Chili & Cinnamon Rolls
intro
Iconic Midwestern comfort meal pairing rich, spiced beef chili with soft, frosted cinnamon rolls for the perfect sweet-savory cold-weather bite.
Ingredients
Steps
Prep cinnamon roll dough
Whisk warm whole milk, 1 tbsp (12g) granulated sugar, and instant yeast in a small bowl; let rest 5 minutes until foamy. In a stand mixer fitted with a dough hook, combine remaining 3 tbsp (38g) granulated sugar, 28g (2 tbsp) melted butter, egg, flour, and ½ tsp (3g) kosher salt. Pour in yeast mixture, mix on low speed for 5 minutes until a smooth, soft dough forms. Cover the bowl with a damp towel, let rise in a warm (24C/75F) spot for 45 minutes until doubled in size.
Sear chili aromatics
While dough rises, heat olive oil in a large Dutch oven over medium heat (175C/350F). Add diced yellow onion, sauté for 6 minutes until soft and translucent. Add minced garlic, tomato paste, chili powder, cumin, and smoked paprika; cook for 1 minute until fragrant. Add ground beef, break apart with a wooden spoon, cook for 8 minutes until fully browned with no pink remaining.
Simmer hearty chili
Pour crushed tomatoes, beef broth, drained kidney beans, remaining 1 tsp (6g) kosher salt, and black pepper into the Dutch oven with the beef mixture. Stir to combine, bring to a gentle simmer, then reduce heat to low (93C/200F), cover partially, and cook for 45 minutes, stirring every 10 minutes to prevent sticking, until chili is thick and deeply flavored.
Shape raw cinnamon rolls
Once dough has doubled in size, punch it down to release trapped air, then roll it out on a lightly floured surface to a 30x40cm (12x16 inch) rectangle. Spread 29g (2 tbsp) melted butter evenly over the dough surface, leaving a 1cm (½ inch) border at the top edge. Mix packed brown sugar and ground cinnamon, sprinkle evenly over the buttered dough. Roll the dough tightly into a log starting from the long edge, pinch the seam to seal, then cut into 6 equal 6cm (2.5 inch) thick rolls.
Bake cinnamon rolls
Arrange cut rolls in a greased 23x23cm (9x9 inch) baking pan, cover with a damp towel, and let rest for 15 minutes to puff slightly. Preheat oven to 190C/375F, then bake rolls for 22-25 minutes until golden brown on top and set in the center, with no raw dough visible in the spiral gaps.
Make cream cheese icing
While rolls bake, beat softened cream cheese in a medium bowl with a hand mixer on medium speed for 2 minutes until smooth and lump-free. Add powdered sugar, remaining 28g (2 tbsp) melted butter, and vanilla extract, beat on low speed for 1 minute then increase to medium for 1 more minute until icing is thick and easily spreadable.
Serve the paired meal
Let chili rest for 5 minutes off heat once simmering is complete. Ladle 200ml (scant 1 cup) of hot chili into each serving bowl, top with a light sprinkle of extra chili powder if desired. Frost warm cinnamon rolls generously with the cream cheese icing, and serve one roll alongside each bowl of chili. Serve immediately while both components are hot.
Tips
2.To check if your dough has finished rising, press a floured finger 1cm (½ inch) into the dough; if the indentation stays and does not spring back immediately, it is ready to shape.
3.If short on time, substitute homemade dough with 1 can (450g) of refrigerated pre-made cinnamon rolls with included icing, reducing total cook time to 1 hour.
OMG y’all, I was so skeptical of chili and cinnamon rolls together at first but this recipe is a total GAME CHANGER. Made it for our Sunday family dinner last night and my kids literally went back for thirds? The warm, cozy spice from the cinnamon pairs so perfectly with the savory, hearty chili — I’ll never eat plain chili with cornbread again! Only quick note: I let the roll dough rise an extra 15 minutes because my kitchen is freezing this time of year, and they turned out so fluffy and perfect.
Brought this to my weekly neighborhood potluck last weekend and people were hounding me for the recipe before I even set the dish down on the table. SO good. I stirred in an extra teaspoon of smoked paprika to the chili to give it that classic Texas-style smoky kick, and it paired chef’s kiss with the soft, gooey cinnamon rolls. 10/10, will be making this for every tailgate and cookout we have this fall.
Really solid meal prep recipe! I made a big batch on Sunday, portioned the chili into individual containers and sliced the rolls into single servings, and everything heated up perfectly for quick weeknight dinners all week. My super picky middle kid who refuses to eat “mixed up food” even asked for seconds. The only reason it’s not 5 stars is the total cook time is a little tight if you’re trying to throw it together after work, but it’s 100% worth the effort if you plan ahead.
Wait is it crazy that I made this for my dorm floor potluck and even the guys on my hall who only eat frozen pizza and energy drinks were raving about it? Full transparency: I cheated a little and used store-bought refrigerated cinnamon rolls because I don’t have a stand mixer in my tiny dorm kitchen, and it still slapped. Zero leftovers, everyone thought I was a cooking genius. 10/10
I’ve been making chili and cinnamon rolls for my family for over 30 years, but this recipe takes the classic combo to the next level! The little hint of cocoa in the chili and the pinch of cardamom in the roll dough is such a nice, unexpected touch. I made this for my church potluck last Sunday and got so many compliments I lost count. Quick question: can I freeze the assembled dish to bake later? I want to stock a couple in the freezer for super busy weeks with the grandkids.
Went into this fully convinced the cinnamon rolls would make the whole dish cloyingly sweet, but the balance is absolutely spot on. The chili has just enough heat from the fresh jalapeños to cut the sweetness of the rolls, and there’s nothing better than a soft, buttery roll sopping up that thick, rich chili. I skipped the frosting because that’s just my personal preference, and it was still incredible. This is going straight into the regular dinner rotation.
Just pulled this out of the oven and OMG, my whole apartment smells like fall in a 9x13 pan. Quick question for anyone who’s made this a few times — has anyone tried adding a little maple syrup to the cinnamon roll filling? I feel like that warm maple flavor would pair so well with the spiced chili, but I didn’t want to mess up the recipe on my first go.
Tried this for my first ever time making yeast rolls from scratch and I was so nervous I’d completely mess it up, but the step-by-step instructions were so clear and easy to follow! The only mishap I had was my rolls browned way faster than the recipe said because my ancient apartment oven runs super hot, so I just tented them with foil halfway through baking. It ended up so delicious that my roommate said it’s the best thing I’ve ever cooked for us.