Dulce de Leche Rolls

Recipe Makes: around 15 rolls

Prep Time: 20 minutes

Rise Time: 1 hr 30-40 minutes

Cook Time: 20-25 minutes

Total Time: 2 hrs 10-35 minutes

INGREDIENTS FOR ROLLS:

1 cup milk; warm not hot

2 tsp instant yeast

1 large egg; room temperature

1 tbsp butter; room temperature

2 tbsp granulated sugar

½ tsp salt

3 cups flour

INGREDIENTS FOR FILLING:

1 can Dulce de Leche

3 tbsp butter; room temperature

INGREDIENTS FOR ICING:

2 cups powdered sugar

4 tbsp coffee

DIRECTIONS:

1. In the bowl of a stand mixer combine milk, egg, sugar, butter, and salt. Whisk until well combined. 
2. Add in flour and yeast. Then knead the dough until it comes together in a ball, takes around 3 minutes.  The dough should feel slightly sticky.  Cover the dough with clear wrap and let rise in a warm area for 1 hr.
3. Once the dough has risen and is doubled in size, take it out and roll on a well floured surface so that its a rectangle shape and is about ½ inch thick. I rolled the dough out on a cutting board that is 13×18”.
4. In a small bowl, combine dulce de leche and butter.  Mix until combined, it’s okay if there are little clumps of butter left.  Once mixed, spread the filling onto the dough. 
5. Tightly roll your dough up and cut 1” thick slices.  The filling will leak out, but it’s okay.  Place the rolls into a large baking dish and let rise for 30-40 minutes or until puffy.
6. Preheat the oven to 350 F, while the buns are rising.  Once done, bake at 350 F for 20-25 minutes or until golden brown up top.
7. Let the buns cool to room temperature.  While they are cooling, make the coffee icing by combining coffee with powdered sugar.  I used 4 tbsp to get my desired consistency.  But use however many you need to get yours.  Enjoy!

OTHER YUMMY ROLL RECIPES TO TRY:

• S’mores Rolls with Marshmallow Meringue
• Cinnamon Rolls with Cream Cheese Frosting

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

In the bowl of a stand mixer, combine milk, egg, sugar, butter, and salt. Whisk until well combined.  Add in flour and yeast and knead the dough until it comes together in a ball, takes around 3 minutes.  The dough should feel slightly sticky.  Cover the dough with clear wrap and let rise in a warm area.

Once the dough has risen and is doubled in size, take it out and roll on a well floured surface so that its a rectangle shape and is about ½ inch thick. I rolled the dough out on a cutting board that is 13×18”.

In a small bowl, combine dulce de leche and butter.  Mix until combined, it’s okay if there are little clumps of butter left.  Once mixed, spread the filling onto the dough.  Tightly roll your dough up and cut 1” thick slices.  The filling will leak out, but it’s okay. 

Place the rolls into a large baking dish and let rise for 30-40 minutes or until puffy. Preheat the oven to 350 F, while the buns are rising.  Once done, bake at 350 F for 20-25 minutes or until golden brown up top.

Let the buns cool to room temperature.  While they are cooling, make the coffee icing by combining coffee with powdered sugar.  I used 4 tbsp to get my desired consistency.  But use however many you need to get yours.  Enjoy!