These Eggless Dulce de Leche Rolls are rich, buttery sweet rolls filled with dulce-de-leche and chopped nuts. These are great to serve for breakfast, brunch or as a snack.
Sweet Rolls with dulce de leche filling:
This recipe is from Rachel Koo's cookbook 'The Little Paris Kitchen'. I adapted her dulce de leche sweet rolls to make it eggless. These are basically brioche rolls that are filled with dulce de leche and toasted nuts. These rolls are very similar to cinnamon rolls except for the filling.
Ingredients to make Eggless Dulce de Leche Rolls:
You can make your own dulce de leche sauce - there are quite a few recipes for homemade ones online. I used a jar that my husband bought from Argentina recently.
Traditionally brioche rolls are made with enriched dough. Which means the dough is enriched with eggs, butter and sugar. These ingredients make the bread rich with a soft crumb and sweet taste.
For this eggless version I used egg replacer (I use Bob's Red Mill brand) instead of eggs in the recipe. You can also use flaxseed meal to get the same result.The dough needs to be refrigerated overnight, so plan accordingly. The dough is very easy to work it and results in a very soft and flaky rolls. Make these for your family -- I'm sure you will get lots of praise and love from them 🙂
How to make Eggless Sweet Rolls:
Combine all the ingredients for the eggless dulce de leche rolls either my hand or in a stand mixer. Mix and knead to form a soft pliable dough. The dough needs to be refrigerated overnight, so plan accordingly. The dough is very easy to work it and results in a very soft and flaky rolls.
In the morning, roll the dough out, spread with the dulce de leche. Roll into a log and cut into equal size pieces. Set the rolls aside to rise in a baking pan. Once bake until golden.
Perfect Holiday Treat:
Make these for your family during the holidays. I'm sure you will get lots of praise and love from them 🙂
These sweet rolls stay fresh for in an airtight container for 2~3 days. Baked rolls can be frozen for up to 3 months. Warm them in a preheated oven and Enjoy!!
This was originally posted as a guest post for Sowmya who blogs at Tumastonguetreats in January of 2018.
Dulce de Leche Rolls
For the Dough:
- ¼ cup (4 tbsp) Unsalted butter
- ¼ cup Milk
- 2 cups All purpose flour I used a 1 cup each of wholewheat and all purpose flours
- 1½ teaspoons Instant Yeast
- ¼ cup Sugar
- Pinch of Salt
- 1 tablespoon Egg replacer whisked in 3tbsp water (for 1 large egg)
- 1 tablespoon Sour cream
- 1 teaspoon Vanilla extract
For the Filling:
- ½ cup Dulce de Leche (store bought or homemade)
- ¼ cup Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc)
For the Egg-free Wash:
- 2 tablespoons Almond Milk
- 2 teaspoons Agave nectar or Maple syrup
- Heat butter and milk in a small saucepan until butter is melted. Set aside to cool slightly.¼ cup (4 tbsp) Unsalted butter, ¼ cup Milk
- Combine flour, yeast, sugar and salt in a mixing bowl. Add the butter+milk mixture, egg replacer mixture, sour cream and vanilla. Mix and knead to form a smooth, pliable dough. Add warm water a little at a time if the dough looks too dry.2 cups All purpose flour, 1½ teaspoons Instant Yeast, ¼ cup Sugar, Pinch of Salt, 1 tablespoon Egg replacer whisked in 3tbsp water (for 1 large egg), 1 tablespoon Sour cream, 1 teaspoon Vanilla extract
- Transfer to a lightly greased bowl, cover and refrigerate overnight.
- In the morning, remove the dough from the fridge and set aside for 30~40 minutes. Combine almond milk and agave in a small bowl.2 tablespoons Almond Milk, 2 teaspoons Agave nectar or Maple syrup
- Roll the dough into a 12"x16" rectangle. Spread dulche-de-leche on the dough leaving about 1" border all around. Top with chopped nuts and roll the dough into a log.½ cup Dulce de Leche (store bought or homemade), ¼ cup Toasted & Chopped Nuts (Almonds, Walnuts, Pecans etc)
- Using a sharp knife, cut the log into 8 equal pieces.
- Line a 8" round cake pan with parchment paper. Arrange the rolls swirl side up in the pan. Brush with the almond milk mixture, cover with plastic wrap and set aside for about 2 hours or until the rolls are doubled in size.
- Preheat the oven to 325°F. Brush another time with almond milk mixture. Bake the rolls for 30~40 minutes or until they are golden brown on the top. Remove from the oven, cool for 5~10 minutes before taking them out of the pan.
- Serve warm and Enjoy!! Best eaten the day they are made but leftovers can be stored in an airtight container for 1 day.