Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray; set aside. Combine ½ c. granulated sugar, brown sugar, and pumpkin pie spice a small bowl; set aside.

2. Step2

   Add flour and remaining ¼ cup sugar in a large bowl; whisking to combine. Add eggs, milk, beet juice, and 4 tablespoons melted butter. Stir together, using a spatula, until dough forms into a ball.

3. Step3

   Transfer dough onto a clean work surface dusted with flour. Knead until a smooth elastic dough forms, about 4 minutes.

4. Step4

   Roll dough into a 20x15-inch rectangle. Brush remaining 2 tablespoons butter onto dough, leaving a 1/2–inch boarder, and sprinkle evenly with sugar mixture. Starting at the long end, roll the dough into a tight log and pinch seams together. Using a serrated knife, cut ends off dough; discard. Cut remaining dough into 15 pieces.

5. Step5

   Place rolls, cut side up, into the prepared baking dish. Bake 35 to 40 minutes or until puffed, lightly browned, and a toothpick inserted in center of dough comes out clean.

6. Step6

   While rolls are baking, make the glaze. In a small bowl, whisk together powdered sugar, orange juice, and vanilla extract; set aside.

7. Step7

   Remove rolls from oven; allow to slightly. Just before serving, drizzle with glaze and garnish with orange zest, if desired.

   Hyvee Culinary Expert Tip

   Store left over unglazed cinnamon rolls in an airtight container in the refrigerator for up to 1 week. Reheat in a 300 degree oven until warmed through, about 10 minutes.

   Hy-Vee Test Kitchen