Ultimate Dulce de Leche Cinnamon Rolls: A Gourmet Twist on a Classic

Prepare to elevate your breakfast or dessert game with these incredible Dulce de Leche Cinnamon Rolls. Imagine biting into a wonderfully soft, unbelievably gooey cinnamon roll, generously filled with rich dulce de leche and warm brown sugar, then topped with a luscious brown sugar buttercream, an extra drizzle of caramel-like dulce de leche, and a delightful, crunchy streusel. This isn’t just a cinnamon roll; it’s a gourmet bakery-style treat, perfected for your home kitchen.

Creating homemade cinnamon rolls can feel daunting, but this recipe is designed to deliver a result that not only tastes authentically homemade but rivals your favorite bakery’s best. The most challenging part, undoubtedly, is the patience required for the dough’s second rise. Yet, the reward is immeasurable: hot, golden-brown rolls, incredibly fluffy, and absolutely smothered in a dreamy frosting. Trust me, the moment these decadent caramel cinnamon rolls emerge from your oven, you’ll want to grab a fork and dive right into their sweet, sticky embrace.

Why These Dulce de Leche Cinnamon Rolls Are a Must-Try

If you’re contemplating whether to make these instead of your usual cinnamon roll recipe, here’s what truly sets this version apart, making it an extraordinary treat:

• Unrivaled Softness and Fluffiness: We’ve perfected the dough to ensure each bun bakes up tall, incredibly soft, and melt-in-your-mouth fluffy. No dense, dry rolls here – just pure, pillowy goodness.
• Double Dulce de Leche Delight: The rich, creamy dulce de leche isn’t just a topping; it’s woven into the very heart of these rolls as a filling and then generously drizzled over the top, ensuring a burst of caramel flavor in every single bite.
• Signature Brown Sugar Buttercream: Forget plain cream cheese frosting! Our unique brown sugar buttercream offers a warm, comforting flavor profile that evokes the cozy essence of autumn in every spoonful. It perfectly complements the caramel notes.
• Irresistible Streusel Topping: For that essential textural contrast, a buttery, crunchy streusel is sprinkled on top. It adds a delightful crispness that balances the rolls’ inherent softness and gooeyness.
• Perfect for Planning Ahead: Want fresh-baked rolls without the morning rush? This recipe is incredibly flexible. You can prepare the dough the night before, let it chill, and then bake these amazing treats fresh the following morning.

Essential Ingredients for Perfect Dulce de Leche Cinnamon Rolls

Crafting these extraordinary cinnamon rolls requires a few key ingredients, each playing a vital role in achieving their perfect texture and flavor. Below is what you’ll need, along with a brief explanation of why each matters. For precise measurements, be sure to check the detailed recipe card further down!

• Lukewarm Milk: This is the crucial foundation that gently awakens your instant yeast, ensuring a strong, active rise for light and airy dough.
• Instant Yeast: The magic behind those wonderfully puffy, sky-high rolls. Instant yeast is convenient as it doesn’t require proofing beforehand if you know it’s fresh.
• Granulated Sugar: A touch of sweetness for the dough itself, and more importantly, it provides nourishment for the yeast, helping it activate and thrive.
• Eggs: Beyond binding, eggs add incredible richness to the dough, contributing to its tender texture and keeping the finished rolls wonderfully soft.
• Bread Flour: While all-purpose flour can work, bread flour is highly recommended. Its higher protein content develops more gluten, giving these rolls that signature chewy, bakery-style bite and structural integrity.
• Unsalted Butter: Always softened to perfection, butter infuses the dough with unparalleled flavor and richness, creating that dreamy, tender crumb.
• Salt: Often overlooked, salt is a crucial flavor booster that balances the sweetness and enhances all the other ingredients, preventing the rolls from tasting bland.
• Heavy Cream: This is our secret weapon! Poured over the rolls just before baking, it creates an unbelievably gooey bottom and keeps the centers supremely soft and moist. Don’t skip this step!
• Brown Sugar: The heart of our aromatic cinnamon filling. Its molasses notes add depth and moisture, contributing to the rolls’ sticky-sweet interior.
• Cinnamon: The quintessential spice for any cinnamon roll! It provides that warm, fragrant aroma and classic flavor we all love.
• Cream Cheese: The tangy base for our decadent brown sugar buttercream. Opt for full-fat cream cheese for the best flavor and texture in your frosting.
• Powdered Sugar (Confectioners’ Sugar): Essential for sweetening and achieving that smooth, fluffy consistency in your buttercream frosting.
• Vanilla Extract: A timeless flavor enhancer, vanilla extract adds a layer of warmth and complexity to both the dough and the frosting.
• All-Purpose Flour: Used specifically for the streusel topping, it creates that irresistible, crumbly crunch that contrasts beautifully with the soft rolls.
• Dulce de Leche: The star of the show! Store-bought or homemade, this rich, caramel-like sauce is central to the unique flavor profile of these rolls.

