Warm Horchata Cinnamon Roll Recipe
Make Warm Horchata Cinnamon Roll Recipe in just 3h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling & Assembly
Horchata Glaze
Baking & Serving
Method
Dough
- 1
Warm liquids and combine dry ingredients
Warm the horchata and whole milk together until about 105–110°F (warm to the touch). In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour, instant yeast, granulated sugar, and fine salt until evenly combined.
- 2
Mix wet into dry
Make a well in the center of the dry ingredients. Add the warm horchata/milk mixture, melted butter, and the large egg. Using a dough hook on low speed (or wooden spoon by hand), mix until the dough comes together, about 2–3 minutes. If dough seems very sticky, add up to 2 more tablespoons of flour; if too dry, add 1 tablespoon warm horchata.
- 3
Knead the dough
Knead the dough on medium speed with a dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until smooth, elastic, and slightly tacky. The dough should pass the windowpane test or feel springy when pressed.
- 4
First rise
Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a clean towel. Let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Filling & Assembly
- 5
Prepare filling
While the dough rises, mix the softened butter (6 tbs), packed light brown sugar (3/4 cup), ground cinnamon (2 tbs), ground nutmeg (1/4 tsp), and 1/4 tsp salt in a bowl until smooth and spreadable.
- 6
Roll out dough
When the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 16 x 12 inches (approximately 1/4 inch thick). Try to keep edges straight for an even roll.
- 7
Spread filling and roll
Evenly spread the filling mixture over the rolled dough, leaving a 1/2-inch border on the long side nearest you. Starting at the long edge, tightly roll the dough away from you into a log. Pinch the seam to seal.
- 8
Cut rolls
Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1 to 1 1/4 inches thick). Place the rolls cut-side up into a greased 9x13-inch baking pan, spacing them evenly (they can be snug).
- 9
Second rise
Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes.
Baking & Serving
- 10
Preheat and bake
Preheat the oven to 350°F (176°C). Once the rolls have puffed, brush the exposed tops lightly with 1 tablespoon melted butter. Bake in the center of the oven for 22–28 minutes, or until the tops are golden brown and internal temperature reaches about 190°F. If edges brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 11
Cool slightly
Remove the rolls from the oven and let them cool in the pan on a rack for 8–12 minutes. They should be warm but not piping hot when you glaze them so the glaze will sit on top.
Horchata Glaze
- 12
Make the glaze
While the rolls cool, whisk together the powdered sugar (1.5 cups), cold horchata (start with 3 tbs and add up to 4 tbs), vanilla extract (1 tsp), ground cinnamon (1/4 tsp), and a pinch of salt until smooth. The glaze should be thick but pourable; add another 1 tbs horchata if you want a thinner glaze.
- 13
Glaze the rolls
Drizzle or spoon the horchata glaze over the warm cinnamon rolls, letting some glaze melt into the crevices. Serve warm. Leftovers can be reheated briefly in the microwave (10–15 seconds) and re-glazed if desired.
