In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt.

Gradually add the warm milk and melted butter to the dry ingredients.

Stir the mixture until a soft dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Punch down the risen dough to release any air bubbles.

On a lightly floured surface, roll out the dough into a rectangular shape of about ¼ inch thickness.

In a small bowl, combine the ground cinnamon and brown sugar.

Spread the cinnamon-sugar mixture evenly over the rolled-out dough.

Starting from one end, tightly roll the dough into a log, sealing the edge.

Cut the rolled dough log into 1-inch thick slices using a sharp knife or a piece of dental floss.

Place the slices on a greased baking sheet, leaving some space between each roll for expansion.

Cover the rolls with a kitchen towel and let them rise again for about 30 minutes.

Preheat the oven to 350°F (175°C).

Once the rolls have risen, bake them in the preheated oven for approximately 20-25 minutes or until they turn golden brown.

While the rolls are baking, you can prepare a glaze if desired. In a small bowl, mix together powdered sugar and a little milk until a smooth glaze forms.

Once the rolls are done, remove them from the oven and let them cool for a few minutes.

Drizzle the glaze over the warm rolls for an extra touch of sweetness.

Serve the Nicaraguan Roles de Canela warm.

These rolls are perfect for breakfast, brunch, or as a delicious snack.

You can enjoy them as is or pair them with a hot cup of coffee, tea, or a glass of milk.

Store any leftovers in an airtight container at room temperature for up to a few days.

Reheat the rolls in the microwave for a few seconds to restore their freshness.