Pink Velvet Cinnamon Rolls Recipe tastes like a mashup of classic cinnamon rolls and soft vanilla cake with a hint of cocoa and a creamy pink frosting on top. It suits brunch lovers, Valentine’s Day bakers, and anyone who wants a fun weekend baking project, and it takes about 2 hours total with rising time. I tested this recipe on a sleepy Sunday while still in my pajamas, so you can absolutely bake it in your comfiest clothes too.
Why Pink Velvet Cinnamon Rolls Recipe Is Worth It
These pink velvet cinnamon rolls look bakery level but use simple pantry ingredients and easy techniques. The dough turns out soft, slightly cakey, and tender, while the cinnamon sugar filling stays gooey and fragrant.
The pink color and cream cheese frosting make them perfect for birthdays, baby showers, Valentine’s brunch, or just a random Tuesday that needs a little sparkle. Kids love the color, adults love the flavor, and everyone loves the smell that fills the kitchen.
“These Pink Velvet Cinnamon Rolls disappeared in under 10 minutes. Soft, fluffy, not too sweet, and that pink cream cheese frosting made everyone think I bought them from a fancy bakery.”
Ingredients You Need
Dough
- 3 cups all purpose flour, plus extra for dusting
- 2 tablespoons unsweetened cocoa powder
- 1 packet (2 1/4 teaspoons) instant yeast or rapid rise yeast
- 1/3 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm whole milk, about 110°F
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 to 2 teaspoons red gel food coloring
- Gel color works best and keeps the dough from turning gray or muddy.
- I like Americolor or Wilton gel colors because they hold their shade well during baking.
Cinnamon sugar filling
- 1/2 cup unsalted butter, very soft
- 3/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
You can swap in vegan butter if needed and keep the same amounts. Use a good quality cinnamon since it carries most of the flavor.
Pink cream cheese frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons heavy cream or milk, to thin
- 1/4 to 1/2 teaspoon red gel food coloring, to taste
- Pinch of fine sea salt
Block style cream cheese works best and gives a thicker, bakery style frosting. If you only have spreadable cream cheese, reduce the cream so the frosting stays thick.
Optional toppings
- White chocolate chips or chopped white chocolate, for sprinkling
- Freeze dried strawberries, crushed, for extra color and flavor
- Heart sprinkles or pink sanding sugar, for special occasions
Equipment list
- Large mixing bowl or stand mixer with dough hook
- Medium mixing bowls for filling and frosting
- 9 by 13 inch baking pan or two 9 inch round pans
- Rolling pin
- Sharp knife or unflavored dental floss for cutting rolls
- Rubber spatula and whisk
- Measuring cups and spoons
- Kitchen towel or plastic wrap for covering dough
Quick Tips & substitutions
- Use instant or rapid rise yeast to shorten the rise time and keep the process simple.
- Warm the milk to about 110°F; it should feel warm but not hot so it does not kill the yeast.
- Add gel food coloring a little at a time until the dough looks slightly darker than you want; it lightens as it bakes.
- Swap whole milk with 2 percent or a rich oat milk if needed, and keep the same amount.
- Use vegan butter and a thick dairy free cream cheese to turn this into a dairy free version.
- Chill the dough for the second rise in the fridge overnight if you want fresh baked rolls in the morning.
- Use unflavored dental floss to slice the rolls cleanly without squishing the spiral.
- Spread frosting on warm rolls for a melty glaze or on cooled rolls for a thick, fluffy layer.
How to Make Pink Velvet Cinnamon Rolls
Step 1: Mix the pink velvet dough
Add warm milk, sugar, and yeast to a large mixing bowl. Whisk and let the mixture sit for 5 minutes until it looks foamy on top. Add the egg, egg yolk, melted butter, and a small amount of red gel food coloring, then whisk until smooth.
In another bowl, whisk flour, cocoa powder, and salt. Add the dry ingredients to the wet mixture in two additions, stirring with a wooden spoon or using a stand mixer with a dough hook. Add more gel color as needed until the dough turns a deep pink shade.
Step 2: Knead and let the dough rise
Knead the dough on a lightly floured surface for 5 to 7 minutes until it feels smooth and slightly tacky but not sticky. If the dough sticks a lot, sprinkle on a tablespoon of flour at a time and keep kneading. You want a soft dough that holds its shape.
Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough once to coat it with a thin layer of oil so it does not dry out. Cover the bowl with a kitchen towel and let it rise in a warm spot until it doubles in size, about 60 to 75 minutes.
Step 3: Mix the cinnamon sugar filling
While the dough rises, stir the softened butter in a bowl until it looks smooth and spreadable. Add brown sugar, granulated sugar, cinnamon, vanilla, and a pinch of salt. Mix until the filling looks like a thick, spreadable paste.
If the filling looks too stiff, add a teaspoon of milk. If it looks too loose, add a tablespoon of brown sugar. Set the bowl aside at room temperature so the butter stays soft.
Step 4: Roll out the dough and add filling
Punch down the risen dough gently to release air. Turn it out onto a lightly floured surface and shape it into a rough rectangle with your hands. Use a rolling pin to roll it into a large rectangle about 12 by 18 inches, with the long side facing you.
Spread the cinnamon sugar filling evenly over the dough, leaving a small 1/2 inch border on the far long edge. Make sure you reach all the corners so every roll gets plenty of filling. Sprinkle on white chocolate chips or crushed freeze dried strawberries if you want extra flavor and texture.
