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 unsalted butter (such as Kerrygold); 1.7 cups milk (warmed to 110°F); 1/3 cup sugar; 7 g yeast; 1 lb all-purpose flour (King Arthur recommended); 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 jam (Bonne Maman raspberry preserves); 1.7 oz strawberries (diced into 1/4-inch pieces); 2 oz softened unsalted butter (at room temperature, about 70°F); 1.8 oz full-fat cream cheese; 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 (thinly sliced for garnish)

Ingredients

4.5 oz butter (I like Kerrygold unsalted butter for this)

1.7 cups milk (warmed to 110°F to bloom the yeast)

1/3 cup sugar

7 g yeast

1 lb flour (I always use 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 jam (I use Bonne Maman raspberry preserves)

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 provides a much richer texture)

5.3 oz icing sugar

1 tsp vanilla

1 fl oz milk

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

1/2 cup strawberries (sliced thin for garnish)

Instructions

Step 1: Melt 4.5 oz butter in a small saucepan over low heat, then pour it into a bowl with the warmed milk (110°F), 1/3 cup sugar, and yeast. Let this mixture sit for 10 minutes to allow the yeast to bloom and become foamy and fragrant.

Step 2: In a separate large bowl, combine the flour, salt, and pink food gel. Pour in the yeast mixture and stir until a shaggy dough forms.

Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and bouncy. Transfer to a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.

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

Step 5: Grease a 9×13 inch baking dish and preheat oven to 180°C (350°F). Roll the dough into a 1/4-inch thick rectangle. Spread the cooled filling evenly, leaving a small border. Roll tightly from the long side into a log.

Step 6: Cut the log into 9-10 equal slices using a sharp knife or unflavored dental floss. Arrange cut-side down in the baking dish. Cover loosely and let rise for 40-60 minutes until puffy.

Step 7: Brush rolls lightly with 1 fl oz milk. Bake for 25-30 minutes until golden brown and cooked through. Let cool 10-15 minutes in the pan before frosting.

Step 8: Beat 2 oz softened butter and 1.8 oz cream cheese until smooth. Gradually add icing sugar and vanilla, beating until light and fluffy. Fold in crushed freeze-dried strawberries for color and flavor.

Step 9: Spread frosting generously over cooled rolls and garnish with thinly sliced fresh strawberries. Serve immediately or store as instructed below.

Tips & Variations

Allow the yeast mixture to bloom fully before mixing to ensure a good rise.

The cornflour in the filling prevents sogginess, keeping rolls delightfully crispy outside and soft inside.

Use freeze-dried strawberries in frosting to add flavor without extra moisture that could thin the frosting.

For a stronger pink hue, add an extra drop of pink food gel to the dough or more freeze-dried strawberry powder to the frosting.

Substitute raspberry preserves with strawberry or mixed berry jam for a different fruit twist.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it back to room temperature before rolling and assembling.

Why is my filling watery?

Make sure to cook the raspberry mixture until it thickens and use the cornflour to help set it. Avoid using fresh berries directly in the filling without thickening, as they release moisture.