Valentine's Day Beet Cinnamon Rolls
COMMENTS
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Meredith on
Can you make the dough and frosting a day ahead and refrigerate? Can’t wait to try these!
Valentine's Day Beet Cinnamon Rolls
Valentine's Day Beet Cinnamon Rolls
By Micah Siva
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
10
With Valentine’s Day just around the corner, we’re looking for ways to make our loved ones feel special - and we’re not talking about the standard box of chocolates; we’re looking to infuse a dose of Valentine's into our day from breakfast to dessert!
With a little bit of sugar and spice, cinnamon buns are our favorite way to treat ourselves in the morning. Name something better than a tangy cream cheese frosting on a spiced cinnamon roll… hint, there is nothing better! Since cinnamon buns are our favorite, we’re making them extra special for our sweethearts, with Oaktown Spice Shop Beet Powder, for a naturally vibrant hue!
Ingredients
- 2 ¾ cup all purpose flour
- 1 package instant yeast (7 grams or 2 ¼ teaspoons)
- 3 tablespoons granulated sugar
- 1 teaspoon orange zest
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2 tablespoons Beet Powder
- ½ teaspoon kosher salt
- 1 large egg
- ¾ cup warm milk
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar
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2 tablespoons Vietnamese Cinnamon
- ¼ teaspoon sea salt
- ½ cup (4 oz) cream cheese, at room temperature
- 3 tablespoons butter, unsalted, at room temperature
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Dough:
Filling:
Frosting:
Directions
- Make the dough: In a large bowl, or base of a stand mixer, mix the flour, yeast, sugar, orange zest, Beet Powder, and salt.
- Attach the dough hook, if using a stand mixer, or using a wooden spoon, add the egg, milk, melted butter, and vanilla extract.
- Mix the dough for 3 to 5 minutes, or until soft and smooth. It will be slightly tacky, but should not be too sticky. If so, add 1 to 2 tablespoons more flour.
- Transfer the dough to a large, oiled bowl, and cover with a clean kitchen towel. Let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Meanwhile, make the filling. Combine the butter, sugar, Vietnamese Cinnamon, and sea salt in a small bowl. Set aside.
- Once the dough has doubled, place a large piece of parchment or wax paper on a kitchen work surface. LIghtly dust with flour.
- Use a rolling pin to roll the dough into a ½ inch thick rectangle, approximately 10 x 14 inches wide, with the longest edge closest to you.
- Spread the filling across the rectangle using an offset or silicone spatula.
- Use both hands to roll the rectangle from the long side into a log - it can be helpful to use the wax paper to do this. Press the seam to seal.
- Use a piece of unflavored dental floss to cut into 10 pieces, and arrange on a lightly greased 10 x 7 baking dish, or 9-inch cake pan.
- Cover with a clean kitchen towel, and let rest for 30 minutes.
- Meanwhile, preheat the oven to 375F.
- Once risen, place the rolls into the oven, and bake for 25-27 minutes, or until puffy and golden.
- While the rolls are baking, make the frosting: in a medium bowl, whip together the cream cheese, butter, powdered sugar, vanilla, and salt.
- Once the rolls have cooled, ice with the cream cheese frosting.
@Meredith great question! You absolutely can refrigerate the rolls and frosting a day ahead. After you’ve cut the rolls and placed them in the pan might be the best time to refrigerate the rolls. You might explore different methods though. Be sure to take the frosting out of the fridge in time for it to come back up to room temperature before spreading on the cooled cinnamon rolls.
Kirk @Oaktown Spice Shop | Customer Success Lead | He/Him