Pink Cinnamon Rolls Recipe
Whether it is Valentines or Galentines, these lovely Pink Cinnamon Rolls make a perfect treat!
The delicious soft dough is made with pure maple syrup and the creamy icing is delicately sweetened with pure maple butter.
Ingredients
- 2 teaspoons yeast
- 2 teaspoons sugar
- 180ml milk, warmed
- 375g plain flour
- 1/4 teaspoon salt
- 90g unsalted butter, melted and cooled
- 1 egg
-
130g Pure Maple Syrup, Dark Robust
- Pink food colouring, optional
- Vegetable oil, for greasing
Filling
- 40g unsalted butter, softened
- 3 tablespoons brown sugar
- 1 1/2 tablespoons cinnamon
Icing
- 125g cream cheese, room temperature
-
1 teaspoon Pure Maple Butter
- Pink food colouring, optional
Decorations
- Pink sugared hearts
Instructions
-
Add the yeast and sugar to a medium sized bowl and whisk in 60ml of the warm milk, reserving the rest for later.
Set aside until light and frothy. Meanwhile, place the flour into a large mixing bowl and stir in the salt.
Whisk the egg, maple, remaining milk and butter together. Place the bowl with the flour under a mixer and add the yeast,
mixing with the dough hook. Add the rest of the wet ingredients and continue to mix until a soft dough forms.
Add a little food colouring to the dough and knead for about 8 minutes until it has an elastic consistency.
Oil the top of the dough with a little vegetable oil, cover with clingfilm, and place in a warm spot.
Leave until it doubles in size, about 40 minutes to 1 hour. -
Once the dough has doubled, place it on a lightly floured surface. Knock it back and roll it into a rectangle,
about 27cm by 40cm. Spread the softened butter evenly on the dough.
Combine the sugar and cinnamon in a bowl and sprinkle over the dough.
Tightly roll the dough and cut into 2.5cm buns with a sharp knife. Grease the knife with a little oil to prevent sticking.
Place the buns in a lined 23cm by 23cm tin and cover again with oiled clingfilm for about 1 hour,
until the buns