These vegan pink cinnamon rolls are soft, buttery and packed with berries! They’re easy to make and use common kitchen ingredients. Filled with a delicious mix of raspberry compote, strawberry jam and fresh strawberries, and topped with a cream cheese frosting, they are delicious and perfect for Valentines day!
Vegan pink cinnamon rolls
Valentines day is just around the corner and these pink cinnamon rolls are a very cute and romantic Valentine’s treat you can make your loved one / loved ones! Dyed with pink food colour and filled with juicy berries, these pink cinnamon rolls are delicious and will impress everyone!
Why you need to make these pink cinnamon rolls
- They’re PINK!
- Filled with juicy, fruity flavours
- Vegan friendly
- Easy to make
- Freshly chopped strawberries inside
- Made with simple ingredients
- Dough rises beautifully and creates a fluffy bun
- Super easy, homemade filling
- Great for breakfast
- Great for kids to get involved in making
- The ULTIMATE romantic and delicious treat for Valentine’s Day
How to make the cinnamon roll dough pink?
There are a few ways you can turn the dough pink. You can use a vegan friendly pink or red food gel or go for the more natural food colour of beetroot powder. I used the Rainbow Dust ProGel as you only need a tiny amount, but it colours the dough perfectly. Adding in some beetroot powder is a great natural alternative.
What goes inside a pink cinnamon roll?
I’ll let you in on a secret, no cinnamon is actually in this recipe. I swapped out the classic cinnamon sugar and made a simple raspberry compote and jam combination. It’s delicious, sweet and tart.
I originally recipe tested just with jam, but it was far too runny, so when I tried rolling up the dough, it made a complete mess. Making a thick compote then adding in some jam is the perfect way to keep the filling thick without loosing half of it when you roll it up! It takes a few minutes to make, and around half hour to cool down, but trust me, the outcome is totally worth the little effort!
Ingredients you’ll need to make vegan pink cinnamon rolls
- Dairy-free butter : Use a vegan block butter, such as Naturli Vegan Block or Flora Plant Butter. Margarine will make the dough too soft.
- Dairy-free milk : You can use almond, soya, cashew or oat, any will work fab! Just make sure it’s room temperature.
- Caster sugar : White caster sugar works best. Helps to add sweetness and activate the yeast.
- Yeast : Make sure to use an active dry yeast, this is what will give the rolls a light and fluffy texture.
- Plain flour : Use plain white flour for this recipe.
- Pink food gel : Use a high pigment food gel, I’ve linked to the BEST one here!
- Raspberries : You can use fresh or frozen.
- Water : Room temperature water is great!
- Corn flour : Corn flour or corn starch.
- Jam : This is added into the compote for added flavour. You can use raspberry or strawberry jam.
- Strawberries : Wash, dry and chop up fresh strawberries to go in the filling of the rolls.
- Vegan cream cheese : Make sure to use vegan friendly cream cheese, such as Violife or any vegan cream cheese you have available to you.
- Icing sugar : Sift the icing sugar before adding into the frosting to prevent lumps.
- Vanilla : You can use extract or seeds from a vanilla bean / pod.
- Freeze dried strawberries : For the decoration, optional.
How to assemble these pink cinnamon rolls?
These sweet rolls are assembled like classic cinnamon rolls but are slightly messier due to the gooey fruity filling. If you haven’t made cinnamon rolls before (or need alittle refresher), the process is VERY simple, so keep reading to learn how it’s done!!
- Roll out the dough into a rectangle
Once you have kneaded all the ingredients together into a smooth dough, allowed the dough to have it’s first prove, lightly dust a clean work surface with some flour and place your dough on top. Dust a rolling pin with flour then roll out the dough roughly into a large rectangle shape.
- Spread over the filling
Use a spoon or spatula to spread over the berry filling, making sure it’s evenly spread out. Sprinkle over the chopped strawberries. Leave an inch border around the edge of the dough.
- Roll up the dough
Starting from the long edge, carefully and tightly roll up the dough into a long log. Keep the roll tight, don’t worry if things get messy!
- Cut the cinnamon rolls
The easiest way to cut cinnamon rolls neatly is to use some cotton or unflavoured dental floss. Lay the rolls, swirl facing upwards, in a lightly greased ceramic dish, cover and allow to rest in a warm place until puffed up, not quite doubled in size.
Bake until puffed up, delicious and golden in colour.
- Cream cheese
Whip up a batch of vegan cream cheese frosting, spoon it on top of the rolls, swirl around and enjoy.
Options for decorating the rolls
These vegan pink cinnamon rolls are perfect with either:
- A simple vegan cream cheese frosting, which is what I opted for (recipe written in the recipe card below)
- A strawberry or raspberry frosting, which is simply the plain cream cheese frosting with a spoonful of compote inside. It adds more colour and fruity flavour.
- A lemon drizzle glaze. Simply mix icing sugar in a bowl with some fresh lemon juice until it’s runny and drizzle over the top of the rolls. It adds a really lovely citrus flavour which pairs wonderfully with the fruit.
Pink cinnamon roll FAQ
Is this recipe vegan?
- YES! This recipe is 100% vegan friendly and doest use any animal ingredients!
What size dish do I need?
- You want to use a rectangular or round dish. I use an 11 x 9 inch white ceramic dish and it works perfectly!
Can I flavour the rolls?
- YES!!! You can add in a teaspoon of two of vanilla extract, or make them even more tasty and fruity with some orange flavouring!
How to cut perfect cinnamon rolls?
- Cotton or dental floss is the best and neatest way to perfectly slice your rolls. It’s better than a sharp knife or any other method I’ve tried. The cotton / floss slides cleanly through the dough, cutting it into slices without tearing or smooshing.
What does the dough taste like?
- The dough is a simple plain cinnamon roll dough. The only difference being that it’s coloured with pink food gel. If you opted for a more natural food colour and added in beetroot powder or any other natural pink coloured powder, it might help give the dough more flavour.
Why did my frosting melt when I added it on top of the rolls?
- The main reason is you rushed and spread the frosting over the rolls when they were still warm. You need to allow your cinnamon rolls to cool completely in the dish before you frost them. Frosting them too early will melt the frosting and you will end up with super sticky and gooey rolls, not what you want!
How to prevent the dough from sticking?
- Make sure to flour your work surface and rolling pin with flour before kneading or rolling out. The dough will be slightly sticky. Don’t add too much flour through, as if you do add too much, you risk getting tough and chewy dough / rolls.
How to store the rolls?
- Make sure to store the rolls in a sealed / air tight container in the fridge. Allow to come to room temperature before enjoying. You can store un-frosted rolls in a sealed container at room temperature. Eat within 2 days of making, but best enjoyed fresh day of making.