Step-by-Step Instructions: Crafting Your Dulce de Leche Cinnamon Rolls

Follow these detailed steps carefully, and you’ll be enjoying warm, bakery-quality dulce de leche cinnamon rolls in no time. Precision in baking pays off!

Make the Dough: The Foundation of Fluffy Rolls

• Activate the Yeast: In the large bowl of your stand mixer, combine 1 ½ cups lukewarm whole milk (around 100-110°F), a generous pinch of granulated sugar (about 2 teaspoons from your total amount), and 1 ½ teaspoons instant yeast. Give it a gentle whisk to combine. Let this mixture rest in a warm spot for about 10 minutes. You’re looking for a foamy surface, which indicates your yeast is active and ready to go!
• Mix the Dough: To the foamy yeast mixture, add the remaining granulated sugar (½ cup), the three large eggs, the 5 ¾ cups of bread flour (start with slightly less, you can add more if needed), the ½ cup of softened unsalted butter, and the 2 ¼ teaspoons of salt. Attach the dough hook to your stand mixer. Begin mixing on low speed for 2-3 minutes until the ingredients are mostly combined. Then, increase the speed to medium and continue mixing for 6-7 minutes. The dough should become smooth, elastic, and slightly tacky, yet it should pull cleanly away from the sides of the bowl. If it’s too sticky, add a little more flour, one tablespoon at a time.
• First Rise: Lightly oil a large bowl. Transfer the prepared dough to this bowl, turning it once to ensure it’s fully coated with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm place for 1 hour, or until it has noticeably doubled in size.
• Stretch and Fold (and Chill!): After the first rise, gently perform one “stretch and fold” – grab one side of the dough, stretch it upwards, and fold it over onto itself, repeating this action on all four sides. This helps develop gluten and creates a stronger dough structure. Recover the bowl with plastic wrap. Now, transfer the covered dough to the refrigerator and chill for a minimum of 2 hours, or ideally, overnight (up to 12 hours). This cold proofing step is crucial; it not only deepens the flavor of the dough but also makes it much easier to handle and roll out later.

Filling and Shaping: Crafting the Swirls of Sweetness

• Prepare the Filling: In a small bowl (or the bowl of your stand mixer with the paddle attachment), cream together 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and ¾ cup of unsalted butter (softened to touch). Beat until the mixture is smooth and well combined. Set this fragrant filling aside.
• Roll Out the Dough: On a clean, lightly floured surface, gently roll out your chilled dough into a large rectangle, approximately 12×16 inches. Aim for an even thickness across the entire rectangle to ensure uniform rolls. Leave about a ½-inch border on one of the long sides clean (without filling) – this will help seal the log later.
• Spread the Filling: Evenly spread the brown sugar and cinnamon filling over the entire surface of the dough, making sure to go all the way to the edges, except for that ½-inch clean border. Use an offset spatula or the back of a spoon for smooth application.
• Roll into a Log: Starting from the long edge opposite the clean border, tightly roll the dough into a log. Roll slowly and evenly, applying gentle pressure to keep the spiral as tight and consistent as possible. This is key for neat, beautiful swirls in your baked rolls.
• Cut the Rolls: If the ends of your log are uneven, trim them off. For the cleanest cuts, use unflavored dental floss: slide it under the log, cross it over the top, and pull firmly. Alternatively, use a very sharp serrated knife. Cut the log into 12 equal pieces, each approximately 1⅓ inches thick.
• Prepare for the Second Rise: Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the longer sides to make lifting the baked rolls easier. Lightly spray the sides of the pan with nonstick cooking spray. Arrange the cut rolls into the prepared pan, cut-side up. Leave a little space between each roll; they will expand during the second rise and baking, gently pressing against each other to create that classic cinnamon bun appearance.
• Second Rise (Proofing): Loosely cover the baking pan with plastic wrap or a clean kitchen towel. Let the rolls undergo their second rise in a warm area for 45-60 minutes, or until they look visibly puffy and have nearly doubled in size. This proofing is essential for light and fluffy rolls.

