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Pink Velvet Cinnamon Rolls

Fluffy and visually stunning, these Pink Velvet Cinnamon Rolls are a delightful twist on a classic, perfect for brunch or any special occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1 packet active dry yeast Can substitute with instant yeast.
  • 1/2 cup warm milk For activating the yeast.
  • 1/4 cup heavy cream For pouring over the rolls before baking.
  • 1/4 cup butter, melted Used in the dough and for spreading.
  • 1 large egg Room temperature.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt Enhances flavor.
  • Red food coloring Amount to achieve desired hue.
Filling Ingredients
  • cinnamon For filling.
  • sugar For filling.
Topping Ingredients
  • cream cheese frosting For topping rolls.

Method
 

Preparation
  1. In a bowl, combine warm milk and yeast; let sit until frothy.
  2. In a separate large mixing bowl, mix flour, cocoa powder, sugar, and salt.
  3. Add the egg, melted butter, vanilla extract, and food coloring to the yeast mixture, then stir it into the dry ingredients.
  4. Knead the dough until smooth, then let it rise in a warm place until doubled in size.
Rolling and Baking
  1. Roll out the dough into a rectangular shape.
  2. Spread with melted butter, and sprinkle with cinnamon and sugar.
  3. Roll up the dough tightly and cut into rolls.
  4. Place the rolls in a greased baking pan, and pour heavy cream over them before baking.
  5. Bake at 350°F (175°C) for 20-25 minutes until golden.
  6. Let cool slightly and top with cream cheese frosting before serving.

Notes

Don’t rush the rising—give that dough time to get fluffy! Can replace cocoa powder with matcha for a green version, or skip coloring for classic rolls. For vegan options, substitute milk with almond milk, butter with coconut oil, and omit the egg.