Pink Strawberry Cinnamon Rolls [Recipe]

Rate this post

Nothing beats the smell of freshly baked cinnamon buns. A hearty, airy, and spongy dough with a sugar crunch in between is the ideal combination. With its warm, spicy, and melancholy aroma, cinnamon is unquestionably a messenger of fall. This is a classic, but by including a few unexpected ingredients, it takes on a whole new level.

It’s a wonderful Valentine’s delight with a dash of strawberry and pink hue. This is a tasty take on the traditional buns. The delicious flavor of strawberries perfectly compliments the warm savor of these pink cinnamon buns.

What Makes These Pink Strawberry Cinnamon Rolls Special?

If you’re looking for a fresh way to enjoy your favorite classic delicacy, this is it! Cinnamon buns are delicious as is, so why not improve upon them? Surprisingly, strawberries pair well with cinnamon, and a dash of food coloring helps them stand out.

Yes, you can use store-bought dough or cinnamon rolls, but they will never be as good as homemade. Simply follow the instructions below to make the recipe. There are several versions, but I’ve written mine, so feel free to discover yours as well.

How to Make Pink Strawberry Cinnamon Rolls?

You won’t need much more than the standard ingredients to make pink strawberry cinnamon buns. Strawberry extract and strawberries are everything they call for a superb flavor! Let’s get started!

  • For the greatest results, use all-purpose flour.
  • Yeast You may use dry, fresh, or even sourdough bread; just adjust the amount.
  • Milk It aids in the rise and fluffiness of the dough.
  • Granulated sugar and brown sugar are also excellent choices.
  • Butter It serves as the foundation for fragrant handmade sweets.
  • Egg Egg adds up to a melt-in-mouth texture.
  • Strawberry essence Add some extract to the dough for an eye-catching tint of pink and a subtle strawberry taste.
  • Cinnamon Cinnamon will provide a woody, deep underlying tone.
  • Vanilla Nothing beats the fragrance of creamy vanilla.
  • sour cream Bake the cinnamon rolls soaked in heavy cream for the most moist cinnamon rolls.
  • The cream cheese Cream cheese will provide the needed tartness to round out the flavor.
  • Strawberries Strawberries’ fruity note combines well with classic cinnamon buns.
  • Cornstarch: Cornstarch is an excellent component for achieving the desired thickness.

Let’s bake when you’ve prepared all of the necessary ingredients!

Step 1: Making the dough

Mix the yeast with slightly granulated sugar and tepid water (110 F) until smooth. Then, wait 10 to 15 minutes for it to rise and the bubbles to form. This is the primary sign that the yeast is ready to use, so if you don’t see them, start again with a new batch.

Meanwhile, heat the milk to a tepid temperature and whisk in the strawberry essence. Begin with a few drops and gradually add more until you reach the desired shade of pink; I chose bubblegum. I also like to add sugar to the milk so it melts beautifully.

Combine flour, a sprinkle of salt, an egg, active yeast, melted butter, and milk in a large mixing dish. Mix for approximately 4 minutes with a mixer fitted with dough attachments, until the mixture is smooth and sticky.

Cover it with plastic wrap and let it aside at room temperature for an hour and a half, or until it has doubled in size. That is all dependent on how warm your kitchen is.

Step 2: Making the cinnamon filling

Melt the butter and add a few drops of vanilla to it while the dough rests. In a separate dish, mix granulated sugar and cinnamon. You may also add some crushed dried strawberries for a stronger taste, but I didn’t since I like it delicate.

Step 3: Spreading and filling 

To avoid sticking, dust the surface with flour. Spread it with a rolling pin to the desired thickness; an inch works well for me.

Smear it with melted butter and liberally coat it with the cinnamon-sugar mixture.

Roll it thickly for additional layers, or lightly for fewer.

Step 4: Cutting and arranging

Cut the roll into 3-inch (or more) pieces and place them in a baking dish lined with parchment paper, allowing at least an inch of space between them. They need more room to develop.

Allow them to rest for at least 30 minutes, or until they have doubled in size.

Step 5: Baking

Preheat an oven to 380 F (200 C).

Pour the heavy cream over the rolls and set aside for 5 minutes. You may omit this step since they will be fluffy without it, but they will be moister.

Cook for 20 minutes, or until golden brown. You may alternatively switch off the oven after 15 minutes and let them to bake for 5 minutes longer on the residual heat. They’ll be really soft!

Step 6: Making the frosting and sauce

To prepare the frosting, mix cream cheese, milk, and sugar in a blender and process until smooth. I added a sprinkle of red food coloring to make it pink, but it’s not necessary since it has no effect on the taste.

Cook strawberries, sugar, and cornstarch until a jam-like consistency. I prefer to bite into strawberry pieces, but you may combine them or add jam and syrup instead.

On warm cinnamon buns, spread the cheese icing first, then the strawberry sauce. And have fun!

How to Store Pink Strawberry Cinnamon Rolls?

Cinnamon buns will keep at room temperature for two days and in the fridge for approximately a week. Remember to cover it in aluminum foil to keep it from drying out. But remember to let them cool before storing them.


Why pour milk on cinnamon rolls before baking?

The cream at the bottom of the pan warms up while the rolls bake. Its liquid migrates up into the rolls, moistening them. And the residual fat, milk solids, and milk sugars combine to form a delicious, sticky syrup that coating the bottoms of the rolls (which become the tops when they are turned out of the pan).

What’s the difference between cinnamon rolls and cinnamon buns?

The presence of nuts is the most noticeable distinction between cinnamon rolls and cinnamon buns. The stuffing of cinnamon buns is often made with pecans, walnuts, or raisins. After baking, nuts are periodically sprinkled on top.

Why are my cinnamon rolls not light and fluffy?

Without enough air bubbles, the rolls would lack a light and fluffy quality. There are a few other reasons your yeasted dough isn’t rising, such as yeast that is too old or expired, a room temperature that isn’t warm enough, or the liquid you bloomed the yeast in being too hot.

How do you keep cinnamon rolls moist when baking?

CAN YOU KEEP CINNAMON ROLLS MOIST? The trick to keeping your cinnamon buns wet is to keep them in an airtight container. Wrap each cinnamon bun in plastic wrap or foil and store it in a freezer bag. You may even securely wrap the pan if you want to keep them in there.

Why do you put brown sugar in cinnamon rolls?

Brown sugar, which is deeper in color and has a caramel taste, gives depth and a toasted look to baked items. When white sugar is replaced with brown sugar, the outcome is delightfully pillowy, golden buns. It has a spicy, somewhat sweet taste.

What is a dirty cinnamon roll?

These cinnamon rolls are a small variation on the typical cinnamon buns we all know and love. The filling still includes cinnamon, but it also has nutmeg and cardamom, two extra comforting autumn flavors. And, with the addition of espresso powder, the cream cheese frosting is as wonderful as ever. Adaptable.

Why pour cream over cinnamon rolls?

What effect does heavy cream have on cinnamon rolls? Because of the high fat content of heavy cream, adding it to the rolls right before baking provides moisture and functions as a tenderizer to baked goods.

What makes cinnamon rolls better?

Add more butter, brown sugar, and cinnamon to taste.

The cinnamon, sugar, and buttery swirls are the BEST aspect of a cinnamon roll, and the canned type lacks significantly. More butter, brown sugar, and cinnamon provide richness and a deeper cinnamon taste.

What do British people call cinnamon rolls?

Chelsea buns are soft, spicy rolls filled with butter, raisins, and currants, then drizzled with a sweet and sticky glaze.

Leave a Reply

Your email address will not be published. Required fields are marked *