Baking Your Irresistible Dulce de Leche Cinnamon Rolls

• Preheat and Prepare: Once your rolls have completed their second rise and are beautifully puffy, preheat your oven to 375°F (190°C). Gently warm ½ cup of heavy whipping cream for about 15-20 seconds in the microwave, just enough to remove its chill. This makes it absorb better into the dough.
• The Cream Drizzle: Evenly pour the warm heavy cream over the tops of the risen rolls in the pan. Allow it a moment to seep down into all the layers and crevices. This step is key to achieving incredibly gooey, moist bottoms.
• Bake to Perfection: Place the baking pan into the preheated oven. Bake at 375°F (190°C) for an initial 10 minutes. After 10 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until the rolls are beautifully golden brown on top and cooked through.
• Prevent Over-Browning: If you notice the tops of your cinnamon rolls are browning too quickly, loosely tent the pan with aluminum foil for the last 10-15 minutes of baking to prevent them from getting too dark.
• Cooling Time: Once baked, remove the pan from the oven. Let the hot rolls cool in the pan for at least 20 minutes before attempting to frost them. This allows them to set slightly and prevents the frosting from melting into a puddle.
• Prepare Toppings: While the rolls are cooling, this is the perfect time to prepare your luscious brown sugar buttercream frosting and the crunchy cinnamon streusel topping.

Crafting the Brown Sugar Buttercream Frosting

• Cream the Base: In a medium mixing bowl (or the bowl of a stand mixer with the paddle attachment), combine 4 oz of softened cream cheese, ½ cup of softened unsalted butter, and ½ cup of dark brown sugar. Beat on medium-high speed for a full 5 minutes. This extended beating time is crucial for dissolving the brown sugar granules and creating an exceptionally smooth, fluffy foundation for your frosting. Remember to scrape down the sides of the bowl periodically.
• Add Sweetness and Flavor: Reduce the mixer speed to low. Gradually add 2 cups of powdered sugar and 1-2 tablespoons of milk or heavy cream, mixing until just combined. Incorporate 1 teaspoon of vanilla extract and a pinch of salt. Increase the speed to medium-high and whip for an additional 1-2 minutes until the frosting is light, airy, and wonderfully fluffy.

Preparing the Crunchy Cinnamon Streusel Topping

• Combine Dry Ingredients: Preheat your oven to 350°F (175°C) if it’s not already on from baking the rolls. Line a small sheet pan with parchment paper. In a medium bowl, whisk together 1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, and ¼ teaspoon kosher salt.
• Add Melted Butter: Pour in ½ cup of melted and cooled unsalted butter. Mix with a fork or spatula until delightful clumps begin to form. The goal is crumbly clusters, not a uniform dough. If the mixture seems too sandy, gently squeeze some together with your hands to create larger crumbles.
• Bake the Streusel: Spread the streusel mixture evenly onto the prepared sheet pan. Bake for 8-10 minutes, or until it’s golden brown and feels set.
• Cool and Break Apart: Let the streusel cool completely on the pan. Once cooled, break it into varied chunks.

Assembly: The Grand Finale

• Frost Generously: Once the cinnamon rolls have cooled slightly but are still warm to the touch, generously spread the prepared brown sugar buttercream evenly over their tops. Don’t be shy!
• Drizzle Dulce de Leche: Drizzle the 1 cup of dulce de leche (straight from the jar or a squeeze bottle is ideal!) over the frosted rolls. The rich, golden caramel will cascade over the white frosting, creating an alluring finish.
• Sprinkle Streusel: Finally, sprinkle the crunchy cinnamon streusel evenly on top. Every piece you grab will now be loaded with a heavenly combination of soft, gooey, creamy, and crunchy textures. Serve warm or at room temperature, and prepare for rave reviews!

