Cajeta & Pecan Cinnamon Rolls
Roles de Canela y Cajeta
Recipe Yield
12 generous sized rolls
Cooking time
2 hours 15 minutes
Rate this recipe
Ingredients
For the starter:
- 1/2 cup lukewarm water
- 3/4 cup lukewarm milk
- 1/4 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
For the dough:
- 2 eggs lightly beaten
- 4 cups all-purpose flour plus more to knead the dough
- 1/2 cup sugar
- Pinch of kosher or coarse sea salt
- 1/2 cup unsalted butter melted, plus more to butter the bowl
For the filling:
- 1/4 cup unsalted butter cut into 1/4 -inch dice
- 3/4 cup Cajeta or dulce de leche
- 1 teaspoon ground cinnamon or canela
- 3/4 cup roughly chopped pecans
For the glaze:
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 2 teaspoons freshly squeezed lime juice
- 1/3 cup sweetened condensed milk
- 1/3 cup confectioners' sugar
To Prepare
To make the starter:
- Place the lukewarm milk and water in a small bowl. Be careful as it shouldn’t be hot or cold, or the yeast will not react. Sprinkle the yeast over the liquid along with a tablespoon of sugar. Stir and let rest until it puffs up and becomes foamy, about 10 minutes.
To make the batter:
- Place the flour in a large mixing bowl. Make a hole in the middle and pour in the beaten eggs, foamy yeast starter, sugar, and salt. Start combining the ingredients with a rubber spatula or wooden spoon. After a few strokes, add the melted butter. Mix with energy, until fully combined. The dough will be very sticky and gooey.
- Sprinkle your counter or work surface very generously with all-purpose flour. Turn the sticky dough onto the surface, and knead until it transforms from being sticky and gooey to soft and elastic, about 3 to 4 minutes. Add a bit more flour to the counter, if needed, and use a bench scraper to gather the sticky dough from the counter as you knead the dough, and it becomes malleable and soft. Shape the dough into a ball.
- Butter a large bowl, place the ball of dough in it, cover it with a clean kitchen towel, and let it rest in a warm area of your kitchen with no drafts or air currents, for about 1 to 1 1/4 hours, or until it doubles in size.
To make the rolls:
- Butter a 9x13-inch baking pan.
- Sprinkle your counter or working surface generously with all-purpose flour. Place the dough on the floured counter and knead gently to begin to form a rectangle. Sprinkle a rolling pin with flour and use it to roll the dough into a long rectangle of about 10-inches wide by 24-inches long.
- Leaving a 1-inch frame around the rectangle spread the dulce de leche across the length of the dough to form a centered and long 6-inch stripe. Sprinkle the chopped pecans, the cinnamon, and the butter chunks all over the surface, except for that 1-inch frame.
- Preheat the oven to 350 degrees.
- Working lengthwise, roll up the rectangle tightly. Brush the top 1 inch edge of the rectangle, with water, and close the roll up. Cut into 12 rolls: I like to cut the log in half first, then that half in half, and each of those quarters into 3 rolls. Place them in the buttered baking dish. Cover the baking dish with a kitchen towel, and let them rest in a warm area of your kitchen with no drafts or air currents, until they double in size, about an hour.
- Bake the cinnamon rolls for 27 to 30 minutes, until they are fully cooked and golden brown on top. Remove from the oven.
To make glaze:
- In a medium bowl, combine the melted butter with the vanilla, lime juice, and sweetened condensed milk and mix with a whisk or spatula. Incorporate the confectioners sugar and mix until fully combined. Pour freely all over the rolls.
- If you add the glaze while the rolls are still hot, they will turn out even better. Eat as soon as glaze has set, or at least try; it will be just a few minutes.
Comments
142comments inCajeta & Pecan Cinnamon Rolls
Melissa Miller
Mar 30
Thank you for this recipe and your advocacy for the many, many cuisines of Mexico! My husband’s family balanced time between Mexico and Northern Virginia for a distinctive stretch of years, and THIS recipe is among many of yours which completely brings back the right tastes of “home” – a sense of place that can here and there.
Sense memory! It never dims and always pleases.
Thanks, Ms. J.
Pati Jinich
Mar 31
Thanks to you Melissa for the kind words, hugs to you and the family!
