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Company Red Chili and Orange Cinnamon Rolls

Company Red Chili and Orange Cinnamon Rolls

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Savory red chili and sweet cinnamon rolls with hint of orange.

An updated version of a well loved lunchroom classic.


Company Red Chili

1 – 1/2 pounds lean stew meat (or chili meat if preferred)

1 small onion, very finely minced

1 – 14 ounce can chopped tomatoes

1 – 14 ounce can water

1 tablespoon beef bouillon

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon granulated garlic

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/2 teaspoon cocoa

2 tablespoons mild chili powder

1 teaspoon paprika

1 bay leaf


1 package active dry yeast

1/2 cup warm water (105-115 degrees)

1 1/2 teaspoons orange zest

1/4 cup orange juice

1/4 cup sugar

1 teaspoon salt

1 egg

3 tablespoons butter

3 -3 1/2 cups all-purpose flour


3 tablespoons granulated sugar

3 tablespoons light brown sugar

1 teaspoon cinnamon

2 tablespoon butter, melted


1 cup confectioners' sugar

2 tablespoons milk

1/2 teaspoon orange zest

1/2 teaspoon vanilla extract


Company Red Chili

Place all of the ingredients in a slow cooker set to high for approximately 4 hours or low on 6 hours, stirring occasionally if possible. Alternately place ingredients in a large saucepan set over medium high heat. Bring to a boil before reducing heat to low, covering and simmering for approximately 1 – 1/2 to 2 hours, stirring occasionally.

Being a Texan, I just don’t believe that good chili has beans in it, but if you must drain a can of pintos and add them to the pot just long enough to heat them through. You may also add some cayenne pepper 1/4 teaspoon at a time if you want some heat. As directed this chili will be mild and mellow. Serves 4

Orange Cinnamon Rolls

Dissolve yeast in warm water in large mixer bowl and let sit for approximately 5 minutes or until foamy; add orange zest, orange juice, sugar, salt, egg, butter and 1 1/2 c of the flour.

Beat 30 seconds on low, scraping bowl constantly; increase speed to medium, beat 2 minutes, scraping bowl occasionally (if you have a stand mixer with a dough hook, this makes for easy work). Stir in enough of the remaining flour to make the dough easy to handle. With stand mixer on low, knead dough for 5 minutes or until it is very smooth and elastic, or turn dough out onto floured surface and knead 5 minutes.

Place dough in a large greased bowl and turn over to coat with oil on all sides. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 to 1 1/2 hours (dough is ready if an indentation remains when dough is touched).

Punch dough down and, on a lightly floured surface, roll into a rectangle 15x9".

For the filling, stir together the granulated sugar, brown sugar and cinnamon; set aside.

Spread dough with the melted 2 tablespoons butter (leaving a clean 1” border along one of the long edges) then sprinkle the sugar and cinnamon mixture evenly over the butter.

Beginning at one of the long sides, roll dough up jellyroll fashion, ending with the clean edge. Pinch edge of dough to seal well. If necessary, stretch dough slightly to make a 16” long roll. Cut roll into 16 slices about 1" wide. This is best done with a long piece of thread or dental floss that is slipped halfway under the roll and crisscrossed over the top. Then take the opposite ends of the floss firmly in your hands and quickly pull in the opposite direction to cut.

Place slices slightly apart in a greased oblong baking pan, 13x9x2", or in greased muffin cups. Cover and let rise until double, about 30 minutes.

Bake in a 375 degree preheated oven until rolls are golden brown, about 20 -25 minutes. Drizzle with glaze while rolls are hot.

For the glaze mix together confectioner's sugar, milk, orange zest and vanilla; drizzle evenly over hot rolls. Makes 16 rolls

Recipe Summary

  • ¼ cup butter, divided (Optional)
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter, softened (Optional)
  • ¾ cup milk
  • 1 egg
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup confectioners' sugar (Optional)
  • 4 ounces cream cheese, softened (Optional)
  • ¼ cup butter, softened (Optional)
  • ½ teaspoon vanilla extract (Optional)

Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.

Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.

Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log cut log into 18 rolls and place rolls in the prepared baking dish.

