Dulce de Leche Glazed Cinnamon Buns
Cinnamon bun are so decadent as it is but adding warm dulce de leche takes them to a whole new level. Although my youngest, the pickiest eater on the planet, wouldn't even try them I am pretty sure these were a hit since my older kids went in for seconds.
1 cup milk
1⁄2 cup butter
1⁄2 cup brown sugar
1 tablespoon vanilla
1 teaspoon salt
5 cups all purpose flour
1 tablespoon instant dry yeast
1⁄2 cup butter, room temperature
1 cup brown sugar
2 tablespoons cinnamon
2 teaspoons vanilla
4 tablespoons heavy cream
1 cup icing sugar
Dulce de leche:
1 can sweetened condensed milk
I usually make a few cans of this at a time and leave it unopened in the fridge for quick access. You never know when you will need emergency caramel sauce. It happens.
Directions for Dulce de leche:
Peel off label and place in large pot. Cover with water by at least 1-2 inches of water. Bring to a simmer and continue for 1.5 hours. Check regularly to make sure you keep 1-2 inches of water covering the can(s). Remove from heat and let the whole pot cool to room temperature. Do not open while still hot! You can keep cooled can, unopened in the fridge until ready to use. In this case I added contents of one can to a small saucepan and then transferred into a squeeze bottle.
1. In a small pot, combine milk, 1/2 of butter, 1/2 cup of brown sugar, vanilla and the salt. Warm just enough to melt the butter, do not boil. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours. (I put it into my unheated oven with the oven light on to proof).
2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge.
3. Slice the dough log into 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking dish. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
4. Meanwhile preheat your oven to 350. Use convection setting if you have one. When the dough is ready, bake for 20 to 25 minutes.
5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them in one direction. Warm up dulce de leche in small pot and transfer into a squeeze bottle (or a ziploc bag with a small hole cut into the corner). Drizzle dulce de leche in opposite direction on rolls. For extra gooey deliciousness, drizzle the plate with dulce de leche and then top with roll. If you are a fan of salted caramel, sprinkle a bit of coarse salt on top too. Nothing beats salty sweet!