5,000 Roles de Canela Después… Esto es Todo lo que aprendí (Masterclass 2025)
5,000 Roles de Canela Después… Esto es TODO lo que aprendí (Masterclass 2025) is a medium Mexican recipe that serves 12. 250 calories per serving. Recipe by Cupkate Pastry on YouTube.
Prep: 1 hr 5 min | Cook: 25 min | Total: 1 hr 50 min
Cost: $17.61 total, $1.47 per serving
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
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
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
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
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
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
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
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)
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Wheat, Milk, Eggs, Butter
Ingredient Substitutions
- Instead of Bread Flour (strong): All‑purpose flour (use less water)
- Instead of Bread Flour (strong): Bread flour blend, All‑purpose flour + vital wheat gluten
- Instead of Milk Powder: Omit, Non‑fat dry milk
- Instead of Granulated Sugar: Caster sugar
- Instead of Instant Yeast: Active dry yeast (activate in warm milk)
- Instead of Milk: Plant‑based milk (unsweetened)
- Instead of Eggs: Egg substitute (1 Tbsp flaxseed + 3 Tbsp water per egg)
- Instead of Unsalted Butter: Margarine (less flavor)
- Instead of Unsalted Butter: Margarine
- Instead of Cream Cheese: Neufchâtel cheese
- Instead of Brown Sugar: Dark muscovado sugar
- Instead of Powdered Sugar: Confectioners’ sugar
- Instead of Cream Cheese: Neufchâtel cheese
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Heavy Whipping Cream: Milk, Half‑and‑half
- Instead of Cooking Spray or Oil: Butter, melted
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Stand Mixer with Dough Hook
- Saucepan
- Rolling Pin
- Spatula
- Pastry Brush (optional)
- Plastic Wrap
- Baking Pan (rectangular, ~13×9 in)
- Oven
- Kitchen Thread or Sharp Knife (optional)
- Microwave (optional)
Critical Steps — Do Not Skip
- Preparing the tanzón correctly (step 1‑2)
- Activating the yeast without overheating (step 4)
- Kneading the dough to proper elasticity (step 6)
- Cold fermentation for texture development (step 7)
- Shaping rolls without creating cones (step 10)
- Second proof at the right temperature (step 11)
- Baking to the correct internal temperature and color (step 13)
Chef Tips from the Video
- Use cold butter and cold eggs; this slows gluten development and yields a softer crumb.
- The tanzón adds extra hydration, giving the rolls their signature pillowy texture.
- If you lack milk powder, omit it; the rolls will still be soft but slightly less tender.
- A kitchen thread makes clean, even cuts without compressing the dough.
Troubleshooting
Dough is too sticky and won’t come together.
Add flour a tablespoon at a time while mixing on low speed until the dough pulls away from the bowl but remains soft.
Rolls did not rise during the second proof.
Make sure the proofing environment is warm (25‑27 °C). If your kitchen is cold, place the pan in a turned‑off oven with the light on or near a warm spot.
Rolls spread too much and become flat.
Do not over‑proof; bake as soon as they have puffed but not doubled in size. Also, keep the oven temperature accurate.
Filling leaks out during baking.
Seal the roll tightly by tucking the ends inward and pressing the seam gently. Avoid over‑filling.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze unglazed rolls in a zip‑lock bag for up to 1 month; reheat before glazing.
Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, keep it refrigerated, and shape rolls the next morning.
- Unbaked rolls can be frozen on a tray; transfer to a bag once solid and bake from frozen (add 5 minutes to baking time).
- Glaze can be made up to 2 days ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Cinnamon Rolls in Mexican cuisine?
Cinnamon rolls, known as "roles de canela" in Mexico, are a beloved bakery treat that blends European brioche‑style sweet breads with local flavors. They are often served at family gatherings, holidays, and as a breakfast indulgence, reflecting Mexico’s tradition of adapting foreign pastries to local tastes.
What are the traditional regional variations of Cinnamon Rolls in Mexican cuisine?
In northern Mexico, rolls are sometimes enriched with piloncillo (unrefined cane sugar) and topped with toasted nuts. In central regions, a cream‑cheese filling like in this recipe is popular, while in the south, they may be flavored with orange zest or chocolate.
How are Cinnamon Rolls traditionally served in Mexico?
They are typically served warm, brushed with a light glaze or butter, and enjoyed with a cup of café de olla or hot chocolate. For special occasions, they may be dusted with powdered sugar and accompanied by fresh fruit.
What occasions or celebrations are Cinnamon Rolls associated with in Mexican culture?
Roles de canela are common at birthdays, Día de los Muertos gatherings, and during the Christmas season. They are also a staple in Mexican bakeries for everyday breakfast and afternoon snack (la merienda).
What makes Cinnamon Rolls special or unique in Mexican pastry tradition?
The use of a hydrated flour‑water mixture called tanzón, along with milk powder and a cream‑cheese cinnamon filling, creates an exceptionally soft and airy crumb that distinguishes Mexican cinnamon rolls from their European counterparts.
What are the most common mistakes to avoid when making Cinnamon Rolls from the YouTube channel Cupkate Pastry?
Common errors include using all‑purpose flour instead of strong bread flour, overheating the milk when activating yeast, over‑kneading on high speed, and letting the rolls proof in a too‑hot environment, which can cause the filling to leak.
Why does this Cinnamon Roll recipe use a tanzón mixture instead of adding all the water directly to the dough?
The tanzón pre‑hydrates the flour, creating a gel that improves gluten development and gives the rolls their signature pillowy texture. Adding water directly can result in a denser crumb.
Can I make the Cinnamon Rolls ahead of time and how should I store them?
Yes. Prepare the dough, shape the rolls, and freeze them on a tray. Transfer to a zip‑lock bag and bake from frozen, adding 5 minutes to the bake time. Baked rolls can be stored in the refrigerator for up to three days.
What texture and appearance should I look for when the Cinnamon Rolls are done?
The rolls should be golden‑brown on top, slightly glossy from the cream brush, and sound hollow when tapped on the bottom. The interior should be soft, airy, and spring back gently when pressed.
How do I know when the Cinnamon Rolls are fully baked?
Check that the tops are deep golden, the edges have pulled away from the pan, and an internal temperature of 190 °F (88 °C) is reached. A quick tap on the bottom should produce a hollow sound.
What does the YouTube channel Cupkate Pastry specialize in?
The YouTube channel Cupkate Pastry specializes in detailed, step‑by‑step tutorials for Mexican‑style pastries and breads, focusing on techniques that produce soft, professional‑grade results for home bakers.
How does the YouTube channel Cupkate Pastry's approach to Mexican pastry differ from other baking channels?
Cupkate Pastry emphasizes the science behind each step—such as the tanzón technique, protein content of flour, and cold fermentation—while providing practical tips for home kitchens, which sets it apart from channels that rely on shortcuts or pre‑mixed ingredients.
Last updated: August 19, 2026
