Description
Savory Taco “Cinnamon” Rolls offer a creative twist on classic tacos by transforming them into soft, fluffy rolls filled with seasoned ground sirloin, refried black beans, and cheddar cheese. Topped with a creamy homemade taco cheese sauce and fresh garnishes like tomato, avocado, cilantro, and queso fresco, these rolls make for a fun and flavorful meal perfect for gatherings or a hearty snack.
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
- Avocado
- Fresh cilantro
- Queso fresco, crumbled
Instructions
- Activate yeast: Combine lukewarm whole milk, active dry yeast, and 1 teaspoon of granulated sugar in a medium bowl. Set the mixture in a warm spot and let it sit until foamy, about 10 minutes, indicating the yeast is active.
- Make dough: In the bowl of a stand mixer fitted with the dough hook, combine the remaining sugar, the yeast mixture, all-purpose flour, salt, eggs, and diced butter. Mix on medium speed until the dough begins to form, then knead on high speed for 8 to 10 minutes until the dough is smooth and somewhat soft.
- First rise: Transfer the dough to a well-oiled bowl. Cover it tightly with plastic wrap and a damp kitchen towel, then let it rest in a warm spot until it doubles in size, approximately 1 1/2 hours.
- Prepare filling: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the ground sirloin, breaking it up with a spoon, and cook until browned. Stir in diced onion and minced garlic, cooking for 2 to 3 minutes until softened. Add taco seasoning, tomato paste, and water, cooking until the water evaporates. Remove from heat and allow the filling to cool completely.
- Shape rolls: Punch down the risen dough and transfer it to a lightly floured surface. Roll out the 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. Carefully roll the dough into a tight log lengthwise, then cut into 12 even pieces.
- Second rise: Place the rolls cut-side up in a greased 9×13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow the rolls to rise in a warm spot until doubled in size, about 1 hour.
- Bake rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 30 to 35 minutes until they are puffed and golden brown. Remove from the oven and let cool slightly.
- Prepare cheese sauce: While rolls bake, melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in flour and cook for 30 seconds. Slowly whisk in whole milk and continue cooking until the mixture thickens. Stir in taco seasoning, then remove from heat and add shredded cheddar cheese. Stir until smooth and creamy.
- Serve: Spoon the warm cheese sauce over the baked rolls. Top with diced tomato, avocado slices, fresh cilantro, and crumbled queso fresco. Serve warm and enjoy!
Notes
- This fun twist on tacos comes in roll form, making it perfect for parties or family dinners.
- Filled with refried black beans and seasoned taco meat, topped with homemade queso and fresh taco toppings for an authentic flavor profile.
- For a quicker version, try using prepared pizza dough instead of making the dough from scratch.
- Make sure the beef filling is completely cooled before assembling to prevent soggy dough.
- These rolls can be stored in the refrigerator and reheated in the oven for a delicious meal the next day.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 85 mg