Katy
Jul 10
Pati,
I watch your show Saturday mornings on our public broadcasting channel in Minnesota and I love your enthusiasm in bringing Mexican regional cuisine way north of the border.
Your excellent suggestions, encouragement and advice in adapting the recipes makes them accessible to home cooks everywhere—particularly those of us in places with short summers!
Thank you for your generosity in creating a website that provides all of this—for free.
Pati Jinich
Jul 28
Thanks to you Katy for following and for your kindness, un abrazo!
Getsemani
Apr 06
Saw this recipe on tv years ago. Finally trying it tonight. So excited! I love all the ingredients on their own. I’m using instant vs. Dry active. Crossing my fingers. Yeast and baking is a new thing all due to the shut down, a cooking class I co-taught, and Pati Jinich.
Pati Jinich
Apr 08
So glad you’re finally going for these rolls Getsemani, let me know how they came out 🙂
Laura
Dec 25
I made these for Christmas morning. I let the buns rise in the refrigerator overnight. They were so tasty. The Bread was soft. Not too sweet. Thank you. I will use this recipe again.
Pati Jinich
Dec 26
So glad you enjoyed the Rolls Laura, gracias!
NJ V.
Jul 18
I just made these rolls and they are wonderful. Not overly sweet like the mall store variety. My wife loves them.
Pati Jinich
Jul 21
Glad you guys enjoyed the rolls NJ, un abrazo to both 😉
Valente
Mar 22
Pati these are amazing, especially that hint of lime added to the glaze 🤩 !! Made them last night y quedaron bien buenos!! All your recipes are a hittt 🔥🔥
Pati Jinich
Mar 25
Muchas gracias Valente! So happy you enjoyed the Rolls 😉
Carmen Y.
Jan 19
The best! deliciosos we love them. Gracias Patti
Pati Jinich
Jan 21
Yay! So glad you enjoyed them Carmen 🙂
Anonymous
Oct 08
I love everything about this recipe. Thanks for all you do.
Pati Jinich
Oct 22
Thanks to you, enjoy!
Cindy vivanco
Sep 04
Yummy 😋 looks so delicious so craving this great idea
Pati Jinich
Sep 04
Gracias Cindy 😉
Heidi
Jun 06
Just made this today, and they turned out brilliantly! I have had several unsuccessful attempts at cinnamon scrolls over the years, but I’m glad to say these worked. I will definitely be making them again. Thankyou Pati.
Pati Jinich
Jun 08
Thanks to you Heidi, glad you enjoyed the Rolls 😉
Karen
May 27
Watched you for the first time yesterday on Australian TV. You are my new fave TV chef. Loved watching you and ive made your scrolls today for a small get together now that we are slowly coming out of lockdown. Well done. I think us aussies are way behind on the series so ill keep watching.
Pati Jinich
May 28
Thanks so much for tuning in Karen, the show has already 8 seasons with 13 episodes each, so there you have a lot of material to be entertained for a while 😀 And stay tuned, because the new season is premiering this fall!
Lourdes from California
Mar 27
Hi Pati, I’m cooking with my kids during our quarantine. My daughter wants to try these awesome cinnamon rolls, but we are low on AP flour. So that we don’t go out to the store, can I mix different kinds of flours? I have bread flour and self rising flour. Which one would work?
Pati Jinich
Mar 27
Hi Lourdes! My guess would be to use self rising; please let me know how it works for you 😉
Anonymous
Mar 30
Turned out fantastic! They vanished in no time too. Muchas gracias!
Pati Jinich
Apr 02
Yay! Awesome, glad everyone enjoyed them 😉
Stephanie Maytubby
Jan 29
Hi Patty! Love you so much. If I want to add a little heat/spice, what would be the best chile to use. And would I add it to the glaze?
Pati Jinich
Feb 10
Wow Stephanie, such a risk taker! I wouldn’t use any chile in this recipe, but if you want to try some chipotle powder please let me know how it goes!!!!