Step 5: Shape and slice the rolls
Start from the long edge closest to you and roll the dough into a tight log. Pull gently as you roll to keep the log snug and even. Pinch the seam closed when you reach the end.
Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls. If you use floss, slide it under the log, cross the ends over the top, and pull to slice through cleanly. Place the rolls in a greased 9 by 13 inch pan, leaving a little space between each one.
Step 6: Second rise
Cover the pan loosely with a kitchen towel or plastic wrap. Let the rolls rise in a warm spot until they puff up and nearly touch, about 30 to 40 minutes. The rolls should look fuller and feel soft and airy when you gently press the side.
If your kitchen runs cold, place the covered pan in an oven with the light on. Do not turn the oven on yet. The gentle warmth from the light helps the dough rise more quickly.
Step 7: Bake the rolls
Preheat your oven to 350°F. Once hot, place the pan of risen rolls on the center rack. Bake for 20 to 25 minutes until the tops look lightly golden and the centers feel set but still soft.
If the tops brown too quickly, tent the pan loosely with foil during the last 5 minutes. The internal temperature of the center roll should reach about 190°F if you check with an instant read thermometer. Pull the pan from the oven and let the rolls cool slightly while you mix the frosting.
Step 8: Make the pink cream cheese frosting
Beat softened cream cheese and butter in a bowl until the mixture looks smooth and fluffy. Add powdered sugar, vanilla, salt, and 2 tablespoons of cream or milk. Mix until smooth and thick, then adjust the texture with a splash more cream if needed.
Add a small amount of red gel food coloring and mix until the frosting turns a soft pink shade. Taste and adjust the sweetness or salt. You want a creamy, tangy frosting that spreads easily but still holds soft peaks.
Step 9: Frost and serve
Spread frosting over the warm rolls for a glossy, slightly melty finish. If you prefer a thicker layer, let the rolls cool more and then frost them generously. Sprinkle with crushed freeze dried strawberries, extra cinnamon, or fun sprinkles if you want a party vibe.
Serve the pink velvet cinnamon rolls warm so the centers stay gooey and the frosting tastes silky. Enjoy them with coffee, hot chocolate, or a cold glass of milk. Watch them vanish faster than you thought possible.
Recipe Variations
- Gluten free: Use a 1 to 1 gluten free baking flour blend and add 1 extra egg yolk to help with structure.
- Vegan: Use plant based milk, vegan butter, and dairy free cream cheese; replace the egg and yolk with 1/4 cup unsweetened applesauce or a commercial egg replacer.
- Low sugar: Reduce the sugar in the filling by one third and use a lighter drizzle of frosting instead of a thick layer.
- Extra pink: Add a spoonful of strawberry or raspberry powder to the dough or frosting for more color and fruity flavor.
- Chocolate swirl: Sprinkle mini chocolate chips over the filling before rolling for a pink velvet chocolate chip version.
- Orange twist: Add orange zest to the dough and frosting for a creamsicle style pink velvet cinnamon roll.
Ways to Serve Pink Velvet Cinnamon Rolls
- Serve warm with a mug of coffee, hot cocoa, or tea for a cozy breakfast.
- Plate them on a cake stand with extra pink frosting drizzled on top for a party centerpiece.
- Pack cooled rolls in lunchboxes as a special treat.
- Pair them with a big fruit salad and scrambled eggs for a full brunch spread.
- Cut each roll in half and serve mini portions on a dessert board with fresh berries.
Storage Options
Store leftover pink velvet cinnamon rolls in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, keep them in the fridge and warm individual rolls in the microwave for 10 to 15 seconds before serving. For longer storage, freeze unfrosted rolls in a freezer safe container for up to 2 months, then thaw and warm them before adding fresh frosting. Keep any cream cheese frosting in the fridge in a covered container and stir it before spreading.
Pink Velvet Cinnamon Rolls
Ingredients
Instructions
- In a small bowl, combine warm milk, yeast, and a pinch of sugar. Stir and let sit for 5–10 minutes until foamy.
- In a large mixing bowl, whisk together flour, remaining sugar, and salt.
- Add the melted butter, egg, foamy yeast mixture, and food coloring to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 6–8 minutes, or until smooth and elastic, adding a little flour only if the dough is too sticky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Lightly grease a 9×13-inch baking dish.
- Punch down the risen dough and roll it out on a floured surface into a rectangle about 12×18 inches.
- Spread the softened butter for the filling evenly over the surface of the dough.
- In a small bowl, mix together brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Starting from a long side, tightly roll the dough into a log. Pinch the seam to seal.
- Slice the log into 12 equal rolls and arrange them in the prepared baking dish, cut side up.
- Cover the dish and let the rolls rise for 30–45 minutes, or until puffy and nearly doubled.
- Preheat the oven to 350°F (175°C).
- Bake the cinnamon rolls for 20–25 minutes, or until lightly golden and cooked through. If they brown too quickly, tent loosely with foil for the last few minutes.
- Remove from the oven and let cool in the pan for about 10 minutes before icing.
- In a medium bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla, then beat until smooth. Add milk or cream a little at a time until the icing is thick but pourable.
- Spread or drizzle the cream cheese icing over the warm rolls.
- Serve warm and enjoy the pink velvet cinnamon rolls.
Notes
Approximate per 1 roll (1/12 of recipe): 320–360 calories; fat 13–15 g; saturated fat 8–9 g; carbohydrates 48–52 g; fiber 1–2 g; sugars 23–27 g; protein 6–7 g; sodium 260–320 mg. Values are estimates and will vary based on specific ingredients, brands, and portion size.
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