Introduction

These Rainbow Sherbet Sweet Rolls bring a fun and colorful twist to a classic breakfast treat. Soft, fluffy dough swirled with vibrant sherbet flavors and topped with fruity, colorful icing makes for a delightful and eye-catching indulgence perfect for any occasion.

The image shows a close-up of a swirled, multicolored bread slice with layers of pink and green dough visible, with a crust that is golden brown on the edges. The bread rests on a surface covered in a colorful, glossy mixture of thick swirls in pastel shades of pink, orange, and white. To the right of the bread slice, there is a metal ice cream scoop with traces of the same pastel mixture inside. The whole scene is set on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Sweet Roll Dough:

1/2 cup melted rainbow sherbet, heated to 110 – 115°F
1 TBSP active dry yeast (Red Star Yeast Platinum recommended)
1/2 tsp granulated sugar
1/2 cup full fat buttermilk, at room temperature
1/2 cup plus granulated sugar
2 large eggs
1 tsp salt
1/2 tsp vanilla extract
6 TBSP unsalted butter, melted and slightly cooled
3 1/2 – 4 cups bread flour
Orange, pink, and green food coloring (optional)

For the Pastry Cream:

1/2 cup melted rainbow sherbet
1/2 cup heavy cream
3 egg yolks
1/4 cup granulated sugar
1/8 cup corn starch
Pinch of salt

For the Icing:

1/2 cup orange sherbet (melted)
1/2 cup lime sherbet (melted)
1/2 cup raspberry sherbet (melted)
4 1/2 cups powdered sugar, divided
Orange, pink, and green food coloring (optional)

Instructions

Step 1: In a stand mixer fitted with the paddle attachment, combine the yeast, warm rainbow sherbet (110-115°F), and 1/2 tsp sugar. Let it proof for 5-10 minutes until the mixture puffs up.
Step 2: Add buttermilk, eggs, 1/2 cup sugar, salt, vanilla, and melted butter to the yeast mixture. Mix until fully combined.
Step 3: Stir in 2 1/2 cups flour until combined, then switch to the dough hook attachment. Add 1 cup more flour and knead until combined.
Step 4: Continue kneading on low speed for 5-6 minutes, adding more flour as needed until the dough is soft, moist, and no longer sticks to the sides but slightly to the bottom of the bowl.
Step 5: (Optional) Divide dough into three equal parts and color each with orange, pink, and green food coloring. Wear gloves or expect stained hands.
Step 6: Place dough in an oiled bowl, cover tightly with plastic wrap, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Step 7: Punch down the dough and turn it out onto a lightly floured surface. Dust the top with flour, then roll into a 20 x 18-inch rectangle.
Step 8: For the pastry cream, combine melted sherbet and heavy cream in a saucepan and bring to a simmer.
Step 9: In a stand mixer bowl with the whisk attachment, whisk egg yolks, sugar, cornstarch, and salt on high until light and fluffy.
Step 10: Slowly pour the hot sherbet cream mixture into the egg yolk mixture while whisking on medium speed until fully combined.
Step 11: Transfer the custard back to the saucepan and cook over medium-low heat, whisking constantly until thickened to mayonnaise consistency.
Step 12: Pour pastry cream into a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate for at least 2 hours.
Step 13: For the icing, divide melted sherbets into three bowls. Add matching food coloring if desired.
Step 14: To each bowl, add 1 1/2 cups powdered sugar and whisk until smooth. Add more sugar to thicken if needed.
Step 15: Once rolls are assembled and baked (assembly not detailed here), drizzle the orange sherbet icing over the rolls on a wire rack with a baking sheet underneath. Let set 10 minutes, then add raspberry icing and wait another 10 minutes.
Step 16: Finally, drizzle lime sherbet icing. Allow cookies to set for 30 minutes before serving.

Tips & Variations

Use food-safe gloves when coloring dough to prevent staining your hands.
Ensure the sherbet used in the dough is gently warmed—not hot—to avoid killing the yeast.
If you want more pronounced swirl colors, separate the dough and color each piece before layering and rolling together.
For a dairy-free version, substitute buttermilk with a plant-based yogurt and use a non-dairy sherbet alternative.
Adjust icing thickness by adding powdered sugar gradually to reach your preferred consistency.

Storage

Store these sweet rolls in an airtight container at room temperature for up to 2 days for the freshest texture. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature and warm slightly before serving. If the icing hardens, allow rolls to come to room temperature for best flavor and texture.

How to Serve

Three small cinnamon rolls are shown on a white marbled surface. Each cinnamon roll has multiple layers of soft dough visible in green, pink, and light brown colors. The rolls are covered in a thick, white glaze that drips down the sides, giving a shiny and smooth texture. The swirl patterns of the dough are clear under the glaze, with the rolls arranged in a loose triangle, the one in front being in clear focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sweet rolls without food coloring?

Yes, the food coloring is optional and mainly for visual effect. The rolls will still taste delicious without it, but they won’t have the vibrant rainbow appearance.

What if my yeast doesn’t proof properly with sherbet?

If the yeast mixture doesn’t puff up after 5-10 minutes, your yeast might be inactive or the sherbet may be too hot or cold. Use fresh yeast and ensure the sherbet is warmed to about 110–115°F to help activate the yeast correctly.