Savory Taco “Cinnamon” Rolls
I think I’ve mentioned a few times here and there that I don’t really have much of a sweet tooth. Sure, I’ll enjoy something sweet every now and then, but I don’t really crave it as often as you think. I believe this is from years of working in a bakery when I was in high school and college.
The main reason is because I would much rather have a second helping of something savory, like chips or fries, rather than to save room for dessert. Don’t get me wrong, I still love a good classic cinnamon roll, but something but a savory “cinnamon” roll just really appeals to me. I’ve made a few over the years, the first were these Savory BBQ Pulled Pork Cinnamon Rolls that still call out to me. Then I made a garlic bread meets cinnamon roll situation that I still can’t get enough of. This time around, I’m taking my love of tacos to a whole other level, and what better day to share them on, than on Taco Tuesday.
Savory Taco “Cinnamon” Rolls
Equipment
- Mixer
- Rolling Pin
- 9×13-inch baking pan
- Saucepan
Ingredients
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
Topping:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 teaspoons taco seasoning
- 1 cup shredded cheddar cheese
- Tomato avocado, cilantro and queso fresco for topping
Instructions
- Combine milk, yeast and 1 teaspoon sugar in a medium bowl; set in a warm spot and let sit until foamy, about 10 minutes.
- In the bowl of a stand mixer, fitted with the dough hook, combine remaining sugar, milk and yeast mixture, flour, salt, eggs and butter; mix on medium until it dough starts to form. Knead on high 8 to 10 minutes, until smooth and somewhat soft. Transfer dough to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until dough doubles in size, about 1 1/2 hours.
- Melt butter in a large skillet over medium-high heat. Add ground sirloin and cook, breaking it up with a spoon, until browned. Add onion and garlic, cook 2 to 3 minutes. Stir in taco seasoning, tomato paste and 3 tablespoons water. Cook until the water evaporates. Remove from heat and let cool completely.
- Punch dough down and transfer to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. Spread the dough with the black beans and then sprinkle with the cooled beef and cheese. Roll into a tight log, length wise, and then cut into 12 even pieces. Place on a greased 9×13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 375°F. Bake rolls until puffed and golden brown, about 30-35 minutes. Remove from oven and let cool slightly.
- Meanwhile, to prepare the sauce, melt butter in a medium sauce pan over medium heat. Whisk in flour and cook 30 seconds. Slowly whisk in milk and cook until mixture thickens. Season with taco seasoning. Remove from heat and stir in cheddar cheese until smooth. Spoon queso over the warm buns and then top with diced tomato and avocado, fresh cilantro and crumbled queso fresco. Enjoy!
