Name: Dulce De Leche Cinnamon Rolls
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Cuisine: Breakfast, Dessert
Ingredients: 1 can of sweetened condensed milk.; 1/2 cup warm whole milk.; 115 g melted unsalted butter (for the dough).; 130 g soft brown sugar.; 1 packet dry yeast.; 2 tbsp cinnamon.; 625 g flour.; 115 g melted butter (for spreading).; 50 g granulated sugar.; 1 tsp baking powder.; 2 tsp salt.; 60 g pecans.; 100 g cream cheese.; 4 tbsp butter (for frosting).; 4 tbsp whole milk (for frosting).; 1 vanilla bean.; 320 g powdered sugar.

Dulce De Leche Cinnamon Rolls bring together the comforting flavors of cinnamon rolls with a decadent caramel twist. These rolls are filled with luscious dulce de leche, cinnamon, and brown sugar, then baked to perfection. Once out of the oven, they're topped with a creamy frosting made from cream cheese, butter, and vanilla, and finished with a sprinkle of chopped pecans for added texture. These rolls are perfect for a special weekend breakfast or dessert, with their soft, fluffy dough and indulgent filling. Whether you're serving them for a family brunch or as a sweet treat after dinner, these cinnamon rolls are sure to impress.

Dulce De Leche Cinnamon Rolls are a sweet and indulgent twist on classic cinnamon rolls, with the rich flavor of caramelized dulce de leche and a creamy frosting that takes them to the next level. These soft and fluffy rolls are perfect for breakfast, dessert, or any time you’re craving something special. Whether you're serving them for a family gathering or treating yourself, these rolls are sure to satisfy your sweet tooth.

Now, let’s take a look at the ingredients you’ll need to make these irresistible cinnamon rolls.

INGREDIENTS

Sweetened Condensed Milk: 1 can of sweetened condensed milk, boiled to create a rich and creamy dulce de leche filling.
Whole Milk: 1/2 cup of warm whole milk helps activate the yeast and gives the dough a soft, tender texture.
Melted Butter: 115 g of melted unsalted butter is used in both the dough and the filling, adding richness to the rolls.
Brown Sugar: 130 g of soft brown sugar adds sweetness and depth to the filling when combined with the dulce de leche and cinnamon.
Dry Yeast: 1 packet of dry yeast helps the dough rise and creates the light, fluffy texture we love in cinnamon rolls.
Cinnamon: 2 tablespoons of cinnamon give the rolls their signature warm, spiced flavor.
All-Purpose Flour: 625 g of flour forms the base of the dough, providing structure and softness.
Baking Powder: 1 teaspoon of baking powder is added to give the dough extra lift.
Salt: 2 teaspoons of salt balance the sweetness and enhance the flavor of the dough.
Pecans: 60 g of chopped pecans add a crunchy texture to the finished rolls.
Cream Cheese: 100 g of softened cream cheese is the key to a rich and creamy frosting.
Butter: 4 tablespoons of softened butter for the frosting add a smooth, velvety texture.
Vanilla Bean: 1 vanilla bean (scraped) for a touch of pure vanilla flavor in the frosting.
Powdered Sugar: 320 g of powdered sugar sweetens and thickens the frosting.

INSTRUCTIONS

Step 1: Prepare the Dulce de Leche: Place an unopened can of sweetened condensed milk in a large pan of simmering water. Make sure the can is fully submerged. Simmer for 3 hours, ensuring that the water level remains above the can at all times. Once done, remove the can from the water and allow it to cool completely, preferably overnight, before using it to make the filling.
Step 2: Make the Dough: In a large mixing bowl, combine 1/2 cup of warm whole milk, 115 g of melted butter, and 50 g of granulated sugar. Stir until the sugar is dissolved. Add 1 packet of dry yeast, stir, and let the mixture sit for about 1 minute to allow the yeast to activate.
Step 3: Mix with Flour and Knead: Add 500 g of all-purpose flour to the yeast mixture and stir to combine. Gradually add the remaining 125 g of flour, along with 1 teaspoon of baking powder and 2 teaspoons of salt. Once the dough begins to form, transfer it to a floured surface and knead for about 5 minutes until the dough is smooth and elastic. Let the dough rise for about 1 hour in a warm place, or until it has doubled in size.
Step 4: Roll and Fill the Dough: Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread the cooled dulce de leche evenly over the dough, leaving a small border around the edges. Brush the dough with 115 g of melted butter and sprinkle with 130 g of brown sugar and 2 tablespoons of cinnamon.
Step 5: Shape and Slice the Rolls: Tightly roll the dough into a log, starting from the longer side. Cut the log into individual rolls, about 1 1/2 inches thick. Place the rolls in a greased baking dish, leaving space between each roll to allow for expansion during baking.
Step 6: Bake the Cinnamon Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and cooked through.
Step 7: Prepare the Frosting: While the rolls are baking, prepare the frosting by mixing 100 g of softened cream cheese, 4 tablespoons of butter, 4 tablespoons of whole milk, 1 vanilla bean (scraped), and 320 g of powdered sugar until smooth and creamy.
Step 8: Frost and Serve: Once the cinnamon rolls are out of the oven, spread the frosting generously over the warm rolls. Sprinkle with chopped pecans for added texture, and serve warm.

Serving and Storage Tips

Serve these Dulce De Leche Cinnamon Rolls warm, straight out of the oven, with the cream cheese frosting generously spread on top. The combination of the gooey dulce de leche filling and the soft, fluffy rolls is absolutely irresistible.
For an extra indulgent touch, sprinkle chopped pecans over the frosting for added crunch and flavor. The contrast of textures will elevate the overall experience of these rolls.
If you have leftover rolls, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. When ready to enjoy, warm them slightly in the microwave or oven for the best experience.
You can also freeze the unfrosted rolls for longer storage. Simply wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw the rolls overnight in the refrigerator and reheat before serving.

Helpful Notes

If you're short on time, you can use store-bought dulce de leche instead of making your own. This will save a few hours while still delivering the same rich flavor.
For an added twist, try mixing some chocolate chips into the filling before rolling up the dough. The combination of dulce de leche and melted chocolate is simply divine.
If you don't have pecans, feel free to use walnuts, almonds, or even leave the nuts out altogether for a nut-free version.

Tips from well-known chefs

Ina Garten: Always allow your dough to rise in a warm, draft-free environment to ensure it doubles in size and creates soft, fluffy rolls.
Gordon Ramsay: When making homemade dulce de leche, be patient. The longer the condensed milk simmers, the richer and deeper the caramel flavor will be.
Rachael Ray: For a fun variation, try adding some espresso powder to the dough for a slight coffee flavor that pairs beautifully with the caramel and cinnamon.