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Sweet pink tamales made with sugar, cinnamon, and sometimes raisins or dried fruit. These beloved family dessert tamales are a colorful, festive treat enjoyed at celebrations and holidays.
Place the corn husks in a large bowl of warm water and soak for at least 30 minutes until pliable; drain well before use.
In a mixing bowl, beat butter and sugar together until light and fluffy, then add masa harina, milk, cinnamon, vanilla, salt, and food coloring; mix on medium speed until a moist, smooth pink dough forms.
Fold in the raisins uniformly so each tamale will have a few pieces of dried fruit. If mixture feels dry, add a tablespoon more milk as needed.
Lay a soaked corn husk flat and spread about ⅓ cup of masa mixture onto the center, keeping it about ½ inch thick and leaving space at the edges; roll the husk closed and fold the tip upward, sealing loosely.
Arrange tamales upright in a steamer basket, cover with a damp towel, and steam over medium heat for about 90 minutes, checking occasionally to refill the water level and ensuring gentle, steady steam.
Let the tamales rest 10 minutes out of the steamer before serving so they set fully and peel cleanly from the husk.