Bake in the preheated oven until rolls are set, 20 to 25 minutes.

Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.


Nice work. You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Chili's here. New recipes added every week.

  • American Coney Island
  • Applebee's
  • Arby's
  • Auntie Anne's
  • Bahama Breeze
  • Baja Fresh
  • Barney's Beanery
  • Baskin-Robbins
  • Benihana
  • Bennigan's
  • Big Boy
  • BJ's Restaurant & Brewhouse
  • Bob Evans
  • Bojangles'
  • Bonchon
  • Bonefish Grill
  • Boston Market
  • Buca di Beppo
  • Buffalo Wild Wings
  • Burger King
  • California Pizza Kitchen
  • Capital Grille
  • Carl's Jr.
  • Carnegie Deli
  • Carrabba's
  • Cheeseburger in Paradise
  • Cheesecake Factory
  • Cheddar's
  • Chevys
  • Chi-Chi's
  • Chick-fil-A
  • Chili's
  • Chipotle
  • Cinnabon
  • Claim Jumper
  • Coffee Bean and Tea Leaf
  • Cosmic Wings
  • Cracker Barrel
  • Dairy Queen
  • Del Taco
  • Denny's
  • Dive!
  • Domino's
  • DoubleTree
  • Dunkin' Donuts
  • Einstein Bros. Bagels
  • El Pollo Loco
  • Emeril's

Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.

The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

Check here more of my Chili's copycat recipes.

Menu Description: "Crispy breaded chicken breast topped with sweet and spicy ginger-citrus sauce. Served with spicy-cool wasabi-ranch dressing for dipping."

So you're into boneless wings but you need a break from the traditional cayenne flavor of the Buffalo style. If fresh ginger-laced sweet-and-sour sauce sounds seducing, here is a variation worth snacking on. Along with the secret sauce recipe here is an easy way to fabricate a carbon copy of Chili's great wasabi-ranch dipping sauce just by adding a few ingredients to Hidden Valley Ranch dressing. I suggest adding one drop of green food coloring to the sauce to give it the same green tint of the original. The wasabi powder won't add much color, so this is the trick. You can find the dry powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods.

Check out my other recipes for Chili's famous dishes here.

If you like soup that's packed with veggies, that's low in fat, and has some Southwestern punch to it, this is the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and warm up your insides.

Menu Description: "Warm chocolate cake w/chocolate fudge filling. Topped w/vanilla ice cream under a crunchy chocolate shell."

Get out your "easy" button for this one. The clone recipe for this top-requested Chili's dessert is easy to make—and can even be made days ahead of time. A chocolate fudge cake mix is all you need for the cake part of the recipe. The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, you make a secret hole where the hot chocolate is loaded. Now you can keep the cakes chilled until dessert time. To serve, heat a cake, plop a scoop of vanilla ice cream on top, and top it off with some Magic Shell, (a chocolate topping that hardens on ice cream) that you can make from scratch with my recipe here. When your diners dig into the cake, the delicious hot fudge center oozes out of the warm chocolate cake.

For a live demonstration of this clone recipe check out this video.

The rums, Cointreau, and juices create an island flavor that anyone will love. This drink is named after its tendency to leave you passed out on the beach before applying sunscreen.

Get your drink on with more famous cocktail recipes here.

Menu Description: "Topped with vanilla ice cream under a hard chocolate shell."

After the success of the Molten Chocolate Cake, Chili's chefs went back into the development kitchen and emerged with this incredible white chocolate variation that has become the new go-to meal ender. Just as with my clone for the Molten Chocolate Cake in Top Secret Restaurant Recipes 2, I found that an instant cake mix is the perfect solution to quickly and easily copy this awesome dish. It just so happens that Duncan Hines Butter Recipe cake mix produces a butter cake that perfectly matches the moist, buttery cake in the Chili's original. For the molten white chocolate inside the cake we mix melted white chocolate chips with cream and then spoon the creamy mixture into a hole cut into each cake. Pop the filled cakes into your refrigerator, and then when you're ready to serve the dessert, nuke each one in the microwave to heat up the filling, add ice cream and a little white chocolate on top, and serve. This is a great make-ahead dish since the loaded cakes can be stored in your refrigerator for a couple days (or even longer in your freezer), and when you're ready to plate the impressive dessert each serving only takes a minute or two to set up.

