Description
These irresistible pink cinnamon rolls are a delightful twist on the classic pastry, featuring a vibrant raspberry and strawberry filling with a luscious strawberry cream cheese frosting. Perfectly soft and fluffy, with a hint of cinnamon warmth and a beautiful pink hue, these rolls are ideal for a special brunch or dessert.
Ingredients
Scale
Dough
- 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
Raspberry Filling
- 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)
Frosting and Assembly
- 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)
Instructions
- Bloom the Yeast and Prepare Dough: 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 the yeast blooms, becoming foamy and aromatic. In a separate large bowl, mix flour, salt, and pink food gel. Pour in the yeast mixture and stir until a shaggy dough forms.
- Knead and First Rise: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and bouncy. Transfer to a greased bowl, cover with damp towel or plastic wrap, and let rise in a warm spot for 1-2 hours until doubled in size.
- Make Raspberry Filling: In a small saucepan, combine raspberries, 1/4 cup sugar, water, and cornflour. Cook over low heat for 5-8 minutes, stirring until thickened and jam-like. Stir in raspberry preserves and diced strawberries, then remove from heat and cool completely.
- Shape Rolls: Grease a 9×13 inch baking dish and preheat oven to 180°C (350°F). Roll risen dough into a 1/4-inch thick rectangle on a floured surface. Spread cooled filling evenly leaving border. Roll tightly into a log from the long side. Cut into 9-10 equal pieces using a sharp knife or unflavored dental floss. Place rolls cut-side down in the baking dish. Cover loosely and let rise 40-60 minutes until puffy.
- Brush and Bake: Lightly brush rolls with 1 fl oz milk for a golden finish. Bake for 25-30 minutes until golden brown and fully cooked. Cool in pan for 10-15 minutes to set before frosting.
- Prepare Frosting: Beat softened butter and cream cheese until smooth. Gradually add icing sugar and vanilla, beat until light and fluffy. Fold in freeze-dried strawberry powder for color and flavor.
- Frost and Garnish: Spread strawberry frosting generously over cooled rolls. Top with thinly sliced fresh strawberries. Serve immediately or store in an airtight container for up to one day for optimal freshness.
Notes
- Use full-fat cream cheese for a richer frosting texture.
- Crushing freeze-dried strawberries avoids adding moisture and intensifies strawberry flavor.
- Let rolls cool before frosting to prevent frosting from melting.
- For a warm rise, place dough bowl on top of a warm oven (if on) to speed fermentation.
- Cutting rolls with unflavored dental floss helps achieve clean edges.
- Consume within one day for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pink cinnamon rolls, raspberry cinnamon rolls, strawberry frosting, baked rolls, sweet breakfast rolls, homemade cinnamon rolls
