Simple, fresh and original 🌿

Cinnamon Beet Rolls

For as pink as these cinnamon rolls are, the beet flavor is surprisingly subtle if even detectable at all. A bit of orange and ginger is added to bring out the sweetness. This dough comes together quickest when you already have some beets pureed, so the next time you roast beets make a few extra so this puree will be on hand. I left them unfrosted so as to not cover up the pink and instead finished them off with a light pinch of turbinado sugar for sparkle.

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Ingredients:

4 1/2 teaspoons active dry yeast (2 1/4-ouce packets)

1/4 cup warm water, about 105 degrees

11 teaspoon natural cane sugar

11 cup pureed beets

11 egg, lightly beaten

11 cup buttermilk

11/2 cup natural cane sugar

11/4 cup melted butter

11 tablespoon + 1 teaspoon orange zest

11 1/4 teaspoons fine grain sea salt

13 1/2 cups white whole wheat flour

12 1/2 cups light spelt flour

11-2 tablespoons raw turbinado sugar

11 egg + 2 tsp water, lightly beaten for egg wash, optional

Filling:

6 tablespoons unsalted butter, softened

3/4 cup muscovado sugar

1 tablespoon cinnamon

1/4 teaspoon ginger

Instructions:

In the bowl of a stand mixer, dissolve the sugar in warm water and sprinkle over the yeast. Let stand until yeast begins to foam, about 5 minutes. Add the beets, egg, buttermilk, sugar, butter, zest, and salt and mix together with paddle attachment.
Add about half of the flour and continue to mix with the paddle attachment. Switch to the dough hook attachment and add the rest of the flour. Knead until dough comes together and forms a ball, about 5 minutes. Transfer dough to a lightly greased bowl and cover. Let rise at room temperature for 1 1/2 to 2 hours or overnight in the refrigerator.
In a small bowl, use a fork to mix together the muscovado sugar, cinnamon, and ginger.
Divide dough into two portions. On a lightly floured surface, roll each portion into a rectangle about 13″ by 20″. Spread half of the softened butter on each rectangle and sprinkle with cinnamon sugar mixture, leaving a 1/2-inch border around the edges. Roll up dough lengthwise into tight logs, pinch the seams shut, and place the logs seam side down. Cut each log into 12 pieces, rotating cuts on the diagonal. (I cut the ends off first to make a clean edge.) Press an index finger firmly on the top and center of each roll to shape.
Preheat oven to 400.
Place rolls at least 2 inches apart on 2 parchment lined baking sheets. Lightly cover and allow rolls to rise again for 30 minutes. Brush with egg wash and sprinkle with turbinado sugar.
Bake for 14-18 minutes, until light golden. Serve warm. Store leftovers in the freezer wrapped in foil and reheat in the oven when ready to serve.

Notes:

Click here for Korvapuusti - Finnish Cinnamon Rolls