The Nicaraguan Cinnamon Bun

One thing about travelling is you happen across some of the most amazing recipes, of which seem to taste extra delicious all because you are travelling in the first place. One such recipe is this amazing Roles de Canela (cinnamon rolls) that my lovely friend Laura Bloomquist gave me. Lauara lives on Ompete Island, Nicaragua, and runs her own B&B with her boyfriend Gary. They are both incredible cooks and incredible hosts, and if you are ever on Ometepe in the town of Moyogalpa, stop by the Cornerhouse for a bite.

Maybe Laura will have just whipped up a batch of Roles de Canela.

Ingredients for dough:

2 tbsp. active yeast
2/3 cup sugar
1 cup warm milk
2/3 cup melted butter
2 tsp. salt
2 eggs
4 cups flour

Ingredients for deliciousness:

1/2 cup melted butter
1 and 1/2 cup white or brown sugar (I use half and half)
3 tbsp. cinnamon

Directions: Mix sugar, flour, melted butter, salt, eggs and flour in large bowl. At the same time, combine active yeast (2 packages equivalent to 2 tbsp) with one cup of warm water and 1 tsp. of sugar, let stand for 10 minutes. Add active yeast mixture to all other ingredients. Mix dough in bowl, adding approximately 2 extra cups of flour to reach desired consistency, knead for 8 minutes. Place in greased bowl and let rise to double original size (about one hour).

Punch dough down, rest for five minutes. Roll out dough to about a cm thick and spread 1/2 cup melted butter over the dough. Sprinkle cinnamon/sugar mixture over the dough. Roll, cut to size, let rise for 45 minutes. Bake at 350 degrees until golden on top, about 25 minutes.

These. Are. Delicious.