Chorizo ME’EAT Cinnamon Rolls

Chorizo ME’EAT Cinnamon Rolls CHORIZO

Cinnamon rolls with RollinGreens Chorizo ME’EAT.

Serves 2-4 people




For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For the dough

  • ½ cup unsalted butter (melted)
  • 2 cups whole milk
  • ½ cup granulated sugar
  • 2 ¼ tsp active dry yeast
  • 5 cups flour
  • 1 tsp baking powder
  • 2 tsp salt

For dough fiiling

  • ¾ cup butter (softened)
  • ¾ cup light brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup raisins (optional)

For Cinnamon Roll Frosting

  • 4 oz. cream cheese (softened)
  • 2 tbsp butter (melted)
  • 2 tbsp whole milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the cinnamon rolls, preheat oven 350 degrees F. Butter a baking pan.
  5. Dough: In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm. If it is hotter, allow to cool slightly. Add yeast evenly over the warm mixture and set for one minute. Add 4 cups flour to the milk mixture and mix. Cover the bowl with a towel and set in a warm place to rise for 1 hour.
  6. Remove the towel and add an additional ¾ cup of flour. Add the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  7. Knead the dough lightly, adding additional flour as necessary, until the dough does not stick to the surface.
  8. Roll the dough out into a large rectangle, about 1/3-inch thick.
  9. Filling: Mix all ingredients labeled filling and set aside. Sprinkle the filling mix evenly on the dough. Add raisins (optional). Press the mixture into the butter. Roll up the dough, forming a log. Divide each half into six evenly sized pieces. About 2 inches thick each.Place a layer of chorizo down, then the six cinnamon rolls in the bake pan. Top each roll with a touch more chorizo. Cover with cellophane wrap and place in a warm place to rise for 30 minutes.
  10. Frosting: In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth. Place it into a plastic bag or piping bag.
  11. Remove cellophane wrap from rolls. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
  12. While still warm, cut a small hole in a corner of the frosting bag and drizzle evenly with frosting.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
Back to blog