Los mejores rollos de canela de todos los tiempos

Estos son los mejores rollos de canela de todos los tiempos. Son suaves y esponjosos con un
relleno pegajoso de azúcar moreno y canela, glaseados con glaseado de queso crema y bañados
en una rica y mantecosa salsa de caramelo, canela y azúcar moreno en el fondo.
4,99 de 108 votos

TIEMPO DE HORA DE COCINAR TIEMPO DE PRUEBA TIEMPO TOTAL

PREPARACIÓN 30 minutos 2 horas 30 minutos 3 h 45 min
45 minutos

CURSO COCINA PORCIONES

Aperitivo, Desayuno Americano 12 rollos
INGREDIENTES
para la masa
1 ¼ tazas (300 ml) de leche entera, calentada a unos 110 grados
2 ¼ cucharadita de levadura seca activa
1 teaspoon granulated white sugar (to bloom the yeast)
4 ¾ cups (593 g) all-purpose flour, spooned and leveled
1 ½ teaspoon salt
2 tablespoon (25 g) granulated white sugar
2 eggs, whisked
1 tablespoon vanilla
½ cup (112 g) unsalted butter, very softened
For the Cinnamon Caramel Sauce
½ cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
2 teaspoon cinnamon
⅓ cup (116 g) honey
½ tablespoon vanilla
3 tablespoon (45 ml) heavy cream
¼ teaspoon salt
For the Cinnamon Filling
½ cup (112 g) unsalted butter, very softened
1 cup (220 g) light brown sugar, packed
2 tablespoon cinnamon
¼ teaspoon salt
¼ cup (60 ml) heavy cream (for pouring in between the rolls)
For the Cream Cheese Frosting
6 tablespoon (84 g) unsalted butter, very softened
6 oz (170 g) cream cheese, cold
¾ cup (97 g) powdered sugar
½ tablespoon vanilla
INSTRUCTIONS
For the Dough
1. To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let
sit for 10 minutes until foamy on top.
1 ¼ cups (300 ml) whole milk, warmed to about 110 degrees, 2 ¼ teaspoon active dry yeast,
1 teaspoon granulated white sugar (to bloom the yeast)
2. Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, salt and sugar
together.
4 ¾ cups (593 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon salt,
2 tablespoon (25 g) granulated white sugar
3. To the dry ingredients add the whisked eggs, vanilla and softened butter and mix.
2 eggs, whisked, ½ cup (112 g) unsalted butter, very softened, 1 tablespoon vanilla
4. Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and
knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the
bowl, forms a ball and springs back when pressed.
5. Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap
or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on
works well for this), for 1- 1 ½ hours, or until the dough doubles in size.
For the Cinnamon Caramel Sauce
1. While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing
the butter, brown sugar, cinnamon, honey, vanilla, heavy cream and salt together in a medium
bowl.
½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed,
2 teaspoon cinnamon, ⅓ cup (116 g) honey, ½ tablespoon vanilla,
3 tablespoon (45 ml) heavy cream, ¼ teaspoon salt
 2. Grease a 9x13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.
For the Cinnamon Filling
1. While the dough rises, also make the filling by mixing the butter, brown sugar, cinnamon and
salt together in a small bowl.
(If the filling is too firm and not spreadable, add heavy cream a teaspoon at a time until it's
easily spreadable.)
½ cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed,
2 tablespoon cinnamon, ¼ teaspoon salt
Assembling and Baking the Cinnamon Rolls
1. Once the dough has had a chance to rise, remove from bowl, punch dough to release the air,
and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It
should be about ¼ inch thick.
2. Sprinkle the cinnamon sugar filling over the dough and spread it evenly with an offset spatula.
3. Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a
bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored
floss or a very sharp knife.
4. Place the rolls in the prepared casserole dish with the cinnamon caramel sauce mixture and
pour room temperature heavy cream in between each roll. Cover them with plastic wrap and
let them proof in a warm spot for about an hour, or until they have doubled in size.
¼ cup (60 ml) heavy cream (for pouring in between the rolls)
5. Preheat the oven to 350 degrees about 15 minutes before the rolls are done proofing.
6. Once the rolls have completed their second rise, bake them for 29-32 minutes until golden
brown. (30 minutes is usually perfect!)
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)
For the Cream Cheese Frosting
1. While they bake, make the cream cheese frosting by adding the softened butter to a medium
bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tablespoon (84 g) unsalted butter, very softened
2. Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
3. Sift the powdered sugar into the mixture a little at a time and mix on low speed until all is
combined.
(You can add more powdered sugar if you want the frosting to be sweeter.)
¾ cup (97 g) powdered sugar
4. Then add in the vanilla and combine on medium speed until the frosting is smooth.
 ½ tablespoon vanilla
5. Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then
serve!

KEYWORD
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