Activate the Yeast: In a small bowl, combine the warmed milk with the active dry yeast. Let it sit until frothy, about 5-10 minutes.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Combine Ingredients: Add the softened butter, eggs, and the yeast mixture to the dry ingredients. Mix until a dough forms.

Knead the Dough: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

First Rise: Place the kneaded dough into a greased bowl and let it rise in a warm place for about 1 hour or until doubled in size.

Roll Out the Dough: Punch down the dough and roll it out into a large rectangle, about ¼ inch thick.

Add the Filling: Spread the mixture of brown sugar, ground cinnamon, and beet juice evenly over the dough.

Form the Rolls: Starting from one long edge, roll the dough tightly into a log and cut into even pieces, about 1 to 1.5 inches thick.

Second Rise: Place the cut rolls into a greased baking dish, cover, and let them rise for about 30 minutes.

Bake the Rolls: Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes.

Glaze and Serve: Allow the rolls to cool slightly, then mix together the cream cheese, vanilla extract, and beet juice to create the glaze. Drizzle over the warm rolls.