Pink Cinnamon Rolls
These pink cinnamon rolls are a fun treat to make! Soft and fluffy, these pink cinnamon rolls are made with just a few basic ingredients and dyed naturally with pink pitaya powder.
Equipment
- 9 x 12 baking pan
Ingredients
For the pink cinnamon roll dough:
- ¾ cup warm milk any kind, I used oat milk
- 2 ¼ teaspoon quick yeast
- ¼ cup sugar I use raw cane sugar
- 1 egg
- 1 egg yolk
- ¼ cup coconut oil or organic butter, melted & cooled
- 2 ½-3 cups white wheat flour or all-purpose unbleached flour
- ½ cup wheat germ
- ¾ teaspoon pink sea salt
- 1 tablespoon pink pitaya powder or beet root powder
For the cinnamon filling:
- ¼ cup melted coconut oil or organic butter
- ⅔ cup dark brown sugar sub ⅓ cup date syrup, maple syrup, or honey
- 1 ½ tablespoon ground cinnamon
For the vanilla glaze: (optional)
- 2 cups organic powdered cane sugar
- ½ tsp pure vanilla extract
- ½ tablespoon milk of choice I used vanilla soy milk
Instructions
How to make the pink cinnamon roll dough:
- In the bowl of a standing mixer, mix together ¾ cup warm milk and 2 ¼ teaspoon quick yeast. Allow the yeast to activate until frothy for 5-10 minutes.
- Fit your mixer with the paddle attachment.Add ¼ cup sugar, 1 egg, 1 egg yolk, ¼ cup melted and cooled coconut oil or butter to the yeast mixture. Mix until fully incorporated.
- Add 2 ½ cups all-purpose flour, ½ cup wheat germ, ¾ teaspoon pink salt, and 1 tablespoon pink pitaya powder. Mix on low speed until the flour is totally incorporated.
- Switch to a hook attachment. Knead on low speed for 8 minutes.If the dough is sticking to the sides of the bowl/ if it sticks to your fingers when touched, add ⅛ cup extra all-purpose flour as needed.The dough should pull away from the sides of the bowl to form a uniform ball, and be tacky (but not sticky), and slightly glossy.Once your dough is ready, remove the hook attachment and your bowl from the mixer.Cover the bowl tightly with plastic wrap and then with a clean towel.
- Place your bowl somewhere warm to rise for 1- 1 ½ hours or until double in size.If you house is cold: wrap your bowl with another large towel to insulate it and place it in the oven to rise.
Filling & rolling the pink cinnamon rolls:
- Once your dough is double in size, gently transfer it from the mixing bowl onto a clean and lightly floured counter top.
- Roll your dough into a large rectangle.
- Brush the dough with melted ¼ cup coconut oil or butter.In a small bowl, mix together ⅔ cup brown sugar and 1 ½ tablespoon ground cinnamon.
- Sprinkle the cinnamon mixture over the coconut oil on the dough. Make sure to leave ½ - 1 inch of space around the sides.
- Roll the dough up tightly lengthwise.
- Score the dough roll into 9 or 12 even pieces. 9 for larger cinnamon rolls, 12 for regular sized cinnamon rolls.
- Cut the cinnamon dough and gently place the pieces into a greased 9 x 12 inch baking dish.
- Cover the baking dish tightly with plastic wrap and a towel and place it somewhere warm to rise for 30-45 minutes or until the rolls are doubled in size.Meanwhile, preheat your oven to 350 degrees Fahrenheit.
- Once the rolls are risen to double in size, bake them in the preheated oven for 20-25 minutes or until lightly golden brown on top.
- Allow them to cool at room temperature in the pan before adding the glaze.
How to make the vanilla glaze:
- In a bowl, whisk together 2 cups powdered sugar, ½ teaspoon vanilla extract, and 1-2 tablespoons milk of choice.Add more milk for a thinner glaze.Spread the glaze over the cooled cinnamon rolls.Enjoy!Store your pink cinnamon rolls covered tightly with plastic wrap and then a towel to keep from going stale too quickly.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1rollCalories: 305kcalCarbohydrates: 51gProtein: 5gFat: 5gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.3gPotassium: 81mgFiber: 1.1gSugar: 32gVitamin A: 79IUCalcium: 12.7mgIron: 1.4mg
Tried this recipe?Let us know how it was!