Name: Overnight Cinnamon Rolls (Rollos de Canela)
Yield: Servings: 9 rolls
Cuisine: American
Ingredients: Two ¼-ounce packets rapid rise instant yeast; ⅓ cup sugar; ½ cup boiling water; 2 tablespoon fresh ground cinnamon; ½ teaspoon salt; ¼ cup evaporated milk; ¼ cup butter, room temperature; ⅓ cup warm water (110°F-115°F); 1 large egg, beaten; ¼ cup butter, melted; ½ cup butter, room temperature; 3 tablespoons shortening, melted, plus extra for coating; 3 cups flour, plus more for flour the work surface and rolling pin; ½ cup dark brown sugar; 2 ounces cream cheese, room temperature; 1 teaspoon vanilla; 1½ cups powdered sugar

Preparation info

Servings:
9
rolls

Difficulty
Easy

Appears in

My South Texas Kitchen

By Yvette Zuniga Jemison

Published 2022

About

If you enjoy the aroma of fresh baked cinnamon rolls in the morning, you will love this recipe. The dough is basically the recipe that Tía Odilia prepares for her yeast rolls, but I have reduced it to about half of the recipe. You’ll find that this recipe makes a soft and elastic dough. The secret to working with this dough is to keep your work surface floured while kneading and rolling out the dough. Don’t forget to add flour to your rolling pin as often as needed, too.

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