*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
AnotherFoodBlogger cinnamon rolls 2.0! These guys are simply the business. Lets break these dulce de leche cinnamon rolls down to all the layers. FIRSTLY we have some glorious homemade pastry that is smothered in butter, cinnamon, brown sugar AND a layer of dulce de leche. THEN they are rolles up, baked until a beautiful brown colour and once cooled we hit them with some vanilla cream cheese frosting, a drizzle of dulce de leche AND a sprinkling of toasted pecans. Hot damn are they a party in your mouth 😉 Keep scrolling (and reading) to see how these beauties are made.
I did some cinnamon rolls a while back that I felt rivaled the great cinnabon ones. I was disappointed to leave cinnabon behind when moving from the states so I had to learn quickly to make em myself. Imagine my surprise and delight when cinnabon decided to come to Australia. Not only were they coming to Australia BUT they were launching in QLD. Not only were they launching in QLD but in my town of Brisbane. SCORE!!! Damn, was I excited.
Now, don’t get me wrong – my homemade ones are unreal but truthfully they are a little time consuming to make. So I figured a 15 minute drive to the local shopping center for a cinnabon was worth it. WRONG!!!!! All 3 of us went out the other week to grab a few to devour and whilst they were tasty AF we were told there was a 1 hour wait on the simple cream cheese cinnamon rolls. WTF. All they had available at the time were mini choc cinnamon rolls. I couldn’t believe the 30 other clowns standing around were actually waiting for vanilla frosted ones – no offense! Needless to say we weren’t leaving empty handed so we grabbed some chocolate ones. Naturally we demolished it as it was delish but an hour wait was not cool in what’s supposed to be a “fast food” store…………
Once home and only somewhat please I figured I may as well make em myself. If I am going to wait an hour for them I may as well get a dozen out of it! I have been thinking about making the dulce de leche cinnamon roll version for a while and I promised my friends at Notorious Eats food truck a few so figured no time like the present to whip some up.
HOMEMADE DULCE DE LECHE
There are 2 methods to making dulce de leche at home. The one I am most familiar with is the easy simmer in a can method. The other which I will give you some info on (but am yet to try it) involves milk, vanilla, sugar & baking soda. As I write this I am thinking when can I make this version so stay tuned on the gram for some pics of it. Basically you heat the milk, sugar and baking soda in a non stick saucepan for about 1.5hrs until milk starts to caramelize and darken. Remove it from heat and stir in the vanilla. Sounds easy peasy so to be honest I’m a little embarrassed that I am yet to make it! Anywho – over to the method I used.
Pop a 400ml can of condensed milk into an deep ovenproof sauce pan that has a wire rack/trivet in the bottom. More about that in a minute. Cover the can with water until there is about an inch or 2 above the can. Next you have 2 options. 1. You can cook it on a stove top on a low-medium heat and let it simmer away for 3 hours (ish). OR 2. cover tightly with foil and pop it in the oven @ 180c for 1.5 hours. Keep an eye on the water level as it needs to cover the tin at all times.
Why the rack/trivet you say? This is because if the tin was to touch the bottom of the pan where it’s at it’s hottest you will end up burning the dulche. All that leaves you with is sugar crystals on the bottom that don’t taste the best. Trust me – speaking from experience on this one 😉
If your patience levels doesn’t stem to this long then there are multiple quality versions out there. The 2 that spring to mind here in Australia are Messina Ice-Creams version and also Doulsi – both are defo worth checking out.
TRICKS TO MAKING PERFECT DULCE DE LECHE CINNAMON ROLLS
Easier said than done sometimes but the key is to cooking and baking especially is having patience. Weigh out all the ingredients correctly and follow the recipe to a T. That is unless you are a professional pastry chef and know a better way! When mixing the milk in with the yeast ensure the temp of the milk is between 37-43c or else you will kill the yeast. Soft butter. Yes, we all have a microwave (well most of us) but letting the butter soften naturally is the best way when baking. The next “tip” is defo where the patience comes into play
Letting them cool
You pull them from the oven, smell and marvel in your success and all you wanna do is eat one straight away. Well, here is defo where you need patience. Firstly, they will burn the mouth of of you. BUT more importantly you want the cream cheese frosting to both stick to the dulce de leche cinnamon rolls but also to be gooey and melty too. So while they are cooling down you can whip up the frosting and by the time you have made it then just go to town my friend.
Aside from quality butter and letting it soften the key to success is DON’T BE AFRAID of loading up the butter. Lets be honest – you didn’t set out making cinnamon rolls for the health benefits. Did you? Aside from buttering the inside of the pastry (all the way to the edges I might add) it’s SUPER important to load up that disposable tray, cast iron pan or whatever you are using to bake em in with plenty of the good stuff. After all who wants to leave 12% of their cinnamon roll behind?
Bunching them up
Pack those suckers up in the pan. Don’t get me wrong it ain’t a Japanese bullet train. They do need some room to grow but when baking them it’s best to put them beside each other and leave room around the outside to grow. This is also why LOADS OF BUTTER is important so you can separate them easily. Check out my before and after pic of how I load the tray. Damn they look good – just saying!
Load up the frosting
The best damn part. Those who don’t like the frosting on cinnamon rolls – well……………….. shame!! Once cooled enough to handle then lather it on. Your option are to be “elegant” and pipe it on or like me get a GIANT spoon, plop it on top and using a spatula just spread it over and let it do it’s thing. SO GOOOOOOOOOOOODDD.
