Pink Cinnamon Rolls

There’s something utterly magical about fresh-baked cinnamon rolls, especially when they’re as vibrant and whimsical as these Pink Cinnamon Rolls. Imagine pulling apart a fluffy, sweet roll swirled with cinnamon and sugar, only to discover a delightful pink hue that adds a splash of joy to your breakfast table. These rolls are perfect for special occasions, brunches, or just a cozy treat at home. With a simple ingredient list and straightforward steps, you’ll be amazed at how easy it is to create this colorful delight at home.

Why This Recipe is a Keeper

Pink Cinnamon Rolls are not just visually appealing; they’re also incredibly delicious. The soft, pillowy texture combined with the sweet cinnamon filling and creamy pink frosting creates a delightful treat that is sure to impress. Whether you’re making them for a holiday gathering, a birthday celebration, or simply to brighten up your day, these rolls are a guaranteed hit. Plus, using a standard box of cake mix makes this recipe accessible and straightforward. You won’t have to spend hours in the kitchen to achieve bakery-quality rolls.

The Ingredient Lineup

• 1 box standard size white cake mix – the base for our rolls.
• 2 packages of dry yeast – for that fluffy, risen texture.
• 2 tsp pink food coloring – to achieve that fun pink hue.
• 2 1/2 cups of warm water – essential for activating the yeast.
• 1 tsp vanilla – for added flavor.
• 1 tsp salt – to enhance all the flavors.
• 5 cups flour – for the dough structure.
• 2 cups sugar – sweetens the dough and filling.
• Cinnamon – the classic flavor in cinnamon rolls.
• 1/2-1 cup butter, softened – for richness and flavor in the dough.
• 2 ounces cream cheese, softened – for the frosting.
• 1/2 cup butter, softened – for the frosting as well.
• 1 tsp vanilla – more flavor for the frosting.
• 1 tablespoon half-and-half or milk – to achieve the right consistency in the frosting.
• 1 1/2 cups powdered sugar – for sweetness in the frosting.
• 1/4 tsp salt – a pinch to balance the sweetness in the frosting.

Tools & Equipment Needed

• Mixing bowls – for combining ingredients.
• Measuring cups and spoons – accuracy is key in baking.
• Dough scraper – helps in handling the dough.
• Rolling pin – for rolling out the dough evenly.
• Baking sheet – where the rolls will bake to perfection.
• Parchment paper – to prevent sticking.
• Kitchen towel – to cover the dough while it rises.
• Stand mixer or hand mixer – to make mixing easier, especially for the frosting.

Pink Cinnamon Rolls, Made Easy

Step 1: Prepare the Yeast Mixture

In a large mixing bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy. This means the yeast is activated and ready to work its magic.

Step 2: Mix the Dough

Once the yeast is frothy, add the white cake mix, vanilla, salt, and 2 cups of flour. Mix until combined. Gradually add the remaining flour, one cup at a time, until a soft dough forms.

Step 3: Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little more flour as needed.

Step 4: First Rise

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 5: Prepare the Filling

While the dough is rising, mix together the sugar and cinnamon in a small bowl. Set aside.

Step 6: Roll Out the Dough

After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle, approximately 1/4 inch thick.

Step 7: Add the Butter and Filling

Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over the buttered surface.

Step 8: Roll It Up

Starting from one edge, tightly roll the dough into a log shape. Pinch the seams to seal.

Step 9: Cut the Rolls

Using a sharp knife or dough scraper, cut the log into 12-15 equal pieces. Place the rolls cut-side up in a greased baking sheet lined with parchment paper.

Step 10: Second Rise

Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.

Step 11: Bake the Rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.

Step 12: Make the Pink Frosting

In a mixing bowl, beat together the softened cream cheese, softened butter, vanilla, half-and-half, and powdered sugar until creamy and smooth. Add pink food coloring until you reach your desired shade.

Step 13: Frost and Serve

Once the rolls are out of the oven and slightly cooled, generously spread the pink frosting over the warm rolls. Serve and enjoy your delightful Pink Cinnamon Rolls!

Seasonal Ingredient Swaps

• Nutmeg or Ginger: Add a pinch to the cinnamon for a spiced twist.
• Fruit Zest: Incorporate lemon or orange zest for a fresh flavor.
• Chocolate Chips: Sprinkle some in for a decadent addition.
• Different Extracts: Try almond extract instead of vanilla for a unique taste.