Carlos Ayala
Jan 23
I’m making them this weekend, I’ve been waiting for so long to finally find time to do it, and it’ll be just the thing for Saturday morning breakfast with my mom. I did have a question, though. When reading the recipe, I did see that you need to let the dough rise twice: once before making the rolls and then after cutting out the rolls and putting them on the baking sheet. So I am wondering if it would be okay to make the dough the night before, and let it rise in the fridge overnight before making the rolls the next day? This way, I can bake them the following morning and it won’t be too past breakfast by the time they’re ready to eat. Please let me know!
Pati Jinich
Jan 24
Absolutely, Carols! You can make it the night before and let them rest overnight in the fridge.
Carlos Ayala
Jan 25
THEY WERE A HIT!!! So glad I got them right on my first try. I did make a little more glaze for the rolls. But they were so good! My mom isn’t even big on glaze, and she LOVED this one. Definitely adding to my list of “will make again”. I just emailed you a photo of how they turned out, hopefully you’ll get to see it!
Pati Jinich
Jan 31
Bravo Carlos! If Mom approved, I’m sure you nailed them 🙂
Annie Rodriguez
Dec 17
Hi Pati! I absolutely love making your recipes with my mom and we can’t wait to try these out on Christmas! What are the exact temperatures for the “lukewarm” water and milk? I don’t trust my own judgement I’d rather use a thermometer 😂 Thank you in advance!
Pati Jinich
Dec 20
Lukewarm is room temperature, so it should be about 68 degrees. You guys have fun making these!
Tina
Dec 05
These are incredible! I used nestle dulce de leche and fat free condensed milk.
Pati Jinich
Dec 07
Super!
Anne
Aug 12
Such decadent cinnamon rolls! The dough is so soft and pillowy. I had no trouble with Nestle Dulce La Leche running out of the rolls. Absolutely delightful. A must try!
Pati Jinich
Aug 13
I’m so glad you enjoyed them, Anne!
Vanessa Monroe
Jul 29
Just watched your show ..love it.. going to try your cinnamon rolls recipe..
Pati Jinich
Jul 30
Awesome, Vanessa! Have fun making the cinnamon rolls.
Doug Sievers
May 19
I saw this segment and really wanted to make these. In my part of the world the only place to get cajeta is at a Mexican grocery. I went to one and asked for dulce de leche and the poor guy acted like he’d never heard of it. He got his manager, who looked confused at the request, and she started to give me huge lumps of candy. I kept saying (in really imperfect Spanish), “I thought it was a Mexican thing!” Finally, I made myself understood, but she told me that cajeta was not the same as dulce de leche, so it’s important to know the difference, but she complimented my accent. These are really good. The second time I made them I iced them with a cajeta icing I made up because I like caramel icing on my cinnamon rolls. Really good.
Pati Jinich
May 23
Oh yes cajeta is Mexico’s version of Dulce de Leche…here’s a bit more on the history: http://patijinich.com/pati_2020/homemade-cajeta/ And I’m so glad you enjoyed the cinnamon rolls!
Jill
Feb 27
I’m looking for the egg dish that you made when you made these rolls…. I’m not having much luck. It was received beans, ham, ranchero sauce eggs and cheese…..
Pati
Feb 28
Here it is, Jill: http://patijinich.com/pati_2020/recipe/baked-egg-casserole/ Enjoy!
Mela
Feb 24
I’ve made these rolls many times. Soo yummy!! What would you suggest I try to avoid losing the cajeta as it seems as though it sinks to the bottom of the pan while baking and I end up with empty rolls.?
Pati
Mar 01
It could be the kind of Cajeta you are using, Mela. There are so many brands these days. If you are using one that is very runny, use a bit less. Or try looking for a Cajeta that is thicker…but I’m so glad you enjoy the cinnamon rolls!
Gwen
Jan 01
Oh my gosh!!! You crazy lady!! These are sooo amazing! Not too sweet…the texture isn’t too heavy or “breadlike” and the LIME JUICE IN THE GLAZE!!! What?!!!! So great! Wonderful job my dear!!! 😊
Pati
Jan 02
Aww thank you, Gwen!
Corie
Sep 30
We made this last weekend and it is now my favorite cinnamon roll recipe! The cajeta added such a great flavor. I was worried it might be too sweet so I omitted the glaze. They really weren’t too sweet and next time I’ll add the glaze. The dough is really lovely and i’m trying to thing of other uses for it. Maybe something savory? So many options! Thank you!
