Beef Enchilada Cinnamon Rolls
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
PRODUCTS
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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