Toast the pecans
Before sprinkling your nuts on top best to give them a little toast beforehand. Not only does it make them crunchier, it deepens the colour and helps intensify the nutty flavour.
Make them when the kids aren’t home!!
This is 100% the best tip I can offer to the success in making dulce de leche cinnamon rolls or any other cinnamon rolls for that matter. Why? Well, if you have to ask then you clearly don’t have kids. They are annoying dirty, smelly and all they wanna do is stick their hands into everything. Nah, truthfully they ain’t all that bad. Olivia has defo gotten more patient the more I bake with her. The main reason is once they know they are there (cinnamon rolls that is) they won’t stop harassing you until they get one and then another and another. I didn’t just spend the last 2 hours of my life slaving away to watch you and your mates scoff them up whilst I clean up the kitchen. Did I?
The key to success is make them in peace so you can eat one in peace. Later they can scoff away but there is something precious and oh so right about basking in the glory that is homemade cinnamon rolls without having to fight with someone half your size to take off their shoes, wash their hands and “don’t eat it over the good rug”. Trust me!
Cinnamon Roll Alternatives
Classic Cinnamon Roll by yours truly
Easy Lemon Sweet Rolls with Lemon Drizzle by Sylvia of ‘A Baking Journey’
Quick No Yeast Cinnamon Rolls by Sylvia of ‘A Baking Journey’
Sweet Orange & Almond Buns by Isabelle Boucher of ‘Crumb Blog’
Gluten Free Paska Rolls by Jeanine Friesen of ‘Faithfully Gluten Free’
Apricot Sweet Rolls by Kathy Berget of ‘Beyond The Chicken Coop’
Vegan Chai Tea Latte Cinnamon Rolls by Shanika Graham-White of ‘Orchids and Sweet Tea’
Apple Cinnamon Rolls by Elke Polis of ‘Elke Living’
Gruyere Apple Pie Cinnamon Rolls by Terri Gilson of ‘Food Meanderings’
Happy Cooking and Happy Eating Friends!!!
- 115 g unsalted butter melted
- 625 g flour
- 100 g granulated sugar
- 470 ml whole milk slightly warm
- 1 packet dry yeast
- 1 tsp baking powder
- 2 tsp salt
- 60 g pecans chopped
- 400 g condensed milk
- 130 g soft brown sugar
- 2 tbsp cinnamon
- 170 g butter softened
Frosting - the best part!
- 100 g cream cheese softened
- 4 tbsp butter melted
- 4 tbsp whole milk
- 1 vanilla bean cut in half & seeds removed
- 320 g powdered sugar
- Place can of condensed milk in a large sauce pan of water – ensuring water is a couple inches above tin. Simmer for 3 hours and leave to cool. This is best done a day in advance. Simple homemade dulce
- Roast chopped pecans for 8 mins @ 320f/160c
- Generously butter 2 disposable foil trays - round ones are best.
- Whisk together warm milk, melted butter and granulated sugar. Mixture should be just warm. (98-104f or 37-43c). Sprinkle yeast over warm milk and leave for 1 minute.
- Add 500g flour to the milk mixture and stir with spoon until combined, cover with clingfilm and leave rest in a warm place for 1 hour.
- Remove clingfilm and add 100g of flour, baking powder and salt. Stir well and turn onto well floured surface. Knead the dough lightly adding more flour as necessary. The dough is ready when it's smooth and doesn't stick to the surface.
- Using a floured rolling pin, roll the dough out into a large rectangle approx 1cm in thickness. Trim the edges so that it looks even. DON'T throw out the trimmings. These fellas can be the kids' mini cinnamon rolls!
- First, spread a layer of the homemade dulce onto the pastry. Then, spread the softened butter over the dough using the back of a spoon. Sprinkle the brown sugar & cinnamon onto the buttered dough, pressing them gently onto the dough.
- Roll up the dough to form a log (like an old school swiss roll) and pinch the seam closed. Cut the dough in half and then cut each half into equal sized pieces. Approx 7 per half.
- Place cinnamon rolls in buttered foil containers. Starting with one in the center and working the other around it.
- Cover with clingfilm and leave rest for 30mins. Meanwhile preheat the oven to 350f/180c. Remove clingwrap and place in oven and bake for 25-30 mins until golden brown.
- While the cinnamon rolls are baking, mix the cream cheese, butter, whole milk, vanilla and powdered sugar together until the mixture is smooth and lump free. Best use a stand mixer!
- Remove cinnamon rolls from oven, allow to cool slightly and then drizzle with frosting OR if you are like me lather them with frosting. Drizzle the dulce over the top and finish with the toasted pecans.
- foil trays
- baking tray
- rolling pin
- measuring spoons
- large mixing bowl
- small mixing bowl
- pastry brush
- stand mixer
- the dough can be made in advance so it a great one to make the night before and then all you need to do is pop them in the oven for a brekkie treat
these will keep at room temp for 2 days and in the fridge for 3-4 days BUT I doubt they will last that long
- when pinching the seam together it may not look like it's holding well, don't stress. Just place the seams to the inside when putting them into the foil tray. That way if they come open a touch it's neighbour will grab hold if it
- homemade dulce de leche will keep for a couple months in unopened container, stored in a cool dry place OR a couple weeks in an opened container refrigerated