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Bollos de Canela


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Member since 2011

Serves ~12 cinnabons | Prep Time 1 hour | Cook Time 20 minutes

Ingredients

Dough Ingredients:

3/4 cup of evaporated milk (regular milk is fine, I just prefer evaporated because of the extra doughy and soft texture it creates)
About 5 Tbsp. water (only if you are using evaporated milk) to make the liquid equal 1 cup
2 eggs, not beaten

1/3 cup of melted, salted butter
4.5 cups of bread flour (white flour will do just fine if you don't have bread flour)
1 tsp. of salt
1/2 cup of white sugar
2.5 tsp. yeast
1/2 cup raisins (optional)


Filling Ingredients:

You need:

1 Tbsp. of cinnamon (you can use less if you do not care too much for cinnamon)
1 to1.5 cup of brown sugar (amount of sugar is up to you, I usually use 1 cup)
1/3 cup melted butter

Icing Ingredients:
4 to 5 oz of cream cheese, softened
1/4 cup salted butter, melted
1/2 to 1 cup of confectionery sugar (you can use more if you like the icing super sweet)
1 tsp. of vanilla extract (up to you if you want to add this since uncooked extract does contain alcohol).


Directions to make the rolls:



Pour all ingredients into bread machine in this order: milk, water, eggs, butter, sugar, salt, flour, and then make a little well on top of flour and add in the yeast.



Put bread machine on the dough cycle and let it do its thing. If you are adding raisins, add them about 15 minutes before cycle is finished.



Once machine is finished, remove the dough and place it on a flat, floured surface and let it rise for another 15 minutes, covered.



Once the time is up, roll out dough into a rectangle shape using a rolling pin.


Combine the cinnamon and sugar and then once well mixed, add in the melted butter and stir until mixed.



Pour sugar/cinnamon/butter mixture onto surface of dough and spread around so that everything is covered evenly



Now roll up the dough and cut into slices (you can use a very sharp knife to do this but its best to do it with cooking twine, or "floss", to get sharp, precise cuts.



Place slices on a greased, glass bake pan (or two if you need more room), cover, and let rise another 40 minutes. Preheat oven to 375 before time is up.


Once the rolls have doubled in size, place hem in the hot oven and cook for about 15 minutes or until golden on the top.



Mix all ingredients for the icing together quickly and pour over the warm buns. You can top the buns with sliced almonds or hazelnuts if you like as well.



You can view the complete recipe, along with step-by-step pictures, on my blog at:



http://www.postresdelacipota.com/2011/08/bollos-de-canela.html



Buen Provecho!


Pairs Well With


Notes

This is my recipe for cinnamon buns, also known as bollos de canela, or rollos de canela, in Latin America. This recipe uses a bread machine to make the dough, and an oven to bake the rolls. I have adapted this recipe from the recipe entitled "Clone of a Cinnabon", by Marsha Fernandez on allrecipes.com. This recipe is very kid-friendly and my son eats them like they are going out of stock each and every time I make them. You can view the complete recipe, along with step-by-step pictures, on my blog at:

http://www.postresdelacipota.com/2011/08/bollos-de-canela.html

Buen Provecho!

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