Name: Irresistible Pink Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 4.5 oz butter (unsalted, Kerrygold recommended); 1.7 cups milk (warmed to 110°F); 1/3 cup sugar; 7 g yeast; 1 lb flour (King Arthur all-purpose flour); 1/4 tsp salt; 1 drop pink food gel; 3.5 oz raspberries; 1/4 cup sugar; 1 tbsp water; 2 tbsp cornflour; 5 oz raspberry preserves (Bonne Maman recommended); 1.7 oz strawberries (diced into 1/4-inch pieces); 2 oz butter (softened to room temperature, about 70°F); 1.8 oz cream cheese (full-fat); 5.3 oz icing sugar; 1 tsp vanilla extract; 1 fl oz milk; 2 tbsp freeze dried strawberries (crushed into a fine powder); 1/2 cup fresh strawberries (sliced thin for garnish)

Ingredients

4.5 oz butter (unsalted, Kerrygold recommended)

1.7 cups milk (warmed to 110°F)

1/3 cup sugar

7 g yeast

1 lb King Arthur all-purpose flour

1/4 tsp salt

1 drop pink food gel

3.5 oz raspberries

1/4 cup sugar (for filling)

1 tbsp water

2 tbsp cornflour

5 oz Bonne Maman raspberry preserves

1.7 oz strawberries (diced into 1/4-inch pieces)

2 oz butter (softened to room temperature, ~70°F)

1.8 oz full-fat cream cheese

5.3 oz icing sugar

1 tsp vanilla

1 fl oz milk (for brushing)

2 tbsp freeze dried strawberries (crushed into a fine powder)

1/2 cup strawberries (thinly sliced, for garnish)

Instructions

Step 1: Melt 4.5 oz butter in a small saucepan over low heat. Pour it into a bowl with warmed milk (110°F), 1/3 cup sugar, and yeast. Let sit for 10 minutes until foamy and fragrant, indicating the yeast is active. In a large bowl, mix flour, salt, and pink food gel. Add the yeast mixture and stir until a shaggy dough forms.

Step 2: Turn dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and springy. Place in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.

Step 3: While dough rises, combine raspberries, 1/4 cup sugar, water, and cornflour in a saucepan. Cook over low heat for 5-8 minutes, stirring until thick. Stir in raspberry jam and diced strawberries, then cool completely.

Step 4: Grease a 9×13 inch baking dish and preheat oven to 350°F (180°C). Roll risen dough into a 1/4-inch thick rectangle on a floured surface. Spread cooled filling evenly, leaving a border. Roll tightly from the long edge into a log. Cut into 9-10 pieces and place cut-side down in the dish. Cover and let rise for 40-60 minutes until puffy.

Step 5: Brush rolls lightly with 1 fl oz milk. Bake for 25-30 minutes until golden brown and cooked through. Cool in pan for 10-15 minutes before frosting.

Step 6: Beat softened butter and cream cheese until smooth. Gradually add icing sugar and vanilla, beating until light and fluffy. Fold in crushed freeze-dried strawberries.

Step 7: Spread frosting generously over cooled rolls. Garnish with thinly sliced fresh strawberries. Serve immediately or store as directed.

Tips & Variations

Using freeze-dried strawberries in the frosting adds fruity flavor and pink color without extra moisture, keeping the frosting smooth.

For a dairy-free option, substitute butter and cream cheese in the frosting with plant-based alternatives.

Try using other berry preserves or fresh berries in the filling for a different fruity twist.

To cut rolls cleanly, using unflavored dental floss is an easy trick to avoid squashing the dough.

FAQs

Can I prepare the dough the night before?

Yes, you can prepare the dough up to the first rise, then refrigerate it overnight. Allow it to come to room temperature and rise until doubled before proceeding with the filling and baking.

What if I don’t have pink food gel?

Pink food gel enhances color but is optional. You can omit it or substitute a small amount of natural beet juice for color, keeping in mind it might slightly affect flavor.