A classic sweet roll gets a new twist. Taking a cue from red velvet cake, this recipe uses beets to take the cinnamon roll to a new level. Ginger enhances the sweetness while orange balances the earthy taste of the beet. Warm or cold, these delectable rolls are a red hot addition to any potluck.
How To Make Cinnamon Beet Rolls
Ingredients
For Dough:
- 1/2 oz active dry yeast
- 1/4 cup warm water, warm water
- 1 tsp sugar
- 5 1/2 cup all-purpose flour
- 1 cup beets, mashed, use canned beets
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 tbsp orange zest, grated plus 1 tsp
- 1 1/2 tsp salt
- 1 tsp baking soda
- cooking spray
For Filling:
- 3/4 cup butter, melted
- 2 cup brown sugar, firmly packed
- 1 cup pecans, chopped
- 2 tbsp ground cinnamon
- 1/2 tsp ground ginger
For Glaze:
- 1 cup confectioners sugar
- 1/3 cup milk
- 1/4 cup butter
- 3 oz cream cheese
- 1/4 tsp ginger
- 1 tsp vanilla extract
Instructions
For the dough:
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Dough: Using the mixer bowl for a stand mixer, combine yeast, water, and sugar. Stir until blended. Let stand 5 minutes.
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Add 1/2 cup flour to bowl, and mix 2 minutes. Add mashed beets, egg, buttermilk, sugar, butter, zest, salt, and soda. Add most of the flour. Mix until well incorporated before adding the rest of the flour.
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Dough should form into a ball. Put dough in a greased container and coat the dough in light layer of grease from the bowl. Cover with plastic wrap, and let rise in a room temp. place until it doubles in size, about 1-2 hours. Be careful of air breezes.
For the filling:
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To make filling, stir together all ingredients until blended.
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After rising, punch the dough down. Place on a lightly floured cookie sheet or flat area. Roll out the dough into a rectangle, ½ inch in depth. Spread the filling on the dough leaving 1 inch around the edges.
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Roll up the dough long-wise, making a log. Make 1 inch slices of the log and place the rolls in a 9x13x2” baking pan.
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Cover with plastic wrap and place in a warm, place for 25 min. Be careful of air breezes.
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Bake at 400 degrees for 18-22 min. until light golden brown. Insert a wooden pick in the middle to test for doneness. Pick should come out clean.
For the glaze:
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To make glaze, mix sugar, milk, butter, cheese, and ginger in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in vanilla.
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Invert rolls onto cooling rack and place a cookie sheet underneath rack. Drizzle glaze over rolls and place onto a decorative platter for serving.
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When served warm, add a dollop of whipped cream for extra creaminess.
Nutrition
- Sugar: 28g
- :
- Calcium: 53mg
- Calories: 354kcal
- Carbohydrates: 52g
- Cholesterol: 12mg
- Fat: 15g
- Fiber: 2g
- Iron: 2mg
- Potassium: 127mg
- Protein: 5g
- Saturated Fat: 3g
- Sodium: 346mg
- Vitamin A: 505IU
- Vitamin C: 1mg
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