Ingredients
For the Dough
- 3/4 cup warm Milk
- 2 packages active dry Yeast
- ½ cup Sugar
- 4 tbsp. Brown Sugar
- 2 ¼ cups Flour
- 1 tsp. Salt
- 2 Eggs
- 2 tbsp. Honey
- 1 tsp. Vanilla extract
- ¾ cup Milk
- 5 tbsp. Butter
- 2 tbsp. Aniseed
- Cooking spray
For the Filling
- 1 cup + 2 oz Oaxaca Cheese, finely grated
- 1 ½ cup Brown Sugar
- 2 tbsp. ground Cinnamon
- 1 tsp. Aniseed
- 3 oz. Butter
For the Melao
- 4 cups Brown Sugar
- 2 cups Water
Directions
For the Dough
- In a small bowl, combine the warm milk, yeast, and ¼ tsp sugar. Let stand for about 8 minutes or until it starts to foam. It will resemble a pancake on the griddle. This is called a “starter”.
- In a medium bowl add remaining sugars, flour, aniseed, salt, milk, eggs, honey, vanilla, and yeast mixture. Fold with a spatula to combine or mix on low with a dough hook in a standing mixer if you have one.
- Remove from the bowl if you don’t have a mixer and knead while adding butter until shiny dough forms.
- Spray a large bowl with cooking spray. Place dough in the bowl and cover to let rise for about 1 hour or until double in size. Best spot in your kitchen is usually above the refrigerator so keep that in mind when choosing a bowl to ensure it will fit.
For the Filling
- In a large mixing bowl combine 1 cup cheese with remaining filling ingredients, cover, and set aside in the refrigerator.
Assembly for Baking
- Once your dough has doubled in size, roll in out on a flour dusted surface into a large rectangle about ¼” thick.
- Melt your butter and brush the dough. Sprinkle an even layer of the filling across the buttered dough and roll on the long side until you form a log.
- Cut the dough using a sharp knife into 10-12 pieces, depending on the length of your dough. Place them onto your baking sheet. Cover and let rise again for another hour or until double in size.
- While dough is rising, preheat oven to 350°F. Bake 20 minutes or until golden.
For the Melao (Glaze):
- In a medium saucepan combine all ingredients for your glaze. Bring to a boil over high heat. Reduce to medium heat and simmer while stirring constantly for about 2 minutes or until sugar is fully dissolved. Continue cooking until syrup forms.
For Finishing & Serving
- Remove rolls from the oven and brush with glaze. Return to the oven for about 10 minutes.
- Once finished transfer the rolls to a cooling rack and top with any and all remaining melado. Allow to cool for 5-10 minutes, top with 2 oz. of finely grated Oaxaca cheese and enjoy!
Pro Tips
If you can't find Oaxaca cheese for your Cinnamon Golfeados you can substitute for gouda or any semi-hard cheese.