If there’s one treat that universally wows brunch crowds and sweet tooths alike, it’s Dulce de Leche Cinnamon Rolls. Imagine plush, pillowy rolls spiraled with cinnamon, slathered in rich homemade dulce de leche, and generously topped with silky frosting and toasted pecans. Every bite melts with a dreamy combo of caramel warmth, aromatic spice, and creamy sweetness. Whether you’re looking to impress company or want to spoil yourself on a Saturday morning, these cinnamon rolls are truly next-level.

Dulce de Leche Cinnamon Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic of Dulce de Leche Cinnamon Rolls starts with a handful of classic baking staples—plus a few flavor-packed additions that make them unforgettable. Each ingredient works in harmony, guaranteeing that signature softness, incredible flavor, and drool-worthy looks.

  • Unsalted butter (115 g, melted): Gives the dough a tender, buttery crumb and amps up the richness in every layer.
  • All-purpose flour (625 g): The foundation for a soft, structured dough; if you want a slightly chewier roll, opt for bread flour instead.
  • Granulated sugar (100 g): Sweetens the dough, balancing the spice and adding gentle caramelization.
  • Whole milk (470 ml, slightly warm): Essential for activating the yeast and creating that signature soft texture.
  • Dry yeast (1 packet): The leavener that transforms your mixture into billowy, fluffy rolls.
  • Baking powder (1 tsp): Provides a little extra lift, ensuring ultra-tender results.
  • Salt (2 tsp): Just enough to enhance flavor and balance the sweetness.
  • Pecans (60 g, chopped): Toasted for crunch and a nutty finish that perfectly complements the caramel and cinnamon.
  • Condensed milk (400 g): Simmered to golden perfection to create luscious, homemade dulce de leche.
  • Soft brown sugar (130 g): The backbone of the cinnamon filling, providing depth and moisture.
  • Cinnamon (2 tbsp): Fragrant, spicy, and absolutely essential for that classic cinnamon roll vibe.
  • Butter for filling (170 g, softened): Helps the sugar and cinnamon adhere and melt into gooey ribbons inside every roll.
  • Cream cheese (100 g, softened): The heart of the frosting—tangy, creamy, and beautifully thick.
  • Butter for frosting (4 tbsp, melted): Smooths out the frosting and adds a buttery silkiness.
  • Whole milk for frosting (4 tbsp): Loosens the frosting so it’s perfectly spreadable.
  • Vanilla bean (1, split, seeds removed): Layers the frosting with unbelievable vanilla aroma—paste or extract works in a pinch.
  • Powdered sugar (320 g): Sweetens and thickens the frosting so it gleams flawlessly atop your rolls.

How to Make Dulce de Leche Cinnamon Rolls

Step 1: Make the Homemade Dulce de Leche

This piece of magic is worth every second. Submerge a can of condensed milk in a deep saucepan of water (water should cover the can by at least 2 inches), bring to a simmer, then let it quietly bubble away for 3 hours. Cool completely before opening. It’s safest (and easiest) to make this dulce a day ahead—your future self will be very grateful.

Step 2: Toast the Pecans

While your dulce de leche is cooking, pop the chopped pecans in the oven at 320°F (160°C) for about 8 minutes. The aroma is heavenly, and that subtle nutty crunch does wonders atop the finished rolls.

Step 3: Prepare the Dough

Generously butter two round disposable foil trays (they help with easy cleanup and perfect rise). In a large bowl, whisk together warm milk, melted butter, and granulated sugar until the mixture feels just warm to the touch (98–104°F is ideal). Sprinkle the yeast over the surface, and let it sit for a minute so it starts to foam and activate.

Step 4: Mix and Rest

Add 500 g of flour to the milk mixture, stirring with a spoon until just combined. Cover the bowl tightly with clingfilm and let it rest in a cozy, warm spot for about 1 hour. This rest allows the dough to relax and puff up beautifully.

Step 5: Add Remaining Dry Ingredients

After its hourlong nap, remove the clingfilm and stir in the remaining 100 g of flour, baking powder, and salt. Tip the dough onto a well-floured surface and knead lightly, sprinkling with more flour as needed. When the dough is smooth and no longer sticks to your hands, you’re ready to roll.

Step 6: Roll and Fill

Roll the dough out into a large, even rectangle (about 1 cm thick), trimming the edges if you’re after those perfect bakery-style spirals—save the trimmings for mini rolls! First, sweep a generous layer of homemade dulce de leche over the dough, followed by softened butter. Sprinkle with brown sugar and cinnamon, and gently press them in so you get a gooey swirl in every bite.

Step 7: Shape and Slice

From the long side, roll the dough tightly into a log—think old school Swiss roll style—pinch the seam to seal. If it isn’t holding perfectly, don’t worry. Simply place the seam-side inwards when arranging in the tray. Use a sharp knife to cut the log in half, then each half into seven pieces.

Step 8: Arrange and Proof

Place one roll in the center of each tray, with the rest spiraling around. Cover with clingfilm and proof again for 30 minutes. While the dough’s rising, heat your oven to 350°F (180°C).

Step 9: Bake the Rolls

After proofing, remove the clingfilm and bake for 25–30 minutes until the cinnamon rolls are golden, puffed, and irresistible. Your kitchen will be filled with the coziest scent imaginable!

Step 10: Whip Up the Frosting

While the rolls bake, beat together softened cream cheese, melted butter, milk, vanilla bean seeds, and powdered sugar until silky smooth. I swear by a stand mixer for frosting that’s perfectly lump-free and cloud-like.

