Naturally Pink Cinnamon Rolls (with Beetroot Powder)

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These Naturally Pink Beet Cinnamon Rolls are a fun and colorful twist on a classic treat! Fluffy and sweet with a subtle earthy warmth, they’re naturally dyed with homemade beetroot powder— no food coloring required.

Exploring the Recipe

This is recipe is seriously as joyful as it is beautiful. As a gardener, I love growing beets but I am not always sure what to do with my large harvest. Dehydrating beets and making your own beetroot powder is an easy way to preserve this versatile vegetable, but did you know that you can naturally color your baked goods with it? These cinnamon rolls bake up soft and sweet without any extra flavoring from the beets, too. It simply adds a lovely blush to the dough without changing the flavor. They’re perfect for Valentine’s Day (or Galentine’s Day!), brunches, springtime baking, or anytime you want a whimsical touch to a comforting classic.

why You’ll Love These Naturally Pink Cinnamon Rolls

• Naturally dyed with beetroot powder— no artificial colors needed!

• Soft, pillowy texture with the classic cinnamon roll flavor.

• Whimsical and beautiful for brunches, birthdays, or Valentine’s Day.

• Freezer-friendly and perfect for prepping ahead.

• Kid-approved! The beetroot powder doesn’t change the flavor.

Ingredients & Substitutions

• Milk. Any kind of milk works; feel free to use non-dairy substitutes.

• Butter.

• Sugar.

• Salt.

• Beetroot Powder. You can use store-bought beetroot powder or learn to make your own!

• Eggs.

• Active Dry Yeast. Do not use other types of this recipe as they have not been tested.

• All-Purpose Flour.

• Powdered Sugar.

• Cream Cheese.

• Heavy Cream.

how to make Naturally Pink Beet Cinnamon Rolls

1. Mix the dough & knead until smooth and elastic

2. Let rise for 1 hour or until doubled

3. Roll, fill, and roll again

4. Slice and rise again

5. Bake for 20 to 25 minutes

6. Frost

Step One: In a small saucepan, warm the buttermilk, butter, and sugar together over low heat until the milk begins to steam or reaches 110°F (43°C). Remove the pan from heat and let it cool slightly. Then, add the salt, beetroot powder, eggs and whisk until combined, about 1 to 2 minutes.

Step Two: In the bowl of a standing electric mixer fitted with a dough hook*, combine the yeast and 1 cup (132 g) of the all-purpose flour, whisking to combine. Pour the warm milk mixture over the flour mixture and begin to knead on low-medium speed.

Step Three: Then, begin to add the remaining cups of flour until the dough releases from the sides of the bowl and no longer clings. It should be soft and elastic-feeling. Continue to knead the dough on medium speed for 8 to 10 minutes or until the dough is soft, smooth, and elastic.

Step Four: Lightly grease a large bowl. Shape the dough into a tight ball by dragging it towards you on the counter. Then, place the dough ball into the greased bowl and cover it with plastic wrap or a clean, damp kitchen towel. Leave the dough to to rise in a warm place until doubled, about 1 to 1 1/2 hours.

Step Five: Meanwhile, make the Cinnamon Sugar Filling. In a large bowl, beat the butter until soft and fluffy, about 3 to 5 minutes. Add the brown sugar and cinnamon and continue to beat for another 5 to 8 minutes or until it is soft and spreadable like buttercream.

Step Six: Once the dough has finished rising, gently deflate it with your hands. Then, transfer it to a clean work surface. Roll out the dough with a rolling pin into a rectangle about 12 x 16-inches (30 x 41-cm) big.

Step Seven: Spread the cinnamon sugar butter all over the surface of the dough, reaching out to the edges and corners.

Step Eight: Then, with one of the longest sides of the dough, begin rolling it up like a jellyroll. I like to think of it like a typewriter, working back and forth across the dough to roll it evenly and tightly. Pinch the seam shut.

Step Nine: With a piece of thread or thin string, slide it underneath the cinnamon roll. Every 2-inches (5-cm) wrap the thread around the cinnamon roll and over the top and pull tight, slicing the roll in a swift motion. This creates a really clean cut and does not smash the rolls like you might when cutting with a knife. You should have about 12 large cinnamon rolls when finished.

Step Ten: Lightly grease a 10-inch (25-cm) diameter ceramic pie dish. Arrange the cinnamon rolls in the dish and cover them with plastic wrap. Let them rise until nearly doubled, about 45 minutes.

Step Eleven: While the cinnamon rolls are rising, preheat the oven to 350° F (177° C). Bake the cinnamon rolls in the preheated oven for about 25 to 30 minutes or until lightly golden brown and the insides are no longer raw but still stretchy and gooey. Let the rolls rest for about 10 minutes before serving with cream cheese icing.

tips for Making Cinnamon Rolls

• Use fresh beetroot powder for the most vibrant pink hue.

• Don’t use too much flour— just enough to form a smooth, elastic dough.

• For extra soft rolls, cover tightly with plastic wrap while rising.

• Add more or less beetroot powder depending on how bold you want the color.

• Weigh Your Ingredients. It’s always incredibly helpful to weigh your ingredients! I provide metric measurements for my recipes and this is how I develop them so that they turn out perfect every time. For the best results, I highly suggest investing in a kitchen scale and weighing everything out.

Variations

• Add cardamom or orange zest to the filling for warmth.

• Roll in chopped pistachios or walnuts with the cinnamon sugar filling.

• Use a vanilla glaze or strawberry glaze for extra pink tones.

• Bake in a round pan or heart-shaped tins for special occasions.

• Turn leftovers into a cinnamon roll bread pudding.

Serving Suggestions

Serve your beet powder cinnamon rolls with a hot cup of coffee or lavender tea for a sweet summer blend. These sweet rolls are lovely at a spring or summer brunch table alongside my Dandelion Bread, Lavender Almond Granola, or a fruit salad with Elderflower Cordial as a sweet syrup! They also make a beautiful gift or holiday treat for Valentine’s Day or even at Christmas!

Storage Instructions

• Store in airtight containers at room temperature for about 3 to 4 days.

• Refrigerate for up to 5 days for the freshest flavor.

• Freeze donuts individually without icing, wrapped tightly in plastic wrap and freezer bags, for about 4 months.

Tools You’ll Need

• Electric Standing Mixer with a dough hook attachment, or a large mixing bowl

• Small saucepan, to warm the milk

• Rolling pin

• Sharp knife or clean thread, for slicing

• 9 x 13-inch (23 x 33-cm) baking dish

Frequently Asked Questions

Does beetroot powder affect the flavor?
Not noticeably— it’s incredibly mild and mostly used for color.

Can I use fresh beets instead of beet powder?
I don’t recommend using fresh beets, as pureed beets add moisture and may affect your rise. Plus, you will end up with heavily beet-flavored rolls!

Can I make these vegan?
Yes— use plant-based butter, non-dairy milk, and a vegan cream cheese frosting or glaze.

How can I make my own beetroot powder?
Beetroot powder is made by thinly slicing beets, dehydrating, and then grinding into a fine powder. You can learn how to make your own beetroot powder in this post!

final thoughts

These Naturally Pink Cinnamon Rolls with Beetroot Powder are a celebration of color! I had such a fun time making these amazing beet powder pastries with my beet harvest this summer. Whether you are baking for joy, a sweet surprise, or a special occasion you will love this whimsical twist on a beloved classic afternoon treat or special breakfast pastry.

xoxo Kayla

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Yield: 12

Author: Kayla Lobermeier

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Naturally Pink Cinnamon Rolls (with Beetroot Powder)

Many years ago I shared a cinnamon roll recipe that was loved by my readers. While I still love that recipe, I know a LOT more now than I did then! This is updated version of "My Famous Cinnamon Rolls" from our blog in 2017. Enjoy these super soft, gooey, and sweet rolls for your breakfast or afternoon treat with a cup of hot tea or coffee.

Prep time: 1 H & 30 MCook time: 30 MinTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

Beetroot Cinnamon Roll Dough:

• 1 cup (240 ml) milk
• 2 tbsp (28 g) salted butter
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tsp kosher salt
• 2 tbsp (20 g) beetroot powder
• 2 large eggs
• 2 1/2 tsp (11 g) active dry yeast
• 4 1/2 cups (608 g) all-purpose flour

Cinnamon Sugar Filling:

• 6 tbsp (87 g) salted butter, softened
• 1/2 cup (110 g) brown sugar, packed
• 1 tbsp (8 g) ground cinnamon

Cream Cheese Icing:

• 2 tbsp (56 g) cream cheese, softened
• 1 1/2 cups (180 g) powdered sugar, sifted
• 2 tbsp (30 ml) milk
• 1 tsp vanilla extract, optional

Instructions

To make the Beetroot Cinnamon Roll Dough:

1. In a small saucepan, warm the buttermilk, butter, and sugar together over low heat until the milk begins to steam or reaches 110°F (43°C). Remove the pan from heat and let it cool slightly. Then, add the salt, beetroot powder, eggs and whisk until combined, about 1 to 2 minutes.
2. In the bowl of a standing electric mixer fitted with a dough hook*, combine the yeast and 1 cup (132 g) of the all-purpose flour, whisking to combine. Pour the warm milk mixture over the flour mixture and begin to knead on low-medium speed.
3. Then, begin to add the remaining cups of flour until the dough releases from the sides of the bowl and no longer clings. It should be soft and elastic-feeling. Continue to knead the dough on medium speed for 8 to 10 minutes or until the dough is soft, smooth, and elastic.
4. Lightly grease a large bowl. Shape the dough into a tight ball by dragging it towards you on the counter. Then, place the dough ball into the greased bowl and cover it with plastic wrap or a clean, damp kitchen towel. Leave the dough to to rise in a warm place until doubled, about 1 to 1 1/2 hours.

To assemble the Cinnamon Rolls:

1. Meanwhile, make the Cinnamon Sugar Filling. In a large bowl, beat the butter until soft and fluffy, about 3 to 5 minutes. Add the brown sugar and cinnamon and continue to beat for another 5 to 8 minutes or until it is soft and spreadable like buttercream.
2. Once the dough has finished rising, gently deflate it with your hands. Then, transfer it to a clean work surface. Roll out the dough with a rolling pin into a rectangle about 12 x 16-inches (30 x 41-cm) big.
3. Spread the cinnamon sugar butter all over the surface of the dough, reaching out to the edges and corners.
4. Then, with one of the longest sides of the dough, begin rolling it up like a jellyroll. I like to think of it like a typewriter, working back and forth across the dough to roll it evenly and tightly. Pinch the seam shut.
5. With a piece of thread or thin string, slide it underneath the cinnamon roll. Every 2-inches (5-cm) wrap the thread around the cinnamon roll and over the top and pull tight, slicing the roll in a swift motion. This creates a reall clean cut and does not smash the rolls like you might when cutting with a knife. You should have about 9 large cinnamon rolls when finished.
6. Lightly grease a 10-inch (25-cm) diameter ceramic pie dish. Arrange the cinnamon rolls in the dish and cover them with plastic wrap. Let them rise until nearly doubled, about 45 minutes.
7. While the cinnamon rolls are rising, preheat the oven to 350° F (177° C). Bake the cinnamon rolls in the preheated oven for about 25 to 30 minutes or until lightly golden brown and the insides are no longer raw but still stretchy and gooey. Let the rolls rest for about 10 minutes before serving.

To make the Cream Cheese Icing:

1. In a small bowl, whisk together the cream cheese, powdered sugar, milk, and vanilla if using.
2. Drizzle the icing over the room temperature cinnamon rolls and save some for icing individual rolls once you serve them!

Notes

• *You can make this dough by hand or in a bread machine up to the first rise.
• Don’t let the dough get too stiff. Watch your cinnamon roll dough while you make this recipe, making sure that it does not absorb too much flour. The stiffer the dough, the longer or more difficult it will be to rise. You want the dough to be in a sweet spot, which is around 4 to 4 1/2 cups (594 g) of flour.
• Let the dough proof for longer. If after 1 1/2 hours your dough has risen but is not fully doubled, it’s okay to let it sit for longer. The longer the dough proofs, or rises, the more flavor it will have. To check if your dough is done proofing, gently press a finger into the surface of the dough. If the indent remains and doesn’t bounce back, it’s ready for the next step.
• Over browning. If your rolls have started to over brown in the oven but are still too doughy in the center for your liking, cover them with aluminum foil. Continue to bake for a bit longer.

Nutrition Facts

Calories

478

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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