Pati
Oct 06
Oh yes give the glaze a try, Corie! But I’m so glad you enjoyed them.
Mera
Aug 17
Hi Pati!
Everyone at home loves your show, specially my five year old sister! She loves dancing to the theme song, and my mom, sisters and I enjoy your recipes! I tell everyone at work about your show, I work at a university so I also tell students about it! Honestly, I think everyone should know about your show:)
Instead of the Cajeta, can you use brown sugar? if so, same 3/4 cups?
Pati
Aug 20
Oh thanks so much for tuning in and I love it that your sister dances to the theme song! Yes you can use the same amount of brown sugar… but I really recommend you use dulce de leche or cajeta… they are irresistible!
Lindsay
Jun 04
Hi Pati!
I saw your show on Amazon and I am obsessed! I made these rolls today, and they are the best cinnamon rolls I have ever made. Thanks for sharing this recipe. These will be made at my house every Christmas!
Pati
Jun 05
Oh that’s a super yummy new Christmas tradition, Lindsay!
Karen
May 23
Hello Pati … so many things in Mexican cuisine work for people that have Celiac disease. Have you thought about mentioning that or featuring what dishes are wheat or allergy free?
Ps. Love your food!
Pati
May 23
Oh yes so many Mexican dishes are wheat free…thanks for the suggestion Karen.
Shannon
Dec 25
These are becoming our Christmas morning tradition! I love the use of cajeta here, and it makes them feel so special. Thank you for the recipe Pati.
Pati Jinich
Dec 26
🙂
Lidia P.
Apr 16
Hi Pati, Instead of dulce DE leche. Can I use Nutella? What do you think?.
Thank you kindly.
Pati
Apr 17
That would be great too, Lidia.
Anonymous
Feb 28
Thank You⚘
Pati
Mar 01
🙂
Suzanne Wright
Feb 24
Patti,
I love your show. It’s nice to see all the 17 – 18 year old young women who love your Show, too. I’m much older and wish I had a Create Channel when I was a teen! I learned to cook watching my Mother, who never used a recipe.
I am inspired by your passion and I learn something new every time I watch!
Pati
Feb 26
Suzanne, thank you for such a sweet message. I’m beyond happy to hear that you are so inspired.
Sally
Feb 23
Patio when making the cinnamon rolls. Do u use skim,or d milk or does it really matter
Pati
Feb 28
I use whole milk, but you can use what you have on hand.
Alexis Tisby
Feb 20
I really love your show. I am A Senior this year in high school heading off to college soon and I wonder would these be great for a Freshman Party next year?
Pati
Feb 21
These would be a great dish for a party. Good luck in college! I hope you have a wonderful time. 🙂
Alexis Tisby
Feb 20
Hola Pati,
My name is Alexis Tisby and i live in Washington state! I am 17 years old. I love your show so so much! your recipes makes me wanna make Mexican food every single night. These Cinnamon rolls are what i am definitely gonna make for when I go to College next year. I love you Pati. keep up the good work! 🙂
~ Alexis
Pati
Feb 21
Thank you for tuning in to the show, Alexis! And thank for leaving such lovely comment.
Hina
Jan 22
Hi
I am of ur cooking ur all recipes are wonderful
Pati
Jan 23
Thank you Hina!
mary perry
Jan 09
Can you freeze these
Pati
Jan 10
Absolutely! You can freeze them after you have made them into rolls, before they rise (as rolls). Then when you are ready to bake them, let them thaw and rise until puffed up.
Maribel
Dec 31
In making them but it’s been ten mins n it looks like my yeast is not doing nothing does it takes longer to react ?
Pati
Jan 08
It might be the temperature of the water…too cold or hot and it won’t bloom. And also, the yeast may be past its due date, in case which, it has gone bad. Make sure it has a good expiration date. Sometimes it does take like 15 minutes if the temperature in the environment is too cold…
Charlotte
Dec 09
Hi Pati. I am planning on making these for Christmas morning. Your cookbook (I have both of them!) says they can be shaped into rolls, placed in baking dish and refrigerated. Do you let them rise beforehand?
Thank you
P.S. I may even try to make my own cajeta.
