|Crockpot Chili and Cinnamon Rolls|

Who doesn’t love dessert for dinner? I mean any reason to enjoy a big fluffy cinnamon roll I’m in. I have these recipes posted separately on my website, but thought I would make it extra easy and pair them together here.

This recipe has everything you need, a little spice and a little sweet. You and your family will be very happy that these recipes are on the menu!

*Melting butter tip: if your butter is frozen microwave about 7 seconds then rotate. Microwave another 7 seconds and rotate. Doing this a total of 4 times. You want your butter soft not totally melted.

If you make this recipe be sure to leave a comment! I love hearing from you and seeing my recipes in your kitchens!


Crockpot Chili

  • 2 lbs ground beef
  • Half a green pepper diced
  • 1 15oz can red kidney beans
  • 1 15oz can white beans
  • 2 14.5oz cans diced tomatoes (if I have canned tomatoes from my garden I use that which really makes this even better)
  • 1 4oz can green chili’s
  • 1 cup chicken broth
  • 1 cup beef broth
  • 3 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 tbsp avocado oil ( for sautéing green peppers)
  • Salt and pepper to taste

Cinnamon Rolls


  • 1 cup warm whole milk (microwave about 40 seconds) too hot and it will kill your yeast!
  • 1/3 cup white sugar
  • 6 tablespoons room temp butter (see notes if needing to microwave butter)
  • 1 tsp salt
  • 2 1/4 tsp yeast
  • 2 eggs
  • 5 cups white flour


  • Flour for dusting
  • 3 tablespoons melted butter
  • 1 cup brown sugar (don’t skimp here! Use as much as you need to get a good layer over dough)
  • 3 tablespoons cinnamon (again you can always use more!)


  • 2 cups confectioners’ sugar
  • 2 tablespoons melted butter
  • 1 tsp vanilla extract
  • About 4 tablespoons whole milk (add until you get the consistency you like)



  1. With 2 Tbsp avocado oil sauté green pepper for 3 to 5 minutes
  2. Add ground beef to green pepper and cook ground beef fully. Discard grease.
  3. Add ground beef and peppers to crockpot, add in kidney beans white beans, diced tomatoes, green chili’s, 1 cup chicken broth, 1 cup beef broth, 3 Tbsp chili powder, 1 Tbsp cumin, 1 tsp onion powder, 1 tsp garlic powder and 1 tsp oregano.
  4. Give a good stir!
  5. Cook on high for 3-4 hours or on low for 5-7 hours

Cinnamon Rolls

  1. Mix 1 cup warm milk, 1/3 cup white sugar, 6 tablespoons room temp butter, 1 tsp salt and 2 1/4 tsp yeast. Mix until fully combined.
  2. Add in 2 eggs. Mix only for a few seconds as you don’t want to over beat your eggs.
  3. Put dough hook on. Add in 1 cup of flour at a time. I tend to use all 5 cups but depending on how accurate your measurements or how large the eggs you may need a little less or a little more. (Dough should be nice and elastic not sticking to the sides of the bowl.)
  4. Cover with plastic wrap or towel and let rise. Usually 2 hours depending on temp of house! If I am in a pinch and need it to rise fast I will turn my oven on to 170 degrees and then turn it off once it’s preheated. Place the bowl with dough in oven until it doubles in size.
  5. To prepare for filling: Lightly dust work surface with flour. Roll out dough into your best rectangle. Usually looking more like a weird oval.
  6. Spread 3 tablespoons of melted butter over dough. I like to cover all the dough so toppings stick and there are no places without.
  7. Cover buttered area with 1 cup brown sugar and 3 tablespoons cinnamon. Start to roll hotdog style by starting with one of the long sides rolling toward your opposite long side of rectangle. Here you can cut your cinnamon rolls large or small. I cut them according to how many people I am baking for. Anywhere between 8 to 14. Place in well buttered 9×13 dish.
  8. Cover and let rise again usually 2 hours. I like to let mine get really big and fluffy! Again if I am wanting them to rise quickly I place in the oven just like above. Or if I’m making them for the next day place in fridge overnight.
  9. Bake at 375 degrees for 22 to 25 minutes. If you placed them in the fridge over night REMOVE 1.5 hours before baking.


  1. Whisk together 2 tablespoons melted butter and 1 tsp vanilla extract.
  2. Add in 2 cups confectioners sugar. Add in 1 tablespoon of milk at a time.
  3. Whisk until well combined.
  4. Once cinnamon rolls are done cooking let cool for about 5 minutes before pouring icing on. If you ice too soon your icing will melt to the bottom.
  5. Enjoy!

Let me know you made this by tagging me on Instagram @plantpraypick


4 thoughts on “|Crockpot Chili and Cinnamon Rolls|

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