Step 11: Assemble the Magic

When the Dulce de Leche Cinnamon Rolls are just cool enough to handle, slather (or drizzle) on the frosting as your heart desires. Finish with more luscious dulce de leche and a sprinkle of those toasty pecans. It’s time to dig in!

How to Serve Dulce de Leche Cinnamon Rolls

Dulce de Leche Cinnamon Rolls Recipe - Recipe Image

Garnishes

For a bakery-worthy finish, drizzle extra dulce de leche over the frosted rolls and scatter roasted pecans on top for crunch. If you want to push things further, a little dusting of ground cinnamon or even flaky salt adds a beautiful pop and flavor boost.

Side Dishes

These Dulce de Leche Cinnamon Rolls pair brilliantly with a big, frosty glass of milk, a robust mug of coffee, or fresh fruit to balance the richness. For special brunches, a bowl of tangy berries or spiced apple compote alongside adds both color and freshness to your table.

Creative Ways to Present

To make these rolls the centerpiece of your spread, serve them piped full of extra dulce for a gooey surprise, or arrange mini rolls in a wreath for holidays. Individually portioned or baked in a cast-iron skillet, they’re always a showstopper. Don’t forget: packaging a few rolls in a festive box is a homemade gift that never gets forgotten!

Make Ahead and Storage

Storing Leftovers

Should you somehow resist eating them all at once, Dulce de Leche Cinnamon Rolls will keep fresh at room temperature, tightly covered, for up to 2 days. Stash them in the fridge, and they’ll be delicious for up to 3–4 days—just make sure they’re well sealed to stay pillowy soft.

Freezing

Want to stretch out the indulgence? Once cooled, freeze the rolls (before frosting) in an airtight container or wrapped tightly in foil for up to a month. When you’re ready to serve, let them thaw at room temperature, then add freshly made frosting and garnishes for just-baked flavor.

Reheating

For that just-out-of-the-oven warmth, microwave individual rolls for around 20 seconds or pop a tray in a low (300°F) oven, covered loosely with foil, for about 10–15 minutes. Add an extra swirl of dulce de leche or a spoonful of frosting before serving if things need a little perking up!

FAQs

Can I use store-bought dulce de leche instead of making my own?

Absolutely! While homemade dulce de leche is undeniably dreamy, a good-quality store-bought version will work beautifully and saves quite a bit of time. Just make sure it’s thick and spreadable so you get those perfect ribbons in every roll.

Help! My dough feels too sticky. What should I do?

No worries—just sprinkle in a bit more flour, a tablespoon at a time, while you knead. The dough should feel soft but not cling to your hands or work surface. Weather sometimes affects how much flour you’ll need, so don’t stress if you use a little extra.

Can I shape the Cinnamon Rolls the night before and bake them in the morning?

Yes! Once you’ve arranged the cut rolls in the tray, cover tightly with clingfilm and refrigerate overnight. In the morning, let them proof at room temperature for about 45 minutes before baking as directed. Warm cinnamon rolls for breakfast? Yes, please.

What’s the best way to cut neat cinnamon rolls?

A sharp, serrated knife works well, but for extra clean spirals, try using plain dental floss. Slide the floss under the dough, cross the ends over the top, and pull tightly for a perfect cut that doesn’t squish the rolls.

Can I substitute nuts or leave them out?

Definitely! Pecans are classic here, but walnuts, almonds, or even hazelnuts are delicious alternatives. If you’re nut-free, just omit them—the Dulce de Leche Cinnamon Rolls will still be decadent and dreamy.

Final Thoughts

If you’re looking to bake a batch of pure happiness, these Dulce de Leche Cinnamon Rolls tick every box. They’re rich and gooey, swirled with spice and caramel, and honestly irresistible from the very first bite. You truly have to try them to understand how special they are—so roll up your sleeves and bring a little extra sweetness to your day!

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Dulce de Leche Cinnamon Rolls Recipe

Dulce de Leche Cinnamon Rolls Recipe

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4.7 from 6 reviews

Indulge in the decadent deliciousness of homemade Dulce de Leche Cinnamon Rolls. These rolls are a perfect blend of sweet, sticky caramel flavor from the dulce de leche, warm cinnamon spice, and creamy frosting. They are a delightful treat for breakfast, brunch, or dessert.

  • Author: Linda
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 14 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  • 100 g cream cheese, softened
  • 4 tbsp butter, melted
  • 4 tbsp whole milk
  • 1 vanilla bean, seeds removed
  • 320 g powdered sugar

Instructions

  1. Fillings – Place can of condensed milk in a large saucepan of water and simmer for 3 hours. Roast pecans.

    Cinnamon Rolls – Prepare dough, roll out, add fillings, roll into log, cut, place in trays, let rise, bake.

    Frosting – Mix cream cheese, butter, milk, vanilla, and powdered sugar until smooth. Drizzle over baked rolls.

Notes

  • Essential Tools: foil trays, saucepan, baking tray, rolling pin, measuring spoons, whisk, mixing bowls, clingfilm, spoon, pastry brush, stand mixer.
  • Tips/Tricks: Dough can be made in advance, store homemade dulce de leche properly, and enjoy the rolls fresh for best taste.

Nutrition

  • Serving Size: 1 roll
  • Calories: 662 kcal
  • Sugar: 57 g
  • Sodium: 528 mg
  • Fat: 30 g
  • Saturated Fat: 17 g
  • Carbohydrates: 93 g
  • Fiber: 2 g
  • Protein: 9 g
  • Cholesterol: 74 mg

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