(Made in 1 to 1 ½-pound capacity bread machine)

½ cup puréed beets (canned or cooked fresh*) 

½ cup water (80° – 85°F) 

1 tablespoon butter, softened 

1 large egg 

¾ teaspoon salt 

1 cup King Arthur White Whole Wheat Flour 

1 ¾ cups King Arthur Unbleached All-Purpose Flour 

2 tablespoons unsweetened baking cocoa 

3 tablespoons granulated sugar 

1 (¼ ounce) package active dry yeast


1 tablespoon butter, softened 

3 tablespoons granulated sugar 

1 ½ teaspoons ground cinnamon 

⅓ cup milk chocolate or semisweet chocolate chips 


2 ounces cream cheese, softened 

2 tablespoons butter, softened 

1 cup sifted confectioners’ sugar 

1 teaspoon vanilla extract 
2 – 3 teaspoons low-fat milk 

¼ cup chopped, toasted pecans 



*Freshly cooked beets give a brighter red color; allow 45 minutes to 1 hour to cook. 


  1. Thoroughly drain beets in a colander; puree in food processor. 
  2. Have all ingredients at room temperature (77° to 85°F). Place dough ingredients in bread machine pan in the order suggested by manufacturer. Set bread machine for DOUGH cycle. After 5 minutes, check dough consistency. Dough should form a soft ball around paddle. If necessary, add a teaspoon of flour or water to the dough until the right consistency is reached. 
  3. When dough cycle is complete, place dough on lightly floured work surface and roll into a 10 x 16-inch rectangle. Brush dough with 1 tablespoon butter, keeping ½-inch away from 16-inch sides. 
  4. Combine sugar and cinnamon; sprinkle lengthwise over half of dough. Sprinkle and press chocolate chips over sugar-cinnamon mixture. Fold other half of dough over filling, forming a 5 x 16-inch rectangle. Press together and seal 16-inch edge. 
  5. Cut dough into sixteen 1 x 5-inch strips. Twist each strip and form into a coil, pinching end underneath roll to seal. Place 2 inches apart on parchment-lined baking sheets. Cover; let rise until almost double, about 45 to 55 minutes. 
  6. Bake in preheated 375°F oven 10 to 12 minutes. Remove rolls to rack. 
  7. In a medium bowl, stir together all icing ingredients except nuts, beating in enough milk to make drizzling consistency. Stir until smooth and well blended. Drizzle icing on cooled rolls; sprinkle on nuts. 


Makes 16 rolls.


To prepare dough without bread machine: In large mixing bowl, dissolve yeast in warm water (100° to 110°F). Stir in remaining dough ingredients; mix 2 minutes. With dough hook or by hand, knead 8 to 10 minutes until dough is smooth and elastic. Place dough in greased bowl. Cover; let rise until double. Punch down dough. Continue with Step 3.


One roll provides approximately 207 calories; 4 g protein; 32 g carbohydrates; 2 g dietary fiber; 7 g fat (3 g saturated); 26 mg cholesterol; 19 mcg folate; 1 mg iron and 133 mg sodium.