Dulce de Leche & Pecan Cinnamon Rolls (Roles de Canela y Dulce de Leche)
July 10, 2017
"Dulce de Leche is synonymous with Central America. Here in this recipe is a scrumptious rendition of a cinnamon roll pastry decked to the max in Dulce de Leche deliciousness."
- FOR STARTER
- FOR THE DOUGH
- FOR FILLING
- FOR GLAZE
- Serving Size: 1 (139.3 g)
- Calories 430
- Total Fat - 21.1 g
- Saturated Fat - 10 g
- Cholesterol - 74.1 mg
- Sodium - 58.3 mg
- Total Carbohydrate - 53.2 g
- Dietary Fiber - 2 g
- Sugars - 19 g
- Protein - 7.5 g
- Calcium - 62.8 mg
- Iron - 0.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
TO MAKE THE STARTER
Place the lukewarm milk and water in a small bowl. Be careful as it shouldn’t be hot or cold, or the yeast will not react. Sprinkle the yeast over the liquid along with a tablespoon of sugar. Stir and let rest until it puffs up and becomes foamy, about 10 minutes.
TO MAKE THE BATTER
Place the flour in a large mixing bowl. Make a hole in the middle and pour in the beaten eggs, foamy yeast starter, sugar, and salt. Start combining the ingredients with a rubber spatula or wooden spoon. After a few strokes, add the melted butter. Mix with energy, until fully combined. The dough will be very sticky and gooey.
Sprinkle your counter or work surface very generously with all-purpose flour. Turn the sticky dough onto the surface, and knead until it transforms from being sticky and gooey to soft and elastic, about 3 to 4 minutes. Add a bit more flour to the counter, if needed, and use a bench scraper to gather the sticky dough from the counter as you knead the dough, and it becomes malleable and soft. Shape the dough into a ball.
Butter a large bowl, place the ball of dough in it, cover it with a clean kitchen towel, and let it rest in a warm area of your kitchen with no drafts or air currents, for about 1 to 1 1/4 hours, or until it doubles in size.
TO MAKE THE ROLLS
Butter a 9x13-inch baking pan.
Sprinkle your counter or working surface generously with all-purpose flour. Place the dough on the floured counter and knead gently to begin to form a rectangle. Sprinkle a rolling pin with flour and use it to roll the dough into a long rectangle of about 10-inches wide by 24-inches long.
Leaving a 1-inch frame around the rectangle spread the dulce de leche across the length of the dough to form a centered and long 6-inch stripe. Sprinkle the chopped pecans, the cinnamon, and the butter chunks all over the surface, except for that 1-inch frame.
Preheat the oven to 350 degrees.
Working lengthwise, roll up the rectangle tightly. Brush the top 1 inch edge of the rectangle, with water, and close the roll up. Cut into 12 rolls: I like to cut the log in half first, then that half in half, and each of those quarters into 3 rolls. Place them in the buttered baking dish. Cover the baking dish with a kitchen towel, and let them rest in a warm area of your kitchen with no drafts or air currents, until they double in size, about an hour.
Bake the cinnamon rolls for 27 to 30 minutes, until they are fully cooked and golden brown on top. Remove from the oven.
TO MAKE THE GLAZE
In a medium bowl, combine the melted butter with the vanilla, lime juice, and sweetened condensed milk and mix with a whisk or spatula. Incorporate the confectioners sugar and mix until fully combined. Pour freely all over the rolls.
If you add the glaze while the rolls are still hot, they will turn out even better. Eat as soon as glaze has set, or at least try; it will be just a few minutes.
Tips & Variations
No special items needed.