With Valentine’s Day coming up, I have been throwing in some sweet breakfast items for the kids in the morning. I’m not sure about yours, but mine are not morning people. They don’t sit down and eat breakfast. As a mom, I’m always trying to force something in their tummies before they run out the door. But they always reassure me that they aren’t hungry and will be fine. My husband is the same way, never hungry in the morning. Myself, I wake up starving, so they got his genes. But the mornings I present them with these pink cinnamon rolls, they sit down and have a happy smile on their faces. I went through a couple of trials on finding the right ones for them, and I have to report they liked the no fuss, nothing fancy ones. These pretty ladies are simple to make and only take 15 minutes to prepare. Scroll down for the recipe, and wishing you a sweet morning!
Photos by Dayna Studios
Pink Cinnamon Rolls
SERVES: 9 rolls | PREP: 15 MINUTES | COOK: 30 MINUTES
W H A T Y A N E E D
1 lb. refrigerated pizza dough
6 tablespoons softened butter
* I use Earth’s Balance – vegan butter
3/4 – 1 cup brown sugar
2 tablespoons ground cinnamon
a sprinkle of salt
4 oz. cream cheese
2 tablespoons softened butter
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons heavy whipping cream
* you can sub in top layer of canned coconut milk
Pink food gel coloring
B U S T O U T
*I know crazy, but it cuts the rolls perfectly!
Flour for dusting
8×8 baking dish
Hand mixer or whisk
I N S T R U C T I O N S
Using pre-made pizza dough is your savior for those early mornings or when you are in a pinch and need to make something fast!
Roll out your pizza dough on a lightly floured surface with a rolling pin to achieve a 12×18 rectangle.
Spread a good even layer of softened butter across the dough.
In a small bowl, combine the sugar, cinnamon, and salt. Then sprinkle evenly across the buttered dough.
Taking the long side of the dough, roll into a log. Gently pat the log to ensure it’s the same size throughout. You will get about a 12-inch log.
Taking a sharp knife, cut the log into thirds. Then take each log and make it into three rolls, giving you a total of 9 rolls. To achieve a clean-cut, take your knife and score lines to make three rolls. Then use a length of floss to cut each roll by carefully shimmying the floss under the log, lining the floss up with the score lines, then pulling the floss in opposite directions.
Transfer the rolls to a greased 8×8 baking dish, and cover with a clean kitchen towel. Let the rolls rise for 30 minutes. Meanwhile, preheat your oven to 350.
Bake the rolls for about 25-30 minutes. Keep an eye out for them to make sure they don’t burn. While the rolls are baking, make your cream cheese frosting. You can do this by combing all the ingredients in either a large bowl and whip up by hand, or you can use a hand mixer. Use more cream if it’s too thick. I used about 1-2 drops of the pink food coloring.
As soon as the cinnamon rolls come out, spread the frosting on!