Dulce de leche cinnamon rolls are soft, fluffy, and filled with rich caramel flavor. These homemade rolls are perfect for breakfast, brunch, or dessert.
Dulce De Leche Cinnamon Rolls
These dulce de leche cinnamon rolls are so flavorful that they do not even need a glaze. They are soft, sweet, and filled with a rich caramel-like filling that makes them perfect for breakfast, brunch, or dessert.
But fair warning, these are dangerously good. The combination of cinnamon, fluffy dough, and dulce de leche is completely irresistible.
Why You’ll Love These Dulce De Leche Cinnamon Rolls
- Soft and fluffy homemade dough
- Filled with rich dulce de leche flavor
- No glaze needed
- Perfect for holidays, brunch, or dessert
- Can be made ahead for easy baking
What Makes Dulce De Leche Cinnamon Rolls So Good
The filling gives these rolls a deep caramel flavor that pairs beautifully with cinnamon. The result is warm, gooey, and sweet without being overly heavy.
If you already love cinnamon rolls, this version takes them to another level.
Can I Make These Cinnamon Rolls Ahead of Time?
Yes, and that is one of the best things about this recipe. You can prepare the rolls the night before, let them proof in the refrigerator, and bake them fresh the next morning.
That makes them ideal for entertaining, holidays, or weekends when you want something special without doing all the work at once.
What Is Dulce de Leche?
Dulce de leche is a thick, creamy caramelized milk spread that is popular throughout Latin America. It has a rich, sweet flavor that works beautifully in baked goods and desserts.
You can usually find it near condensed milk at the supermarket, and store-bought dulce de leche works perfectly here.
How to Serve Dulce De Leche Cinnamon Rolls
You can bake these in a sheet pan for individual servings or in a round cake pan if you want a pull-apart presentation. Either way, they come out soft, fluffy, and perfect for sharing.
Serve them warm for the best texture and flavor.
Tips for the Best Cinnamon Rolls
- Do not overfill the rolls, or the dulce de leche may spill out too much while baking
- Use soft, well-proofed dough for the fluffiest texture
- If refrigerating overnight, let the rolls sit at room temperature before baking
- Warm leftovers slightly before serving
I hope you can try these delicious dulce de leche cinnamon rolls at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Dulce De Leche Cinnamon Rolls
Ingredients
For Dough
- 3 1/2 cups all-purpose flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup warm milk about 110°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1 large egg room temperature
Filling
- 3/4 cup dulce de leche store-bought or homemade
- 1 tablespoon ground cinnamon
Optional
- Extra dulce de leche for drizzling
- Powdered sugar for dusting
Instructions
- Prepare the dough according to the dough recipe instructions and let it rise for 1 to 1½ hours, or until doubled in size
- On a lightly floured surface, roll the dough into a large rectangle
- Spread the dulce de leche evenly over the surface, leaving a small border around the edges
- Sprinkle the cinnamon evenly over the dulce de leche
- Starting from the long side, roll the dough tightly into a log
- Cut the log into equal rolls and arrange them in a greased baking dish or sheet pan, leaving a little space between each roll
- Cover and let the rolls proof for 45 minutes to 1 hour, or until puffy
- For overnight rolls, cover and refrigerate for 8–12 hours, then let sit at room temperature for 45–60 minutes before baking
- Preheat the oven to 350°F
- Bake for 20 to 25 minutes, or until the rolls are puffed and lightly golden
- Let cool slightly before serving
Notes
- Rising time may vary depending on room temperature, warmer kitchens will proof faster while colder ones may take longer
- Do not overfill with dulce de leche or it may leak while baking
- A round cake pan creates a pull-apart style, while a sheet pan gives more individual rolls
- Warm leftovers slightly before serving for best texture
Nutrition
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Had extra homemade dulce de leche from another baking experiment and didn’t know what to do with it. Was craving for cinnamon buns, while wondering if there was a recipe that used dulce de leche. Was happy I found this page. Tried the recipe and it was perfect! I think I prefer this over the regular cinnamon buns (sugar)! I think the butter is not needed for the filling because it just made spreading the dulce de leche challenging. Will try this recipe again without the butter next time and see if it will be the same result 🙂
Thanks for your feedback Venia! I also prefer dulce de leche over regular cinnamon buns
Hi, great recipe. I’m not sure what you mean by one packet instant yeast? The packet of instant yeast that I have is 1 pound in weight, so if you could tell the table spoons or tea spoons of instant yeast required that would be good. Thanks 😊
Oh yes Minnie, it’s 1 tablespoon of yeast
If you store them in the refrigerator overnight when you take them out in the morning do you they have to come to room temperature first or can you go ahead and bake them
Hi Ada, not necessarily, if you leave them overnight in the fridge they will continue to grow, just at a slower pace.
You can bake them off as soon as you take them out of the fridge and they will be perfect