Expert Tips and Tricks for Flawless Dulce de Leche Cinnamon Rolls

Even experienced bakers can benefit from a few tried-and-true techniques. Before you embark on your cinnamon roll journey, here are some invaluable tips that will make all the difference, ensuring your homemade treats are nothing short of perfect:

• Opt for Whole Milk: Always use whole milk (full-fat) instead of skim milk. The higher fat content in whole milk creates a richer, more tender dough, resulting in exceptionally soft and flavorful cinnamon rolls.
• Don’t Skip Yeast Activation: The initial step of letting the yeast sit in warm milk with sugar is crucial. This “proofing” step ensures your instant yeast is fully active and potent before you introduce the rest of the ingredients. If it doesn’t foam, your yeast might be old, or the milk wasn’t the right temperature, and it’s best to start with fresh yeast.
• Find a Warm Rising Spot: Yeast loves warmth! If your kitchen is cool, find a cozy, warm spot for your dough to rise. A popular trick is to place the covered bowl inside a turned-off oven with just the oven light on. The gentle warmth helps encourage a strong and consistent first and second rise.
• Master the Dough Rolling: When rolling the dough into a large rectangle, aim for a lightly floured surface, not a heavily floured one. A little flour prevents sticking, but too much can be absorbed by the dough, potentially making it tough or dry. Try to keep your rectangle as even as possible for uniform rolls.
• Roll Tight for Perfect Swirls: When rolling the dough from the long edge into a log, focus on keeping it as tight as possible. A tight roll ensures those beautiful, distinct spirals when you cut the rolls, making for a more visually appealing and consistently filled treat.
• The Dental Floss Trick for Clean Cuts: For perfectly clean and uniform cuts that don’t squish your beautiful spirals, use unflavored dental floss! Slide a piece of floss under the log, cross it over the top where you want to cut, and pull the ends in opposite directions. It slices through the dough far more cleanly than most knives.
• Proper Pan Placement: When arranging the cut rolls in the baking pan, leave just a little bit of space between them. As they undergo their second rise and bake, they’ll expand and gently press together, creating that classic, irresistible “pull-apart” effect typical of delicious cinnamon buns.
• The Heavy Cream Secret: Pouring warm heavy cream over the rolls just before baking is a game-changer. This step infuses moisture into the bottom of the rolls, making them incredibly gooey and preventing them from drying out, while keeping their centers supremely soft.
• Dulce de Leche Alternatives: If you don’t have store-bought dulce de leche on hand, don’t despair! You can easily make a quick version by simmering a can of sweetened condensed milk (unopened, fully submerged in water) for 2-3 hours, or by baking an opened can in a water bath. Always ensure the can cools completely before opening.
• Patience with Frosting: Resist the urge to frost hot rolls! The warm temperature will cause your beautiful brown sugar buttercream to melt into a thin, runny glaze. Always wait until the rolls have cooled for at least 20 minutes on a wire rack before applying the frosting.
• Overnight Option for Freshness: For ultimate convenience, prepare and shape your rolls the night before. After shaping and placing them in the baking pan, cover them tightly with plastic wrap and refrigerate. In the morning, simply take them out, let them sit in a warm spot for 45-60 minutes for their second rise, and then bake. You’ll have fresh, warm cinnamon rolls with minimal morning effort!

Recommended Tools for Effortless Baking

Having the right tools can truly streamline your baking process and enhance your results. These are the exact items I used and highly recommend for making your Dulce de Leche Cinnamon Rolls with ease:

