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Freshly baked pink velvet cinnamon rolls artfully arranged.

Classic Pink Velvet Cinnamon Rolls

These Classic Pink Velvet Cinnamon Rolls are soft, fluffy, and bursting with cinnamon flavor, all topped with a delightful cream cheese frosting. Perfect for a special breakfast or brunch!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 rolls
Course: Soup
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup warm milk (105-115°F / 40-46°C)
  • 2.25 teaspoons active dry yeast (one packet)
  • 0.25 cup granulated sugar
  • large egg at room temperature
  • 0.25 cup unsalted butter melted
  • 0.5 teaspoon salt
  • 3 cups all-purpose flour plus more for dusting
  • Red, pink, or gel food coloring (gel works best for vibrant color)
For the Filling:
  • 0.5 cup unsalted butter softened
  • 0.75 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • 0.25 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 0.5 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream as needed
  • Pink or red food coloring (optional, but recommended for extra pinkness!)

Equipment

  • Large bowl
  • Stand mixer (optional)
  • Plastic wrap or kitchen towel
  • 9x13-inch baking dish
  • Sharp knife or unflavored dental floss

Method
 

Dough Preparation
  1. Combine warm milk, yeast, and 1 tablespoon granulated sugar; let sit for 5-10 minutes until foamy to activate the yeast.
  2. Add remaining sugar, egg, melted butter, salt, and food coloring to the yeast mixture, then gradually mix in flour until a shaggy dough forms.
Kneading and Rising
  1. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  2. Lightly grease a bowl, place the dough in it, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
Filling Preparation & Assembly
  1. While dough rises, combine softened butter, brown sugar, and cinnamon to make the filling.
  2. Punch down risen dough, roll into a 12x18-inch rectangle, and spread the cinnamon filling evenly.
  3. Tightly roll the dough into a log and slice into 12 equal pieces approximately 1.5 inches thick.
Second Rise & Baking
  1. Arrange rolls in a greased 9x13-inch baking dish, cover, and let rise for 30-45 minutes until puffy.
  2. Preheat oven to 375°F (190°C) and bake rolls for 20-25 minutes until golden brown and cooked through.
Frosting & Serving
  1. Beat softened cream cheese and butter, then gradually add powdered sugar, vanilla, and milk/cream until creamy; add pink food coloring if desired.
  2. Spread frosting generously over warm cinnamon rolls and serve immediately.

Notes

For extra fluffy rolls, ensure your milk is at the correct temperature for activating the yeast. Don't over-knead the dough, as this can make the rolls tough. If you don't have a warm spot for rising, preheat your oven to its lowest setting for a few minutes, then turn it off and let the dough rise inside.