Beef Enchilada Cinnamon Rolls


A savory non-traditional cinnamon roll entree.





18 rolls

Prep Time

01 hours

Rise Time

1 hour, 30 minutes

Cook Time

40 to 45 minutes

Bake Time

45 to 55 minutes


  • 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


Heat milk and water until warm (100º to 110ºF).  Add yeast and allow to rest for 5 minutes.

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. 

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. 

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. 

For Spiced Butter Spread:  Mix all ingredients together in a bowl, set aside. 

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. 

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. 

Pour remaining enchilada sauce over rolls.  Bake for 45 to 55 minutes in a preheated 350ºF oven.  Sprinkle cheese evenly over rolls when 10 minutes of baking remains. 

Garnish with lettuce, sour cream and guacamole if desired.