When setting out to create a twist on an American classic dessert, I turned to dulce de leche, which adds a decadent richness. Dulce de leche is a Latin caramel from heaven and very popular in Mexican desserts. Filled with an abundance of pecans and a hint of coffee in the glaze, this dessert combines my love of Mexican food and my hometown.
In a large Dutch oven heat the milk just until boiling point and remove from heat.
Add butter until it melts completely and then add sugar to cool milk.
Once mixture reaches room temperature sprinkle the yeast on top and let it sit for 10 minutes. (Hot liquid will kill yeast.)
In a bowl combine 4 cups of flour, sugar, baking powder, cinnamon, salt and add to wet mixture with a wooden spoon. Cover and set aside in a relatively warm place for 1 hour. After 1 hour, uncover and stir in the remaining 1/2 cup flour.
Spray the bottom and sides of a 9 x 13-inch baking dish with cooking spray.
Sprinkle flour lightly on a countertop or large cutting board.
Remove the dough from the bowl and with a rolling pin, flatten dough into a rectangle, about 14 x 20-inches. Feel free to trim excess. Spread the dulce de leche over dough leaving a 2-inch border on the top and bottom long edges. Next, sprinkle the dough with crushed pecans and as much cinnamon as you'd like. Beginning at long side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even. Using a sharp knife, cut roll into 12 equal rolls, about 2-inch slices. Place slices in the pan. Let rise in a warm place about 30 minutes.
Move the oven rack to the middle position of the oven. Heat the oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown.
Meanwhile in a small bowl, stir glaze ingredients until smooth. Drizzle desired amount of glaze over the hot rolls. Sprinkle with pecans and serve warm.
These dulce de leche and pecan cinnamon rolls are best enjoyed hot from the oven when they’re gooey and warm. They are quite rich and taste delicious with a hot cup of coffee.