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A 9x9 ceramic baking dish filled with nine fluffy pink cinnamon rolls coated in thick white dripping icing.

The Ultimate Fluffy Pink Cinnamon Rolls with Raspberry Jam

These vibrant Pink Cinnamon Rolls feature fluffy pastel dough, bright raspberry jam swirls, a thick white cream cheese icing, and a crunch of freeze-dried raspberry crumbles for the perfect breakfast.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 9 rolls
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pink Cinnamon Rolls
  • 3/4 cup whole milk (180ml) warm
  • 2 1/4 tsp active dry yeast (7g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup unsalted butter (55g) melted
  • 1 large egg room temperature
  • 3 cups all-purpose flour (360g)
  • 1 tsp salt (5g)
  • 3 drops pink gel food coloring adjust to desired vibrancy
  • 3 tbsp unsalted butter (42g) softened
  • 1/2 cup raspberry jam (160g)
  • 1 tbsp ground cinnamon (8g)
  • 4 oz cream cheese (113g) softened
  • 2 tbsp butter (28g) softened
  • 1 cup powdered sugar (120g)
  • 1 tsp vanilla extract (5ml)
  • 2 tbsp freeze-dried raspberry crumbles (10g)

Equipment

  • 1 Stand Mixer with Dough Hook Used for kneading dough smoothly.
  • 1 Off-White Ceramic Baking Dish 9x9-inch dish for baking the rolls evenly.

Method
 

Making the Rolls
  1. Warm the milk to 110°F (43°C). Whisk in the yeast and 1 tsp of granulated sugar. Let sit for 5-10 minutes until foamy.
  2. Whisk the remaining sugar, melted butter, egg, and pink food coloring into the yeast mixture until bright pink and uniform.
  3. Transfer to a stand mixer. Gradually add flour and salt. Knead on medium speed for 5-7 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
  5. Punch down dough and roll into a 12x18-inch (30x45cm) rectangle. Spread softened butter, raspberry jam, and cinnamon evenly over the surface.
  6. Roll tightly into a log. Cut into 9 equal slices using dental floss. Place in a greased 9x9-inch baking dish. Cover and let rise for 30 minutes.
  7. Bake at 350°F (175°C) for 22-25 minutes until the edges are golden-brown and the filling is bubbling.
  8. Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Drizzle over warm rolls and sprinkle with freeze-dried raspberries.

Notes

Tip 1: Reduce watery raspberry jam on the stove for 5 minutes before using to prevent soggy dough.
Tip 2: Frost the rolls while they are warm, not piping hot, so the icing stays thick and luscious.