Cinnamon Conchas

Conchas are an enriched sweet roll. Traditionally vanilla or chocolate, this recipe uses cinnamon for a delicious variation.

Course Bread, Dessert, Snack

Cuisine Mexican

Keyword Cinnamon, Yeasted

Prep Time 1

Cook Time 24

Proofing Time 3

Total Time 4 24

Servings rolls

Mix the flour with the yeast, sugar and salt in the bowl of your stand mixer and incorporate.
Add the butter, water, vanilla extract, and eggs and mix with the dough hook attachment. The dough will come together but be very sticky and not clear the side of the bowl like a traditional brioche dough will.
Cover the dough and set aside to proof until doubled in size, roughly 90 minutes to 2 hours.

While the dough is proofing, mix the sugar, salt, cinnamon, and butter in a bowl until smooth.
Stir in half of the flour and mix until smooth. Repeat with the other half of the flour. Cover and set aside

Transfer the proofed dough to an greased work surface and divide into ten equal pieces, around 89 grams each.
Roll each piece into a ball and place on a parchment lined baking sheet.
Divide the topping into ten equal pieces, around 24 grams each and roll into a ball.
Place the ball between two pieces of wax paper and roll out into a circle 3" or 4" in diameter, enough to cover the ball of dough. Repeat for the rest.
Lightly beat the egg white and brush the tops of the rolls with the egg white and then add the circle of topping.
Let the rolls proof a second time until puffy, around 45 minutes.

Preheat the oven to 350 degrees Fahrenheit and place a rack in the center of the oven.
Prior to baking, use the bread lame or a sharp knife to cut designs into the topping on each roll. Do not cut into the dough.
Bake for 18 to 24 minutes, until golden brown. Let the rolls cool in the pan until cool enough to handle.
Leftovers can be stored at room temp in an airtight container for 3 days.