Cinnamon Swirl Beet Buns

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.



1 cup + 2 tbsps. warm soy milk 

6 large eggs 

6 tbsps. honey 

6 cups white whole wheat flour

 ¾ cup BareOrganics Beet Root Powder

3¼ tsps. instant yeast (About 1½ packets) 

1 tbsp. salt 

14 tbsps. unsalted butter, room temperature (1¾ sticks, cut into 1-inch pieces) 

2 cups packed brown sugar 

3 tbsps. ground cinnamon 

1 pinch salt 

3 tbsps. unsalted butter, melted 


8 oz. cream cheese, room temperature

 4 tbsps. unsalted butter, room temperature 

1 tsp. pure vanilla extract

½ tsp. salt 

1 cup confectioner’s sugar 

3 tbsps. orange juice


  1. In a bowl, combine the milk, eggs, and honey.
  2. In the bowl of a stand mixer fitted with a paddle, mix the flour, beet powder, yeast, and salt.
  3. Add in the egg mixture and mix on low to combine.
  4. With the mixer on low, add the butter one piece at a time.
  5. When all the butter has been added, increase the speed to medium and beat the butter into the dough until incorporated, about 1 to 2 minutes.
  6. Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise for 30 minutes.
  7. Place your hands underneath the dough and fold it over onto itself, turn the bowl and repeat the folds by at least 6 more times until the dough is in one large mound and flipped on the reverse side.
  8. Cover the bowl with plastic wrap again and let rise for 30 minutes.
  9. Repeat the folding technique every 30 minutes for a total rise time of 2 hours.

Recipe includes:

Servings: 12