This super simple Chili's salsa recipe can be made in a pinch with a can of diced tomatoes, some canned jalapeños, fresh lime juice, onion, spices, and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the Chili's salsa recipe heat level to suit your taste by tweaking the amount of canned jalapeños in the mix.

Now, what's for dinner? Check out some copycat entrees from your favorite restaurants here.

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."

Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.

When I hacked this recipe on my TV show "Top Secret Recipe" I learned that the only way to make ribs taste just like the famous original version from Chili's is to smoke them with pecan wood chips. I had access to the development kitchen at Chili's corporate headquarters in Dallas where I discovered that the chain uses a special commercial smoker made by Convotherm that is preprogrammed to first smoke the ribs and then steam them until tender. To stimulate the steam function in a home smoker, you will need to spray the ribs with a little water every half hour in the second half of the cooking process.

It is also important to use the right kind of ribs if you want the perfect clone. Get well-trimmed baby backs that aren't too thick. Chili's ribs are trimmed pretty close to the bone to ensure even smoking and grilling. I also learned on the show that the chain wraps up the hot ribs in plastic wrap and foil immediately after they are smoked and before they are finished on the grill to help make them extra tender. You can skip this step if you are rushed, but if you have the time to work it in, the meat will fall off the bone on the way to your mouth.

If you don't have a smoker, you can still use the seasoning and sauce recipes here and turn out some great ribs. You can give the ribs their great smokey flavor using a smoking box found on some grills, or by folding pecan wood chips into a pouch made from foil and cutting a couple of slices into the top of the foil so that the smoke can come out. Place the pouch over low heat to one side of your closed grill. Occasionally spray the ribs with water to keep them from drying out and smoke them for 2 to 4 hours, depending on how hot your grill is, then grill and baste them following this recipe.

I've cloned a ton of Chili's famous dishes. See if I hacked your favorites here.

How to Make Ultra Ooey Gooey Cinnamon Rolls

Here are my favorite tips and tricks for making the best cinnamon rolls ever. Recipe warning: your friends and family will be requesting these constantly!

Can I knead cinnamon roll dough by hand?

Yes! You can knead this dough by hand without a stand mixer and dough hook. It may take some more time and upper body strength! Check out my full tutorial on how to knead dough by hand here.

This is a very rich dough so it will take longer to knead than other recipes. ONLY add as much flour as needed to handle the dough. It’s better for the dough to be sticky at the start than to add too much flour and wind up with dense rolls instead of light and fluffy ones.

How long does cinnamon roll dough take to rise?

This dough is an enriched dough, meaning it has ingredients like milk, butter, sour cream, sugar, and eggs to make it ultra rich, tender, and soft once baked. But those ingredients can also slow down rising time. For me the dough took 2 hours for the first rise, and 90 minutes for the second rise.

Rising times will depend on the warmth and humidity of your kitchen so keep that in mind.

How to tell when the dough is risen?

The dough should double in volume for the first rise. I always like to use a glass mixing bowl to rise my dough in so I can see how much it’s risen more easily.

The best way to tell if the dough is risen enough to shape is to perform the ripe test. Press two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is “ripe” and ready for punch down. If not, cover and let the dough rise until the indentations do remain.

Now the dough is ready to be rolled out and shaped into rolls! Allow the shaped rolls to rise again until a gentle indentation from your finger remains.

How to Shape Perfect Cinnamon Rolls Spirals

Rolling up your cinnamon roll dough nice and tight is the key to beautiful round rolls and visible spirals. As you roll the dough up, stretch it towards you and over so it stays tight instead of floppy. Finish off the spiral with the seam side down to seal in the filling. Push the ends into the center slightly with your palms to create an even log shape then cut off the wonky end bits.

