You’ve heard of ranch with pizza and bagels with lox. But what about chili with cinnamon rolls? The combination may seem strange to Americans outside a very limited geographical zone, but in Iowa and Nebraska, it’s a local delicacy.
As a Wisconsin native, I had never heard of chili and cinnamon rolls until moving to Iowa for college, and I’ll never forget the first time I saw the two dishes mingled together on a plate in the dining hall.
The True Story of Cinnamon Rolls and Chili
According to the Des Moines Register, the strange combo likely has its origins in a locale not far off from my first encounter: the school cafeteria. Back in the ’60s, many school cafeterias were staffed by retired farm wives whose ingenuity and knack for creating hearty meals from inexpensive ingredients led to some unusual concoctions. (Do you remember these cafeteria recipes?) Combine kid-favorite cinnamon rolls with bean and vegetable chili, and voila, you have a dish that’s both fun to eat and fulfills the daily nutrition guidelines.
As those cafeteria kids grew into adults, their fondness for this pairing never waned. Iowa and Nebraska kids are still raised on a hearty dinner of cinnamon rolls and chili to this day! Some swear that dunking the cinnamon roll in the chili is the only proper way to eat the two together, while others believe that the pair is best served side by side, but never mixed.
What Makes the Combo So Good?
My boyfriend Brett, a born-and-bred Iowan from a town just past the Iowa/Nebraska border, makes the dish as a comfort food whenever he’s missing home. (In case you’re wondering, he’s firmly on the “never dunk” side of the debate.) “It’s just a good combination,” Brett says. “The sweet spiciness of the cinnamon rolls complements the savory flavor of the chili. It’s a match made in heaven.”
There you have it, folks! If you’re brave enough to try this combo for yourself, we recommend cooking up our Test Kitchen-approved chili for two and cinnamon rolls. In the meantime, check out some of our other favorite funky food pairings.
Don't Miss Our Best Recipes from Iowa
Stuffed Iowa ChopsHere's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
Cider DoughnutsHere on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa
Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Mini Corn Muffins with Spicy Cheddar FillingI’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Oatmeal Chocolate Chip BarsPart protein bar and part cookie, these oatmeal chocolate chip bars are the perfect sweet treat for an after-school snack or a quick and easy on-the-go breakfast. Enjoy the delicious, satisfying combination of flavors and textures in every bite!
Snickers SaladSnickers salad may not be a traditional green salad, but it is a midwestern specialty. Bring this easy one-bowl dessert to your next potluck and watch it disappear!
Party Mashed PotatoesCreamy and tangy, these easy party mashed potatoes are perfect for a tailgate barbecue or potluck party.
Taco ChiliRanch dressing mix is the secret ingredient that makes this Mexican taco chili recipe so amazing that guests will wonder how you made it. To make things even better, the chili practically cooks itself in a slow cooker once you've browned the beef.
Old-Fashioned ApplesauceOur applesauce recipe comes together quickly without fancy equipment or extra stir-ins. With only three ingredients, it's perfect just the way it is—or you can customize it with spices, sweeteners and more.
Beef Brisket in BeerOne bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa
Pigs in a PonchoFor pigs in a blanket Mexican style, we add refried beans and green chiles. Spice it up even more with pepper jack, jalapenos and guacamole. —Jennifer Stowell, Montezuma, Iowa
Bratwurst SoupI came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Beef Burgundy Over NoodlesI got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
Beef Vegetable SoupHearty and flavorful, this Beef Vegetable Soup combines lean ground beef with fresh vegetables simmered in a rich tomato broth. Perfect for chilly days, it’s an easy, comforting meal that can be made on the stovetop or in a slow cooker.
How to Make Mini Meat LoavesMy family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. —Joyce Wegmann, Burlington, Iowa
Tasty Pork RibsI like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make this dish a favorite at your house.—Michelle Rominger, Albia, Iowa