Salvadoran Cinnamon Sugar Sweet Bread Rolls

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These pillowy Salvadoran sweet bread rolls are a beloved street-food treat, featuring a soft enriched dough crowned with a crackly cinnamon-sugar crust. Best enjoyed warm with coffee or split open and filled with salty queso fresco for the classic sweet-savory contrast.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 49 gCarbs
• 1 gFiber
• 18 gSugar
• 7 gProtein
• 260 mgSodium
• 95 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 4 cups (500 g) all-purpose flour, plus more for dusting
• 1 packet (7 g) active dry yeast
• 3/4 cup (180 ml) warm whole milk (about 110°F)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fine salt

For the cinnamon-sugar topping

• 2 tablespoons melted unsalted butter, for brushing
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon sesame seeds (optional)
• 1/4 cup grated queso duro, for serving (optional)

Directions

1. In a small bowl, dissolve the yeast in the warm milk with a pinch of the sugar; let stand 5–8 minutes until foamy on top.
2. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the softened butter and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
3. Stir in the eggs, vanilla, and the activated yeast mixture to form a soft, slightly sticky dough. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
5. Punch down the dough and divide into 10 equal portions. Shape each into a smooth round and flatten slightly into a 3-inch disk. Arrange on parchment-lined baking sheets, leaving about 2 inches between rolls.
6. Cover loosely and let the shaped rolls rise again for 30–40 minutes until puffy. Meanwhile, preheat the oven to 350°F (175°C) and stir together the topping sugar, cinnamon, and sesame seeds in a small bowl.
7. Brush each risen roll generously with melted butter, then press the top firmly into the cinnamon-sugar mixture so a thick, even crust forms.
8. Bake for 20–25 minutes, rotating the pans halfway through, until the rolls are deeply golden around the edges and sound hollow when tapped on the bottom.
9. Cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm, split and filled with sliced queso fresco if desired.
10. Leftovers keep well in a sealed bag for 2 days; re-warm in a 300°F oven for 5 minutes to restore the crackly sugar crust.

Cook’s Notes

• For an authentic Salvadoran touch, sprinkle a little grated queso duro over the hot rolls right out of the oven so it softens just slightly into the crust.
• If the dough resists shaping, cover it and let it rest 5 minutes; the gluten will relax and rolling becomes much easier.
• Do not skip the second rise — it is the key to the characteristic light, airy crumb that distinguishes a true semita.
• A splash of warm water (1–2 tablespoons) added at the mixing stage can keep the crumb extra tender if your flour runs dry.
• For taller, bakery-style rolls, shape the dough into tight rounds by pinching the seams underneath before the second rise.

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