Pink Velvet Cinnamon Rolls

It's probably no surprise to you that my kitchen is covered in red candy hearts and glittery pink sprinkles this week.😅 If you don't hear from me for the rest of the week, it's most likely because I've been trapped under the heaps of Valentine sugar cookies, cereal treats, pretzel rods,  charcuterie fry cups and the most decadent pink velvet cinnamon rolls I've every seen.🩷  Not a bad predicament if you ask me. 😂

Just imagine waking your Valentines up to decadent and delicious cinnamon rolls this Friday.  The best part is that you still have time to prep them on Thursday night. Just follow the recipe directions through placing the cut rolls in a greased baking dish.  Cover with plastic wrap and refrigerate overnight.  When you get up in the morning, take the pan out of the refrigerator and let the rolls rise on the counter for about an hour and then bake and frost.  Piping hot, frosted, pink velvet cinnamon rolls for Valentine's Day breakfast!

Pink Velvet Cinnamon Rolls
Dough:
⅔ cup whole milk, warmed
5 Tablespoons sugar
2 ¼ teaspoons dry yeast
2 large eggs, room temperature
5-6 drops pink gel food coloring
2 ¾ cups flour
1 teaspoon kosher salt
½ cup butter, cut into 1-inch pieces, room temperature
½ Tablespoon butter, melted

Filling:
3 Tablespoons butter, melted and cooled
⅓ cup brown sugar
2 teaspoons cinnamon
¼ teaspoon salt

Topping:
1 cup heavy cream

Whipped Cream Cheese Frosting:
3 ounces cream cheese, softened
¼ cup butter, softened
1 ½ cups powdered sugar, sifted
1 teaspoon vanilla extract
pinch salt

Combine warmed milk and 1 T. sugar.  Sprinkle yeast on top.  

Let sit until foamy.  

Add eggs and pink food coloring to yeast mixture.

Combine 4 T. sugar, the flour, and salt in bowl of standing mixer.

Gradually add milk and yeast mixture to the dry ingredients.

Add softened butter, one piece at a time, blending well after each addition.

Knead dough 5 minutes. 

Transfer dough to a greased bowl.  

Cover and let rise 1 hour.  

Combine filling ingredients except melted butter.  

Roll the dough into a 10×15-inch rectangle.

Brush 3 T melted butter over the rolled-out dough.

Sprinkle brown sugar and cinnamon mixture over the buttered dough.

​Starting on the long edge, tightly roll up the dough into a log, like a jelly roll.

Cut the log into 12 equal rolls.  Place cut rolls into the greased 9×13-inch baking pan.  ​

Cover  and let rise until doubled in size, about 30-45 minutes or refrigerate overnight.  

​Pour the heavy cream evenly over the rolls.

Bake for 25-30 minutes at 350, or until the rolls are golden brown and cooked through.

Combine frosting ingredients in mixing bowl.  

Increase the mixer speed to high and beat for 4-5 minutes.

​Spread the cream cheese frosting over the warm cinnamon rolls while they are still in the baking dish.

Ciao!

Click here for a printable version of this recipe