Bollos de Canela

Who doesn't love a cinnamon roll? Those gooey creations are one of the best things about fall and winter my opinion!  Make a batch and your house will be smelling like cinnamon for days.  Cinnamon rolls are perfect for the upcoming fall and holiday season.

Cinnamon rolls are also knows as bollos de canela in SpanishWith 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 during the fall and winter when they starts to get cranky. 

Here's my recipe for a delicious Bollos de Canela - Cinnamon Rolls.  Note that I use a bread machine to prepare my dough.

Bollos de Canela (Cinnamon Rolls):


  • 1 cup of evaporated milk
  • 1/3 cup butter, melted
  • 2 eggs, room temperature if possible
  • 1/2 cup sugar
  • 4.5 cups of bread flour
  • 1 tsp. of salt
  • 1/2 cup of white sugar
  • 2.5 tsp. yeast
  • 2 Tbsp. of cinnamon
  • 1/4-1/2 cup brown sugar (amount of sugar is up to you depending on how sweet you like it
  • 3-4 Tbsp melted butter 
  • 1 package of cream cheese, softened
  • 1/4 cup salted butter, melted
  • 1 cup of confectionery sugar
  • 1/2 tsp. of vanilla extract (up to you if you want to add this since uncooked extract does contain alcohol).


    • Pour all ingredients into bread machine in this order: milk, 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 desire to add 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 & Baking:
    • 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 10-15 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. Be Careful - they can burn quickly! Keep your eye on them!!
    • When done, remove from oven and place on a wire rack to cool.
    • Mix all of the icing ingredients together and quickly pour the mixture over the buns while they are still warm. 
    Buen Provecho!


      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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