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Cream Cheese Dulce de Leche Rolls from @holajalapeno
Kate Ramos

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

The ultimate dulce de leche sweet rolls: Fluffy homemade rolls filled with cream cheese, walnuts, and dulce de leche, topped with whipped coconut frosting.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 15 rolls
Ingredients Method Notes

Ingredients
  

For the Sweet Rolls:
  • 4 cups all-purpose flour
  • 1 cup warm whole milk about 105°F
  • 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 2 1/4 teaspoons active-dry yeast
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon ground cardamom
  • 8 tablespoons 1 stick unsalted butter, cubed, at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 13.4 ounce can Nestle La Lechera Dulce de Leche
  • 1 cup chopped walnuts optional
For the Frosting:
  • 8 tablespoons 1 stick unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup full-fat coconut milk
  • 1/2 teaspoon coconut extract optional
  • 1 cup coconut flakes

Method
 

  1. Combine flour, warm milk, sugar, eggs, yeast, salt, and cardamom in the bowl of a stand mixer fitted with the bread hook attachment. Start on low and mix until the dough comes together. Increase the speed to medium and start adding the butter 1 cube at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes.
  2. Grease a large bowl and scrape dough into the bowl, the dough should be sticky and soft, use a little flour on your hands to keep the dough from sticking. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
  3. Grease a 10x14-inch baking dish or two 7x11-inch baking dishes and set aside.
  4. Generously flour a clean work surface and place dough on top. Flour the top of the dough and the rolling pin and roll the dough into a 12x15-inch rectangle. Evenly spread the cream cheese all over the dough.
  5. Transfer the dulce de leche to a heatproof container and heat for about 30-45 seconds in the microwave or until it is a pourable consistency.
  6. Evenly drizzle the dulce de leche over the cream cheese then sprinkle the walnuts, if using, on top.
  7. Starting at the long end of the dough, tightly roll it up trying to make it evenly thick as possible. Cut into 15 equal rolls and place them in the prepared baking dish(s).
  8. Cover with plastic wrap and let rise another hour. At this point you can also put them in the refrigerator and bake them the next day.
  9. Heat oven to 350°F and arrange a rack in the middle. Bake rolls until puffed, golden, and baked through, about 40 minutes. Let cool on wire racks.
To Make the Frosting:
  1. Combine butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth. Scrape down the sides and add the coconut milk and extract (if using). Beat until smooth. Frosting should be soft, but not runny. If it is too loose add more powdered sugar, 1/4 cup at a time, until it has reached the right consistency.
  2. Spread frosting over the rolls, sprinkle with coconut and serve.

Notes

If your milk is cold from the refrigerator, heat it for about 30 seconds in the microwave to reach the correct temperature.

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