Pink Velvet Cinnamon Rolls With a Lush Cream Cheese Glaze
These Pink Velvet Cinnamon Rolls are soft, fluffy, and topped with creamy frosting. A perfect Valentine’s Day dessert or festive brunch treat.
Ingredients
For the Pink Velvet Dough:
- 4 cups all purpose flour
- 1 half cup granulated sugar
- 2 and one quarter teaspoons active dry yeast
- 1 cup warm milk
- 1 third cup unsalted butter melted
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the Cinnamon Filling:
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 third cup unsalted butter softened
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 half cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the Pink Velvet Dough:
- 4 cups all purpose flour
- 1 half cup granulated sugar
- 2 and one quarter teaspoons active dry yeast
- 1 cup warm milk
- 1 third cup unsalted butter melted
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon salt
For the Cinnamon Filling:
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 third cup unsalted butter softened
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1 half cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- List of Recipe Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place the oven rack in the center position. Grease a 9 by 13 inch baking dish with butter.
- Checkpoint: The pan should be fully coated and ready.
- Warm the milk in the microwave for 30 to 45 seconds until warm but not hot. It should feel like warm bath water.
- Stir yeast and one spoon of sugar into the warm milk. Let sit for 5 to 10 minutes until foamy.
- Checkpoint: You’re ready to move on when bubbles form on top.
- In a large bowl, mix flour, remaining sugar, and salt for 1 minute.
- Add eggs, melted butter, vanilla, food coloring, and the yeast mixture. Stir for 2 minutes until a sticky dough forms.
- Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic. It should feel soft and slightly tacky.
- Checkpoint: When you press it, it slowly springs back.
- Place dough in a greased bowl. Cover and let rise in a warm place for 60 to 90 minutes until doubled.
- Roll dough into a large rectangle about half inch thick using a rolling pin.
- Spread softened butter evenly over the surface.
- Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
- Roll the dough tightly from the long side into a log. This should take about 2 minutes.
- Slice into 12 equal rolls using a sharp knife. Each slice should be about 1 to 1 and one half inches thick.
- Place rolls in the prepared baking dish. Cover and let rise 30 to 45 minutes until puffy.
- Checkpoint: Rolls should touch each other lightly.
- Bake for 22 to 25 minutes at 350 degrees Fahrenheit until tops are light golden and the center reaches 190 degrees Fahrenheit.
- Beat cream cheese and butter for 2 minutes until smooth. Add powdered sugar, vanilla, and milk. Mix 1 to 2 minutes until creamy.
- Spread frosting over warm rolls. Let rest 10 minutes before serving.
- Checkpoint: Frosting should melt slightly into the swirls.
Notes
- If dough won’t rise, check that milk was not too hot.
- If rolls brown too quickly, cover loosely with foil.
- If frosting is too thick, add a small splash of milk.
- If rolls are dry, they may have baked too long.