Description

These irresistible pink cinnamon rolls feature a luscious raspberry-strawberry filling, tender buttery dough tinted with pink food gel, and a rich strawberry cream cheese frosting. Perfectly soft with a golden crust, these sweet rolls are beautifully garnished with fresh strawberries and freeze-dried strawberry powder for a vibrant look and fruity flavor.

Ingredients

Scale

For the dough:

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

For the raspberry filling:

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)

For the frosting and assembly:

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)

Instructions

Prepare the yeast mixture: Melt 4.5 oz butter in a small saucepan over low heat. Combine the melted butter with warmed milk (110°F), 1/3 cup sugar, and yeast in a bowl. Let it sit for 10 minutes until the yeast blooms and becomes foamy.
Make the dough: In a large bowl, mix flour, salt, and pink food gel. Pour in the yeast mixture and stir until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth, elastic, and bouncy.
First rise: Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1-2 hours until doubled in size.
Prepare the filling: Combine raspberries, sugar, water, and cornflour in a small saucepan. Cook over low heat for 5-8 minutes, stirring until thickened. Stir in raspberry jam and diced strawberries. Remove from heat and cool completely.
Preheat and prepare pan: Grease a 9×13 inch baking dish and preheat oven to 180°C (350°F).
Shape rolls: Roll the risen dough on a floured surface into a 1/4-inch thick rectangle. Spread the cooled filling evenly, leaving a small border. Roll tightly into a log from the long side. Cut into 9-10 equal pieces and place cut-side down in the baking dish. Cover and let rise for 40-60 minutes until puffy.
Final rise and bake: Brush rolls lightly with 1 fl oz milk. Bake for 25-30 minutes until golden brown and fully cooked. Cool for 10-15 minutes in the pan.
Prepare frosting: Beat softened butter and cream cheese until smooth. Gradually add icing sugar and vanilla, beating until fluffy. Fold in crushed freeze-dried strawberries for pink color and flavor.
Assemble and serve: Spread frosting over cooled rolls and garnish with thinly sliced fresh strawberries. Serve immediately or store in an airtight container for up to one day.

Notes

Warming the milk to 110°F is important to activate the yeast properly without killing it.
Using cornflour in the filling prevents sogginess by thickening the fruit mixture.
Freeze-dried strawberries add flavor and color to the frosting without adding moisture.
Letting the rolls cool before frosting prevents the frosting from melting.
Best enjoyed fresh within one day for optimal softness and taste.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pink cinnamon rolls, raspberry filling, strawberry frosting, yeast rolls, homemade cinnamon rolls, sweet rolls, dessert rolls