Concha cinnamon rolls

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Step 1

In a measuring cup stir together water, ¼ teaspoon sugar, and yeast. Let mixture sit for a few minutes until it is puffy and foamy.

Step 2

Pour yeast mixture into a large bowl. Add in 1/2 cup sugar, Heavy cream, whole milk, melted butter, canola oil, vanilla extract, and eggs. Mix until combined.

Step 3

Mix in salt and baking powder. Gradually mix in the flour a little at a time, mixing just enough so that the dough pulls from the sides of the bowl.

Step 4

Once dough has formed place the ball of dough into a large, lightly greased bowl. Cover with plastic wrap and place the bowl in oven(light on. Let sit for about I hour or until the dough has doubled in size.

Step 5

In a small bowl mix together brown sugar & cinnamon.

Step 6

In another bowl, make the concha topping

Step 7

Sprinkle a work surface lightly with flour and turn dough onto floured surface. Knead the dough gently a couple of times and then roll into a rectangle. Brush the dough with butter.

Step 8

Sprinkle on the brown sugar mixture. Leave some tor later.

Step 9

Add the Concha topping.

Step 10

Begin tightly rolling up the dough. When done, place the roll seam-side down, and carefully slice the roll into 1 1/2-inch sections.

Step 11

Place the rolls in baking pan. Cover with plastic wrap and place in a warm location to let rise.

Step 12

Preheat Oven 350°F. Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden