Rollos de canela, also known as cinnamon rolls, are soft spiral sweet rolls made with enriched yeast dough, butter, brown sugar, and ground cinnamon, baked until golden, and often topped with cream cheese glaze.
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This rollos de canela recipe uses a simple, quick-rising homemade dough that bakes into soft, pull-apart rolls.
Made with all-purpose flour, instant yeast, milk, and butter, the dough stays tender and soft for days, making these cinnamon buns perfect for weekend baking or holiday mornings.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose Flour: Provides structure for the dough.
- Granulated sugar: Sweetens and supports yeast activity.
- Salt: Balances sweetness and strengthens dough structure.
- Whole milk & Water: Hydrates the dough and activates yeast.
- Instant yeast: Helps the dough rise quickly and evenly. You can substitute active dry yeast (9 g), but dissolve it in the warm liquid first instead of mixing it with the flour.
- Eggs: Add richness and structure.
- Butter: Adds flavor and soft texture.
- Light or Brown sugar: Creates the filling base.
- Cinnamon: Provides the signature flavor.
- Confectioners' sugar: Forms the glaze base.
- Vanilla extract: Enhances glaze flavor.
How to Make Rollos de Canela
Note: Full instructions are provided in the recipe card below.
- Make the Dough: Place an oven rack in the center position and preheat the oven to 200°F (93°C). Once it reaches the temperature, turn the oven off. Grease a dark 10-inch round cake pan, line with parchment paper, and grease the parchment.
- Add the flour, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C), about 1 minute. Stir in the vanilla extract.
- 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 with plastic wrap, and set it in a warm (turned-off) oven. Let the dough rise until doubled in size, about 1-1½ hours. Alternatively, let it rise in a warm place until doubled.
- Make the Filling: Mix the cinnamon and brown sugar.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the dough with softened butter, leaving a ½-inch border around the edges.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll tightly into a log and pinch the seam to seal. Use a thread or a sharp knife to cut into 10-12 buns about 1½-2 inches (4-5 cm) thick. Place in the prepared pan, 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: Whisk the confectioners' sugar, milk, salt, and vanilla until smooth and pourable. Pour the glaze over the buns while they're still hot, then spread it evenly. Serve warm.
Hint: Let the dough rise in a turned-off warm oven to maintain consistent temperature and improve yeast activity.
Storage, Make Ahead, & Freezing
Storage: Keep rollos de canela covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly before serving to soften.
Make Ahead: Prepare and shape the rolls, cover tightly, and refrigerate for up to 24 hours. Let them sit at room temperature for about 1 hour before baking.
Freezing: Freeze baked rollos de canela without glaze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and warm before glazing and serving.
Camila's Tips & Variations
- Dough not rising: Place the dough in a warm, draft-free spot or inside a turned-off oven with the light on to help activate the yeast.
- Filling leaks during baking: Roll the dough tightly and pinch the seam closed to keep the cinnamon-sugar filling inside.
- Dry rolls: Avoid adding too much flour when kneading, and remove the rolls from the oven as soon as they turn golden.
- Uneven baking: Rotate the pan halfway through baking so the rolls cook evenly.
- Glaze too thick: Add milk one teaspoon at a time until the glaze spreads easily over warm rolls.
- Smaller cinnamon buns: Cut the dough into 10 pieces instead of 12 portions.
Frequently Asked Questions
Why didn't my cinnamon rolls rise?
The yeast may have been inactive. Use milk around 115°F and check yeast freshness.
Can I make cinnamon rolls ahead overnight?
Yes. Refrigerate shaped rolls. Let them sit at room temperature before baking.
Why are my cinnamon rolls dry?
Too much flour causes dryness. Measure flour correctly and avoid overbaking.
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Recipe
Rollos de Canela
Equipment
- Stand Mixer with Dough Hook
- 10'' round cake pan
Ingredients
For the Dough
- 345 g all-purpose flour
- 60 g granulated sugar
- 1 teaspoon kosher salt
- 7 g instant dry yeast
- 120 ml warm water (about 115-120°F / 46-50°C)
- 120 ml warm milk (about 115-120°F / 46-50°C)
- 60 g unsalted butter
- 1 large egg
- 1 tablespoon pure vanilla extract
For the Filling
- 70 g unsalted butter , softened
- 1½ tablespoons ground cinnamon
- 60 g light or brown sugar
For the Glaze
- 120 g confectioners' sugar , sifted
- 2-3 tablespoons whole milk
- Pinch kosher salt
- ½ teaspoon vanilla extract
Instructions
- Make the Dough: Place an oven rack in the center position and preheat the oven to 200°F (93°C). Once it reaches the temperature, turn the oven off. Grease a dark 10-inch round cake pan, line with parchment paper, and grease the parchment.
- Add the flour, sugar, salt, and yeast to the bowl of a stand mixer. Use a whisk to combine.
- Warm the water, milk, and butter together in the microwave until the mixture reaches 115°F to 120°F (46°C to 50°C), about 1 minute. Stir in the vanilla extract.
- 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 with plastic wrap, and set it in a warm (turned-off) oven. Let the dough rise until doubled in size, about 1-1½ hours. Alternatively, let it rise in a warm place until doubled.
- Make the Filling: Mix the cinnamon and brown sugar.
- Shape the Buns: Roll the dough into a rectangle about 18 inches long and 12 inches wide. Spread the dough with softened butter, leaving a ½-inch border around the edges.
- Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll tightly into a log and pinch the seam to seal. Use a thread or a sharp knife to cut into 10-12 buns about 1½-2 inches (4-5 cm) thick. Place in the prepared pan, 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: Whisk the confectioners' sugar, milk, salt, and vanilla until smooth and pourable. Pour the glaze over the buns while they're still hot, then spread it evenly. Serve warm.
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.
