Ruby Roll Recipe

Activate and mix

In a large bowl or stand mixer bowl, whisk together the flour, instant yeast, sugar, and salt. Warm the milk to about 105–115°F (slightly warm to the touch). Add the warm milk, melted butter, and egg to the dry ingredients. Using a dough hook on low (or a wooden spoon), mix until ingredients come together, about 2–3 minutes.

Knead

Knead the dough in the stand mixer on medium for 6–8 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. The dough should be slightly tacky but not sticky; add up to 2 tbs flour if excessively sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Prepare beets

If you haven't already, roast, boil, or steam beets until tender and cool. Peel and finely grate or purée to measure 1 cup. If puréeing, drain any excess liquid so filling isn’t too wet.

Make filling

In a medium bowl, beat the softened cream cheese until smooth. Add softened butter, brown sugar, granulated sugar, lemon juice, vanilla, cinnamon, and salt. Mix until combined. Fold in the grated or puréed beets until mixture is uniform and deep ruby in color. Taste and adjust sweetness or salt as needed.

Roll out the dough

Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread filling

Evenly spread the beet-cream cheese filling over the dough, leaving a 1/2-inch border on the long edge nearest you. Use an offset spatula to get a thin, even layer (about 1/4 inch).

Roll and cut

Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal rolls (about 1 to 1 1/4 inches each). Place rolls in a greased 9x13-inch baking pan or two smaller pans, spaced slightly apart.

Second rise

Cover the pan loosely and let the rolls rise until puffy and nearly doubled, about 30–45 minutes.

Bake

Preheat the oven to 375°F (190°C). Brush the tops with egg wash and sprinkle turbinado sugar if using. Bake for 18–22 minutes until golden at the edges and set in the center. Rotate pan halfway through for even browning.

Cool and finish

Remove rolls from oven and let cool in pan for 10 minutes, then transfer to a wire rack. Dust lightly with powdered sugar if desired, or serve warm as-is. These are best eaten the day of baking or reheated gently.