Dulce de Leche Cinnamon Rolls With Brown Sugar Frosting

These Dulce de Leche Cinnamon Rolls are wonderfully soft, gooey, and topped with a brown sugar buttercream, rich caramel-like drizzle, and a crunchy streusel. Think classic cinnamon rolls - but taken to the next level with a dulce de leche filling and crumble topping.

I wanted to make a cinnamon roll recipe that didn't just taste homemade, but felt like a bakery-style treat you could pull out of your own oven. The hardest part is waiting for the second rise, but the pay-off is hot rolls that are golden, fluffy, and smothered in frosting. Trust me, you're going to want to grab a fork for these and dive right in to these Dulce de Leche Cinnamon Rolls!

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Why You'll Love This Dulce de Leche Cinnamon Rolls

If you're wondering why you should make these instead of your go-to cinnamon roll recipe, here's what makes this version extra special.

• Wonderfully soft cinnamon buns that bake tall and fluffy.
• Dulce de leche filling and drizzle for caramel flavor in every bite.
• A brown sugar buttercream frosting that tastes like fall in a bowl.
• Streusel topping for that irresistible crunch.
• Can be made ahead - prep the dough the night before and bake the following morning.

Ingredients

Here's what you'll need to make your Dulce de Leche Cinnamon Rolls, plus why each ingredient matters! For a full list, check out the recipe card below! 

• Lukewarm milk - the base that helps wake up your yeast.
• Instant yeast - makes these rolls puff up sky-high.
• Granulated sugar - a little sweetness for the dough and a snack for the yeast.
• Eggs - add richness and keep the rolls soft.
• Bread flour - gives you that chewy, bakery-style bite.
• Unsalted butter - always softened, always dreamy.
• Salt - the flavor booster that keeps things balanced.
• Heavy cream - the secret step poured over the rolls before baking so they turn out gooey and soft.
• Brown sugar - the heart of the cinnamon filling.
• Cinnamon - because what's a cinnamon roll without it?
• Cream cheese - the tangy base for your frosting. Use full fat! 
• Powdered sugar - sweetens and fluffs up the buttercream.
• Vanilla extract - always here for flavor support.
• All-purpose flour - what makes the streusel topping crunchy and irresistible. 

Step-by-Step Instructions

Make the Dough

• In the bowl of a stand mixer, whisk together the milk mixture (warm whole milk, a pinch of sugar, and instant yeast). Let it sit in a warm place for 10 minutes until foamy.
• Add the remaining sugar, eggs, flour mixture, softened butter, and salt. Using the dough hook attachment, mix on low speed for 2-3 minutes, then increase to medium until a smooth dough forms.
• Transfer to a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm area for 1 hour.
• Do one stretch-and-fold, cover again, and refrigerate for 2-12 hours.

Filling and Shaping

• In a small bowl or medium bowl, beat together the butter mixture (softened butter, brown sugar, cinnamon) until smooth.
• On a well-floured surface, roll the dough into a large rectangle, about 12x16 inches, keeping an inch border on one long side clean.
• Spread the filling evenly, then roll the dough from the long edge into a tight log.
• Using a sharp serrated knife or unflavored dental floss, cut the log into equal pieces - you'll get 12 rolls.
• Line a baking pan (9x13) with parchment paper and cooking spray, and place the rolls cut-side up, leaving a little space between them. Cover loosely and let the rolls go through their second rise for 45-60 minutes until puffy.

Baking - Dulce de Leche Cinnamon Rolls

• Preheat the oven to 375°F. Pour the heavy cream evenly over the risen dough, letting it sink to the bottom of the pan.
• Bake for 10 minutes at 375°F, then lower to 350°F for another 20-25 minutes until golden brown. If they're browning too fast, tent with foil.
• Transfer the hot rolls to a wire rack and let cool for at least 20 minutes before frosting.

Frosting

• In a medium microwave-safe bowl or mixing bowl, beat cream cheese, butter, and brown sugar for 5 minutes until smooth.
• Add powdered sugar, vanilla, a pinch of salt, and cream. Mix on low speed until combined, then whip until fluffy.
• Mix flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until clumps form.
• Bake on a sheet pan for 8-10 minutes until golden. Let cool, then break into chunks.

