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Easy Fluffy Cinnamon Sugar Pan de Muerto Rolls Recipe

Fluffy Cinnamon Sugar Pan de Muerto Rolls - featured image
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These soft, pillowy rolls combine traditional Pan de Muerto flavors with a cinnamon sugar coating that gets slightly crunchy on the outside while staying cloud-like inside. Perfect for Día de Muertos or any morning that needs something warm and sweet.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup (180ml) warm milk (about 110°F)
  • ½ cup (100g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 2 large eggs, room temperature
  • Zest of 1 large orange
  • 1 teaspoon anise seed, lightly crushed (optional)
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar (for coating)
  • 2 tablespoons ground cinnamon (preferably Ceylon)
  • 4 tablespoons (60g) unsalted butter, melted (for coating)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the sugar and the yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer, combine the flour, remaining sugar, salt, and anise seed (if using). Add the foamy yeast mixture, eggs, softened butter, and orange zest. Mix on low speed with the dough hook until combined, about 2 minutes.
  3. Knead the dough: Increase speed to medium-low and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add flour 1 tablespoon at a time if too sticky, or a teaspoon of warm milk if too dry.
  4. First rise: Shape dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for 1 ½ to 2 hours until doubled in size.
  5. Shape the rolls: Punch down the dough and turn onto a lightly floured surface. Divide into 12 equal pieces (about 80g each). Shape each into a smooth ball by tucking edges underneath and rolling against the counter.
  6. Second rise: Place rolls in a prepared 9×13-inch baking pan, leaving about an inch of space between each. Cover and let rise for 45 minutes to 1 hour until puffy and touching.
  7. Preheat oven: About 15 minutes before the second rise is done, preheat oven to 350°F (175°C).
  8. Bake the rolls: Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Tent with foil after 15 minutes if browning too fast.
  9. Prepare coating: While rolls bake, mix cinnamon and sugar in a shallow bowl. Melt butter in another bowl.
  10. Coat the rolls: Let rolls cool in pan for 5 minutes. Working one at a time, brush each warm roll with melted butter and roll in cinnamon sugar until fully coated. Place on a cooling rack.

Notes

Do not rush the yeast activation—milk should be warm bath water, not hot coffee. The second rise is crucial for fluffiness. For the coating, work within the 5-minute cooling window for best adherence. If you burn the first batch, lower the oven temperature to 350°F.

Nutrition

Keywords: Pan de Muerto, cinnamon sugar rolls, Día de Muertos, sweet bread, orange anise rolls, fluffy rolls, Mexican sweet bread

Find it online: https://spoonluma.com/easy-fluffy-cinnamon-sugar-pan-de-muerto-rolls-recipe/