Pink Rolls
Pink Cinnamon Rolls are soft, sweet rolls with a unique pink color filled with a cinnamon filling, coated with heavy cream, and finished with a whipped cream cheese glaze.
Servings: 12
Calories: 336kcal
Ingredients
Dough
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 large eggs, room temperature
- 5-6 drops pink gel food coloring
- 2 ¾ cups (344 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- ½ tablespoon unsalted butter, melted
Filling
- 3 tablespoons unsalted butter, melted and cooled
- ⅓ cup (67 g) brown sugar, packed
- 2 teaspoons cinnamon
- ¼ teaspoon kosher salt
Topping
- 1 cup heavy cream
Whipped Cream Cheese Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ½ cups (188 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Dough
- In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs and food coloring; whisk until smooth.
- Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
- Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
- Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- When you are ready, punch the dough, turn it out onto a floured surface, and roll it into a 10x15-inch rectangle. (It should be about ¼-inch thick.)
- Preheat oven to 350°F.
Filling
- In a small bowl, combine the brown sugar, cinnamon, and salt with a fork.
- Pour 3 tablespoons of the melted butter over the dough so that it covers the entire surface.
- Spread brown sugar mixture over dough making sure it covers the entire surface.
Rolling, Cutting, and Baking
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Roll up the dough tightly, starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared 9x13-inch baking pan. Let rise in a warm place until doubled in size.
- When doubled, pour heavy cream over the rolls.
- Bake for 25-30 minutes.
Whipped Cream Cheese Frosting
- When the rolls are almost done baking, put cream cheese, butter, confectioners' sugar, vanilla, and salt into the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low until just combined. Once ingredients are all incorporated turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.
- Spread the cream cheese frosting on warm rolls right in the pan OR invert rolls onto a serving plate and then top with frosting. Enjoy!
Nutrition
Calories: 336kcal