Domina la Producción de Roles de Canela: Congelar, Masa Fría y Fermentación

Ingredients

• 500 g Bread Flour (high‑gluten (12‑14% protein) for strong gluten development)
• 250 ml Water (lukewarm, about 30‑35°C)
• 30 g Milk Powder (adds softness without extra liquid)
• 50 g Granulated Sugar (for the dough)
• 10 g Salt (fine sea salt)
• 7 g Instant Yeast (active dry or instant, proofed in warm water with a pinch of sugar)
• 30 ml Vegetable Oil (for the dough, adds tenderness)
• 50 g Unsalted Butter (softened, for the cinnamon filling)
• 100 g Brown Sugar (packed, for the filling)
• 2 tbsp Ground Cinnamon (freshly ground for best flavor)
• 120 g Powdered Sugar (for the glaze)
• 30 ml Milk (for the glaze, can be whole or 2% milk)

Instructions

1. Prepare the Tanzón (pre‑ferment)

   Combine 250 ml water, 250 g bread flour, and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste. Let it cool to room temperature.

   Time: PT15M

2. Proof the Yeast

   In a small bowl, dissolve the instant yeast in 30 ml lukewarm water with a pinch of sugar. Let sit 5‑10 minutes until bubbles appear.

   Time: PT10M

3. Mix the Dough

   In the stand‑mixer's bowl, add the cooled tanzón, proofed yeast, 500 g bread flour, 50 g sugar, 10 g salt, 30 g milk powder, and 30 ml oil. Attach the dough hook and mix on speed 1 for 2 minutes, then increase to medium speed for 8 minutes until the dough passes the window‑pane test.

   Time: PT10M

4. First Rest (Cold Fermentation)

   Transfer the dough to a lightly oiled 8×8‑inch square pan, press it flat, cover tightly with plastic wrap, and place in the refrigerator for 8‑12 hours (or overnight).

   Time: PT12H

5. Freeze the Dough for Later Use (Optional)

   If you want to make the rolls later, after the 8‑hour cold rest, keep the covered pan in the freezer for at least 3 hours until the dough feels firm but not frozen solid.

   Time: PT3H

6. Prepare the Cinnamon Filling

   In a bowl, mix 50 g softened butter, 100 g brown sugar, and 2 tbsp ground cinnamon until a smooth paste forms.

   Time: PT5M

7. Roll the Dough Thin

   Lightly flour a clean work surface. Turn the chilled dough out onto the surface, sprinkle a little flour on top, and roll from the center outward to a rectangle about 44‑45 cm (17 in) long and 0.5 cm thick.

   Time: PT15M

8. Spread the Filling

   Evenly spread the cinnamon‑butter mixture over the entire surface of the rolled dough, leaving a tiny border around the edges.

   Time: PT3M

9. Form the Rolls

   Fold the short edges toward the center, then roll the dough tightly from one short side to the other, creating a log. Pinch the seam to seal.

   Time: PT5M

10. Cut the Rolls

    Using a sharp knife or pastry cutter, cut the log into 12 equal pieces (about 4.5 cm each). Because the dough is cold, the cuts will be clean.

    Time: PT5M

11. Second Proof (Cold)

    Place the cut rolls into the prepared 8×8‑inch pan, leaving space between each. Cover loosely with plastic wrap and refrigerate overnight (8‑12 hours) or for at least 2 hours if you plan to bake the same day.

    Time: PT12H

12. Bake the Rolls

    Preheat the oven to 180°C (350°F). Bake the rolls for 20‑25 minutes, until golden brown and the tops are set.

    Time: PT25M

    Temperature: 180°C

13. Glaze the Warm Rolls

    While the rolls are still warm, whisk together 120 g powdered sugar and 30 ml milk. Drizzle the glaze over the rolls.

    Time: PT5M

14. Cool and Serve

    Allow the rolls to cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (will be slightly less elastic)
• Instead of Milk Powder: Whole milk (increase water by 30 ml)
• Instead of Instant Yeast: Fresh yeast (double amount)
• Instead of Vegetable Oil: Melted butter (same amount)
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: White sugar mixed with molasses
• Instead of Powdered Sugar: Honey glaze
• Instead of Milk: Water (will be less sweet)

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Kitchen Scale
• Rolling Pin
• Pastry Scraper / Bench Knife
• 8×8‑inch Square Baking Pan
• Parchment Paper
• Plastic Wrap
• Oven
• Freezer
• Refrigerator
• Sharp Knife

Critical Steps — Do Not Skip

• Ensuring the tanzón is fully cooled before adding yeast.
• Proofing the yeast to confirm activity.
• Kneading until the dough passes the window‑pane test.
• Chilling the dough until firm before rolling.
• Rolling the dough thin and evenly.
• Cutting the rolls while the dough is still cold.

Chef Tips from the Video

• Using bread flour (high gluten) gives the rolls their characteristic chew and lift.
• Milk powder adds richness without extra liquid, keeping the dough manageable.
• Cold‑proofing slows yeast activity, allowing better flavor development and easier handling.
• Rolling the dough to about 0.5 cm thickness maximizes visible spirals after baking.
• If the dough sticks, dust the work surface and rolling pin lightly with flour rather than adding more liquid.

Troubleshooting

Storage

Refrigerator: Store baked rolls in an airtight container for up to 4 days.

Freezer: Freeze unbaked, shaped rolls (still on parchment) for up to 2 weeks. Thaw overnight in the refrigerator before the final proof and bake.

Room temperature: Not recommended for more than 2 hours; rolls will dry out.

Make-Ahead Tips

• Prepare the tanzón and dough up to the first cold rest; freeze the dough for up to 2 weeks.
• The cinnamon filling can be made ahead and stored in the refrigerator for 5 days.
• Glaze can be mixed in advance and kept in a sealed container for 3 days.

Frequently Asked Questions