These dulce de leche and pecan cinnamon rolls are the ultimate comfort food. With the U.S. general election approaching, my need for comfort baking is at an all-time high. I find working with dough to be the ultimate form of stress relief, and making buns/rolls is at the top of my list for getting through anxious times (and these are indeed anxious times). Having direct contact with the dough brings me into the sensory experience of baking–feeling the smoothness and elasticity of the dough, gently shaping it, squishing your finger into the pillowy dough and watching the dough slowly bounce back.
These pillowy dulce de leche cinnamon rolls provide a meditative dough-working experience paired with warming and comforting flavors to quiet the mind and offer a moment of joy. The dulce de leche lends a sweet, toffee flavor which is balanced by the toasted pecans. The warming flavors are tied together with cinnamon and cardamom–just a hint to add spice to the buns without overwhelming the other flavors. The rolls are topped with a mildly sweetened, milky mascarpone frosting, balancing out the sweetness of the dulce de leche.
Like my other bun recipes, this recipe uses the tangzhong technique, where a portion of flour and liquid in the recipe are cooked together to create a paste before being added to the dough. This results in a dough that will retain moisture for a couple of days, translating into a wonderfully soft cinnamon roll. This dough is quite sticky at first, so works best when made in a stand mixer. Once the dough is left to rise after kneading, it becomes much less tacky and easier to work with. If kneading by hand, you may need to add another tablespoon or two of flour or refrigerate for a few minutes to make it easier to knead.
Dulce de leche and pecan cinnamon rolls
Course: BreadDifficulty: Baking session8
large rolls1
hour15
minutes15
minutesThese dulce de leche and pecan cinnamon rolls have a nutty, toffee flavor accentuated by the warming spices cinnamon and cardamom. The cinnamon rolls are light and pillowy, with a creamy mascarpone frosting, evoking pure comfort.
Ingredients
- For the dough
1 cup whole milk, divided
2 1/2 cups (320g) + 3 Tbsp (24g) all-purpose flour
1 tsp kosher salt
2 Tbsp (25g) granulated sugar
1 packet (2 1/4 tsp) instant yeast
1 large egg
1/2 tsp vanilla extract
1/4 tsp ground cardamom
4 tbsp unsalted butter, softened
- For the filling
4 tbsp unsalted butter, softened
1/3 cup dulce de leche (see note for how to make)
1/2 tsp ground cinnamon
pinch of salt (to taste)
1/2 tsp vanilla extract
3/4 cup pecans, toasted and roughly chopped
- For the frosting
4 oz (1/2 cup) cold mascarpone cheese
2 Tbsp milk
2 Tbsp confectioners’ sugar, sifted
1/2 tsp vanilla extract
Instructions
- Make the dough
- Prepare the tangzhong. In a small saucepan whisk together 1/2 cup of milk and 3 Tablespoons (24g) of flour. Cook on medium low heat, whisking constantly until there are no lumps, the mixture thickens into a paste, and the spoon or whisk leaves trails on the bottom of the pan. Immediately remove from the heat and transfer to the bowl of a stand mixer.
- Whisk in 1/2 cup of cold milk. Then add in the sugar, remaining 2.5 cups of flour, salt, yeast, vanilla, cardamom, and egg. Mix on low speed with a dough hook for about 8 to 10 minutes, until the flour has been incorporated and the dough has been kneaded a bit. Then, turn the speed up slightly to medium low and mix in the butter, one tablespoon at a time, making sure it is fully incorporated before adding the next piece. This should be about another 10 minutes or so. The dough may still be a bit sticky at this point, which is okay. Note: If you don’t have a stand mixer, you can knead by hand, but the dough will be very tacky. If kneading by hand, you may have to oil your hands or wear disposable gloves to help prevent the dough from sticking–you can also rest in the fridge for a bit before kneading, which will make it easier.
- Form the dough into a ball at the bottom of the bowl, cover, and let rise for 60 to 90 minutes, until the dough has risen to between 1.5 and 2 times its original size. Timing will vary based on the temperature of your kitchen.
- Fill and shape the cinnamon rolls
- While the dough is rising, prepare the filling. In a small bowl, blend the softened butter with a fork so it resembles more of a paste than a block. Stir in the dulce de leche–if the dulce de leche is very cold and thick, warm it up briefly in the microwave until it’s easier to stir and has a looser texture. Add in the vanilla, cinnamon, and a pinch of salt. Taste the filling–if it’s incredibly sweet, add a bit more salt to balance it out.
- When the dough is ready, place on a very lightly floured surface and pat into a rectangle with your hands. Roll the dough into a rectangle that is about 18″ long on one side and 1/4″ thick (about 12-14″ on the other side), using your hands to help form relatively sharp corners.
- Using a knife or spatula, spread the filling onto the dough as evenly as possible, leaving a 1/2-inch empty space along one of the long sides. Sprinkle the pecans on top, distributing evenly.
- Starting with the long end that is furthest from the empty side, gently roll the dough into a log, resting the final log on the seam. Use your hands to squidge the two ends together a little bit and help even out the shape of the log. Using a knife, trim off both ends. Score the log every two inches. Then cut the buns by placing a long piece of floss under the dough and bringing the two ends around to encircle the dough, cross each other, and then pulling in opposite directions. Place the cut rolls in a greased 9×13 pan. Place a dish towel over the top and let rise another 30-60 minutes until they have puffed up and when you press the dough with your finger, it doesn’t instantly spring back.
- Preheat the oven to 375F. Bake for about 14-16 minutes, or until lightly golden on top.
- Make the frosting
- Once the rolls have cooled, in a bowl using a fork or whisk, mix together the mascarpone, confectioners’ sugar, milk, and vanilla until smooth. Ice the rolls as you’re ready to serve each one.
- Leftover cinnamon rolls can be stored in an airtight container. Reheat at 350 degrees, covered in foil for 5-10 minutes, frost, and serve.
Notes
- You can buy dulce de leche or make it in advance by pouring a can of sweetened condensed milk into a loaf tin or small oven-proof pan. Cover with foil and place in a larger 9×13 baking dish. Add boiling water to the baking dish to reach half-way up the sides of the loaf tin. Place in a 350F oven for 1 to 2 hours until it is a deep caramel color. Check frequently after one hour to ensure the condensed milk doesn’t get too dark and burn. Let cool and transfer to a container–keep refrigerated until ready to use.
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