Pati
Dec 21
Thank you for having both cookbooks, Charlotte!! You can refrigerate after you have made them into rolls and before they rise. Then when you are ready to bake them, let them come to room temp and rise until puffed up and then bake.
Maria Pasos
Nov 20
Where can I buy Cajeta? Is there another name for it? Thanks!
Pati
Nov 29
You can usually find it at your local market in the international food aisle or in a Latin Market or online. You can also use dulce de leche.
Leah Castro
Oct 16
I made these today. OMG YUMMO
Being from Texas, we LOVE cinnamon rolls with pecans and I’ve tried for years to get that “bakery” taste. THIS IS IT!!! I’m going on a beachhouse vacation with a group of friends in Nov and I’m the designated cook. I know what I’m making for everyone now. The beachhouse will smell wonderful too, BIG PLUS!
Pati
Oct 25
Yay! And have a great vacation!
Lythauslvr
Oct 03
Watched your segment on PBS the other day and knew I had to try your recipe. I spent the morning making these. Waiting for the 1 hr rise time and then they can be popped into the oven. Very excited to taste the end product. Thank you for the inspiration!
Pati
Oct 04
Thank YOU Lythauslvr for trying the recipe! Enjoy!
Lois
Aug 12
I’ve had this on my radar for months and finally made it this morning. I love it. Especially the lightness of the bread. It’s not too sweet. I’ll offer more of the topping on the side for those who like a little more sweet. I love the lime in the topping too. Yum, Thanks for cooking for us and giving us inspiration!
Pati
Aug 14
Lois thank you so much for your lovely comment, and I’m super happy you enjoyed the cinnamon rolls.
Dulce
Jul 02
Pati, esta receta esta deliciosa. Can I let the rolls rest overnight once I’ve cut them and placed them in the buttered dish and bake in the morning?
Pati
Jul 06
Seguro! But if you want them to rest overnight do it in the fridge.
Dulce
Jul 07
Gracias! Y mucha suerte en el MGM la próxima semana!
Pati
Jul 11
Gracias!
Margarete
Mar 14
These rolls are just out of this world. I could eat them every day
Pati
Mar 16
Super happy you enjoy them Margarete!
Krysti Ann
Nov 26
I love the roll recipe, but each time I tried to make these with the dulce de leche it leaks out so bad and the rolls are barely flavored. Perhaps I’m doing the caramel placement wrong ?
Pati
Dec 03
Hm… maybe it is the kind of Dulce de Leche you are using. There are so many brands these days. Is it very runny? If so, use a bit less. Or try looking for a Dulce de Leche that is a bit thicker…
Krysti Ann
Jan 06
Eagle brand and nestle. And different recommendations?
Krysti Ann
Jan 06
Eagle brand and nestle. And different recommendations?
Pati
Jan 14
It depends on what tastes best to YOU!
MaryAnn
Dec 27
I had a lot of dulce de leche coming out of the rolls also. I ended up turning the rolls over in the pan about half way through the rising time. We all loved these rolls! I made them on Christmas morning. I think if I use this recipe again, I will make it more like a coffee cake, with a layer of dough pressed into the pan, the dulce de leche in the middle, and then dough covering it. You could really use more of the dulce de leche this way! I’ll pour the glaze on after baking. This glaze was very special. I would never have thought of lime juice, but it was wonderful.
Pati
Dec 29
I’m thrilled you enjoyed it, MaryAnn!
MaryAnn
Dec 26
MaryAnn again- I made these again this Christmas. I rolled half of the dough at a time as if I was making cinnamon rolls, but instead curved it into a ring and put in a 9″ cake layer pan. Then I cut through the roll of dough 2/3 of the way at about 2″ intervals. I had two 9″ pans of a circular kind of coffee cake. Poured the glaze on after baking, and it looked just beautiful. Didn’t last long, though!! This solved the leaking dulce de leche problem I had last year. Looked and tasted wonderful. Thanks for a great recipe. I think it is going to be a Christmas morning staple at our house.
Pati
Dec 26
Super!
Jerrie Kavanagh
Jun 02
Pati.
Just made these but a friend is allergic to tree nuts so I cooked 6 apples in cinnamon, sugar and a little water to soften them. New family favorite. They now want these over my lemon rolls.
Pati
Jun 09
Woohoo!!