Errors to Dodge

To ensure your Pink Cinnamon Rolls turn out perfectly, avoid these common pitfalls:

• Using cold water: Make sure your water is warm (but not hot) to activate the yeast properly.
• Over-kneading: Knead just until the dough is smooth; overworking can lead to tough rolls.
• Skipping the rise times: Allowing the dough to rise is crucial for fluffy rolls.
• Not measuring ingredients accurately: Baking is a science; precision matters!

How to Store & Reheat

Store any leftover Pink Cinnamon Rolls in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply pop them in the microwave for about 15-20 seconds or warm them in a 350°F (175°C) oven for a few minutes until heated through.

FAQ

Can I use a different flavor of cake mix?

Absolutely! Feel free to experiment with different flavors of cake mix. Chocolate or strawberry cake mix can create delicious variations of these Pink Cinnamon Rolls.

What if I don’t have pink food coloring?

If you don’t have pink food coloring, you can use natural alternatives like beet juice or even a small amount of raspberry puree for a hint of color.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time, let it rise, and then refrigerate it overnight. Just allow it to come to room temperature before rolling it out.

How can I make my rolls more fluffy?

Ensure your yeast is fresh and activate it properly. Also, make sure to let the dough rise in a warm environment; this will help achieve that fluffy texture.

Serve & Enjoy

Nothing beats the joy of serving these Pink Cinnamon Rolls to your family and friends. They’ll love the soft, gooey texture and the delightful sweetness that comes with each bite. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these rolls are sure to bring smiles all around. So gather your loved ones, brew a pot of coffee or tea, and enjoy the magic of homemade Pink Cinnamon Rolls together!

Pink Cinnamon Rolls

These Pink Cinnamon Rolls are a vibrant, delightful treat! Soft, sweet, and swirled with cinnamon, they’re perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 box standard size white cake mix
• 2 packages dry yeast
• 2 tsp pink food coloring
• 2 1/2 cups warm water
• 1 tsp vanilla
• 1 tsp salt
• 5 cups flour
• 2 cups sugar
• Cinnamon for the filling
• 1/2-1 cup butter, softened for the dough
• 2 ounces cream cheese, softened for the frosting
• 1/2 cup butter, softened for the frosting
• 1 tsp vanilla for the frosting
• 1 tablespoon half-and-half or milk for frosting consistency
• 1 1/2 cups powdered sugar for frosting
• 1/4 tsp salt for frosting

Equipment

• Mixing bowls
• Measuring cups and spoons
• Dough Scraper
• Rolling Pin
• Baking sheet
• Parchment paper
• Kitchen towel
• Stand mixer or hand mixer

Method

 

1. In a large mixing bowl, combine the warm water and dry yeast. Allow it to sit for about 5-10 minutes, or until it becomes frothy.
2. Once the yeast is frothy, add the white cake mix, vanilla, salt, and 2 cups of flour. Mix until combined.
3. Gradually add the remaining flour, one cup at a time, until a soft dough forms.
4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour.
6. While the dough is rising, mix together the sugar and cinnamon in a small bowl. Set aside.
7. After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle, approximately 1/4 inch thick.
8. Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly over the buttered surface.
9. Starting from one edge, tightly roll the dough into a log shape. Pinch the seams to seal.
10. Using a sharp knife or dough scraper, cut the log into 12-15 equal pieces. Place the rolls cut-side up in a greased baking sheet lined with parchment paper.
11. Cover the rolls with a kitchen towel and let them rise for another 30 minutes until puffy.
12. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown on top.
13. In a mixing bowl, beat together the softened cream cheese, softened butter, vanilla, half-and-half, and powdered sugar until creamy and smooth.
14. Add pink food coloring until you reach your desired shade.
15. Once the rolls are out of the oven and slightly cooled, generously spread the pink frosting over the warm rolls.

Notes

• Store leftover rolls in an airtight container at room temperature for up to 3 days.
• Freeze rolls for up to 2 months; wrap individually in plastic wrap.
• Reheat in the microwave for 15-20 seconds or in a 350°F oven until heated through.