Cinnamon Beet Rolls

Cinnamon Beet Rolls


(6 votes) 4 6

A classic sweet roll gets a new twist. Taking a cue from red velvet cake, this recipe uses beets to take the cinnamon roll to a new level. Ginger enhances the sweetness while orange balances the earthy taste of the beet. Warm or cold, these delectable rolls are a red hot addition to any potluck.

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Serving Size / Yield

12 rolls


  • 1/2 oz. active dry yeast
  • 1/4 C. warm water (100 degrees to 110 degrees)
  • 1 tsp. Sugar
  • 5 1/2 C. all-purpose flour
  • 1 C. mashed beets
  • 1 egg, lightly beaten
  • 1 C. buttermilk
  • 1/2 C. sugar
  • 1/4 C. melted butter
  • 1 Tbs. grated orange zest
  • 1 tsp. grated orange zest
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3/4 C. melted butter
  • 2 C. firmly packed brown sugar
  • 1 C. pecans, chopped
  • 2 Tbs. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 C. confectioner's sugar
  • 1/3 C. milk
  • 1/4 C. butter
  • 3 oz. cream cheese
  • 1/4 tsp. ginger
  • 1 tsp. vanilla extract

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Using the mixer bowl for a stand mixer, combine yeast, water, and sugar. Stir until blended. Let stand 5 minutes. Add 1/2 cup flour to bowl, and mix 2 minutes. Add mashed beets, egg, buttermilk, sugar, butter, zest, salt, and soda. Add most of the flour. Mix until well incorporated before adding the rest of the flour. Dough should form into a ball. Put dough in a greased container and coat the dough in light layer of grease from the bowl. Cover with plastic wrap, and let rise in a room temp. place until it doubles in size, about 1-2 hours. Be careful of air breezes.

To make filling, stir together melted butter, brown sugar, pecans, cinnamon and ginger until blended. 

After rising, punch the dough down. Place on a lightly floured cookie sheet or flat area. Roll out the dough into a rectangle, ½ inch in depth. Spread the filling on the dough leaving 1 inch around the edges. Roll up the dough long-wise, making a log. Make 1 inch slices of the log and place the rolls in a 9x13x2” baking pan. Cover with plastic wrap and place in a warm, place for 25 min. Be careful of air breezes.

5. Bake at 400 degrees for 18-22 min. until light golden brown. Insert a wooden pick in the middle to test for doneness. Pick should come out clean.

To make glaze, mix confectioner's sugar, milk, butter, cheese, and ginger in a small saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat, and stir in vanilla. 

Invert rolls onto cooling rack and place a cookie sheet underneath rack. Drizzle glaze over rolls and place onto a decorative platter for serving.

When served warm, add a dollop of whipped cream for extra creaminess. 

Reviews (1)

  • I'm going to try making this in my bread machine. I'll let you know how it comes out

    Flag as inappropriate  |  March 26, 2008

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