BOLLOS DE CANELA

 

  • Cooking Time: 20 minutes
  • Servings: ~12 cinnabons
  • Preparation Time: 1 hour

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

  • 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!

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!

Categories: Misc. Dessert  Roll 

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