hit at any holiday gathering, especially Easter or Christmas.

Pink Cinnamon Rolls: A Sweet and Festive Twist on a Classic Treat

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• Author: Jessica

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Ingredients

Scale 1x2x3x

Dough:

• ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
• 5 tablespoons granulated sugar, divided
• 2 ¼ teaspoons (1 packet) active dry yeast
• 2 large eggs, room temperature
• 5–6 drops pink gel food coloring
• 2 ¾ cups (344 g) all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
• ½ tablespoon unsalted butter, melted

Filling:

• 3 tablespoons unsalted butter, melted and cooled
• ⅓ cup (67 g) brown sugar, packed
• 2 teaspoons cinnamon
• ¼ teaspoon kosher salt

Topping:

• 1 cup heavy cream

Whipped Cream Cheese Frosting:

• 3 ounces cream cheese, softened
• ¼ cup (½ stick / 57 g) unsalted butter, softened
• 1 ½ cups (188 g) confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

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Instructions

1. Prepare the Dough: Creating a Soft and Fluffy Base

1. Activate Yeast: In a medium bowl, combine the warmed milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast over the milk and whisk gently to blend. Let the mixture sit for about 5 minutes, or until the yeast is foamy. This indicates that the yeast is active.
2. Add Eggs and Food Coloring: Add the eggs and pink gel food coloring to the yeast mixture. Whisk until everything is smooth and well combined.
3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, the flour, and the salt.
4. Add Wet to Dry: With the mixer running on low speed, gradually add the milk and yeast mixture to the dry ingredients.
5. Incorporate Butter: Once the wet and dry ingredients are combined, add the softened butter, one piece at a time, blending well after each addition. Make sure each piece of butter is fully incorporated before adding the next.
6. Knead: Increase the mixer speed to medium and knead the dough for 1 minute. Then, increase the speed to medium-high and continue kneading until the dough is soft, smooth, and elastic, about 5 minutes. The dough should pull away from the sides of the bowl.
   • Tip: If the dough is too sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency.
7. First Rise: Brush a medium bowl with some of the melted butter. Place the dough in the bowl and turn it over to coat it with butter. Brush the top of the dough with the remaining melted butter. Cover the bowl tightly with plastic wrap.
8. Let Dough Rise: Place the bowl in a warm, draft-free area and let the dough rise until it has doubled in size, which should take about 1 hour.
   • Tip: A good place to let the dough rise is inside a turned-off oven with the oven light on.

2. Prepare the Filling: A Sweet and Spicy Blend

1. Combine Ingredients: While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, cinnamon, and salt. Use a fork to mix everything together until well combined.

3. Assemble the Cinnamon Rolls: Creating the Swirls of Flavor

1. Punch Down Dough: Once the dough has doubled in size, gently punch it down to release any air bubbles.
2. Roll Out Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a 10×15-inch rectangle. The dough should be about ¼-inch thick.
3. Brush with Butter: Pour the 3 tablespoons of melted and cooled butter over the rolled-out dough. Use a pastry brush or your fingers to spread the butter evenly over the entire surface.
4. Sprinkle with Filling: Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough, making sure to cover the entire surface.

4. Rolling, Cutting, and Baking: From Log to Golden-Brown Rolls

1. Prepare Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Roll Up Dough: Starting on the long edge, tightly roll up the dough into a log, like a jelly roll. Pinch the seam gently to seal.
3. Cut into Rolls: Using a very sharp knife or unflavored dental floss, cut the log into 12 equal rolls.
   • Tip: Using dental floss creates very clean cuts.
4. Place in Baking Dish: Place the cut rolls into the prepared 9×13-inch baking dish, spacing them evenly.
5. Second Rise: Cover the baking dish loosely with plastic wrap and let the rolls rise in a warm place until they have doubled in size, about 30-45 minutes.

5. Bake the Rolls: Achieving Cinnamon Roll Perfection

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Pour Heavy Cream: When the rolls have doubled in size, pour the heavy cream evenly over the rolls. This adds extra moisture and richness.
3. Bake: Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.
   • Tip: If the tops of the rolls are browning too quickly, loosely tent the baking dish with foil for the last 10 minutes of baking.
4. Cool Slightly: Let the baked cinnamon rolls cool slightly in the baking dish before frosting.

6. Prepare the Whipped Cream Cheese Frosting: The Finishing Touch

1. Combine Ingredients: While the rolls are cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), combine ¹ the softened cream cheese, softened butter, sifted confectioners’ sugar, vanilla extract, and salt.
2. Mix on Low: Mix on low speed until the ingredients are just combined.

3. Whip on High: Once the ingredients are incorporated, increase the mixer speed to high and beat for 4-5 minutes, or until the frosting is light and fluffy.

7. Frost and Serve: The Grand Finale

1. Frost the Rolls: You have two options for frosting:
   • Option 1 (Warm Rolls): Spread the cream cheese frosting over the warm cinnamon rolls while they are still in the baking dish. The warmth will slightly melt the frosting, creating a gooey and delicious topping.
   • Option 2 (Inverted Rolls): Carefully invert the slightly cooled rolls onto a serving plate or platter. Then, spread the frosting over the inverted rolls, allowing it to drip down the sides.
2. Serve and Enjoy: Serve the Pink Cinnamon Rolls warm and enjoy the delightful combination of flavors and textures.

Pairing Recommendations: Delicious Complements

• Coffee or Tea: The classic pairing for cinnamon rolls.
• Milk: A cold glass of milk is a perfect accompaniment, especially for kids.
• Fresh Fruit: A side of fresh berries or sliced fruit provides a refreshing contrast.
• Bacon or Sausage: For a more substantial breakfast, serve alongside crispy bacon or sausage patties.

Nutritional Information: A Sweet Indulgence

Per serving (1 roll, assuming 12 servings): Calories: Approximately 400-450, Fat: 20-25g, Carbohydrates: 55-60g, Protein: 6-8g. (Note: This is an approximation and will vary based on the specific ingredients used).

Comprehensive FAQ: Your Pink Cinnamon Roll Questions Answered

• Q: Can I make these cinnamon rolls ahead of time?
  • A: Yes, you can prepare the dough and let it rise in the refrigerator overnight. In the morning, roll out the dough, fill, shape, and bake as directed. You can also assemble the rolls completely, let them have their second rise, and then refrigerate them overnight, covered. Pour the cream over in the morning, and bake as directed.
• Q: How do I store leftover cinnamon rolls?
  • A: Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Q: Can I freeze these cinnamon rolls?
  • A: Yes, you can freeze them baked or unbaked.
    • Baked: Let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a warm oven or microwave.
    • Unbaked: After the second rise, freeze the rolls in the baking dish. Once solid, you can transfer them to a freezer bag. To bake, thaw overnight in the refrigerator, then pour over the cream and bake as directed.
• Q: Can I use a different type of milk?
  • A: Yes, you can use 2% or even skim milk, but whole milk provides the best flavor and texture for the dough.