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Pedro J Torres Fall Recipe

Fall is the time of year when warm recipes are welcomed back into the kitchen, with woodsy spices and delicious scents. On a crisp, fall morning, breakfast is always better with a cinnamon roll and a glass of milk. Cinnamon Golfeados are a latin spin on the Americanized, yet absolutely scrumptious cinnamon rolls. If you’re looking for the perfect fall recipe to bring to your kitchen this season, look no further. Whip up a batch of Golfeados and both your house and your stomach will thank you.


  • ¾ cup milk, warm
  • 2 tablespoons yeast
  • ¼ cup sugar, granulated
  • ¼ teaspoon sugar, granulated
  • 2 ½ cups panela, grated
  • 3 cups all purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon star anise
  • 2 large room temperature eggs, beaten
  • 7 tablespoons unsalted butter, room temperature
  • 8 ounces grated queso blanco
  • ⅔ cup water



Although you can mix this recipe by hand, using a standard mixer will make the dough much fluffier and the overall recipe easier to make.

Step 1 – In a regular-sized mixing bowl, combine ¼ cup of milk, yeast, and sugar (¼ teaspoon). Give the mix a good stir, and then let sit for a total of 5 minutes until the mixture begins to bubble.

Step 2 – In the mixer’s bowl, combine the sugar (cup), panela, flour, and salt with the yeast mixed in step 1.

Step 3 – Turn the mixer on low and slowly add in the remaining milk, eggs, and vanilla.

Step 4 – Add 4 tablespoons of butter and 1 tablespoon of anise. The butter should be softened, not melted.

Step 5 – Turn mixer up to a medium speed until the dough is smooth and shiny.

Step 6 – Once you’re done with the mixer, transfer the dough into a well-oiled bowl. Let the dough sit and warm until it rises to about double the size. This will take about an hour. You will need to cover the bowl and store it in a warm place.

Step 7- Get a separate bowl and combine queso blanco, ½ cup of panela, and 1 teaspoon of cinnamon.

Step 8 – Once the dough has risen, roll the dough out and cut into a rectangle with ⅛ inch thickness. A floured surface will make the dough not stick to the counter. Preheat the oven to 350 degrees.

Step 9 –  Brush the dough with melted butter and top with 3 tablespoons of the queso mix.

Step 10 – Roll the dough from the long side of the rectangle so that it forms a log shape.

Step 11 – Slide the dough into 1 ½ inch thick pieces.

Step 12 – Place the pieces onto a baking sheet with the cut side down so you see spirals on the top.

Step 13 – Cover with oiled plastic wrap and allow the dough to sit and rise for about an hour until it’s nearly doubled in size.

Step 14 – Preheat the oven to 350 degrees. Once the oven is heated, bake the spirals until golden and bubbly. D

Step 15 – Combine the remaining queso blanco mix with ⅔ cup of water and mix until it becomes a syrup. Brush on top of the slices as soon as they’re done baking in the oven. 

Step 16 – Eat and enjoy!