Roles de Canela (cinnamon buns) are traditional Mexican cinnamon rolls made with a soft, fluffy yeast dough filled with cinnamon and sugar, sometimes with raisins.
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Popularized by brands like Bimbo, these spiral-shaped sweet rolls are often enjoyed for breakfast or as a snack with coffee or milk.
This roles de canela recipe uses a simple, quick-rising dough that bakes into soft, pull-apart cinnamon rolls with a warm cinnamon filling.
Made with bread flour, instant yeast, milk, and butter, the dough stays tender and soft.
Optional raisins can be added to the filling for extra sweetness and texture.
These cinnamon rolls are perfect for breakfast, weekend baking, or holiday mornings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Bread flour: Provides structure and a slightly chewier, softer crumb. You can substitute all-purpose flour, though the rolls may be a bit less chewy.
- Instant yeast: Helps the dough rise quickly and creates a light, fluffy texture.
- Butter: Adds richness and keeps the dough tender and flavorful.
- Milk: Makes the dough softer and richer than using water alone.
- Egg: Adds structure, color, and tenderness to the dough.
- Brown sugar: Sweetens the filling and adds moisture and a light caramel flavor.
- Cinnamon: Gives the buns their classic warm spice flavor.
- Powdered sugar: Creates a smooth, simple glaze that melts into the warm rolls.
How to Make Roles de Canela
Note: The full instructions are provided in the recipe card below.
- Make the Dough: Line a (two) 13×9-inch baking pan with parchment, leaving extra parchment hanging over the sides for easy lifting later.
- Add the bread flour, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, honey, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C). Mix the warm liquid into the dry ingredients using a dough hook on low speed.
- Add the eggs and mix on medium speed until the dough pulls away from the sides of the bowl.
- Knead: Transfer the dough to a floured surface and knead for 4-5 minutes until smooth. Place in a lightly greased bowl, cover, and rest for about 1-1½ hours.
- Make the Filling: Mix the softened butter, brown sugar, and cinnamon until soft and spreadable.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle the raisins over the cinnamon mixture and press them lightly into the dough to adhere. Roll tightly into a log and pinch the seam to seal.
- Use a thread or a sharp knife to cut into 12 buns about 1½ inches (4 cm) thick. Place in the prepared pans, leaving space between them.
- Second Rise: Cover and let rise in a warm place for 1-1½ hours, until doubled in size.
- Bake: Bake in a preheated oven at 340°F (170°C) for 25 minutes, until golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar and dry milk (if using) and mix until fully combined. Stir in the vanilla extract and beat until the frosting is spreadable.
Hint: For softer roles de canela, make sure the dough stays slightly tacky after kneading. Adding too much flour can make the rolls dense instead of soft and fluffy.
Camila's Tips & Variations
- To ensure uniform roles de canela, make sure the dough is evenly rolled in terms of thickness throughout its entire length. If the dough sticks, lightly dust your work surface or rolling pin.
- I like to use a piece of thread to cut the cinnamon buns because it keeps their shape neat. Just slide the thread under the dough, cross the ends over the top, and pull gently in opposite directions. You can also use a sharp knife if you prefer.
Storage, Make Ahead, & Freezing
Storage: Keep roles de canela covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly before serving to soften.
Freezing: Freeze baked roles de canela without frosting in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm before frosting and serving.
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Recipe
Roles de Canela
Equipment
- kitchen towel
- 13x9-inch baking dish
Ingredients
For the Dough
- 2 tablespoons instant dry yeast
- 120 ml (½ cup) warm water (115-120°F)
- 1 teaspoon honey
- 100 g light brown or coconut sugar
- 15 ml pure vanilla extract
- 240 ml (1 cup) warm milk (110-115°F)
- 113 g unsalted butter , softened
- 1 teaspoon kosher salt
- 2 large eggs , room temperature
- 700-766 g bread flour or all-purpose flour
Filling
- 200 g light brown or coconut sugar
- 3 tablespoons Saigon cinnamon
- 80 g unsalted butter , softened
- 50 g raisins , optional
Cream Cheese Frosting
- 226 g full-fat cream cheese , softened
- 113 g unsalted butter , softened
- 226 g powdered sugar
- 1 tablespoon dry powdered milk , such as Nido (optional)
- ¾ teaspoon vanilla extract
Instructions
- Make the Dough: Line a (two) 13×9-inch baking pan with parchment, leaving extra parchment hanging over the sides for easy lifting later.
- Add the bread flour, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, honey, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C). Mix the warm liquid into the dry ingredients using a dough hook on low speed.
- Add the eggs and mix on medium speed until the dough pulls away from the sides of the bowl.
- Knead: Transfer the dough to a floured surface and knead for 4-5 minutes until smooth. Place in a lightly greased bowl, cover, and rest for about 1-1½ hours.
- Make the Filling: Mix the softened butter, brown sugar, and cinnamon until soft and spreadable.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the cinnamon filling evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle the raisins over the cinnamon mixture and press them lightly into the dough to adhere. Roll tightly into a log and pinch the seam to seal.
- Use a thread or a sharp knife to cut into 12 buns about 1½ inches (4 cm) thick. Place in the prepared pans, leaving space between them.
- Second Rise: Cover and let rise in a warm place for 1-1½ hours, until doubled in size.
- Bake: Bake in a preheated oven at 340°F (170°C) for 25 minutes, until golden. Cover loosely with foil if browning too quickly.
- For the Frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar and dry milk (if using) and mix until fully combined. Stir in the vanilla extract and beat until the frosting is spreadable.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
