This Easter post was sponsored by Nestle La Lechera, all thoughts and opinions however, are my own. Thanks so much for supporting the brands that support this blog!
I love that Easter has always been an all day affair. So many of our holiday celebrations are saved for the evening hours but Easter is a crack-of-dawn, rise-and-shine, no-time-to-waste kind of party.
As a kid Armando’s family would be up before dawn, freshly polished in their starched and ironed best to attend the sunrise service his father delivered at a local park. How his mother was able to not only have all five children in ironed clothing but have also prepared a full on, multi-course meal, which was served afterward, is beyond me.
Our family always attended the neighborhood Easter egg hunt that was held in a friend’s sprawling backyard complete with a tall human dressed as the Easter bunny, way too many jellybean filled plastic eggs, and lots and lots of chocolate. All the neighbors would bring an egg dish or donuts or fruit salad and we’d sit in the middle of the street on a collection of folding tables enjoying our meal.
The Dulce de Leche Sweet Rolls remind me of that time. They are a morning treat that are special enough to honor the joy of the holiday and seem appropriate for spring with piles of flaky coconut on top.
How to Make the Dulce de Leche Sweet Rolls
The dough is really pretty simple; you combine all the ingredients (minus the butter) in the bowl of a stand mixer and combine. There’s no need to worry about proofing the yeast first, it will do it all on its own as it rises.
The dough should be very soft and sticky. It is better to add flour as you are rolling out the dough than while it is first coming together in the mixer. This is a good rule of thumb for any dough—the wetter, the better.
Once the dough has risen, evenly spread the cream cheese, Nestle La Lechera dulce de leche, and walnuts on top. I found it easiest to use my fingers to spread the cream cheese—use the tools God gave you, amigos.
Roll the dough around the filling in a tight cylinder starting at the long end. Use a dough cutter or sharp knife to cut into 15 even pieces.
Place in a greased baking dish or a couple different dishes. I didn’t have one big enough to hold them all so I separated them into three. I like to place them snug together to keep them soft on the inside. Then let them rest again for about another hour.
After they have baked and cooled spread with frosting and top with coconut. You can make the dough, roll, and cut them the night before. Cover and refrigerate, then bake the next morning. Make sure to give them about an hour to come to room temperature before you stick them in the oven.
One More Thing
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