These cinnamon rolls are both a feast for the eyes and the taste buds! I used a double-dough technique with a stunning beetroot layer to give them that vibrant holiday look.
Here’s how I made them:
The Dough
- Two batches, each with 200g flour, 27g butter, 60g water, 60g milk, and 1 egg. Mix until smooth and let them rest for about an hour in the proofer.
The Beetroot Tip
- Add the beetroot purée 1 tablespoon at a time until you get the color you like. Beetroot adds liquid, so start with a stiffer dough or add a touch more flour to bring it back together. Remember—you can add more, but you can’t take it out!
Layering
- Roll out the red dough first.
- Butter the surface and spread a cinnamon-sugar mix (with 2-3 drops of vanilla extract—my secret ingredient) and crushed walnuts/almonds.
- Roll out the white dough, lay it over the red, butter it, and add more cinnamon-sugar and nut mixture.
Shaping
- Roll it all up tight, slice evenly, and let the rolls rise before baking.
The Result
Soft, fluffy, and filled with warm cinnamon flavor. The beetroot adds a festive touch without changing the taste. These cinnamon rolls are perfect for holiday mornings or as a showstopper treat to share!
Pro Tip
Drizzle with cream cheese frosting or a simple vanilla glaze for extra indulgence.
Hashtags: #CinnamonRolls #HolidayBaking #BeetrootMagic #FestiveTreats #BreadBaking #BakingFromScratch #HomeBaker #FoodArt #BakingCommunity
