Cinnamon rolls or Rollos De Canela, are some of my favorite things in the whole, wide,world. Maybe it’s the ooey gooeyness of the nuts and honey or the soft bready-ness of the rolls, but they are hands down my favorite baked good. A while back The Chew sent me to meet with Duni Borga, Pastry Chef an owner of La Duni Latin Kitchen in Dallas, Texas. And she shared with me her family tradition of making these Rollos de Canela on Christmas morning to urge the adults in her home up early.
I just aquired a new family tradition because this year I am making these myself too! They were just delicioso!
Rollos De Canela – Cinnamon Rolls
Ingredients
- 4 1/2 cups Bread Flour
- 1/2 cup of Sugar
- 1 tsp. Salt
- 1 Package Active Dry Yeast
- 1 Tbsp. sugar
- 1/2 cup Warm Water
- 3/4 cup of Butter
- 3/4 cup Milk
- 3 large Eggs
Filling
- 1 Egg for egg-wash
- Cinnamon Sugar to taste
- Nuts (optional) I use 1/2 cup of cinnamon sugar (1/2 cup sugar and 2 Tbsp. cinnamon) And 2 cups of chopped pecans
- Honey Glaze for the bottom of the pan
How-to for Honey Glaze
- 1 cup Brown sugar
- 1/4 cup Corn Syrup
- 1/2 cup Butter
Mix all ingredients in a mixer with a paddle attachment and spread on bottom of a 10 in round with a 3 in. depth cake pan.
Sprinkle 1 1/4 cups of desired nuts on top ( I use pecan pieces)
Mixing and Assembly Instructions
1. In a large bowl sift together bread flour, sugar and salt. Set aside.
2. In a small bowl or cup place the warm water, yeast and 1Tbsp. of sugar making sure to fully dissolve the yeast. This should rest and foam up for about 2 minutes.
3. In an electric mixer fitted with a dough hook attachment at low speed mix the flour mixture, butter, eggs and yeast mixture until fully incorporated.
4. Add the milk slowly… Make sure the consistency of the dough is smooth and elastic
5. Add more milk or flour to correct texture if needed. Dough should not stick to the bowl.
6. Bring the speed to medium and continue mixing for two minutes.
7. Shape dough into a ball and place it in an oiled bowl. Turn dough to coat with oil, and cover with warm damp towel.
8. Set aside to grow twice its bulk in a warm place. For about 1 hour and 15 minutes. (I preheat my oven before I mix the dough to 150 degrees turn it off and set my dough to raise. Make sure your oven is just warm you do not want to bake your dough, you just want it to raise in a dry warm place)
9. Punch dough down, knead to a ball and let it rest for about 5 minutes.
10. Roll dough out into a rectangle shape about 1/4 inch thick with a rolling pin to shape your cinnamon rolls.
11. Sprinkle cinnamon sugar and nuts to taste all over the dough and roll tight lengthwise.
12.Seal by brushing the egg on the edge as you finish rolling it together.
13.Cut the roll into pieces of about 2 1/2 to 3 inches in width. Place pieces cut side up into a prepared pan with the honey glaze and nuts.
14.If you are going to bake it that same day, cover with a moist towel and place into a warm dry place to raise and double its bulk size for about 1 1/2 hours.
15.If baking the next day, cover with a moist towel and place in refrigerator overnight. Remove from refrigerator, place in a warm dry place for about 45 minutes and then bake.
16. Bake at 400 degrees for 25-30 minutes till golden brown.
17.Turn pan onto serving plate while still hot careful not to burn yourself. The honey pan glaze and the nuts should cover the top and drip off the sides.
Serve warm and enjoy with a good cup of cafe con leche or hot chocolate.
Here is the downloadable PDF of the recipe
And HERE is a clip of my trip to La Duni Latin Kitchen on The Chew!
Find me, Evette Rios, on Facebook!
Comments
Thank you soooo much for this recipe!!!! I’m definitely making this for Christmas. Yummy!!
How much honey do you use in the honey glaze for the Rollo de Canela? Thanks for your help.
Sounds delish .. The background makes it difficult to read.
I would like to know what size to roll out the dough?
ANd how much honey goes in to the glaze?
Hi Brenda, it looks like the dough should be rolled out to 1/4″ thick. Duni didn’t recommend a particular size. But I think if you follow her measurements for the dough and roll it out to be roughly rectangular, you should be fine!
Merry Christmas and Happy Holidays!!!
Evette
First, thank you for answering!
Next>> follow her measurements for the dough and roll it out to be roughly rectangular>>>
There were no measurements except 1/4 thick
A rectangle 18 x 10 or 14 x 12?? Changes how fat, i.e. how many times you roll the roll. On the show her rectangle looked really long.
I want to make them for New Years Morning.
Happy New Year,
Brenda
Oh, also Brenda, the topping that you put into the bottom of the pan doesn’t actually have honey in it, just brown sugar, corn syrup and butter!
Let me know how your Rollos De Canela go!
xo
Evette
Ok, why is there no “honey” in the “honey glaze”? HFCS?!??! Seriously? That’s just wrong. When I make these, I will use honey or I will sub the HFCS with honey or agave syrup. It would also be nice to include an exact measurement for the yeast. As a culinary student, I don’t bake with “packages of yeast”, but rather measure from a container.
That said, these sound really tasty!
Quick and easy way to cut the roll is to use dental floss instead of a knife.