Sunny
Jan 26
Hi Pati,
Very much enjoy your show and the fact that you seem to love what you’re doing! I’m wondering if you have ever tried the Nestle brand of Dulce de Leche and how it compares to the homemade version. Thank you!
Pati
Jan 26
Yes, I have! It’s great!
Robert
Jan 25
You could try copying and pasting into google translate. It will auto translate into spanish for you.
Robert
Jan 25
Sweet Lord!!!!
Just made these cinnamon rolls and I am beside myself. D.E.L.E.C.I.O.U.S.
These things are amazing. The dulce de leche is an incredible addition. I will be making these again.
Pati
Jan 25
YAY!
Kirsten
Dec 30
OMG…these were a BIG hit for Christmas morning! Made everything from scratch and I am now a huge fan of cajeta!! Already thinking of other ways to use it. Thank you for sharing and hope you are enjoying the holidays!
Pati
Dec 30
I’m thrilled it was a hit, Kirsten! Yay!
Maria
Nov 22
Hello. Wondering if this recipe was available in spanish. My mother in law isattempting to make but it’s hard for me to translate. Help please. Thank you.
Pati
Nov 23
Unfortunately, the recipe is only available in English at this time
Brenda
Oct 16
Hi Patti, Wow, Wow! Thank you for this absolutely PERFECT Delish recipe!! These cinnamon rolls came out AWESOMELY DELISH!! Love, Love the cajeta filling :). I have made these 3 times & the 3rd time were the Best batch. One thing I’ve learned by making & baking these DELISH rolls is you have to have patience for rolls to rise properly. My 3rd batch I let my dough rise in the oven for 2 hours then 1 hour after rolling them. My rolls came out soooo buttery & soft. The glaze is absolutely fabulous!
This is my family’s new favorite cinnamon rolls with our favorite mexican cajeta filling. Gracias again! Mucho amor,Brenda 🙂
Pati
Oct 19
I am so happy you and your family love the recipe, Brenda!!! Thank you for trying it!
Vanessa
Sep 28
Well I placed them in the warmest area possible or atleast tried to. We have a kitchen vent that can blow in there. They did rise when I baked them, which was great! I think I over rolled the dough? They weren’t as fluffy as yours. Although they came out really good! But I’m going to try again. 🙂
Vanessa
Sep 27
Hi Pati! I’m attempting to make your cinnamon roles. I’m at the point where you put them in the butter baking pan for rising, the step before they go in the oven. They didn’t double in size like you said. It’s been an hour. Can I let them sit longer? Or did I do something wrong? They haven’t changed size since I rolled them.
By the way I love your show!!
Pati
Sep 28
Of course you can let them sit longer. Did you place them in a warm area in your kitchen that is draft free??
Stuart
Sep 24
Hi Pati. Thanks for the great recipes and enthusiasm. For dulce de leche, the easiest way to make it is to buy a can of sweetened condensed milk, take the label off, put the can in a pot of simmering water for 2-3 hours (the longer the time the darker the dulce)…make sure the can stays covered in water. Let cool, open can, dulce de leche!
Great sweet roll recipe BTW!
Pati
Sep 25
Thanks Stuart! Agree, that is a great shortcut!
lou
Sep 13
dear pati, just saw the show on these cinnamon rolls….. cannot wait to make them! maybe yournext cookbook should be a baking book!……….per your response…….Surely, Caren: conchas, cuernos, orejas, banderillas… there were others unique to that bakery, such as the “pelones”!
they looked so good!
luv ya, lou
Antonia Holguin
Sep 01
Pati, In one of your earlier shows you were somewhere in Mexico where a family was making beautiful wooden spoons. Could you tell me what season and show that was. Has the artisan made the spoons available on the internet. Thanks I love your show and all of the beautiful places that you take us to. Thanks for all of the wonderful recipes. Sometimes you had something delicious but can find the recipe because it’s a family secret, o nomas un secret. Munchas gracias. Luv your show. Toni Holguin
Pati
Sep 06
Oh yes, that is in Chiapas. I don’t think they are available online, unfortunately. Hopefully sometime soon!
Margie Gove
Aug 17
Hi Pati,
This morning I watched you making the cinnamon rolls and the great layered breakfast dish…yum yum. Bless you for the greatest flavorful foods that make me really need to try.
