Homemade Cinnamon Rolls — Soft Glazed Rollitos de Canela Recipe

Versión en Español

Homemade cinnamon rolls, or rollitos de canela, are soft yeast rolls of enriched dough spread with brown sugar, butter, cinnamon, and nutmeg, rolled, sliced, baked until lightly golden, and topped while hot with a cream cheese and vanilla glaze. They take about 2 hours of preparation, including rising, and 20 to 25 minutes in the oven, and make 12 rolls.

Born in Sweden and popularized in the United States, they have become one of the most loved sweet breads in the world, and a favorite for the Chilean afternoon tea called once.

How to Make Cinnamon Rolls?

Cinnamon rolls are easy, but as a yeast dough they need proper rising. Warm milk, butter, sugar, and yeast start the dough, then flour, eggs, and salt are kneaded in and left to double. The dough is rolled out, spread with the cinnamon filling, rolled up, cut into 12, risen again, baked, and glazed.

Nutritional Information

Each cinnamon roll contains approximately 630 kcal, 7 g of protein, 30 g of total fat (19 g of saturated fat), 107 mg of cholesterol, 82 g of carbohydrates, 44 g of sugars, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Cinnamon Rolls Recipe

Preparation: 120 minutes (including rising)
Cooking: 20 to 25 minutes
Servings: 12 rolls

Ingredients

Dough

• 600 g (5 cups) of all purpose flour
• 250 ml (1 cup) of whole milk
• 125 g (½ cup plus 1 tablespoon) of butter
• 70 g (⅓ cup) of white sugar
• 10 g of instant dry yeast
• 2 large eggs
• 2 teaspoons of salt

Filling

• 200 g (1 cup) of light brown sugar
• 125 g (½ cup plus 1 tablespoon) of butter, softened
• 2½ tablespoons of ground cinnamon
• 1 pinch of ground nutmeg

Glaze

• 250 g (2 cups) of powdered sugar
• 125 g (½ cup plus 1 tablespoon) of butter, softened
• 110 g of cream cheese
• 2 teaspoons of vanilla extract

Instructions

1. In a large bowl, pour in the hot milk and add the butter, stirring until melted. Let it cool to about 35 to 40°C (95 to 104°F), then add the sugar, ½ cup of the flour, and the yeast, mix, and let rest for 10 minutes. Add the rest of the flour, the eggs, and the salt and knead for 10 minutes, until the dough comes away cleanly from the bowl. Cover with a towel and let rise for 60 minutes or until doubled.

2. Turn the dough onto a floured surface, fold it in thirds and flatten, repeat the fold, and roll it into a rectangle of about 40 x 50 cm. In a small bowl, mix the brown sugar, softened butter, cinnamon, and nutmeg into a smooth paste. Spread it thinly over the dough, leaving about 3 cm uncovered along one long side.

3. Roll up carefully starting from the covered long side, cut the roll into 12 equal pieces, and arrange them on a baking dish. Let rise for 30 minutes. Meanwhile, beat the cream cheese, butter, vanilla, and powdered sugar into a smooth glaze. Preheat the oven to 180°C (356°F) for at least 10 minutes.

4. Bake for 20 to 25 minutes, until the edges are lightly golden and the centers have risen. Spread the glaze over the rolls as soon as they come out of the oven and cool on a rack. Serve warm, as a dessert or for afternoon tea.

Additional Tips

Mind the milk temperature

The milk should be warm, ideally 35 to 40°C (95 to 104°F), when the yeast goes in. Too hot and it kills the yeast, too cold and the dough rises very slowly.

Glaze them hot

Spread the cream cheese glaze as soon as the rolls come out of the oven. It melts slightly into the layers and keeps the centers moist and tender.

Make the dough the night before

You can let the first rise happen in the fridge for 8 to 12 hours. The slow fermentation develops more flavor and the cold dough is easier to roll.

Frequently Asked Questions (FAQs)

1. Why use whole milk instead of skim?

The fat in whole milk tenderizes the crumb by coating the gluten strands, which gives a much softer bread that stays fresh longer than one made with water or low fat milk.

2. Can I make the dough the night before?

Yes, and it is an excellent technique. Let the first rise happen in the fridge for 8 to 12 hours. The cold slows fermentation, develops more complex flavors, and makes the dough easier to handle.

3. What does the nutmeg do in the filling?

Nutmeg is an aroma booster. Cinnamon is the star, but a pinch of nutmeg adds an earthy depth that balances the sweetness of the brown sugar.

4. How do I keep them from browning too fast while raw inside?

Bake in an oven preheated to 180°C (356°F) and do not exceed 25 minutes. If they brown too quickly, cover them loosely with aluminum foil halfway through.

5. Can I make vegan cinnamon rolls?

Yes. Use whole wheat flour, almond milk, coconut oil, and coconut sugar in the dough and filling, and skip the cream cheese glaze.

History of Cinnamon Rolls

Cinnamon rolls, called kanelbulle in Sweden, became popular there in the 1920s, when they were first a treat for wealthier families because of the cost of their ingredients. Today they are a staple of Swedish coffee breaks and are loved worldwide.

Vegan Cinnamon Rolls

For a plant based version, make the dough with whole wheat flour, almond milk, coconut oil, coconut sugar, yeast, and salt, and fill it with coconut sugar, coconut oil, and cinnamon. Bake for 25 to 30 minutes and serve right away.

Did You Know?

Cinnamon rolls are so popular in Sweden that they have their own day, Kanelbullens dag, celebrated every year on October 4.

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