How to Slice Cinnamon Roll Dough

To get picture perfect cinnamon buns, it’s important to slice the log of dough without squashing it. The best tool for that is a very sharp chef’s knife that you use sweeping motions, not sawing motions. If you don’t have a super sharp knife you can also use a serrated knife and sweeping motions. Or you can use dental floss to slice the dough, but be sure it’s unflavored.

To get evenly sized pieces cut the log directly in half so you have two logs. Then cut each log in half again. Cut each remaining piece into 3 pieces for a total of 12. I know this sounds confusing to read but as you slice it’ll make sense.

Easy Cinnamon Roll Icing

I opted for a basic powdered sugar icing for this recipe. I love when the icing floods the cinnamon rolls and melts into them for the ultimate gooey bite. Kind of like the refrigerated cinnamon roll tubes from the grocery store. You want the icing to have a pourable consistency, not too thick and not too watery. Adjust the powdered sugar to milk ratio if needed.

Can I make Cream Cheese Frosting Instead?

Yes! Just combine the below ingredients in the bowl of an electric mixer on medium-high for 2 minutes, or until super smooth.

  • 8 ounces (227 grams) cream cheese, at room temperature
  • 2 tablespoons corn syrup
  • 2 tablespoons heavy cream
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch salt

How to Make Cinnamon Rolls Ahead of Time

Cinnamon rolls are best served fresh and warm. Right out of the oven if possible! You can store them covered at room temperature for a day, but I’d advise re-warming in the oven or microwave them before serving.

The fact is cinnamon rolls stale quickly. That’s why making them ahead of time is a great option!

Refrigerate the shaped but unbaked cinnamon rolls in the pans you plan to bake them in. I like to let them rise at room temperature for about 30 minutes before refrigerating to give them a jump start on rising, especially in the winter when it takes longer. Cover the rolls tightly with plastic wrap and refrigerate for up to 24 hours. The dough should continue to rise slowly in the fridge. You can also freeze for up to 1 month. Defrost overnight.

When getting ready to bake, loosen the plastic wrap and let rise at room temperature until doubled in size. This will depend entirely on how much they rose in the fridge and how warm / humid your kitchen is. It may take just 20 to 30 minutes or it may take over an hour. Proceed with baking as the recipe is written.

Maddie Lanier

Ever hear of pigs in a blanket? Switch out the regular crescent rolls for cinnamon rolls for a sweet and savory snack or appetizer. Pair it with a maple dipping sauce for the full experience.

Don't be boring with plain cinnamon rolls (even though they are still very delicious). Think outside of the tube! Try one of these 10 Pillsbury cinnamon rolls recipes the next time you're craving one of mom's famous cinnamon rolls.


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Red Velvet Cinnamon Rolls

DOUGH: Pour water and yeast into large bowl and stir until yeast is dissolved. Stir in egg and 1/4-cup melted butter.

Step two

Use a wooden spoon to stir in cake mix and 2 cups flour until well blended. Place dough on flour surface and knead until smooth, about 5 minutes. You may need to work in a little more flour if your dough is sticky, about 1 tablespoon at a time.

Step three

Let dough rest on the counter for 15 minutes.

Step four

FILLING: Spray 9x13-inch pan with cooking spray. Stir together melted butter, brown sugar and cinnamon in small bowl.

Step five

Roll dough out into an 18x13-inch rectangle. Spread evenly with cinnamon filling.

Step six

Roll dough starting at the long end into a log. Cut log into 12 equal pieces and place in pan. Cover pan with plastic wrap and refrigerate overnight.

Step seven

Remove rolls from refrigerator and let sit at room temperature 1 hour. Preheat oven to 375°F. Bake cinnamon rolls 25 to 28 minutes, until doubled in size and centers are firm. Cool 20 minutes.

Step eight

Beat cream cheese, vanilla, 1 tablespoon melted butter and confectioners’ sugar in medium bowl with an electric mixer on medium speed until smooth. Spread evenly over cinnamon rolls and serve warm.

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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Chili and cinnamon rolls: The murky origin of the nostalgic food pairing

SEATTLE -- It’s the food pairing that’s both controversial and conventional.

It all depends on how you were raised.

In countless school lunchrooms across the U-S, Friday was a time for chili and cinnamon rolls.

