I know. I know – a recipe for cinnamon rolls seems a little outside my wheelhouse, especially for being a beef blogger. But, hear me out.
I grew up in Nebraska where we have Runza restaurants that keep chili and cinnamon rolls on their menu and public schools serve the pair on the regular. In Nebraska, chili and cinnamon rolls is basically the norm. And because the chili we make here includes ground beef, cinnamon rolls are in my wheelhouse by default. Also, these rolls are so good with their perfectly crispy/buttery outside and soft sugary inside. So there’s that.
But, speaking of the chili-cinnamon roll combo…
I did some serious and (not) scientific research on my Facebook page asking readers if they enjoyed the two together and if so what state they were from. What I learned is that it’s mostly a mid-west thing with a few outliers in Montana and Wisconsin and that southerners don’t get it and think we’re gross. 😂
I’ll spare you all the details, but if you’d like to get in on that conversation you sure can. Just click HERE. Or leave me a comment below and let me know if you do or do not enjoy cinnamon rolls with your chili.Print
A perfect stand-alone breakfast or sweet side for savory Chili Soup.
1 1/2 cups milk
2 teaspoons yeast
1/4 cup + 1 teaspoon granulated sugar
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons cold butter, cubed
1 cup brown sugar
2 tablespoons cinnamon
¾ cup butter, melted
Heat milk to 105 degrees Fahrenheit.* I do this in the microwave. It usually takes about a minute and a half. Stir in the sugar and yeast. Let the mixture sit for about 10 minutes.
While you’re waiting for the milk mixture, whisk or sift together the flour, salt, baking powder, and baking soda in an appropriately sized mixing bowl.
Pour the milk mixture into the bowl of your stand mixer, or a large mixing bowl if you’re using a hand mixer. Add half of the dry ingredients and mix until combined. Add the remaining dry ingredients, missing until combined.
Add the cubed, cold butter to the dough and mix on medium-high for 6-8 minutes or until the dough is smooth and stretchy.
Grease the sides of a large bowl with butter or cooking spray. Form the dough into a ball, place it into the prepared bowl, and let it rise in a warm spot for 40 minutes or until it’s doubled in size.
While you’re waiting on the dough to rise, add the brown sugar and cinnamon in a small bowl and whisk together until completely combined.
Turn the dough out onto a lightly floured surface, punch it down, and roll it out into a 24-inch by 13-inch rectangle. Pour half of the melted butter onto the rolled-out dough. Using a brush or your fingers, spread the melted butter out until every inch of dough is buttery. Sprinkle the cinnamon-sugar mixture over the dough, making sure every inch is covered.
Pour all but 2 tablespoons(ish) of the remaining melted butter all over the bottom of a 9×13 baking dish and set aside.
Starting from one of the long sides, roll the dough up. Lightly brush some of the reserved butter on the seam and pinch together to keep everything rolled up. Cut into 2-inch rolls, place them into the prepared baking dish, cover, and let rise 15-20 minutes.
Place the risen rolls in a preheated 375-degree oven and bake for 15 minutes. At the 15-minute mark, brush the tops of the rolls with the remaining butter and bake for an additional 10 minutes, or until the rolls are a gorgeous golden brown.
Remove the rolls from the oven and let cool at least 15 minutes. Enjoy!