For the dough
- 4 ½ tsp (2 ¼ oz packets) Active dry yeast
- ¼ cup Waterwarm
- 1 tsp Cane sugarnatural
- 1 cup Beetspureed
- 1 Eggslightly beaten
- 1 cup Buttermilk
- ½ cup Cane sugarnatural
- ¼ cup Buttermelted
- 1 tbsp Orange zest+ 1 tsp
- 1 ¼ tsp Sea saltfine grain
- 3 ½ cups Whole wheat flour
- 2 ½ cups Spelt flourlight
- 1-2 tbsp Turbinado sugarraw
- 1 Eggs+ 2 tsp water, lightly beaten for egg wash, optional
for the filling
- ¾ cup Muscovado sugar
- 1 tbsp Cinnamon
- ¼ tsp Ginger
- 6 tbsp Butterunsalted , softened
Cinnamon Beet Rolls
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?
Steps to make Cinnamon Beet Rolls
1 | Dissolve yeast | 3 |
2 | Combine beets, egg, buttermilk, sugar, butter, zest, and salt | 2 |
3 | Add flour | 5 |
4 | Allow the dough to rise | 2h |
5 | Heat the oven and line two baking sheets | 5 |
6 | Prepare the filling | 2 |
7 | Roll out the dough | 3 |
8 | Add the filling | 2 |
9 | Assemble the rolls | 3 |
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. | ||
10 | Bake | 47 |
11 | Brush with syrup | 3 |
12 | Serve | |
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