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Red Velvet Cinnamon Rolls: All Natural, No Red Dye

Red Velvet Cinnamon Rolls: All Natural, No Red Dye

“Are those red velvet…cinnamon rolls?” Why, yes they are! Wow your friends, family and, most of all, your valentine, with a plate of our Red Velvet Cinnamon Rolls. Trust us. These sweet buns will have everyone guessing what the secret ingredient is (beets!) as they reach for just one more.


Roll out the red velvet with this recipe, then use the same trick to add all-natural color to everything! We’ll show you how to add Valentine’s color to your pancakes, sugar cookies and more—no food coloring required. Ready? Set? Let’s get baking!


Beet puree is the trick behind beautiful, bright red color. When using beet puree to add color to baked goods, remember: A little goes a long way. But don’t let that stop you from preparing a big batch. You’ll want to freeze some for later—once you see how stunning the results are, you won’t be able to resist infusing all of your favorite treats. And don’t worry if you’re not a fan of beets, they won’t affect the flavor of the dough. They will, however, help keep your pancakes, cinnamon rolls and cookies soft and tender.


  • Microwave: Peel and dice 2 to 4 fresh beets. Place in a microwave-safe container with 1 tablespoon of water. Cover and microwave on High for 4 to 7 minutes or until beets are tender. Allow to cool before blending in a food processor or blender. Depending on your recipe, you can add a splash of milk to help smooth out the texture while blending.
  • Oven: Slice off beet leaves close to the top. Wash beets and wrap individually in foil; place on a BAKER’S SECRET® ESSENTIALS LARGE OR MEDIUM BAKING SHEET. Bake at 400°F for 50 to 60 minutes until beets are tender. Allow to cool slightly, then use a paper towel to gently rub off the skins. Dice beets and puree in a blender or food processor.
  • Steam: Peel and dice fresh beets, enough for 1/2 cup to 2 cups. Place in a steamer basket; steam over 1 inch of water for 10 to 12 minutes until tender. Allow to cool before blending in a food processor or blender. Fresh beets are preferred for taste and quality, but if you’re pressed for time, you can always drain a can of beets and pop them in the food processor or blender.

TIP: When working with fresh beets, it’s a good idea to use disposable gloves to protect your hands from turning red. But if you choose to go glove-less, don’t worry—your red-handed look will wash right off!


Here’s another cool way to use beet puree. It can replace some of the fat in almost any recipe, and it doesn’t take much. Turn pancakes, cookies and whoopie pies different shades of red by swapping out half or less of the oil or butter with beet puree. For darker baked goods, such as chocolate brownies and cakes, your best bet is to use frosting to add color. Add 1 to 2 tablespoons of beet puree per batch of white frosting, assuming a batch is for a dozen, then frost away!

And hey, if beets aren’t your thing, tell ’em to, well…beet it. Curl up with a serving of this chocolaty Red Velvet Cake in a Mug instead!