For many who grew up eating the combination, to this day the two are inseparably linked. But for those who never experienced the spicy and sweet pairing it’s a foreign and downright offensive concept.

Still, it is indeed a thing.

The Tacoma, Seattle and Spokane school districts all served the combination in bygone decades. School districts in Salem and Reedsport Oregon did as well.

𠇌hili is a one pot meal, it has all the protein, almost all the vegetable servings needed in a meal,” says long time school cook Susan Stroscheim. “It is an easy meal to prepare and that leaves time for the cooks to make cinnamon rolls, which are labor and time intensive.”

The tradition stretches beyond the Pacific Northwest as well.

𠇌hili and cinnamon rolls is a school lunch staple here in Nebraska,” says Becky Perrett of Runza Restaurants.

Runza is famous in the midwest for its chili and cinnamon rolls.

“We’ve offered homemade chili seasonally on our menu for decades, says Perrett. “Miller & Paine, a department store here in Nebraska, featured a Tea Room/Restaurant for customers – back in the day when ladies wore hats to shop and the outing was an experience. After the stores closed, the family was looking for an outlet to continue the tradition of their recipe and our brand was a great fit as we already know about making dough for our signature Runza Sandwich.”

And yet, why cinnamon rolls? Why not pair chili with cookies, cakes or pie?

There is a regional variety of chili that calls for cinnamon. Cincinnati chili often includes cumin, allspice, cloves, chocolate and cinnamon. That could explain the flavor connection.

But there could be another explanation that dates back even earlier, to logging camps from the turn of the century.

𠇌innamon roll and chili in Hoquiam Washington was called a loggers breakfast,” says Q13 News viewer Nick Larson‎. “My grandma would make it for me as a child. Logging camps would take yesterday&aposs left overs make chili dump it over a cinnamon roll for high calories the loggers needed for work.”

Which begs the question is the chili and the cinnamon roll meant to be eaten at the same time or separately?

Some traditionalists are strict separatists with the chili being consumed first and the. followed by the cinnamon roll as dessert. Other lovers of the pair say the cinnamon rolls should be torn apart and dipped in the chili as the two are simultaneously consumed. And then there seems to be the logging tradition in which the two arrived at the table combined already.

One thing is clear, the combination has fallen out of fashion at schools across the country for one very important reason.

“The nutritional requirements these days would restrict the cinnamon roll due to the high sugar, fat, and carbohydrates allowed in child nutrition in school meals,” explains the long time school cook Susan Stroscheim.


Vespa Woolf (author) from Peru, South America on December 05, 2013:

Moonlake, cinnamon rolls are one of my husband&aposs favorite treats. Last month I made rolls for 45 people! That was a challenge with just one oven for baking. Thanks for the vote!

moonlake from America on December 05, 2013:

I love cinnamon rolls these look great. This page make me hungry. Voted up.

Vespa Woolf (author) from Peru, South America on June 03, 2013:

las81071, I&aposm glad you&aposre going to try these sinfully cinnamon rolls! Enjoy and thanks for taking the time to comment.

las81071 on June 03, 2013:

I finally have a morning off on Saturday I am going to get the ingredients today to try this. My mouth is watering just reading.

Vespa Woolf (author) from Peru, South America on February 14, 2013:

Riviera Rose, homemade cinnamon rolls are the perfect cold morning treat! Thank you for taking the time to read and comment.

Riviera Rose from South of France on February 14, 2013:

These look delicious and sooooo sinful - just the sort of thing to eat with some hot coffee on a chilly winter morning. Loved your photos!

Vespa Woolf (author) from Peru, South America on December 18, 2012:

Idigwebsites, the family and friends always rave about these cinnamon rolls. Enjoy!

idigwebsites from United States on December 18, 2012:

Woooowww!! Really gooey. looks luxuriously gooey and really delicious! :D

Vespa Woolf (author) from Peru, South America on December 18, 2012:

Ishwaryaa, I just made these rolls this weekend at the request of guests who are staying with us. The disappeared quickly! They really aren&apost difficult to make and make a special treat. Thank you for the vote, share and pin!


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