Assembly

• Frost the warm cinnamon rolls generously with cream cheese frosting.
• Drizzle over the dulce de leche filling (straight from the jar is the best way).
• Sprinkle the streusel on top - the next piece you grab will be loaded with crunch.

Tips and Tricks - Dulce de Leche Cinnamon Rolls

Before you dive in, here are a few tips that make all the difference when baking cinnamon rolls at home.

• Use whole milk instead of skim milk - it creates a richer dough and makes wonderfully soft cinnamon rolls.
• Don't skip the milk mixture rest at the beginning. Letting the yeast sit in warm milk with sugar ensures the yeast is fully active before you add the rest of the ingredients.
• If your kitchen is cold, let the dough rise in a warm place, like inside the oven with the light on, to encourage a strong first and second rise.
• Roll the dough into a large rectangle on a lightly floured surface. A well-floured surface keeps the dough from sticking, but avoid too much flour or it'll toughen the dough.
• When rolling from the long edge, keep the log tight so the swirls stay neat.
• For clean cuts, use unflavored dental floss. Slide it under the log, cross it over the top, and pull - it's much better than pressing down with a knife.
• Place the rolls in the baking pan with just a little space between them. During the second rise, they'll puff and press together for that classic cinnamon buns look.
• Pouring cream over the rolls before baking keeps the bottom of the pan gooey and the centers soft.
• If you don't have dulce de leche on hand, you can make a quick version by simmering sweetened condensed milk until it turns into a rich caramel sauce.
• Don't frost hot rolls - wait until they've cooled at least 20 minutes on a wire rack, or the buttercream will melt off.
• Make ahead tip: refrigerate the shaped rolls after the second rise, then bake the following morning for fresh-baked rolls with zero morning effort.

Recommended Tools

These are the tools I actually used to make my Dulce de Leche Cinnamon Rolls, and they make the whole process so much easier.

• Stand mixer with a dough hook attachment - kneads the dough until smooth and elastic.
• Mixing bowls - you'll need a small bowl for the filling and a medium microwave-safe bowl for the frosting.
• Measuring cups and spoons - for accurate flour, sugar, and liquid measurements.
• Rolling pin - to roll the dough into a large rectangle.
• Sharp serrated knife or unflavored dental floss - the best way to cut the dough log into equal pieces.
• 9x13 baking pan - fits 12 rolls perfectly. Line with parchment paper and cooking spray.
• Sheet pan - for baking the cinnamon streusel topping.
• Plastic wrap - to cover the dough during the first and second rise.
• Wire rack - cools the hot rolls evenly before frosting.

FAQs

These are the most common questions I get about making cinnamon buns from scratch - hopefully they help you bake with confidence!

• Can I make these ahead of time? Yes! Let the dough chill overnight, then shape and bake the following morning for fresh, homemade cinnamon rolls.
• Can I use caramel instead of dulce de leche? You can, but dulce de leche (made from condensed milk) has a rich caramel sauce flavor! I like to use a squeeze bottle like this one
• Do I need bread flour? It's not required, but using bread flour instead of all purpose flour with (lower protein) gives you that wonderfully soft cinnamon roll texture.
• Overnight option (shaped rolls): After shaping, cover the pan tightly with plastic wrap and refrigerate. In the morning, let them sit in a warm area 45-60 minutes for the second rise, then bake.
• Why are my rolls dense? Under-proofed dough or milk that was too hot can stunt rise. Let the dough double in a warm place and make sure the milk mixture is warm, not hot (about 100-110°F).
• Glaze alternative (keyword helper): For a dulce de leche cream cheese glaze, whisk cream cheese, dulce de leche, confectioners' sugar, milk, and a pinch of salt until pourable.

Storing and Freezing - Dulce de Leche Cinnamon Rolls

Cinnamon rolls are best enjoyed warm, but here's the best way to store them so you don't waste a single one.

• Store thses Dulce de Leche Cinnamon Rolls in an airtight container at room temperature for 2 days or refrigerate up to 5.
• Freeze unfrosted rolls on a baking sheet, then transfer to a freezer bag. Thaw, warm, and frost with remaining glaze when ready to serve.

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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.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 12 Rolls

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 12x16 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, each about 1⅓ inches thick.
• Line a 9x13 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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