Name: Pink Velvet Cinnamon Rolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 large egg; 1 tablespoon vanilla extract; 1/4 cup brown sugar; 1 tablespoon cinnamon; 1/4 cup cream cheese, softened; 1/2 cup powdered sugar; 1–2 tablespoons milk (for glaze); Pink food coloring (optional)

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Pink Velvet Cinnamon Rolls

These pink velvet cinnamon rolls are a friendly, feel-good twist on the classic morning treat — soft cocoa-tinged dough, a ribbon of cinnamon-brown sugar, and a cream-cheese glaze tinted a pretty rose color. They’re showstoppers for brunch, birthdays, or anytime you want something that looks special but bakes up easily. If you enjoy cinnamon rolls with a tender crumb and a festive flair, you’ll love how these come together; for another interesting take on soft, melt-in-your-mouth cinnamon rolls, see this Greek yogurt cinnamon rolls recipe.

Why make this recipe

They’re visually striking — the pink glaze turns ordinary rolls into something celebratory.
The dough stays tender thanks to the simple wet-to-dry ratio and quick rise.
A modest list of ingredients yields bakery-style results at home.

Step-by-Step Guide to Making Pink Velvet Cinnamon Rolls

Overview of the process
Making these pink velvet cinnamon rolls is straightforward: mix a cocoa-scented dough, roll it out, brush with butter, sprinkle with brown sugar and cinnamon, roll, slice, let rise briefly, bake, and finish with a creamy pink-tinted glaze. The recipe combines familiar techniques with the novelty of a colored glaze and a hint of cocoa in the dough, adding depth to the flavor while keeping the texture soft and tender.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup milk
1 large egg
1 tablespoon vanilla extract
1/4 cup brown sugar
1 tablespoon cinnamon
1/4 cup cream cheese, softened
1/2 cup powdered sugar
1–2 tablespoons milk (for glaze)
Pink food coloring (optional)

Directions

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In another bowl, beat or whisk together the melted butter, milk, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. If the dough feels too sticky, add a tablespoon more flour; if too dry, add a splash more milk.
On a lightly floured surface, roll the dough into a rectangle roughly 12 x 8 inches (or size to taste).
Spread a thin layer of melted butter over the rolled dough, leaving a small margin at the far edge to seal. Sprinkle evenly with the brown sugar and cinnamon so the filling reaches all corners.
Starting at one long side, roll the dough tightly into a log. Pinch the seam to seal, then gently roll the log under your palms to even it out.
Slice the log into rolls about 1 to 1¼ inches thick using a sharp knife or dental floss (slip the floss under the log, cross it over the top, and pull to cut cleanly).
Place the sliced rolls into a greased baking dish, leaving a little space between each. Cover loosely with plastic wrap or a clean towel and let them rise in a warm place for about 30 minutes — they should puff up slightly but won’t need a full double rise.
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until the tops are set and lightly golden. Remove from oven and allow to cool for 5–10 minutes.
For the glaze, beat together the softened cream cheese and powdered sugar until smooth. Add 1–2 tablespoons of milk to reach a pourable consistency and stir in a few drops of pink food coloring until you reach the desired hue. Drizzle the glaze over the warm rolls and serve.

Why this method works
This approach balances simplicity and texture. The use of baking powder and baking soda gives a gentle lift without the need for time-consuming yeast proofs, while the melted butter and egg keep the dough tender. Rolling the dough tight ensures a pretty spiral and even distribution of the cinnamon-sugar filling. The quick 30-minute rise makes this recipe accessible for weekday mornings or last-minute celebrations.

Best Way to Store Pink Velvet Cinnamon Rolls

Room temperature: Store in an airtight container or covered tightly with plastic wrap for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days; warm slightly in the microwave before serving.
Freezer: Individually wrap cooled rolls in plastic, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator and warm gently in a 300°F oven until heated through.

Serving Suggestions for Pink Velvet Cinnamon Rolls
Serve these rolls warm so the glaze is slightly melty and the centers are soft. For a cozy brunch, pair them with strong coffee, chai, or a lightly sweetened milk latte. For a dessert presentation, add fresh berries or a dollop of whipped cream on the side; a sprinkle of powdered sugar over the glazed rolls adds an elegant touch. For gatherings, arrange them on a tiered tray to showcase their rosy glaze.

Tips to make Pink Velvet Cinnamon Rolls
Q: How do I keep them moist?
A: Use the full amount of melted butter and don’t overbake — take them out when they’re just set and still slightly soft in the center; they’ll finish baking from residual heat.
Q: How can I get smooth, spreadable glaze?
A: Beat the cream cheese well first to remove lumps, then add powdered sugar gradually and thin with milk a teaspoon at a time until the desired consistency.
Q: Any tips for neat slices?
A: Chill the log for 10–15 minutes before slicing, or use unflavored dental floss to cut clean spirals without squashing the dough.

