These Cinnamon Beet Rolls are a delicious take on the traditional Scandavian cinnamon roll that we have all grown to love. Who can resist the smell of these buns in a warm kitchen on a cold day? In this recipe I combine cinnamon, yeasty dough and a brown sugar filling with beets to create a pink version of the scandi classic!
I start by making the dough from beets, egg, buttermilk, sugar, butter, zest, salt and flour. While the dough is rising, I make the filling from muscovado sugar, cinnamon, and ginger. To assemble these rolls, I spread butter on rolled out rectangles of dough and sprinkle the filling on top. Roll ‘em up and bake ‘em for the sweetest smelling kitchen between here and Copenhagen.
To make Cinnamon Beet Rolls, you will need the following ingredien:
So, how to make Cinnamon Beet Rolls?
Place the sugar in warm water in the bowl of a stand mixer. Sprinkle over the yeast. Leave to stand until the yeast starts to foam.
Combine the beets, egg, buttermilk, sugar, butter, zest, and salt using the paddle attachment.
Add half of the flour to the beet mixture and combine using the paddle attachment. Switch to the dough hook attachment and add the remaining flour. Knead for about 5 minutes until the dough comes together in a ball.
Place the dough in a lightly greased bowl and cover. Allow to rise at room temperature for 1 ½ to 2 hours or in the refrigerator overnight.
Preheat the oven to 400 °F and line 2 baking sheets with parchment paper.
Mix the muscovado sugar, cinnamon, and ginger together in a small bowl.
Divide the dough into two portions. Roll out each portion into a rectangle about 13 x 20 inches on a floured surface.
Spread half of the butter on each rectangle and sprinkle with the cinnamon sugar filling mixture. Leave a ½ inch border around the edges.
Roll the dough lengthwise into tight rolls. Pinch the edges shut, and place the rolls seam side down. Cut each log into 12 pieces, alternating cuts on the diagonal. Press down firmly on top with your index finger to shape.
Place rolls at least 2 inches apart on the baking sheets. Cover and allow the rolls to rise again for 30 minutes. Paint on egg wash and sprinkle with turbinado sugar. Bake the rolls in the oven for 14-18 minutes until they are golden brown on top.
While the rolls are still hot from the oven, brush them with the sugar water syrup to add shine, rich color and sweetness.
Serve warm.
Cinnamon Beet Rolls look cute and taste even better! Try them soon and don’t forget to come back and leave a review below.
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