Mexican sweet bread comes in all varieties and flavors. Try these Conos filled with vanilla Custard. Click here for the full article.
Cones / Conos
Mexican sweet bread comes in all varieties and flavors. My very favorite type are the Conos or Cones (in English). They are cone shaped bread filled with a vanilla custard or pudding. As I could not find custard in my local grocery store and I know that the stuffing will sit out for a bit, I decided the best stuffing would have to be Vanilla Pudding purchased ready made in a cup that is on the shelf and not in the refrigerated section of your local grocery store. This ensures it does not go bad before you have a chance to eat it. You should steer clear of pudding you have to prepare as it will have the shortest shelf life. Of course, if you are planning on eating these immediately after preparing, then never mind me.
- 12 Rhodes Cinnamon Rolls
- 1 cup Sugar
- 1 can Non-stick cooking spray, butter flavor
- 78 oz *Vanilla Pudding
- Aluminum Foil
- 1 gallon Plastic bag
Take your Cinnamon Rolls and set out to defrost.
Cut out 4 pieces of Aluminum foil that are 18 inches by 21 inches.
Begin to roll in with the short side in. Make sure to leave air and not roll it tight.
Once you have rolled it, smush it in a bit. Each Roll will be long enough for 3 Cinnamon Rolls; So, cut it into about 3 equally length pieces.
Take the edge of each piece and point it. Try to shape each like a cone.
When your Cinnamon Rolls are defrosted and room temperature, take each and unroll them. With your left hand, hold the tip of the dough. Now slide your right middle and index fingers down the dough as to take off the excess cinnamon paste off of the dough. This will also help elongate your dough. Try not to lengthen it much.
Now spray your Aluminum foil pieces/molds on all sides.
Take one of your pieces of prepared dough and place the very edge of the dough over the tip of the cone shaped foil.
Now twist the dough round the foil and over the little bit of dough edge. Make sure the dough goes all around the foil with as little space between the dough as possible.
You can tuck the edge of the dough under some dough.
Place all of your Cones on a sprayed cookie sheet.
Now cover the tray with sprayed plastic wrap and let it sit for about an hour to rise.
Bake in 350 degree heat for about 15 minutes or until it looks like this.
Now take your gallon sized plastic bag and place the sugar in it. Take each Cone and spray it completely with the butter flavored spray and place in the plastic bag to cover in sugar.
Now all you have to do is take out the foil from each and stuff them with your pudding.
Grade: My new buddy Brook G was over at a neighbor Ashley’s home and was so kind as to try this recipe. Brook gave it a 9 out of 10 and commented on how the bread and pudding were amazing together. Then Brook, Ashley, Ashley’s dad and a few others fought over the samples I brought because they all thought it was a home run!