5,000 Roles de Canela Después… Esto es TODO lo que aprendí (Masterclass 2025)

Ingredients

• 200 g Water (for tanzón)
• 40 g Bread Flour (strong) (for tanzón (12‑14% protein))
• 700 g Bread Flour (strong) (main dough flour, 12‑14% protein)
• 24 g Milk Powder (optional, adds extra softness)
• 100 g Granulated Sugar (standard white fine sugar)
• 10 g Salt (about 2 teaspoons)
• 14 g Instant Yeast (dry instant yeast, no pre‑activation needed)
• 200 ml Milk (half used to activate yeast, lukewarm (≈30‑35°C))
• 2 large Eggs (cold, room‑temperature after 5 min out of fridge)
• 150 g Unsalted Butter (cut into cold cubes, added gradually during kneading)
• 165 g Unsalted Butter (softened, for cinnamon filling)
• 60 g Cream Cheese (softened, for cinnamon filling)
• 300 g Brown Sugar (packed, for cinnamon filling)
• 15 g Ground Cinnamon (about 1 tablespoon)
• 3.5 g Salt (3/4 teaspoon for filling)
• 200 g Powdered Sugar (sifted, for cream‑cheese glaze)
• 400 g Cream Cheese (softened, for glaze)
• 5 ml Vanilla Extract (or vanilla paste, for glaze)
• 120 ml Heavy Whipping Cream (brush on rolls before baking (optional))
• 1 tbsp Cooking Spray or Oil (to grease the baking pan)
• 1 sheet Parchment Paper (for lining the baking pan)

Instructions

1. Make the tanzón (flour‑water gel)

   Combine 200 g water and 40 g strong bread flour in a saucepan, stir until no lumps remain, then place over medium heat and cook, stirring constantly, for about 5 minutes until the mixture thickens and becomes gelatinous.

   Time: PT5M

   Temperature: Medium heat

2. Cool the tanzón

   Remove the saucepan from heat, transfer the tanzón to a small bowl, and let it cool to room temperature. For speed, place the bowl in the freezer for about 20 minutes, but do not let it freeze solid.

   Time: PT20M

3. Measure dry ingredients

   In a large mixing bowl, weigh 700 g strong bread flour, 24 g milk powder (optional), 100 g granulated sugar, and 10 g salt (2 tsp). Stir lightly to combine.

   Time: PT5M

4. Activate the yeast

   Warm 200 ml milk to lukewarm (≈30‑35 °C). Add 14 g instant yeast, stir, and let stand for 10 minutes until bubbles appear.

   Time: PT10M

5. Combine wet ingredients

   Add the cooled tanzón, the activated yeast mixture, and the two cold eggs to the dry‑ingredient bowl. Mix on speed 1 of the stand mixer until just combined (about 1 minute).

   Time: PT2M

6. Incorporate butter and knead

   Add the cold butter cubes (≈150 g) gradually while the mixer runs on speed 1, then increase to speed 2. Knead for 8‑10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl.

   Time: PT10M

7. First fermentation (cold rise)

   Grease a rectangular baking pan, transfer the dough into it, flatten gently, cover with plastic wrap, and refrigerate for 1 hour 30 minutes (or at room temperature for 1 hour if pressed for time).

   Time: PT1H30M

   Temperature: 4°C (refrigerator)

8. Prepare the cinnamon filling

   In a bowl, beat together 165 g softened butter, 60 g cream cheese, 300 g brown sugar, 15 g ground cinnamon, and 3.5 g salt until a smooth paste forms. If ingredients are stiff, microwave for 20 seconds to soften.

   Time: PT10M

9. Roll out the dough

   On a well‑floured surface, roll the chilled dough into a rectangle about 1 cm thick and roughly 18 × 18 in (45 × 45 cm). Sprinkle a little flour on the top to prevent sticking.

   Time: PT5M

10. Spread filling and shape rolls

    Evenly spread the cinnamon filling over the rolled dough, leaving a 1‑inch border. Starting from one short edge, roll tightly into a log. Cut the log into 12 equal pieces using kitchen thread or a sharp knife.

    Time: PT10M

11. Second proof

    Line a baking pan with parchment paper, place the rolls spaced apart, cover loosely with plastic wrap, and let rise in a warm (≈25‑27 °C) spot for 30 minutes until puffed.

    Time: PT30M

    Temperature: 25‑27°C

12. Preheat oven and brush rolls

    Preheat a convection oven to 325 °F (165 °C). Lightly brush the tops of the rolls with heavy whipping cream (or milk) for a glossy finish.

    Time: PT10M

    Temperature: 325°F

13. Bake

    Bake the rolls for 20 minutes, or until golden brown and a hollow sound is heard when tapped on the bottom.

    Time: PT20M

    Temperature: 325°F

14. Prepare the cream‑cheese glaze

    While the rolls cool, beat 400 g softened cream cheese, 200 g powdered sugar, 5 ml vanilla extract, and a pinch of salt until smooth and fluffy (2‑3 minutes).

    Time: PT5M

15. Glaze and serve

    Spread the glaze over the warm rolls, let set for a few minutes, then serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g