Bollos de Canela



Who doesn't love a cinnamon roll? Those gooey creations are one of the best things on earth in my opinion!  Make a batch and your house will be smelling like cinnamon for days. 

Most people think cinnamon rolls are very complicated to make.  I used to agree.  A lot of people usually don't associate cinnamon rolls with being a pan dulce either.  I used to think the same.

Bollos de canela are actually very Latin!  With the predominant role that cinnamon plays in Latin cooking, see my post on Canela, there is no way cinnamon rolls couldn't be Latin!  Bollos de canela can be eaten in the morning for breakfast or in the afternoon for a sweet snack.  I usually serve them as a mid-day snack to my kids when they starts to get cranky.  Whenever and wherever you serve them, your bound to find that they fit in quite well with your household.

Here's my recipe for a delicious Bollo de Canela, using a bread machine to make the dough.  I have adapted this recipe from "Clone of a Cinnabon", by Marsha Fernandez.  Thank you Marsha!!

Bollos de Canela:


Ingredients:

Dough:
  • 3/4 cup of evaporated milk
  • About 5 Tbsp. water  to make the evaporated milk equal 1 cup
  • 2 eggs, not beaten
  • 1/3 cup of melted, salted butter
  • 4.5 cups of bread flour
  • 1 tsp. of salt
  • 1/2 cup of white sugar
  • 2.5 tsp. yeast
  • 1/2 cup raisins (optional) 
Filling:
  • 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:
  • 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:

Dough:
    • 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.
    Filling:
    • 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.  This technique will be demonstrated in a coming video.
    • 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 them in the hot oven and cook for about 15 minutes or until golden on the top. 
    • When done, remove from oven and place on a wire rack to cool.
    • Drizzle icing over buns while they are still warm.
    Icing:
    • Mix all of the icing ingredients together and quickly pour the mixture over the buns while they are still warm.  You can top the buns with sliced almonds or hazelnuts if you are a nut lover. 
    Buen Provecho!


      2 comments:

      Lisa said...

      This looks yummy! I don't have a bread machine, but I usually knead doughs in my KitchAid. Do you have any idea how long I should let it knead in the KitchenAid? I can probably figure it out once I see the dough.

      La Cipota said...

      Hi Lisa! My setting for "dough" is 1.5 hours, and I think the final 45 minutes of that is just rising. Hope that helps!! Please let me know if any other questions! :)

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