• Stand Mixer with a Dough Hook Attachment: An absolute lifesaver for kneading the dough. It ensures the dough is perfectly smooth and elastic without tiring out your arms.
• Mixing Bowls (Various Sizes): You’ll need a set of durable mixing bowls – a large one for the dough’s first rise, a medium one for the filling, and another medium, microwave-safe bowl for preparing the frosting.
• Measuring Cups and Spoons: Essential for accurate measurements of both dry and liquid ingredients. Precision is key in baking!
• Rolling Pin: A sturdy rolling pin is indispensable for rolling your dough evenly into that perfect large rectangle.
• Sharp Serrated Knife or Unflavored Dental Floss: As discussed in the tips, these are the best methods for cutting your dough log into clean, equal pieces without squishing the spirals.
• 9×13 Inch Baking Pan: This standard-sized pan is ideal for holding all 12 of your cinnamon rolls snugly, allowing them to puff up beautifully together. Always remember to line it with parchment paper and lightly grease it.
• Sheet Pan: A basic sheet pan is needed for baking the delicious cinnamon streusel topping separately.
• Plastic Wrap: Crucial for covering your dough during both the first and second rises, creating a warm, moist environment that encourages optimal yeast activity.
• Wire Rack: An essential tool for cooling your hot rolls evenly. This prevents the bottoms from becoming soggy and prepares them perfectly for frosting.

Frequently Asked Questions About Dulce de Leche Cinnamon Rolls

Here are some of the most common questions I receive when people bake cinnamon buns from scratch. Hopefully, these answers will help you bake with confidence and achieve perfect results every time!

• Can I make these Dulce de Leche Cinnamon Rolls ahead of time? Absolutely! This recipe is fantastic for make-ahead convenience. Prepare the dough and let it chill overnight (up to 12 hours) in the refrigerator after its first rise. The next morning, simply shape the rolls, allow them to complete their second rise, and bake for fresh, homemade cinnamon rolls with minimal fuss.
• Can I use regular caramel instead of dulce de leche? While you certainly can use regular caramel, dulce de leche offers a distinctly rich, milky caramel flavor that comes from slowly cooking sweetened condensed milk. This unique flavor profile is what truly elevates these rolls. If you’re looking for that specific creamy caramel taste, stick with dulce de leche. I highly recommend using a squeeze bottle for easy drizzling, like this one for convenience.
• Is bread flour a necessity for this recipe? It’s not strictly required, but it is strongly recommended for the best texture. Bread flour has a higher protein content than all-purpose flour, which means it develops more gluten. This gluten network is what gives these cinnamon rolls their wonderfully soft, chewy, and “bakery-style” bite. Using all-purpose flour (which has lower protein) might result in a slightly less chewy texture.
• What is the overnight option for shaped rolls? After you’ve shaped your rolls and placed them in the baking pan, cover the pan tightly with plastic wrap and refrigerate. In the morning, take the pan out of the fridge and let the rolls sit in a warm area for 45-60 minutes to allow them to complete their second rise before baking. This makes for a perfect fresh-baked breakfast!
• Why might my rolls turn out dense? Several factors can lead to dense cinnamon rolls. The most common reasons include under-proofing the dough (not letting it rise enough) or using milk that was too hot, which can kill the yeast. Ensure your dough doubles in size during its first rise, and verify that your lukewarm milk mixture is indeed warm (around 100-110°F or 38-43°C), not hot. Over-kneading can also sometimes result in tough, dense rolls, so follow the mixing times carefully.
• Is there an alternative to the brown sugar buttercream? For a different take, you can absolutely create a delicious dulce de leche cream cheese glaze. To do this, whisk together softened cream cheese, a few tablespoons of dulce de leche, confectioners’ sugar, a splash of milk, and a tiny pinch of salt until you achieve a smooth, pourable consistency. This offers another layer of rich caramel flavor!

Storing and Freezing Your Dulce de Leche Cinnamon Rolls

These cinnamon rolls are undeniably at their best when enjoyed warm and fresh from the oven, but here’s how to properly store them so you can savor every last bite without waste.

• Storing Leftovers: Place any leftover Dulce de Leche Cinnamon Rolls in an airtight container. They will keep well at room temperature for up to 2 days, or you can refrigerate them for up to 5 days. To reheat, warm them gently in the microwave for 15-30 seconds or in a preheated oven (300°F/150°C) for about 10 minutes until soft and warm again.
• Freezing for Later: For longer storage, you can freeze unfrosted rolls. Arrange them on a baking sheet and flash freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, thaw the rolls overnight in the refrigerator, warm them in the oven, and then frost them with any remaining glaze or prepare a fresh batch.

