Beef Enchilada Cinnamon Rolls

A savory non-traditional cinnamon roll entree.

Beef Enchilada Cinnamon Rolls


18 rolls



Prep Time


Bake Time

45 to 55 minutes

Cook Time

40 to 45 minutes

Rise Time

1 hour, 30 minutes

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  • 1 cup milk
  • 1/4 cup water
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 4 to 5 cups bread flour
  • 1/2 cup sugar
  • 2 tablespoons vital wheat gluten
  • 1/2 teaspoon salt
  • 1/2 cup butter OR margarine, softened
  • 2 eggs
  • 1 can (10 ounces) enchilada sauce
  • 1-1/2 cups shredded cheddar cheese
  • Beef
  • 1 pound /500 g ground beef
  • 1/4 cup minced onion
  • 2 teaspoons ground cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin seed
  • 1 teaspoon salt
  • 1/2 teaspoon black fine grind pepper
  • 4 green onions, chopped
  • Spiced Butter Spread
  • 1/2 cup butter OR margarine, softened
  • 1 tablespoon all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin seed
  • 1/8 teaspoon cayenne pepper
  • Dash of salt


  1. Heat milk and water until warm (100° to 110°F). Add yeast and allow to rest for 5 minutes.
  2. Combine 2 cups flour, sugar, vital wheat gluten and salt in a large mixer bowl. Add yeast mixture, butter and eggs. Beat for 2 minutes on medium speed. Add enough remaining flour to form a soft dough.
  3. Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in greased bowl, turning once to coat. Cover and let rise until doubled in size, about 1 hour.
  4. For beef: Brown ground beef and spices over medium-high heat, constantly stirring until cooked through. Drain on paper towels, cool to warm, gently toss in green onions.
  5. For Spiced Butter Spread: Mix all ingredients together in a bowl, set aside.
  6. Punch dough down. Roll dough into a 18 x 12-inch rectangle. Spread Spiced Butter Spread evenly over dough followed by ground beef. Drizzle 1/2 cup enchilada sauce on top of beef.
  7. Roll dough up tightly, starting with the long side. Cut dough into 18 equal sized rolls. Place 12 rolls, cut side down, in a greased 13 x 9-inch baking pan, and the remaining 6 rolls in a greased 8 x 8-inch baking pan. Cover and let rise until doubled, about 30 minutes.
  8. Pour remaining enchilada sauce over rolls. Bake for 45 to 55 minutes in a preheated 350°F oven. Sprinkle cheese evenly over rolls when 10 minutes of baking remains.
  9. Garnish with lettuce, sour cream and guacamole if desired.

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