Variations

Flavor twist (paragraph): For a lighter, fruitier variation, fold a handful of finely chopped strawberries or freeze-dried strawberry powder into the glaze instead of using food coloring. This adds natural pink color and a pleasant tartness that complements the cinnamon.
Substitution (bullet): Use softened butter instead of melted in the dough for a slightly flakier texture, and swap cream cheese in the glaze for mascarpone if you prefer a tang-free, richer finish.

Troubleshooting and technique notes

If your dough is too sticky to roll: Dust your rolling surface and rolling pin with a little extra flour, but avoid adding so much that the dough becomes dry — a tackier dough yields softer rolls.
If the rolls spread too much in the pan: Make sure your pan is well-greased and that the dough isn’t overproofed; chill briefly before baking if necessary.
Getting an evenly tinted glaze: Add a tiny amount of gel food coloring and mix thoroughly; gel colors are more concentrated and less watery than liquid food coloring.

FAQs
Q: Can I make the dough ahead of time?
A: Yes — you can prepare the dough, shape the rolls, and refrigerate them covered for up to 24 hours. Bring them to room temperature and let them rise a bit before baking.
Q: Can I use yeast instead of baking powder/soda?
A: Using yeast will change the texture and timeline. If you prefer a yeasted roll, use a standard cinnamon roll recipe with active dry yeast and allow for a longer rise; this recipe is designed for quicker results with chemical leaveners.
Q: Is the cocoa in the dough noticeable?
A: The 1/4 cup of cocoa adds a gentle chocolate note and deepens the color of the dough slightly; it’s meant to be subtle rather than dominant.

How can I make the glaze vegan?
Use a dairy-free cream cheese alternative and powdered sugar; thin with plant milk like almond or oat.

Nutrition and portioning
Each roll is moderately sweet and rich because of the glaze and butter; for lighter servings, slice rolls slightly smaller or use a thinner glaze. Serving size will depend on how thickly you slice; this recipe yields about 8–10 standard rolls.

Make-ahead and reheating suggestions
To reheat refrigerated or frozen rolls, wrap them loosely in foil and warm in a 300°F oven for 10–15 minutes (longer if frozen). For quick reheating, microwave a single roll for 12–20 seconds — be cautious to avoid overheating, which can make the roll gummy.

Presentation ideas

For a festive table, dust with edible glitter or add a few decorative sprinkles that coordinate with the pink glaze.
Top each warm roll with a small fresh berry or a mint sprig for contrast.
Serve on a white platter to make the pink hue pop, and surround with small bowls of extra glaze for guests who want more.

Scaling the recipe
To double the recipe for a crowd, mix ingredients carefully and divide the dough into two portions for rolling. Use two baking dishes to avoid overcrowding and allow the rolls room to rise and bake evenly. Baking time may increase slightly if you use a larger, deeper pan; watch for the tops to turn set and lightly golden.

Dietary swaps

Whole-wheat option: Substitute half the all-purpose flour with whole-wheat pastry flour for more fiber while keeping tender texture.
Lower-sugar approach: Reduce granulated sugar in the dough by 25% and use a lighter dusting of powdered sugar in the glaze; sweetness can be adjusted to taste.

Safety and best practices

Ensure eggs are fully cooked in the baked roll interior by checking that a center roll is set (not wet) before removing from the oven.
If sharing with children or immunocompromised guests, use pasteurized dairy products and ensure proper food handling.

Variation (comparison-style)

Classic vs. Pink Velvet: Classic cinnamon rolls use a plain dough and traditional cream cheese glaze; Pink Velvet adds cocoa to the dough and tints the glaze for both flavor depth and visual appeal. The Pink Velvet version is ideal when presentation matters; the classic is better if you want a purer cinnamon-sugar experience.
Quick vs. Yeast-rise method: This recipe’s quick chemical-leavening method saves time and yields tender rolls. A yeast-based method gives more complex flavor from fermentation but requires patience for proofing.

Frequently asked baking questions (alternate style)
Q: Will the cocoa affect rising?
A: No — the small amount of cocoa won’t interfere with leavening. Make sure your baking powder and baking soda are fresh for best rise.
Q: Can I make mini rolls?
A: Yes — slice the log into thinner rounds to produce bite-sized minis; reduce baking time by several minutes and watch closely.
Q: What if my glaze is too thick?
A: Thin with a teaspoon of milk at a time until you reach a pourable consistency.

Final presentation tips
Arrange the rolls warm on a platter, drizzle glaze just before serving so it remains glossy, and provide small dessert plates and napkins. These rolls are as much about the festive look as the flavor, so take a moment to add a simple garnish — a few freeze-dried strawberry crumbs or a light dusting of cocoa can elevate the presentation.

Conclusion

If you want more pink cinnamon roll inspiration, Love From The Oven has a lovely take on pink ribbon cinnamon rolls with step-by-step photos that you may enjoy: Pink Ribbon Cinnamon Rolls — Love From The Oven. For another bakery-style tutorial and tips on achieving an even pink glaze, check out this helpful guide from I Am Baker: Pink Cinnamon Rolls — I Am Baker.