I first made this pink cinnamon rolls recipe while looking for a way to turn a familiar comfort bake into something that felt intentionally celebratory.

Valentine’s Day often inspires grand desserts, but I wanted to create something softer in approach—warm, thoughtful, and rooted in classic technique. Cinnamon rolls already carry a sense of comfort, so the challenge was enhancing them without losing that familiarity.

The idea of incorporating raspberries came from wanting a natural contrast to the richness of the dough. Their brightness adds both color and balance, while a small amount of pink food gel gives the rolls a subtle visual lift without overwhelming the flavor.

The result is a recipe that feels special but still approachable, one that fits just as well on a quiet morning as it does on a holiday table. Over time, this has become a bake I rely on when I want to make something meaningful, homemade, and quietly celebratory.

Why You Will Love This Recipe?

• Soft, enriched dough that bakes up light and tender
• Naturally vibrant raspberry filling with balanced sweetness
• Visually appealing without being overly decorative
• Suitable for special occasions or relaxed weekend baking
• Pairs well with coffee, tea, or a light brunch spread

Tips You Must Know!

• Keep the milk close to 110°F to activate the yeast properly
• Fully cool the raspberry filling before spreading it on the dough
• Knead until the dough feels elastic and smooth to the touch
• Allow adequate proofing time for the best texture
• Spread frosting while rolls are still slightly warm for easier application

How To Make the Recipe?

Ingredients

• For the Dough
• 4.5 oz unsalted butter
• 1.7 cups milk, warmed to about 110°F
• 1/3 cup sugar
• 7 g yeast
• 1 lb all-purpose flour
• 1/4 teaspoon salt
• 1 drop pink food gel

For the Raspberry Filling

• 3.5 oz raspberries
• 1/4 cup sugar
• 1 tablespoon water
• 2 tablespoons cornflour
• 5 oz raspberry jam
• 1.7 oz strawberries, diced small

For the Frosting and Topping

• 2 oz butter, softened
• 1.8 oz cream cheese, softened
• 5.3 oz icing sugar
• 1 teaspoon vanilla
• 1 fl oz milk
• 2 tablespoons freeze-dried strawberries, crushed
• 1/2 cup fresh strawberries, thinly sliced

Instructions

1. Begin by gently melting the butter over low heat. Transfer it to a mixing bowl and combine it with the warm milk, sugar, and yeast. Allow the mixture to rest for about 10 minutes until it becomes foamy, indicating active yeast.
2. In a separate large bowl, combine the flour, salt, and pink food gel. Pour in the yeast mixture and mix until the ingredients come together into a rough dough.
3. Place the dough onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and stretchy. Transfer it to a greased bowl, cover, and leave it to rise for 1 to 2 hours, or until doubled in size.
4. While the dough is rising, prepare the filling by cooking the raspberries, sugar, water, and cornflour over low heat. Stir continuously until the mixture thickens and takes on a jam-like consistency, about 5 to 8 minutes. Remove from heat, mix in the raspberry jam and diced strawberries, and allow the filling to cool completely.
5. Preheat the oven to 350°F and grease a 9×13-inch baking dish. Roll the risen dough into a rectangle approximately 1/4 inch thick. Spread the cooled raspberry filling evenly over the surface, leaving a small border around the edges.
6. Roll the dough tightly into a log and slice it into 9 to 10 equal rolls. Arrange them in the prepared baking dish, cover loosely, and let them rise again for 40 to 60 minutes until noticeably puffy.
7. Lightly brush the tops with milk and bake for 25 to 30 minutes, or until the rolls are lightly golden. Remove from the oven and allow them to cool for 10 to 15 minutes.
8. To prepare the frosting, beat the butter and cream cheese together until smooth. Add the icing sugar and vanilla, then gently mix in the crushed freeze-dried strawberries. Spread the frosting over the warm rolls and finish with fresh strawberry slices.

Variations I Will Suggest You Try!

• Replace raspberries with blueberries or blackberries
• Add a pinch of cinnamon to the filling for extra warmth
• Use lemon zest in the frosting for a brighter finish
• Top with white chocolate shavings instead of fresh fruit

Storage and Leftover Tips!

1. Keep leftovers in an airtight container at room temperature for up to 2 days
2. Refrigerate for up to 5 days to extend freshness
3. Warm gently before serving to restore softness
4. Freeze unfrosted rolls for longer storage and frost after reheating

How I Like to Serve This Dish?

• Slightly warm with freshly brewed coffee
• As part of a Valentine’s Day breakfast or brunch
• With extra fresh berries on the side
• Served on a platter for sharing

FAQs

1. Can the dough be prepared in advance?
   Yes, the shaped rolls can be refrigerated overnight before baking.
2. Is fresh fruit required for the filling?
   Frozen raspberries may be used, but excess moisture should be cooked off thoroughly.
3. Does the pink color affect the flavor?
   The food gel is purely visual and does not alter taste.
4. Can these rolls be frozen after baking?
   Yes, they freeze well without frosting for up to two months.