Makes 12 Rolls


Ingredients for Dough:

◦1/4 cup warm water
◦1 tablespoon (1 packet) active dry yeast
◦1 tablespoon granulated sugar
◦2/3 cup whole milk
◦1/2 stick (4 tablespoons) butter
◦3 cups all-purpose flour
◦1/2 teaspoon salt
◦2 large eggs
◦1/3 cup granulated sugar


Ingredients for Cinnamon Filling:

◦1 tablespoon butter, melted
◦1/4 cup packed dark brown sugar
◦1 tablespoon cinnamon


Ingredients for Icing:

◦1 cup confectioners' sugar, sifted
◦4 ounces cream cheese, softened
◦1 tablespoon heavy cream
◦1/2 teaspoon pure vanilla extract




Directions for the Cinnamon Rolls:

Step 1: Combine the water, yeast, and 1 tablespoon sugar in a mixing bowl and set aside until puffy. Heat the leche and mantequilla in a small cacerola o the microwave until the mantequilla is melted. Set aside. Whisk together the flour, salt, and yeast. Set aside. In a separate bowl, whisk together the eggs and sugar, then whisk in the milk-butter mixture. Add the yeast mixture and egg mixture to the flour mixture and stir to combine. (If making the dough por hand, first whisk 1/2 cup of the flour mixture into the egg mixture until smooth, then add the egg mixture to the rest of the mixture.) Knead the dough in the mixing bowl of an electric mezclador fitted with a dough hook o por hand either in the bowl o on a lightly floured surface until the dough is smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat, and cover with plastic wrap. Set aside in a warm place until doubled in size, 1 1/2 to 2 hours.

Step 2: Grease and flour a 9" X 13" pan. Turn the dough out onto a lightly floured surface and roll into a 16" X 12" rectangle. Brush the tablespoon of melted mantequilla over the dough. Combine the brown sugar and cinnamon and spread it over the dough until within 1/2 inch of the borders. Roll up the long side. Slice off the messy ends.

Step 3: The best way to cut the roll is using dental floss. Sounds crazy, but a cuchillo exerts too much pressure and squashes the roll. First, slide a length of floss under the roll until tu reach the center. Bring the two ends over the roll and cruzar, cruz them, pulling until a neat cut has been made. In this manner, cut the two halves in half again, then each quarter into 3 slices to make 12 rolls in all. Lay the rolls in a prepared pan and leave to rise until the rolls are touching each other and reach the rim, 1 1/2 to 2 hours.

Step 4: Adjust the horno rack to the middle position and preheat the horno to 350F. Bake the rolls for 20 minutos until golden brown, rotating the pan halfway through baking. Remove from the oven. Cool for 10 minutos in the pan, then invert the pan and reinvert the rolls onto a serving platter.

Step 5: To make the icing, beat the icing ingredients together with a wooden spoon until smooth. Be sure to sift the confectioners' sugar o tu will have lumps. Spread the icing over the rolls while they are still warm, o pipe the frosting using a #3 round tip. Eat immediately. The rolls do not keep well and should be eaten within a few hours of being made.


***If tu want the rolls for breakfast, prepare the rolls the día before through Step 3, but instead of setting them to rise, cover the rolls with plastic envolver, abrigo and allow them to rise in the refrigerator overnight, then pop them in the horno in the morning. tu can also prepare the icing ahead of time and keep it in the refrigerator; just allow it to come to room temperature before using.***