The Roles de canela recipe is a treat which brings the tastes of Nicaraguan bakeries to my home. These flaky cinnamon rolls, stuffed with masa bizcocho – a special dough much like that found in conchas and other pan dulce – are a treat for my family for the holidays. Regardless of whether you are sitting around the breakfast table with family or savoring a light afternoon snack, these rolls are sure to delight any person who bites into one.
Each time I make my Roles de canela recipe, I’m reminded of my grandma’s kitchen, filled with the sweet aroma of baking bread. I have always liked to make food and whenever family is over I love bringing them fluffy, homemade cinnamon rolls fresh from the oven. With a cup of milk, hot chocolate or coffee, these rolls are a tradition at our gatherings.
The good news is the fact that making Roles de canela recipe is easier than it appears to be – though it requires a bit of patience because the dough should rise two times. In case you have a shorter time, you could make the dough the night before and allow it to rise in the fridge – it really works great! This particular method can improve the flavor and texture so your rolls taste like something from a bakery.
There are several ingredients you must make a batch. Whole milk is essential. It makes the dough moist and rich, so each roll is fluffy and soft. The other ingredient is bread flour, which provides the protein structure required for that elastic texture we love. For ease of preparation, I use fast rise instant yeast, which does not need to be activated.
I pay special attention to the filling and glaze during the preparation. Room temperature butter mixed with dark brown sugar, ground cinnamon, along with a pinch of salt makes a thick paste I spread over rolled-out dough. Add chopped pecans for crunch! Once you roll the dough into a log and cut it into pieces, the anticipation is great when they rise again and double in size prior to the oven goes in.
The Roles de canela recipe golden brown rolls emerge from the oven after baking at 350′ F for about 15 minutes. The glaze is a glaze of powdered sugar and whole milk drizzled over warm rolls. Allow it to set a few moments prior to serving and you have a treat that tastes good and looks good on your breakfast table.
Whenever I serve the Roles de canela recipe, I like to serve with warm beverages – particularly on those cool mornings. Whether it is spicy Mexican hot chocolate or maybe a cup of atole, there’s something so comforting about pairing these with a drink. Try these rolls next time you need to impress your family or just treat yourself!
Ingredients For the Nicaraguan Roles de Canela Recipe
All-purpose Flour
Granulated Sugar
Active Dry Yeast
Salt
Milk
Melted Unsalted Butter
Ground Cinnamon
Brown Sugar
Cooking Instructions For the Nicaraguan Roles de Canela Recipe
- Begin the Roles de canela recipe in a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Gradually add the warm milk and melted butter to the dry ingredients. Stir the mixture until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size. - Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll out the dough into a rectangularbine the ground cinnamon and brown sugar. Spread the cinnamon-sugar mixture evenly over the rolled-out dough. Starting from one end, tightly roll the dough into a log, sealing the edge.
- Cut the rolled dough log into 1-inch thick slices using a sharp knife or a piece of dental floss.
- Place the slices on a greased baking sheet, leaving some space between each roll for expansion. Cover the rolls with a kitchen towel and let them rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).Once the rolls have risen, bake them in the preheated oven for approximately 20-25 minutes or until they turn golden brown.
- While the Roles de canela recipe isbaking, you can prepare a glaze if desired. In a small bowl, mix together powdered sugar and a little milk until a smooth glaze forms.
- Once the rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the warm rolls for an extra touch of sweetness.
- These rolls are perfect for breakfast, brunch, or as a delicious snack. You can enjoy them as is or pair them with a hot cup of coffee, tea, or a glass of milk.
- Store any leftovers from the Roles de canela recipe in an airtight container at room temperature for up to a few days. Reheat the rolls in the microwave for a few seconds to restore their freshness. shape of about ¼ inch thickness.
Foods Most Eaten by Nicaraguan Locals
Nicaraguan cuisine is deeply rooted in the country’s farming traditions and nearly all foods eaten reflect a combination of indigenous, Spanish and Creole foods. Among the staple meals in Nicaragua is gallo pinto an easy but flavorful dish of rice and red beans eaten for breakfast, lunch or even dinner. It’s usually paired with eggs, cheese, tortillas, or meat. It’s a staple meal in the Nicaraguan diet and is loved because of its affordability and versatility.
Yet another well known Nicaraguan dish is Vigor’n eaten on the street. It consists of boiled yucca topped with a cabbage slaw and chicharrones (fried pork skin). This filling meal is known for its texture: yucca goes with the crunch of pork and the crispiness of slaw. It is generally eaten on the run and served in banana leaves.
Nacatamales Nicaragua’s version of tamales, are popular. They’re big, steamy balls of dough made from ground corn stuffed with pork or chicken, potatoes, rice, and spices and rolled in banana leaves. Nacatamales are typically eaten on weekends or on special occasions but are still a staple comfort food for many Nicaraguans.
Yucca, plantains and corn are the basic ingredients of Nicaraguan cuisine. Fried plantains sliced thin (tostones) or mashed and fried (tajadas) are frequently served as a side dish or snack. Another popular street food is quesillo a tortilla stuffed with soft cheese, onions and cream.
For dessert, locals often have tres leches cake a sponge cake soaked in 3 types of milk: evaporated milk, condensed milk, and cream. Its sweet, moist texture causes it to be a favorite treat for celebrations.
Overall, foods eaten by Nicaraguan locals reflect the country’s staple usage of rice, beans, corn and plantains along with local produce and meats. Whether it’s street food or home cooked meals, Nicaraguan cuisine reflects its land and cultural past.
5 Essiential Ingredients for Nicaraguan Food
Nicaraguan cuisine, with its blend of indigenous, Spanish, and Creole influences, is deeply rooted in the country’s geography and agricultural abundance. Many traditional Nicaraguan dishes feature hearty, natural ingredients that are often locally sourced and used in a variety of ways. Below are five essential ingredients that form the backbone of Nicaraguan food:
1. Corn (Maíz)
Corn is a foundational ingredient in Nicaraguan cuisine, reflecting the influence of indigenous Mesoamerican cultures. It is not only a staple food but also plays a cultural and symbolic role. Corn is used in a variety of dishes, from tortillas and tamales to beverages like pinolillo and atol. Nicaraguan tortillas, made from ground corn dough (masa), are typically thicker than those found in neighboring countries. Nacatamales, a popular traditional dish, uses corn masa to encase a filling of meat, rice, and vegetables, wrapped in banana leaves and steamed. The versatility of corn in both savory and sweet dishes highlights its importance in Nicaraguan cooking, making it indispensable.
2. Rice and Beans (Arroz y Frijoles)
Rice and beans, particularly in the form of gallo pinto, are central to the Nicaraguan diet. Gallo pinto is made by mixing pre-cooked rice with red or black beans, sautéed with onions, garlic, and bell peppers, often cooked in the same oil in which the beans were fried. This dish is typically served for breakfast, lunch, or dinner, often alongside eggs, cheese, plantains, or meat. Rice and beans also appear in other dishes, such as arroz a la valenciana (a Nicaraguan version of paella) and various soups and stews, underscoring their role as a nutritional and flavorful base in Nicaraguan cuisine.
3. Plantains (Plátanos)
Plantains, a starchy fruit similar to bananas, are another essential ingredient in Nicaraguan cooking. They are used in many forms, depending on their ripeness. Green plantains are often sliced thin and fried to make tostones or mashed and fried to create tajadas, both popular side dishes. Ripe plantains, which are sweeter, are also fried or baked and can be served as a dessert. Plantains accompany many main dishes, such as grilled meats or gallo pinto, adding a hearty, satisfying component to meals. They are particularly valued for their ability to provide energy and texture, whether in savory or sweet applications.
4. Yucca (Yuca)
Yucca, or cassava, is a root vegetable widely consumed in Nicaragua. It is often boiled and served as a side dish or fried for a crispier texture. Yucca is a key component of the famous Nicaraguan dish vigorón, which consists of boiled yucca topped with a cabbage slaw and chicharrones (fried pork skin). This dish is popular as a street food and often served in banana leaves, adding to its appeal. Yucca’s starchy, mild flavor makes it a versatile ingredient in both traditional and modern Nicaraguan cooking. It is also used in stews and soups, such as sopa de res (beef soup), adding a hearty texture to these dishes.
5. Cheese (Queso)
Cheese plays a crucial role in many Nicaraguan meals, particularly in dishes like quesillo and as a complement to other main courses. Nicaraguan cheese, such as queso seco (a crumbly, salty cheese) and queso fresco (a softer, milder cheese), is typically served with tortillas or fried plantains. Quesillo, one of Nicaragua’s favorite street foods, features a tortilla filled with soft cheese, onions, and sour cream, often eaten on the go. Cheese is also incorporated into breakfast dishes, served with eggs or gallo pinto, making it a staple for many Nicaraguan families.
Nicaraguan cuisine is built on simple yet flavorful ingredients that reflect the country’s rich agricultural heritage and cultural diversity. Corn, rice and beans, plantains, yucca, and cheese are the building blocks of many traditional dishes, each playing a vital role in providing nourishment and flavor. These ingredients are versatile, used in a wide range of preparations that showcase the unique blend of indigenous and European influences found in Nicaraguan food. Whether in everyday meals or festive occasions, these essential ingredients continue to define the Nicaraguan culinary experience.
FAQ For the Nicaraguan Roles de Canela Recipe
Q: What are the main ingredients in the Nicaraguan Roles de Canela recipe?
A: The Nicaraguan Roles de Canela recipe features a delightful combination of basic ingredients that create its distinct flavour and texture. Key ingredients include flour, sugar, cinnamon, and butter, which come together to form a soft dough. Yeast is also essential for leavening, giving the rolls a light and airy quality. Finally, a generous sprinkling of cinnamon sugar on top adds a sweet and aromatic finish, making these rolls a favourite treat in Nicaraguan households.
Q: How is the dough prepared in the Nicaraguan Roles de Canela recipe?
A: In the Nicaraguan Roles de Canela recipe, the dough is prepared by first mixing warm water, sugar, and yeast to activate it. Once the yeast is bubbly, flour, salt, and softened butter are added to create a soft dough. This dough is kneaded until smooth and elastic, allowing the gluten to develop. After kneading, the dough is left to rise in a warm environment until it doubles in size, which usually takes about an hour, resulting in fluffy rolls once baked.
Q: What is the best way to serve Nicaraguan Roles de Canela?
A: The Nicaraguan Roles de Canela recipe is best served warm, right out of the oven, as this enhances their delightful aroma and softness. You can enjoy them plain, or for an extra touch, drizzle a simple glaze made from powdered sugar and milk over the top. These rolls are often accompanied by a cup of coffee or hot chocolate, making them a perfect treat for breakfast or an afternoon snack. Their sweet cinnamon flavour pairs beautifully with warm beverages.
Q: Can the Nicaraguan Roles de Canela recipe be made in advance?
A: Yes, the Nicaraguan Roles de Canela recipe can be prepared in advance, which is ideal for busy days or special occasions. After the dough has risen and been shaped, you can cover and refrigerate it overnight before baking. This method allows the flavours to develop further while saving time on the day of serving. When ready to bake, simply let the dough come to room temperature and rise again for about 30 minutes before placing it in the oven.
Q: Are there any variations to the Nicaraguan Roles de Canela recipe?
A: Yes, there are several variations of the Nicaraguan Roles de Canela recipe that cater to different tastes and preferences. Some versions may incorporate additional fillings, such as cream cheese or chocolate, which can be spread on the dough before rolling it up. Others might experiment with different spices, like nutmeg or cardamom, to create a unique flavour profile. Additionally, you can top the rolls with nuts or dried fruits for added texture and richness, showcasing the versatility of this traditional recipe.
Nicaraguan Roles de Canela Recipe
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- ¼ cup unsalted butter melted
- 1 tablespoon ground cinnamon
- ½ cup brown sugar
Instructions
Preparing the Dough:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt.
- Gradually add the warm milk and melted butter to the dry ingredients.
- Stir the mixture until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Rolling and Filling the Dough:
- Punch down the risen dough to release any air bubbles.
- On a lightly floured surface, roll out the dough into a rectangular shape of about ¼ inch thickness.
- In a small bowl, combine the ground cinnamon and brown sugar.
- Spread the cinnamon-sugar mixture evenly over the rolled-out dough.
- Starting from one end, tightly roll the dough into a log, sealing the edge.
Shaping and Baking:
- Cut the rolled dough log into 1-inch thick slices using a sharp knife or a piece of dental floss.
- Place the slices on a greased baking sheet, leaving some space between each roll for expansion.
- Cover the rolls with a kitchen towel and let them rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C).
- Once the rolls have risen, bake them in the preheated oven for approximately 20-25 minutes or until they turn golden brown.
Optional Glaze:
- While the rolls are baking, you can prepare a glaze if desired. In a small bowl, mix together powdered sugar and a little milk until a smooth glaze forms.
- Once the rolls are done, remove them from the oven and let them cool for a few minutes.
- Drizzle the glaze over the warm rolls for an extra touch of sweetness.
Serving and Enjoying:
- Serve the Nicaraguan Roles de Canela warm.
- These rolls are perfect for breakfast, brunch, or as a delicious snack.
- You can enjoy them as is or pair them with a hot cup of coffee, tea, or a glass of milk.
- Store any leftovers in an airtight container at room temperature for up to a few days.
- Reheat the rolls in the microwave for a few seconds to restore their freshness.
1 comment
I made the Nicaragua Roles de Canela Recipe, and these cinnamon rolls were absolutely delicious. They were soft, gooey, and packed with cinnamon flavor. The dough was tender, and the icing on top added just the right amount of sweetness.