Hook
Warm, buttery dough with a blush of pink and the smell of cinnamon drifting through the house — these Pink Velvet Cinnamon Rolls always stop people mid-conversation. They bake up fluffy, tender, and a little bit playful with that rosy swirl peeking through each spiral.
RECIPE SNAPSHOT
Time: prep 30 min, cook 25-30 min, total ~1 hr 30 min
Yield: 8–10 rolls (estimate)
Skill level: easy
Best for: weekend brunch, baby showers, or a cozy breakfast treat
Key flavors: cinnamon, vanilla, cream cheese
H2: A little story about this dish
I first made these for a small Sunday brunch when I wanted something pretty but simple to pull together. The surprise ingredient — pouring heavy cream over the rolls before they go into the oven — keeps the centers wonderfully moist and gives the bottoms a slightly caramelized edge. The pink color feels festive without changing the familiar cinnamon-roll comfort.
H2: Why you’ll love it
These rolls are forgiving: the dough is straightforward, and a short knead gets you a tender crumb. The heavy cream poured over the formed rolls is the trick that keeps them soft and gives a faint sizzle as it hits the warm dough in the pan. A final drizzle of cream cheese frosting melts slightly into the warm spirals, offering that tangy-sweet finish everyone expects from a great cinnamon roll.
H2: How to make Pink Velvet Cinnamon Rolls
Start by proofing the yeast gently in the warmed milk-and-butter mixture so it wakes without being shocked; lukewarm is key. After combining the wet and dry ingredients and kneading 5–7 minutes, you’ll notice the dough become smooth and slightly elastic — that’s your cue it’s ready to rise. Roll it thin into a rectangle, press the brown sugar–cinnamon filling evenly so every bite has a ribbon of caramelized spice, then roll tightly and slice. When the rolls are baked, look for golden-brown tops with edges that glisten where the heavy cream pooled; the aroma will be a warm blend of browned butter, toasted sugar, and cinnamon.
H2: Ingredients
2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet active dry yeast, 1/2 teaspoon salt, 1/2 cup whole milk, 1/4 cup unsalted butter, melted, 1 large egg, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 1 tablespoon ground cinnamon, 1/2 cup brown sugar, 1/2 cup heavy cream, 1 cup cream cheese frosting
H2: Directions
- In a mixing bowl, combine flour, sugar, yeast, and salt., 2. In another bowl, warm the milk and melted butter until it’s lukewarm. Add the egg, food coloring, and vanilla extract., 3. Combine the wet ingredients with the dry ingredients until a dough forms., 4. Knead the dough for about 5-7 minutes until smooth., 5. Let the dough rise in a warm place until it doubles in size, about 1 hour., 6. Roll out the dough into a rectangle and spread a mixture of brown sugar and cinnamon on top., 7. Roll the dough tightly and cut it into rolls., 8. Place the rolls in a baking pan and pour heavy cream over them., 9. Bake at 350°F (175°C) for about 25-30 minutes or until golden brown., 10. Drizzle with cream cheese frosting before serving.
H2: How to serve and store it
Serve these warm so the cream cheese frosting melts slightly into the spirals and the pink color really pops against the white frosting. Leftovers keep well in the fridge for 3–4 days in an airtight container, or freeze unglazed rolls for up to 1 month; thaw overnight in the fridge before reheating. To reheat, microwave a single roll 20–30 seconds or warm a few rolls in a 325°F oven for 8–10 minutes until just heated through.
H2: Tips and variations
Practical tips: make sure the milk-and-butter mixture is lukewarm (about body temperature) so you don’t kill the yeast; too hot and the dough won’t rise. Knead until the dough is smooth and slightly tacky — it should spring back a bit when pressed. Pouring the heavy cream over the assembled rolls helps build moist, tender centers and gives a gentle caramelization on the bottom edges. Optional variations: omit the red food coloring if you prefer a traditional cream-colored cinnamon roll, or thin the cream cheese frosting with a tablespoon of heavy cream to create a pourable glaze for a more translucent finish.
H2: Common questions
Can I use instant yeast instead of active dry? Yes — you can swap instant yeast directly, but skip a separate proofing step if you normally add instant straight to dry ingredients; still check that your milk is lukewarm for best results.
How can I tell when the rolls are done baking? Look for golden-brown tops and slightly darker edges where the cream met the pan; the center should be set and the rolls should feel springy to the touch.
Can I make the dough ahead of time? You can prepare the dough and let it rise once, then refrigerate the formed rolls (covered) overnight and bake the next morning — give them time to come closer to room temp before baking.
Will the heavy cream make them greasy? No — the cream soaks in and steams the centers, leaving a glossy, moist finish rather than an oily one.
What’s the best pan to use? A metal or glass baking pan works fine; metal will give slightly crisper edges while glass holds heat and browns a bit more gently.
Conclusion
If you want another pink-roll inspiration with pretty ribbons, see this take on Pink Cinnamon Rolls – Love From The Oven for fun assembly ideas. For a version that plays up the pink swirl and presentation, check out Pink Cinnamon Rolls – I Am Baker to spark decorating ideas. For a recipe that uses a similar “velvet” approach and cozy storytelling, have a look at Pink Velvet Cinnamon Rolls – My Story in Recipes. If you’re experimenting with different glazes, this simple pink-roll glaze variation may inspire you: Pink Cinnamon Rolls with Vanilla Glaze – The Hint of Rosemary.
Questions rapides pour que je l’adapte parfaitement
Tu veux publier en anglais uniquement, ou anglais + version française ?
Tu veux les unités en métrique, US, ou les deux ?
Tu utilises un plugin recette (WP Recipe Maker / RankMath) ? Si oui, je peux aussi te générer un bloc JSON-LD “Recipe” compatible.
I’d love to hear how yours turn out — leave a note and tell me about your favorite bite.
Pink Velvet Cinnamon Rolls
Ingrédients
Method
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- In another bowl, warm the milk and melted butter until it’s lukewarm. Add the egg, food coloring, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until a dough forms.
- Knead the dough for about 5-7 minutes until smooth.
- Let the dough rise in a warm place until it doubles in size, about 1 hour.
- Roll out the dough into a rectangle and spread a mixture of brown sugar and cinnamon on top.
- Roll the dough tightly and cut it into rolls.
- Place the rolls in a baking pan and pour heavy cream over them.
- Bake at 350°F (175°C) for about 25-30 minutes or until golden brown.
- Drizzle with cream cheese frosting before serving.
