BOLLOS DE CANELA
- Cooking Time: 20 minutes
- Servings: ~12 cinnabons
- Preparation Time: 1 hour
- 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:
- Buen Provecho!
NotesThis 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:
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