Jessica Dee

Home baker. Dessert & Mexican bread maker.

Cuernos de Canela

Cuernos de Canela

Sweet bread rolled into the shape of horns, with a cookie dough paste in the center.
Prep Time 1 hour
Cook Time 20 minutes
Cuisine Mexican
Servings 6


  • 1 large baking sheet


  • 275 g all purpose flour
  • 55 g granulated sugar
  • 15 g instant yeast
  • 5 g cinnamon
  • 55 g shortening or unsalted butter
  • 2/3 cup water

Cookie dough paste

  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1 cup all purose flour
  • 1 TBS vanilla extract


  • Mix flour, sugar, yeast and cinnamon in a mixing bowl.
    Using a mixer and bread hook attachment, add butter.
    Add water a little at a time, dough should not be sticky. Knead dough until the dough comes together, about 2-3 minutes.
    Place dough in lightly oiled bowl and cover, let proof for 20 minutes.
    Punch air out and separate dough into 6 equals pieces. Roll dough into balls and let proof again for 15 minutes.
    While proofing, make cookie topping.
    Combine and mix unsalted butter, powdered sugar, flour and vanilla extract. Divide cookie topping into 6 equal pieces.
    Roll bread dough piece into an oval shape. Place cookie topping on top of bread dough. Using rolling pin, roll the cookie topping into the dough.
    Starting at the top, roll sides in, working your way down into the shape of a triangle. Leave about an inch at the bottom, unrolled.
    Flip the bread over, flat part at top. Roll the dough downward until you reach the tip of the triangle. Dip bread into sugar, Place bread on parchment lined baking pan. Proof 20 minutes.
    Bake at 350 F for 20 minutes.
Keyword bread, mexican recipe, pandulce

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