Go Back
+ servings

Dulce de Leche Rolls

Dulche de Leche Rolls are rich, buttery sweet rolls filled with dulche-de-leche and chopped nuts. These are great to serve for breakfast, brunch or as a snack.
Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 8 hrs 50 mins
Servings: 8 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
  • tsp Instant Yeast
  • ¼ cup sugar
  • Pinch of salt
  • 1 tbsp Egg replacer whisked in 3tbsp water (for 1 large egg)
  • 1 tsp 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 tbsp Almond Milk
  • 2 tsp Agave nectar or Maple syrup


  • Heat milk and butter in a small saucepan until butter is melted. Set aside to cool slightly.
  • 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.
  • 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.
  • 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.
  • 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.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!