Magical Vegan Pink Cinnamon Rolls Guide

When I want to whip up something showstopping and super tasty for brunch or a special get-together, I turn to these vegan pink cinnamon rolls. The punchy pink glaze gets its color from beet juice, and the soft, spiced dough is loaded with a sweet, gooey cinnamon center. It's comforting, old-school, and totally fun with all that color in every mouthful.

I started making these pink rolls to surprise friends on Valentine’s. Seeing everyone smile made it a yearly thing. Baking them together has become my favorite tradition.

Dreamy Ingredients

• Coconut oil: makes the center and dough soft—be sure it's melted for easy mixing and a gentle coconut touch
• Cinnamon: brings the spicy, cozy flavor—use the freshest ground kind you can grab for best results
• Sugar: sweetens and gives that caramelized surface as it bakes
• Salt: kicks up all the flavors so nothing is flat
• Vanilla extract: deepens every bite with warmth and homemade comfort
• Almond milk: keeps these totally vegan and adds needed moisture—pick unsweetened for more flavor control
• Beet juice: adds the lively pink to the glaze—fresh beet juice gives bold color
• Powdered sugar: gets used for the glaze—sifted is best for a smooth drizzle
• Active dry yeast: the key for fluffy, tall rolls—make sure it's good and fresh so your dough rises
• All purpose flour: creates a pillowy structure—fresh flour helps keep rolls softer

Step-by-Step Instructions

Frost and Serve

After the rolls have cooled a bit, drizzle your beet glaze over them. The glaze will slightly melt into the warm rolls and firms up with a bright pink finish.

Make the Frosting

Mix up powdered sugar and beet juice in a small bowl until it's a pretty pink and thick but pourable. If it's too runny or thick, add a little more beet juice or sugar until you like the texture.

Bake

Pop your pan into an oven heated to three hundred fifty Fahrenheit, or one seventy five Celsius. Bake for twenty to twenty five minutes, just until the tops are lightly golden and the rolls are cooked through.

Second Rise

Spread the cut rolls out in your baking dish so there's space between them. Cover and leave them for half an hour so they puff up and nearly fill the dish.

Roll and Cut

Roll from the long edge into a tight log. Use thread or a sharp knife to cut into thick slices. This keeps those pretty layers clear.

Shape and Fill

Pat out the dough into a rectangle about a half inch thick. Smother with melted coconut oil and shower on plenty of cinnamon sugar. This gives that classic, gooey swirl.

First Rise

Set the dough in a little oiled bowl, cover with a towel, and let it chill somewhere warm for an hour until it’s gotten big and puffed. This makes the signature fluffy crumb.

Knead the Dough

Turn the mixture onto a floured surface. Knead for five minutes, pressing down and folding, until it's super elastic and smooth. That helps give great pull-apart texture.

Combine Dry and Wet Ingredients

Pour in flour, sugar, melted coconut oil, vanilla, cinnamon, and salt with the yeasty milk. Use your hands or a spoon and mix until everything just comes together and all the flour disappears.

Mix Yeast and Milk

Toss your yeast into a bowl of warmed almond milk and give it five minutes to get foamy. The warmth wakes up the yeast so your dough can rise.

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The natural pink from the beet juice just boosts the fun of these rolls—no fake colors needed. My little sister and I once made a huge batch and handed them out to our neighbors on a gloomy Saturday, and it made everyone’s day way brighter.

Storage Tips

Once cooled, keep your rolls in a sealed container on the counter for up to two days. They'll stay nice and soft. If you need them to last longer, stash them in the fridge for five days. Just heat a roll in the microwave for about ten seconds to make it taste oven-fresh again.

Ingredient Swaps

No almond milk? Oat or soy milk work just as well if you have them. For folks needing to avoid nuts, coconut milk is a solid stand-in too. Want to skip gluten? Try your usual gluten free blend—it works, but the rolls might be a bit denser than normal.

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Serving Ideas

Try these rolls with a mug of spiced chai or your favorite coffee. Add some fresh fruit and you’ve got a breakfast feast. They’re also an awesome centerpiece for birthdays, brunches, or whenever you’re celebrating.

Simple History

People in Sweden have loved cinnamon rolls for ages, especially during fika—their cozy coffee break. This all-vegan twist keeps the old-school comfort but fits with today’s love for plant-based food and group get-togethers.

Recipe FAQs

→ How does beet juice affect the color?

Splashing beet juice into the dough and icing turns both a pretty pink but won’t change how things taste, so you get that bold color naturally.

→ What’s the best way to ensure fluffy rolls?

Knead dough until it’s nice and stretchy, then give it two good rises—that’s the trick to making these rolls super plush and soft inside.

→ Can I substitute almond milk with another plant milk?

Feel free to use oat milk or soy milk if that’s what you’ve got—your dough will stay moist and taste just as good.

→ How do I make these gluten-free?

Just switch out the all-purpose flour with a gluten-free blend that's meant for 1:1 swaps and you'll get a similar soft roll.

→ What’s the secret to smooth frosting?

Mix powdered sugar with beet juice really well till it’s super smooth and shiny, then spread it on the buns once they're just a little warm—not hot.