Step-by-Step Instructions

• In a large mixing bowl, combine ½ cup of warm milk, 1 teaspoon of active dry yeast, and a pinch of granulated sugar. Let this mixture sit for about 5 minutes until it becomes frothy.
• In another bowl, mix 4 cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Add in ½ cup of softened unsalted butter, 2 large eggs, and the frothy yeast mixture. Knead the dough for about 10 minutes until smooth, then incorporate 2 tablespoons of beet juice for that lovely pink hue and earthy flavor.
• Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
• After the dough has risen, turn it out onto a floured surface and roll it into a rectangular shape about ¼ inch thick.
• Spread softened butter generously over the rolled-out dough. Then, sprinkle 1 tablespoon of ground cinnamon and a mixture of sugar evenly across the surface.
• Starting from one long edge, tightly roll the dough into a log shape, ensuring the filling stays inside. Cut the log into equal pieces, about 1 to 2 inches each.
• Place the cut rolls into a greased baking dish, covering them with a towel and letting them rise again for about 30 minutes.
• While the rolls are rising, preheat your oven to 350°F (175°C).
• Once the oven is preheated, bake the rolls for 25-30 minutes, or until they are golden brown on top.
• While the rolls are cooling slightly, whisk together ½ cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth.
• Drizzle the glaze over each roll generously once your Pink Cinnamon Rolls are cooled just a touch.