Dulce De Leche Cinnamon Rolls (Print version)
Soft homemade cinnamon rolls filled with dulce de leche, brown sugar, cinnamon, and finished with a tangy cream cheese glaze.
# Ingredients:
For the dough
01 -
3 1/2 cups (420 g) all-purpose flour, plus more for dusting
02 -
1/2 cup (100 g) granulated sugar
03 -
2 1/4 teaspoons (7 g) instant yeast
04 -
1 teaspoon fine salt
05 -
1/2 teaspoon ground cinnamon
06 -
1/8 teaspoon ground nutmeg
07 -
6 tablespoons (85 g) unsalted butter, melted
08 -
1/2 cup (120 ml) whole milk, warm
09 -
1/2 cup (120 g) full-fat sour cream
10 -
1 large egg, room temperature
11 -
1 tablespoon vanilla extract
For the filling
12 -
4 tablespoons (57 g) unsalted butter, softened
13 -
1/3 cup (105 g) dulce de leche
14 -
1/3 cup (65 g) packed light brown sugar
15 -
1 tablespoon ground cinnamon
16 -
1/2 cup (55 g) chopped toasted pecans, optional
For the glaze
17 -
4 oz (113 g) cream cheese, softened
18 -
2 tablespoons (30 g) dulce de leche
19 -
2 tablespoons (28 g) unsalted butter, softened
20 -
1 cup (120 g) powdered sugar
21 -
2-3 tablespoons whole milk
22 -
1 teaspoon vanilla extract
23 -
Pinch of salt
# Instructions:
01 -
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg.
02 -
Add the melted butter, warm milk, sour cream, egg, and vanilla. Mix with a dough hook on low until combined, then knead on medium-low for 8-10 minutes until smooth and tacky.
03 -
Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 1 hour.
04 -
Grease a 9-inch square baking dish. Roll the dough on a floured surface into a 12 by 18-inch rectangle. Spread with softened butter mixed with dulce de leche, then sprinkle with brown sugar, cinnamon, and pecans.
05 -
Roll the dough tightly from a long side and seal the edge. Cut into 9 even rolls with dental floss or a serrated knife. Place in the prepared dish.
06 -
Cover the pan and let the rolls rise until puffy, about 30-45 minutes. Heat the oven to 350 F near the end of the rise.
07 -
Bake for 28-32 minutes, until the tops are golden and the centers look set. Cool on a rack for 5 minutes.
08 -
Beat the cream cheese, dulce de leche, butter, powdered sugar, milk, vanilla, and salt until smooth. Spread a third over the hot rolls, wait 5 minutes, then spread on the remaining glaze.
# Good to know:
01 -
Makes 9 large rolls.
02 -
For overnight rolls, refrigerate after shaping and let rise at room temperature before baking.
03 -
Best served warm while the glaze is soft.