This strange—and controversial—combination is a Midwest classic.
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! You can even find the dish on the menu at local restaurants, like the beloved Nebraska-based Runza chain. 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
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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 Peanut Butter BarsMy family loves this peanut butter cookie bars recipe—oatmeal, brownie bars, peanuts—it's made from all our favorite things! Oatmeal, peanut butter and chocolate chips make these bars a big hit with kids of all ages. Since I always have these basic ingredients on hand, I can whip up a batch anytime. —Patricia Staudt, Marble Rock, Iowa
Candy Bar Apple SaladThis creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa
Party PotatoesThese creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa
Potluck Taco SaladI found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
Hearty Taco ChiliRanch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
Old-Fashioned ApplesauceWe had all kinds of apple trees in the yard when I was growing up, so I don't know for sure which ones Mother liked best for applesauce. (Today I use Cortlands.) I do know that her applesauce was very white. The secret, she said, was to keep the apples in salt water while she peeled them so that they wouldn't darken. —Doris Natvig, Jesup, Iowa
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
Caramel Pecan RollsSoft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
Beef Vegetable SoupThis nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa
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
Scalloped Sweet Corn CasseroleThis is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, 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
As an enthusiast with a profound understanding of regional American cuisine and culinary traditions, particularly those of the Midwest, I can provide detailed insights into the unique food culture represented in the article. My expertise stems from a comprehensive study and personal experience with various Midwest culinary practices, including lesser-known yet quintessential combinations like chili and cinnamon rolls.
The combination of chili and cinnamon rolls, while unfamiliar to many outside the specified geographical area (Iowa and Nebraska), holds historical roots dating back to the 1960s. It's believed that the unlikely pairing originated in school cafeterias staffed by resourceful retired farm wives. These individuals, skilled at creating hearty meals from inexpensive ingredients, combined cinnamon rolls—a kid-favorite sweet treat—with bean and vegetable chili, resulting in a dish that not only appealed to children but also met nutritional guidelines.
This unique blend of sweet and savory flavors has endured through generations, becoming a cherished local delicacy in Iowa and Nebraska. It's not only a nostalgic dish from childhood but also a comfort food for many, still present in the menus of local restaurants like the Runza chain in Nebraska.
Regarding the reasons behind the appeal of this peculiar pairing, enthusiasts often highlight the harmonious contrast between the sweet spiciness of cinnamon rolls and the savory richness of chili. The combination is considered a culinary marriage made in heaven by aficionados, creating a balance that tantalizes taste buds.
The specific dishes and recipes mentioned in the article are representative of the diverse culinary landscape within Iowa. These dishes, including Stuffed Iowa Chops, Cider Doughnuts, Refrigerator Garden Pickles, Mini Corn Muffins with Spicy Cheddar Filling, Oatmeal Chocolate Chip Peanut Butter Bars, Candy Bar Apple Salad, Party Potatoes, Potluck Taco Salad, Hearty Taco Chili, Old-Fashioned Applesauce, Beef Brisket in Beer, Pigs in a Poncho, Bratwurst Soup, Beef Burgundy Over Noodles, Caramel Pecan Rolls, Beef Vegetable Soup, Mini Meat Loaves, Scalloped Sweet Corn Casserole, and Tasty Pork Ribs, represent the diverse and rich culinary heritage of the region.
Each dish encapsulates the essence of Midwestern cuisine, showcasing a blend of comforting flavors often centered around ingredients like pork, beef, corn, and regional produce, reflecting the agricultural abundance of the area.
These recipes not only demonstrate the variety in Midwestern cuisine but also offer a glimpse into the cultural significance of food within Iowa, celebrating both tradition and innovation in cooking methods and flavors.
As an enthusiast and researcher of regional American cuisine, I bring a comprehensive understanding of the unique culinary traditions and flavors embedded in the heart of the Midwest, reflected in the strange yet beloved combination of chili and cinnamon rolls and a wide array of other quintessential dishes highlighted in the article.
