Pretty-In-Pink Cinnamon Rolls

Recipe

Breakfast
Pretty-In-Pink Cinnamon Rolls

Primary Media

White Platter of Pink Cinnamon Rolls drizzled in Icing

User Rating

5 out of 5 stars
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5 ratings

Recipe Data

15
Servings
25min
Prep
1hr
Total

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    Description

    These quick no-rise cinnamon rolls get their bright pink color from beet juice. No worries, the sweetness of the filling and orange-icing covers up all of that beet flavor.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 15
    QuantityIngredientAdd
    Beet Cinnamon Rolls
    ¾ c.Hy-Vee granulated sugar, divided
    ¼ c.Hy-Vee brown sugar, packed
    1 tbsp.pumpkin pie spice
    5 ½to 6 c. self-rising flour
    1 tsp.Hy-Vee salt
    2Hy-Vee large eggs
    ¾ c.Hy-Vee 2% reduced-fat milk
    ¾ c.beet juice, bottled
    6 tbsp.Hy-Vee unsalted butter, melted and divided
    Orange Icing
    1 ½ c.Hy-Vee powdered sugar
    3 tbsp.fresh orange juice
    1 tsp.Hy-Vee vanilla extract
    Orange zest, for garnish

    Things To Grab

    • 9x13-inch baking dish
    • Hy-Vee nonstick cooking spray
    • 2 small bowls
    • Large bowl
    • Spatula
    • Rolling pin
    • Serrated knife
    • Wooden toothpick

    Directions

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

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

    7. 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

    Nutrition facts

    Servings

    330 Calories per serving
    1 cinnamon roll

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 40mg
    • Sodium: 780mg
    • Total Carbohydrates: 62g
    • Protein: 6g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen