Beetroot Orange Cinnamon Rolls

beetroot-orange-cinnamon-rolls

Beetroot Orange Cinnamon Rolls


These Vegan Beetroot Orange Cinnamon Rolls are going to make your house smell incredible! With a dough that’s perfumed with orange zest and tinged a beautiful red with the help of beetroot powder, this recipe is a slightly healthier take on the traditional buttery cinnamon rolls.

Ingredients

Dough:

  • 7 grams (2 teaspoons) instant yeast
  • 1/2 cup warm water
  • 1 teaspoon rice syrup, agave, or maple syrup
  • 1/2 cup plant milk
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons + 2 teaspoons cashew butter
  • 1/4 cup coconut sugar
  • 1 tablespoon vanilla extract
  • zest from one orange
  • 1 tablespoon miso paste or 1/2 teaspoon salt
  • 2 tablespoons beetroot powder
  • 2 3/4 cups flour

Filling:

  • 2 tablespoons cinnamon
  • 1/2 cup coconut sugar
  • 1/2 cup melted vegan butter or olive oil

Cream Cheese Frosting:

  • 1 cup cashews, soaked in boiling water for 1 hour
  • 1/2 cup vegan cream cheese – or coconut yogurt
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted (omit if you prefer to use less oil – it will be slightly less firm but still great)
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons plant milk (omit if using coconut yogurt)
  • 1/8 teaspoon salt
  • zest from one orange

Instructions

Dough:

  1. Combine water, yeast, and rice syrup. Let sit for a few minutes until foamy.

  2. Combine milk and apple cider vinegar. Let sit for 15 minutes.

  3. In a medium bowl mix together the milk mixture, olive oil, cashew butter, coconut sugar, vanilla extract, orange zest, salt/miso paste. Add the yeast mixture.

  4. In a large bowl, mix together the flour and beetroot powder.

  5. Add the wet ingredients to the dry ingredients and mix with a spatula until combined. Remove from the bowl and knead the dough on a floured surface for about 3 minutes until it forms a smooth ball.

  6. Transfer the dough to an oiled bowl and cover. let rise for about 1 hour – until it’s doubled in size.

  7. While the dough rises, make the filling by combining the sugar, cinnamon, and butter. 
  8. Lay the dough onto a clean, floured surface. Punch it down and roll it out to about a 1.5 inch rectangle (it doesn’t have to be exact).
  9. Using a spatula or the back of a spoon to spread the filling over the entire rectangle.
  10. Starting from the long end, roll the dough up tightly. Cut into 8 slices and place in a greased pan/tin. If you want to store your rolls in the fridge and bake them the following day, then you can do this now. When you’re ready to bake them, remove them from the fridge and let them rise for 1 hour before baking. If you’re baking them right away then cover the pan with a dishcloth and allow the rolls to rise for another hour.
  11. Preheat the oven to 175 C.
  12. Bake the Beetroot Orange Cinnamon Rolls in the oven for 25 minutes.

Cream Cheese Frosting:

  1. Combine all ingredients in a blender and blend until completely smooth. 

Assembly:

  1. Once the cinnamon rolls have cooled, spread the cream cheese frosting over the top and serve!