Dulce De Leche Cinnamon Rolls
Indulge in these warm and pillowy Dulce De Leche Cinnamon Rolls filled with gooey sweetness and topped with a creamy glaze, perfect for any occasion.
Ingredients
Dough Ingredients
- 3 1/2 cups all-purpose flour, plus more for dusting a light and versatile base for our tender dough.
- 1/2 cup granulated sugar sweetens the dough and filling.
- 2 1/4 teaspoons instant yeast helps the rolls rise beautifully.
- 1 teaspoon fine salt balances the sweetness.
- 1/2 teaspoon ground cinnamon adds a warm, aromatic essence.
- 1/8 teaspoon ground nutmeg brings warmth and depth.
- 6 tablespoons unsalted butter, melted enriches the dough.
- 1/2 cup whole milk, warm hydrates the dough.
- 1/2 cup full-fat sour cream adds creaminess.
- 1 large egg, room temperature binds the ingredients.
- 1 tablespoon vanilla extract infuses the rolls with sweetness.
Filling Ingredients
- 4 tablespoons unsalted butter, softened used in the filling.
- 1/3 cup dulce de leche the star ingredient.
- 1/3 cup packed light brown sugar enhances the filling’s sweetness.
- 1 tablespoon ground cinnamon adds extra spice.
- 1/2 cup chopped toasted pecans optional for crunch.
Glaze Ingredients
- 4 oz cream cheese, softened creates a rich glaze.
- 2 tablespoons dulce de leche for added flavor.
- 2 tablespoons unsalted butter, softened for richness.
- 1 cup powdered sugar sweetens the glaze.
- 2-3 tablespoons whole milk to adjust consistency.
- 1 teaspoon vanilla extract rounds out the glaze.
Instructions
Preparation
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg.
- Pour in the melted butter, warm milk, sour cream, egg, and vanilla. Mix on low until combined.
- Knead the dough on medium-low for 8–10 minutes until smooth and slightly tacky.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about an hour until doubled in size.
- While the dough is rising, grease a 9-inch square baking dish.
Rolling and Filling
- Punch down the dough gently to release air, and roll it out into a 12 by 18-inch rectangle.
- Spread the butter mixed with dulce de leche over the surface of the dough.
- Sprinkle on the brown sugar, ground cinnamon, and optional pecans.
- Roll the dough tightly from the long side and cut into 9 even pieces.
Second Rise and Baking
- Place the rolls in the prepared baking dish, cut side up, and cover with a towel to rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C) about 10 minutes before baking.
- Bake for 28 to 32 minutes until golden brown and centers look set.
- Cool the rolls for 5 minutes on a wire rack.
Glazing
- Beat the cream cheese, dulce de leche, butter, powdered sugar, milk, vanilla, and salt until smooth.
- Spread a third of the glaze over the hot rolls and drizzle with the remaining glaze after 5 minutes.
Notes
Ensure warm (not hot) liquids are used to activate yeast effectively. Allow sufficient rising time for fluffy texture and avoid over-flouring the surface when rolling out the dough.