Description
Savory Taco “Cinnamon” Rolls are a creative fusion of traditional cinnamon rolls and classic taco flavors. These delicious rolls feature a soft yeast dough filled with seasoned ground sirloin, refried black beans, and cheddar cheese. Topped with a homemade cheesy sauce and fresh taco toppings like tomato, avocado, cilantro, and queso fresco, these rolls make a perfect savory snack or meal with a fun twist.
Ingredients
Scale
Dough
- 1 cup lukewarm whole milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar (divided)
- 4 1/2 cups all-purpose flour
- 1 3/4 teaspoons salt
- 2 eggs
- 1/3 cup butter (diced)
Filling
- 2 tablespoons butter
- 1 pound ground sirloin
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 3 tablespoons water
- 1 cup refried black beans (warmed)
- 1/2 cup shredded cheddar cheese
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 teaspoons taco seasoning
- 1 cup shredded cheddar cheese
Toppings
- Diced tomato
- Diced avocado
- Fresh cilantro
- Crumbled queso fresco
Instructions
- Activate yeast: Combine lukewarm whole milk, active dry yeast, and 1 teaspoon of sugar in a medium bowl. Set the bowl in a warm spot and let it sit until foamy, about 10 minutes. This activates the yeast and ensures the dough will rise properly.
- Make dough: In the bowl of a stand mixer fitted with the dough hook, combine remaining sugar, the milk and yeast mixture, flour, salt, eggs, and diced butter. Mix on medium until the dough starts to form, then knead on high for 8 to 10 minutes until the dough is smooth and somewhat soft. Transfer dough to a well-oiled bowl, cover with plastic wrap and a damp kitchen towel, and let rest in a warm spot until doubled in size, about 1 1/2 hours.
- Prepare filling: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add ground sirloin, breaking it up with a spoon, and cook until browned. Add diced onion and minced garlic; cook an additional 2 to 3 minutes until softened. Stir in taco seasoning, tomato paste, and water, then cook until the water evaporates. Remove from heat and allow to cool completely.
- Assemble rolls: Punch down the risen dough and transfer to a lightly floured surface. Roll dough into a large rectangle about 1/4-inch thick. Spread warmed refried black beans evenly over the dough, then sprinkle with the cooled beef mixture and shredded cheddar cheese. Roll the dough into a tight log lengthwise, then cut into 12 even pieces. Place rolls on a greased 9×13-inch baking pan. Cover loosely with plastic wrap and a damp towel, and let rest in a warm spot until doubled in size, about 1 hour.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls until they are puffed and golden brown, about 30 to 35 minutes. Remove from oven and let cool slightly.
- Prepare queso sauce: While rolls bake, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 30 seconds to form a roux. Gradually whisk in the whole milk and cook until the mixture thickens. Stir in taco seasoning, then remove from heat and stir in shredded cheddar cheese until smooth and creamy.
- Serve: Spoon the warm queso sauce over the baked rolls and top with diced tomato, avocado, fresh cilantro, and crumbled queso fresco. Serve warm and enjoy this delicious savory twist on taco flavors wrapped in a soft roll.
Notes
- This fun twist on tacos comes in roll form, filled with refried black beans and seasoned taco meat, topped with homemade queso and your favorite taco toppings.
- For a time-saving shortcut, use prepared pizza dough instead of making dough from scratch.
- Make sure to let the dough rise fully for the best texture—this may take place in a warm, draft-free spot.
- The queso sauce can be adjusted in spiciness by adding more or less taco seasoning to taste.
Nutrition
- Serving Size: 1 roll (approximate)
- Calories: 370
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
