Pink Cinnamon Rolls for Valentine's Day
Ingredients
Dough
- 2 cups beet juice (lukewarm)
- 2 tsp rose water (optional)
- 115 gram vegan butter, melted
- 1/4 cup sugar
- 1 pack active dry yeast
- 5 + 1/2 cups flour
- 1 teaspoon salt
Filling
- 170 gram vegan butter, softened
- 3/4 cup brown sugar
- 2-3 tbsp ground cinnamon
Icing
- 1 cup powdered sugar
- 3-4 tbsp plant milk
- 1/2 tsp rose water
Preparation
Mix the beet juice, rose water, melted butter and sugar. The mixture should be just around 40C.
Sprinkle the yeast evenly over the warm mixture and let set for 5 minutes.
Add 5 cups flour (save 1/2 cup for later) and the salt to the mixture and mix to combine.
Cover with a towel and let it rise for one hour in a warm place. It should double in size.
Preheat your oven to 180C.
Add the rest of the flour to the dough.
Stir, get it out of the bowl, knead a little and roll it out over a floured surface.
Add flour until the dough stops sticking.
Roll into a rectangle that is a little bit less than 1cm thick.
Spread the vegan butter over the dough, now sprinkle with brown sugar and cinnamon.
Roll up the dough (do this on the longer side so you get a wide roll) and cut it into even sized pieces. Mine are about 3cm thick.
Place in greased baking dish or lay them on a baking sheet.
Cover with a towel and let them rise somewhere warm for 30 minutes more.
Then bake for 30-40 minutes (toothpick should come out pretty clean).
Whisk together the powdered sugar, plant milk and rose water and pour over the warm, but slightly cooled cinnamon rolls.
