Latin American 30 min

Rollo de Canela Venezolano

Name: Rollo de Canela Venezolano
Total time: 30 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3½ cups all-purpose flour; 2¼ teaspoons instant yeast; ¼ cup sugar; 1 teaspoon salt; ½ cup warm milk; ½ cup warm water; ⅓ cup vegetable oil; 2 large eggs; ½ cup brown sugar; 2 tablespoons cinnamon; 4 tablespoons unsalted butter, softened; ½ cup powdered sugar; 2 tablespoons cream cheese; 2 tablespoons milk for glaze

bakingbreakfast

Ingredientsfor 2

320

Cal

Protein

54g

Carbs

10g

Fat

13½ cups all-purpose flour
22¼ teaspoons instant yeast
3¼ cup sugar
41 teaspoon salt
5½ cup warm milk
6½ cup warm water
7⅓ cup vegetable oil
82 large eggs
9½ cup brown sugar
102 tablespoons cinnamon
114 tablespoons unsalted butter, softened
12½ cup powdered sugar
132 tablespoons cream cheese
142 tablespoons milk for glaze

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Instructions

1
Combine flour, yeast, sugar, and salt. Mix in warm milk, water, oil, and eggs until a shaggy dough forms. Knead for 8 minutes until smooth and slightly tacky. Cover and let rise in a warm place for 1 hour until doubled.
2
Roll the dough on a floured surface into a large rectangle, approximately 12×18 inches. Spread softened butter evenly over the entire surface. Mix brown sugar and cinnamon and sprinkle evenly over the butter.
3
Roll the dough tightly from the long edge into a log. Pinch the seam to seal. Cut into 12 equal slices using a sharp knife or unflavored dental floss. Place cut-side up in a greased 9×13 baking pan. Cover and let rise 30 minutes.
4
Bake at 375°F for 25–30 minutes until deep golden brown. Make the glaze: beat powdered sugar, cream cheese, and milk until smooth. Spread generously over the warm rolls and serve immediately.