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Beef Enchilada Cinnamon Rolls

  • Expert
  • 18 rolls
  • 1 hr 55 min
Baking Success Or Baking Mess

Ingredients

1 cup milk
1/4 cup water
1 (2-1/4 tsp.) envelope Fleischmann's® Traditional 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

Instructions

Heat milk and water until warm (100° to 110°F). 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 350°F oven. Sprinkle cheese evenly over rolls when 10 minutes of baking remains.


Garnish with lettuce, sour cream and guacamole if desired.


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