Our Cinnabon Sloppy Joe will make everyone in the food court jealous
I’m not technically a nutritionist, but I think I just figured out a way to make Cinnabon a part of a
well-balanced meal. And by that, I mean I figured out how to add meat to those iced swirls of sugar magic. Although eating a cinnamon roll stuffed with beef might seem cringe-worthy, the tangy Sloppy Joe filling weirdly works with the sweet, sticky buns. Never again will you have to wait to eat your Cinnabon as dessert.
Cinnabon Sloppy Joe Recipe
Total Time: 35 minutes
- 1 tablespoon oil
- 1 yellow onion, diced
- 1 1/2 pounds ground beef
- 1 cup tomato sauce
- 1/2 cup ketchup-style chili sauce
- 1 tablespoon Worcestershire
- 1 tablespoon cider vinegar
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 6 Cinnabon cinnamon rolls, frosting separate
- 6 tablespoons butter or margarine, softened
- Heat oil in a large frying pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add beef, increase heat to medium-high and cook, breaking up the beef with a wooden spoon, until browned, about 10 minutes. Discard excess grease. Stir in tomato sauce, chili sauce, Worcestershire, vinegar, sugar, salt, and pepper. Reduce the heat to medium-low and simmer, stirring frequently, for 15 minutes.
- Cut cinnamon rolls in half, like hamburger buns. Spread butter evenly on the cut sides. Heat a griddle or nonstick skillet over medium. Place buns, buttered-side down, on the griddle until golden brown, about 2 minutes.
- Place the bottom halves of the buns, cut-side up, on individual plates. Top each with a generous heap of Sloppy Joe filling and cover with the bun tops. Spread cream cheese frosting on tops.