Dulce De Leche Cinnamon Rolls
Tags: Breakfast
Yield: 9 cinnamon rolls
Ingredients
Steps
  1. In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the flour, sugar, yeast, salt, cinnamon, and nutmeg.
  2. In a medium microwave-safe bowl, melt the butter in 15 seconds intervals until melted. Add the milk and sour cream and heat for another 15 seconds just to warm. Whisk together until well combined.
  3. Add the milk mixture, egg, and vanilla to the flour mixture. Begin mixing on low speed until the mixture starts to come together. Increase the speed to medium-low and continue kneading until the dough is springy and tacky to the touch but doesn’t stick to your fingers, 8 to 10 minutes.
  4. Transfer the dough to a lightly oiled large bowl. Cover and let rise in a warm place (about 75F) until doubled in size, about 1 hour.
  5. Once the dough is done rising, mix together the butter and dulce de leche in a medium bowl.
  6. In a small bowl, stir together the brown sugar and cinnamon.
  7. Lightly grease a 9-inch baking pan with butter or baking spray.
  8. Turn out the risen dough onto a well-floured surface. Roll the dough into roughly a 12-x18-inch rectangle.
  9. Spread the butter mixture onto the dough in a thin and even layer, leaving a ½-inch border down one long side of the dough. (If the mixture is too firm to spread easily, microwave it in 5-second increments until easily spreadable.) Sprinkle the cinnamon sugar over the top.
  10. Starting at one long end opposite the unbuttered border, roll up the dough into a tight log. Cut the log into 9 equal pieces (about 2 inches wide) using a sharp serrated knife or unflavored dental floss.
  11. Place the rolls cut side down and evenly spaced in the prepared baking dish. Loosely cover and let rise in a warm place until almost doubled in size, about 30 minutes.
  12. Preheat the oven to 350F while rising.
  13. Uncover and bake for 30 minutes or until lightly browned on top. Place on a wire rack to cool.
  14. While the rolls are baking, combine the cream cheese, dulce de leche, butter, vanilla, milk, and salt in a medium mixing bowl. Beat together on medium speed until smooth. Sift in the powdered sugar and beat on low speed until well combined. (For a thinner consistency, beat in 1 to 2 tablespoons of milk.)
  15. When the rolls are right out of the oven, spread a third of the glaze over the hot rolls. Let cool for 5 minutes, then spread the remaining glaze on top. The rolls are best enjoyed warm but can be covered and stored at room temperature for 2 days.
Notes