Dulce de Leche Cinnamon Rolls

Not enough words to describe how good these are!

Course Dessert, Snacks

Cuisine American

Keyword Cinnamon Rolls, Dulce de Leche, Dulce de Leche Cinnamon Rolls

Prep Time 2

Cook Time 30

Homemade Dulche de Leche 3

Servings pieces

Calories 662kcal

Author AnotherFoodBlogger

Ingredients

Dough

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

Toppings

60 g pecans chopped
400 g condensed milk

Filling

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

Instructions

Fillings

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

Cinnamon Rolls

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.

Frosting

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.

Notes

Essential Tools

foil trays
saucepan
baking tray
rolling pin
measuring spoons
saucepan
whisk
large mixing bowl
small mixing bowl
clingfilm
spoon
pastry brush
stand mixer

Tips/Tricks

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

Nutrition