Go Back

Pink Cinnamon Rolls Recipe

Soft pink cinnamon rolls filled with a bright raspberry-strawberry swirl, finished with creamy strawberry frosting and fresh fruit.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 496
Ingredients Equipment Method

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

Equipment

  • Small saucepan
  • Mixing bowls (small and large)
  • Whisk
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Stand mixer or clean work surface (for kneading)
  • Rolling pin
  • 9x13-inch baking dish
  • Pastry brush
  • Knife or dough cutter
  • Hand mixer or stand mixer (for frosting)

Method
 

  1. Melt the butter gently, then mix it with warm milk, sugar, and yeast. Let sit for 10 minutes until foamy.
  2. In a large bowl, combine flour, salt, and pink food gel. Pour in the yeast mixture and stir until a rough dough forms.
  3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise for 1–2 hours, until doubled in size.
  5. Meanwhile, cook raspberries, sugar, water, and cornflour over low heat until thick. Stir in jam and diced strawberries. Cool completely.
  6. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
  7. Roll dough into a rectangle about ¼-inch thick. Spread filling evenly, leaving a small edge uncovered.
  8. Roll tightly into a log and slice into 9–10 rolls. Arrange in the baking dish.
  9. Cover and let rise again for 40–60 minutes, until puffy.
  10. Brush lightly with milk and bake for 25–30 minutes, until golden. Cool slightly.
  11. Beat butter and cream cheese until smooth. Mix in icing sugar, vanilla, milk, and crushed strawberries.
  12. Spread frosting over warm rolls and finish with fresh strawberry slices.