As always, you made my day with inspirations.
Fondly,
Margie
Pati
Aug 21
You will have to try them sometime, Margie! 🙂
Gabby
Aug 05
The ingredients list says 3/4 oz of active dry yeast (2 1/4 tsp) but the packet of active dry yeast says its 1/4 oz and equal to 2 1/4 tsp so does that mean I put 3 packets in to equal 3/4 oz or just one to equal 2 1/4 tsp? Sorry I’m confused a little lol!
Thank you
Gabby
Pati
Aug 12
Thanks, Gabby! It is ONE packet of dry active yeast, which is 1/4 oz (that equals 2 1/4 teaspoon of that powder)
Kathy
Aug 04
I made these rolls today, and they are the best cinnamon rolls we’ve ever had! I’ve been trying cinnamon roll recipes for many years, but your are by far the softest, lightest, and fluffiest! The dulce de leche and the pecans are the perfect ingredients! Thank you so much for this recipe. We really enjoy watching your program – one of our favorite episodes was the “JuJu Show” 🙂
Pati
Aug 12
Oh, thank you! I will pass it on to Juju, he will be thrilled.
melineh
Aug 02
Dear Pati, Love love your shows, I’m going to bake the delicious cinnamon rolls of yours, my question is when is the proper time to freeze them.
Thank you!
Pati
Aug 03
You can freeze or refrigerate after you have made them into rolls, before they rise (as rolls). Then when ready to bake, let them thaw and rise outsideuntil puffed up and then bake. However, you don’t need to refrigerate or freeze. Hope you like them!
Pat plesnicar
Aug 02
For some reason I can’t get the recipe for the dulce de leche rolls. Can you please send it to me?
Thanks!
Pati
Aug 18
Of course!! Here goes: http://patijinich.com/pati_2020/2015/04/dulce-de-leche-pecan-cinnamon-rolls/
Monique Dubé
Feb 07
Hi pati, i Love your recipes, what is 3/4 cup of Cajeta, or delce de l’éche? I will be baking your cinnamon rolls for m’y grand-son & family thank you.
Pati
Feb 07
Oh it is sort of like caramel…here’s some more information and a recipe if you want to make it from scratch http://patijinich.com/pati_2020/recipe/homemade-cajeta/ (or you can get it at your local market in the international food aisle or a Latin market).
bruce henry
Aug 01
You say leave 1″ border around filling, but you call for a 6″ filling strip. This would result in a 2″ border
Pati
Aug 01
True! Yet I was considering it leaving a 1″ border on each side of the strip…
I. B.
Jul 18
3/4 cup dulce de leche or cajeta WHAT IS THIS TELL ME PLEASE
Pati
Jul 19
Cajeta is Mexico’s Dulce de Leche (you can sub for Dulce de Leche). You can buy it or make it at home http://patijinich.com/pati_2020/2015/04/homemade-cajeta-or-dulce-de-leche/
caren barnes
Jul 15
Hello I just watched my 3rd episode of your show sorry to be a late viewer. I was trying to understand the names of all the sweet rolls you held in the bakery so I could look each one up on line. I really have enjoyed your site, and show. I plan on making many recipes since we love spicy food. could you please tell the names of the beautiful bakery items you placed on your tray in the bakery?
Pati
Jul 15
Surely, Caren: conchas, cuernos, orejas, banderillas… there were others unique to that bakery, such as the “pelones”!
Noemi
Jul 13
Pati I just wanted to thank you for your amazing recipes…I just made these cinnamon rolls with my 2 little ones Sofia 7 and Julian 5 yrs old….they loved the preparation process and the tasting of their hard work, it gave us wonderful family time together, which you can never put a price on that….I’ve been following your show since season 1, my parents are from Jalisco. My Dad was from Lagos de Moreno, and my Mom from Ciudad Guzman. Mexican food is so awesome, your recipes bring back beautiful memories of my mom’s cooking. Thank you for your time, sincerest thoughts,
Noemi Solis Rivas
Pati
Jul 14
You are so generous and kind with your comments, and I am so happy to hear your kids enjoy jumping in the kitchen with you! It is by far my favorite thing to do with my boys… (Jalisco has the best ever Pozole Rojo…)