Description
These delightful Pink Cinnamon Rolls are a sweet and tangy twist on a classic pastry, featuring fluffy dough filled with a raspberry jam and topped with luscious pink icing.
Ingredients
Scale
- 4.5 oz unsalted butter
- 1.7 cups milk (warmed to about 110°F)
- 1/3 cup sugar
- 7 g yeast
- 1 lb all-purpose flour
- 1/4 teaspoon salt
- 1 drop pink food gel
- 3.5 oz raspberries
- 1/4 cup sugar (for filling)
- corn flour
- 5 oz raspberry jam
- 1.7 oz strawberries (diced small)
- Icing ingredients: cream cheese, vanilla extract, icing sugar
Instructions
- Melt the butter: Gently heat butter over low heat and let it cool slightly.
- Pour in the warm milk, sugar, and yeast, and let sit for about 10 minutes until frothy.
- Combine the flour, salt, and pink food gel in a large bowl, then add the yeast mixture to form a shaggy dough.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a warm towel, and let rise for 1-2 hours until doubled in size.
- Prepare the filling by cooking raspberries, sugar, water, and cornflour in a saucepan until thick, then cool and mix in jam and diced strawberries.
- Preheat your oven to 350°F and roll the risen dough into a rectangle about 1/4-inch thick, spreading the cooled filling over it.
- Roll the dough tightly into a log, cut into 9-10 rolls, and place in a greased baking dish. Let rise for 40-60 minutes.
- Brush the rolls with milk and bake for 25-30 minutes until golden brown.
- Cool the rolls slightly and prepare icing by beating cream cheese, icing sugar, and vanilla, then spread over warm rolls and garnish with fresh strawberries.
Notes
For a vegan option, substitute butter with plant-based oil and use dairy-free cream cheese.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg