Cinnamon roll dough

Cinnamon roll dough is a basic and versatile preparation used as a base for making the popular cinnamon rolls, a delicious sweet bun filled with cinnamon, sugar, and often butter. This dough is soft, slightly sweet, and fluffy, allowing the rolls to achieve a tender and airy texture after baking.

Origin: Cinnamon rolls have roots in Scandinavian cuisine, especially in Sweden, where they are known as kanelbullar. Over time, this recipe has become popular in various regions of the world, adapting to different palates and regional variations.

Properties: Cinnamon roll dough is made primarily from wheat flour, yeast, milk, sugar, eggs, and butter, which gives it a soft texture and a slightly sweet flavor. During the fermentation process, the yeast helps the dough rise and become airy. As it is enriched with fats and sugars, this dough provides a significant energy contribution.

Synonyms in Spanish from Latin America: In different countries, cinnamon roll dough may be referred to as masa para roles de canela, masa para enrollados de canela, or simply masa para rollitos de canela. Although the name varies, the essence of the ingredient remains as the base for this traditional and highly valued sweet in home baking.