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Recipe

Dulce de Leche Cinnamon Rolls

Molly Murphy

Fluffy Dulce de Leche Cinnamon Rolls filled with brown sugar and cinnamon, topped with brown sugar cream cheese frosting, dulce de leche drizzle, and streusel.

Print Recipe
Pin Recipe

Course Dessert

Cuisine American

Servings 12 Rolls

Ingredients

 

 

Dough

• 1 ½ cups lukewarm milk 360g
• 1 ½ teaspoons instant dry yeast 5g
• ½ cup + 2 teaspoons granulated sugar 120g
• 3 large eggs
• 5 ¾ cups bread flour plus more for dusting (720g)
• ½ cup unsalted butter softened (113)
• 2 ¼ teaspoons salt 14g
• To Pour on Before Baking
• ½ cup heavy whipping cream

Filling

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¾ unsalted butter softened to touch

Frosting

• 4 oz cream cheese softened
• ½ cup unsalted butter softened
• ½ cup dark brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoon milk or heavy cream
• Pinch of salt

Cinnamon Streusel Topping

• 1¼ cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted and cooled

Dulce de Leche Drizzle

• 1 cup store-bought or homemade dulce de leche

Instructions

 

For the dough

• In the bowl of a stand mixer, combine 1 ½ cups lukewarm milk, 2 teaspoons of the sugar, and 1 ½ teaspoons instant yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
  1 ½ cups lukewarm milk, 1 ½ teaspoons instant dry yeast
• Add the remaining sugar, eggs, bread flour, butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl.
  ½ cup + 2 teaspoons granulated sugar, 3 large eggs, 5 ¾ cups bread flour, ½ cup unsalted butter, 2 ¼ teaspoons salt
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and ¾ cup unsalted butter on medium speed until smooth and well combined. Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon, ¾ unsalted butter
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12×16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
• Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges. Leave about ½ inch of dough bare on one long side to help seal the log.
• Starting with the opposite long side, roll the dough up tightly into a log. Roll slowly and evenly so the spiral stays tight and consistent all the way through.
• Trim the uneven ends if needed. Use a very sharp knife or unflavored dental floss to cut the log into 12 equal pieces – you’ll get 12 rolls.
• Line a 9×13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
• Arrange the rolls cut-side up in the prepared pan, 3 across and 4 down. They should have a little space between them – they’ll puff and rise into each other during proofing and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
• Warm ½ cup heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ½ cup heavy whipping cream, To Pour on Before Baking
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 20-25 minutes, until the rolls are deep golden brown on top.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting and adding toppings.
• While the rolls are cooling making the brown sugar buttercream and the streusel.

Cinnamon Streusel Instructions

• Keep your oven to 350°F. Line a sheet pan with parchment paper.
• In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
  1¼ cups all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1½ teaspoons ground cinnamon, ¼ teaspoon kosher salt
• Pour in the cooled melted butter and mix with a fork or spatula until clumps form. You want crumbly clusters, not dough. If it looks too sandy, squeeze some together with your hands.
  ½ cup unsalted butter melted and cooled
• Spread evenly on the prepared pan and bake for 8-10 minutes, until golden and set.
• Let cool completely, then break into large pieces.

Brown Sugar Buttercream Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese, softened unsalted butter, and dark brown sugar. Beat on medium-high speed for 5 minutes, scraping down the sides of the bowl as needed. This step is important to dissolve the brown sugar and create a smooth base for the frosting.
  4 oz cream cheese, ½ cup unsalted butter, ½ cup dark brown sugar
• Reduce the speed to low and gradually add the powdered sugar and milk or cream mixing until combined.
  2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoon milk or heavy cream, Pinch of salt
• Add 1 teaspoon vanilla extract, then increase the speed to medium and beat for 1-2 more minutes, until the frosting is light and fluffy.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the brown sugar buttercream evenly over the tops of the rolls.
• Drizzle the dulce de leche straight from the jar or can over the frosted rolls. You can use a spoon or piping bag. I used the squeeze bottle it came in!
  1 cup store-bought or homemade dulce de leche
• Generously sprinkle the prepared streusel crumble evenly on top. Serve warm or at room temperature.

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