UPDATE - Paradise bakery has a new location.
Once you see how Liana makes the cinnamon rolls in the pictures below you will want to pay her a visit. Enjoy!
Best Cinnamon Rolls in Puerto Vallarta at Paradise Bakery
By far the best cinnamon rolls in Puerto Vallarta come from Paradise Bakery owned by Liana Turner who is originally from Seattle. Besides the best cinnamon rolls Paradise Bakery also makes all types of baked goods and does catering and special orders. At the very end of this post is Liana’s bio if you would like to know more about her experience and how she came to Puerto Vallarta.
Fluffy, gooey cinnamon rolls are made daily from scratch. Liana allowed me to take pictures while they made a batch of cinnamon rolls. She told me I could watch how they make them but she would never give out the recipe. It’s a trade secret.
Paradise Bakery supplies many of the well known restaurants and cafes throughout the bay. After reading the post, if you have a sudden desire for Liana’s cinnamon rolls, you can find them at the following cafes:
- The Coffee Cup - Olas Altas and Marina Vallarta
- The Coffee House - Plaza Marina
- Benitto’s Deli - Plaza Neptuno
- El Sofa Cafe - Venustiano Carranza
- Coco Bento - Basilio Badillo
- Gutierrez Rizzo - Constitucion and Aquiles Serdan
- Casa Tranquila - Bucerias
Liana Turner from Paradise Bakery
Liana Shows You How She Makes Her Famous Cinnamon Rolls
Liana’s famous cinnamon rolls. Now follow along to see how they are made.
First, the dough is prepared and allowed to rise. Then the dough is rolled into a large sheet on a flour covered work table.
After the dough has been rolled out it is covered with lots of real butter.
The next step is to sprinkle the dough with generous amounts of sugar, cinnamon, and pecans.
After all of the fillings are added the dough is rolled into a long, thin cylinder.
Then, the dough is cut into individual rolls. The rolls are placed on a baking tray and sprinkled with more sugar, cinnamon, and it pecans.
The final step. The cinnamon rolls are placed in the oven and baked for approximately thirty minutes.
Liana Turner’s Bio
Liana is originally from Seattle, and comes from a long line of foragers. A good part of her childhood was spent clam digging, fishing, mushroom hunting, and basically pulling things out of the ground or the sea in order to eat them. This wasn’t from economic necessity, but from deeply ingrained culinary needs.
She has spent her working life in a variety of activities, almost all of them having to do with food or wine. She started out in the food business in her parents’ restaurant in Eastern Washington State, and then went on to the San Juan Islands, where she worked and trained in several restaurants. She spent several seasons working on fishing boats in Washington and Alaska…gillnetting for salmon and longlining for dogfish and halibut.
She has “slimed” salmon in a cannery, worked on a piledriver, sold and designed advertising, worked as a Public Relations Director for a winery, spent six months cooking at two airfields and a remote camp in Antarctica, and cooked on tugboats in Alaska and as executive chef for luxury yachts in California, Alaska and Costa Rica. That is the short list.
In 1995 Liana moved to Yelapa, Mexico, where she owned a restaurant, Café Un Mundo, also known as The Slippery Rock Café. In 2000 she moved to Puerto Vallarta, where she has been enjoying living, cooking, catering and baking ever since.
Liana says, “I have always loved cooking, but I never intended to become a baker. However, many of the chef jobs I have had required baking, because of remote locations and unavailability of baked goods. So, my baking skills developed out of necessity. Now I really enjoy the process of baking, especially bread, which is such a basic food, but can be presented in an endless variety of forms and flavors. I also love the act of making bread. It allows us to use our entire bodies (the kneading is great exercise) and all of our senses (tasting the starter for sweetness and salt balance), smell (when you can smell the bread cooking it’s almost done), touch (testing for doneness), and sound (tapping the bread produces a hollow sound when it is ready to leave the oven)”.
“Basically, I just love food and cooking, and having been given the gift of the ability to make people happy through food is something that I really appreciate”.
{ 1 trackback }
{ 6 comments… read them below or add one }
Nice article! I did see one error, I think you meant Boca Bento on Basilio Badillo, not Coco Bento
I’ll double check the info. Thanks for pointing this out.
Actually, the name of the restaurant is Boca Bento, but is affectionately known as Coco Bento for breakfast and lunch, when Coco is in charge. They use our rosemary buns for their hamburgers.
Had lunch with Liana at a super spot called Wok and Roll…gotta love that name and we discussed her move and plans for an outlet right there on the corner. She is hoping to add hot food to her menu in addition to these rolls and other sweet goodies. She is a very talented lady and caterer…keep her in mind for your next party.
Gary
San Francisco, CA./Puerto Vallarta, JAL.
http://groups.yahoo.com/group/Puerto_Vallarta_OldTown_SouthSide
I have seen your web page and would like your reciepe step by step. just looking and viewing your site makes your cinnaomn rolls delicious.
Thank you,s.begay
Navajo,New Mexico
Samantha,
You can contact Liana Turner, the owner of Paradise Bakery to she if she will share a copy of her famous cinnamon roll recipe. She would love to hear from you. Her recipe might be a proprietary secret though. Contact Liana at info@vallartacatering.com