In our craving for sweet pink food this Valentine’s Day, we did not neglect our all-time favorite breakfast treat– cinnamon rolls! These would be so lovely for a brunch or afternoon tea. Or you might make them just for an extra-special breakfast. Although Dad and Nate didn’t love the color, they definitely enjoyed having homemade cinnamon rolls for breakfast the other morning!
Because we divide the dough in half and roll each half out separately, we decided to make two different flavors. One was the classic brown sugar and cinnamon, because that just can’t be beat. And the other was an experiment… but a good one! We are calling the new flavor Caramel Cappuccino Cinnamon Rolls, and we will have more on those later!
Meanwhile, here is our recipe for classic cinnamon rolls, with a pink twist. ❤
Frosted Cinnamon Rolls
1 package (2 1/4 tsp.) active dry yeast
1 cup warm milk (110-115 degrees F.)
1/2 cup sugar
1/3 cup butter, melted
1 tsp. salt
Pink gel food coloring, optional (to desired shade of pink)
4 to 4 1/2 cups all-purpose flour
1/4 cup butter, melted
1 1/2 cups packed brown sugar
3 Tbsp. ground cinnamon
Cream Cheese Frosting:
1/2 cup butter, softened
1 package (8 oz.) cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt, pink food coloring (if desired) and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut each into eight slices. Place cut side down in a greased or parchment paper-lined 13-in. x 9-in. baking pan. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350 degrees F. (see note below) for 20-25 minutes, or until golden brown. (Note: Pink rolls won’t be as obviously brown, so be careful to not over-bake them.) Cool in pan on wire rack. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Yield: 16 rolls.
*Note: If you are using a glass or non-stick baking pan, lower the oven temperature to 325 degrees F. to prevent the rolls from burning on the bottom and sides.