Dulce de Leche and Pecan Cinnamon Rolls (Homemade Cinnamon Rolls Recipe)

5 (3 ratings)

13

This post may contain affiliate links. Please read our disclosure policy.

These sweet, buttery, rich, ooey-gooey, and kinda messy pecan cinnamon rolls are filled with a swirl of dulce de leche and topped with a dreamy coffee glaze. They might look bakery-worthy, but this homemade cinnamon rolls recipe doesn’t require a mixer.

It does require patience—and lots of it. But trust me, the time spent waiting on the dough to rise is worth every sticky, caramel-dripping bite.

Close-up of a glazed dulce de leche cinnamon roll topped with chopped pecans on a decorative ceramic plate.

What are Dulce de Leche and Pecan Cinnamon Rolls?

These rolls are a decadent twist on the classic American cinnamon roll recipe. They’re layered with dulce de leche—a thick, rich, Latin-style caramel—and sprinkled with toasted pecans, giving each bite buttery crunch. Once baked, they’re drizzled with a coffee-infused glaze that melts right into the swirls. This is comfort food with a little Mexican flair.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why You’ll Love This Recipe

  • Ooey-gooey & rich – The dulce de leche bubbles into every roll, making them sticky, melty, and indulgent.
  • No mixer needed – You can make this dough by hand, no fancy equipment required.
  • Warm cinnamon aroma – Your kitchen will smell like a bakery.
  • Perfect for special mornings – Great for holidays, brunches, or lazy weekends.
  • Packed with nostalgia – The pecans bring a warm, homemade touch that reminds me of growing up in El Paso.
Want to save this recipe?
I’ll email this recipe to you, so that you can come back to it later!

Ingredients & Substitutions

Here’s what you need to make these irresistible homemade cinnamon rolls:

Ingredients to make homemade cinnamon rolls.
  • All-purpose flour – Provides the structure.
  • Granulated sugar – For sweetness and to activate the yeast.
  • Active dry yeast – Helps the dough rise and become fluffy.
  • Whole milk – Warmed to activate the yeast.
  • Salt – Enhances flavor.
  • Unsalted butter – For the dough and filling. Melted butter works best.
  • Dulce de leche – The star of the show! Use store-bought or homemade dulce de leche.
  • Chopped pecans – Toasted for extra flavor and crunch.
  • Ground cinnamon – Classic and necessary!
  • Powdered sugar – For the glaze.
  • Strong brewed coffee – Adds depth to the glaze. You can substitute with milk or espresso.

The complete list of ingredients, measurements, and instructions is in the printable recipe card below.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Swap pecans for walnuts or hazelnuts
  • Add mini chocolate chips to the filling
  • Use cajeta or caramel sauce instead of dulce de leche

How to Make Dulce de Leche and Pecan Cinnamon Rolls

Step 1: Prepare the dough. Warm the milk and melt in the butter with a touch of sugar. Once cooled to room temperature, add the yeast and let it bloom until foamy. Combine the dry ingredients and mix them into the wet mixture. Let the dough rise in a warm place, then mix in the remaining flour.

Step 2: Roll and fill. On a floured surface, roll out the dough into a rectangle. Spread dulce de leche over the dough, sprinkle with cinnamon and chopped pecans.

Step 3: Roll and cut. Roll the dough tightly into a log and cut into 12 even rolls. Place in a greased baking dish.

Step 4: Let rise again. Cover the pan and let the rolls rise again until puffy.

Risen Dulce de Leche and Pecan Cinnamon Rolls in a casserole dish

Step 5: Bake. Bake until golden and bubbly—about 25-30 minutes.

Baked Dulce de Leche and Pecan Cinnamon Rolls in a casserole dish

Step 6: Make the glaze. Whisk powdered sugar with strong coffee until smooth.

Step 7: Drizzle and serve. While the rolls are still warm, pour the glaze over the top and let it seep into all the crevices. Serve immediately!

Serving & Topping Suggestions

  • Drizzle with extra dulce de leche just before serving
  • Serve with café de olla or Mexican hot chocolate for a cozy treat, or pair with huevos a la Mexicana for a sweet and savory brunch combo.
  • Add a pinch of flaky sea salt on top for contrast
  • Top with a scoop of vanilla ice cream for dessert

Dulce de Leche and Pecan Cinnamon Rolls Expert Tips & Tricks

  • Be patient with the rise – This dough needs time to double. Don’t rush it.
  • Lightly toast your pecans – It enhances their flavor.
  • Don’t overfill – Too much dulce de leche can make rolling difficult.
  • Line your baking dish – These rolls get sticky!

Storage Instructions

  • Room temp: Store in an airtight container for up to 2 days.
  • Fridge: Keep refrigerated for up to 5 days. Reheat gently in the microwave.
  • Freezer: Freeze unbaked rolls after cutting. Thaw and bake as needed.
Homemade dulce de leche and pecan cinnamon rolls in a baking dish with one served on a plate and a mug of cafe de olla.

Frequently Asked Questions

How do I make dulce de leche and pecan cinnamon rolls without a mixer?

This recipe is designed to be mixed by hand. Just use a wooden spoon and some elbow grease!

Can I make dulce de leche and pecan cinnamon rolls ahead of time?

Yes! You can assemble the rolls and refrigerate overnight. Let them come to room temp and rise before baking.

What’s the best dulce de leche for cinnamon rolls?

Use thick, spreadable dulce de leche—homemade or canned. Avoid runny sauces or thin caramel.

Are these dulce de leche and pecan cinnamon rolls too sweet?

They are definitely indulgent! The coffee glaze helps balance the sweetness, but feel free to reduce the dulce de leche slightly if you prefer.

Can I use store-bought dough for this cinnamon rolls recipe?

You can, but homemade dough gives the best texture and flavor. If you’re short on time, pre-made dough can be a shortcut.

More Recipes

If you tried this Dulce de Leche and Pecan Cinnamon Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!

Download my free eBook!
Don’t miss out! Fill out the form to download this must-have collection of comforting recipes—perfect for bringing warmth and flavor to your cocina!
Close-up of a glazed dulce de leche cinnamon roll topped with chopped pecans on a decorative ceramic plate.
5 (3 ratings)

Dulce de Leche and Pecan Cinnamon Rolls

Total Time: 2 hours 25 minutes
Yield: 12 cinnamon rolls
Prep: 25 minutes
Cook: 30 minutes
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.
Email this Recipe
Enter your email, and I’ll send the recipe straight to your inbox! Plus, you’ll get subscribed to my newsletter for more delicious updates.

Ingredients 

Dough:

  • 2 cups milk, recommend 2% reduced fat milk
  • 8 tablespoons unsalted butter, 1 stick
  • 1/3 cup sugar
  • 1 package dry yeast
  • 4 1/2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Filling:

Coffee Glaze:

  • 2 1/4 cups powdered sugar
  • 2 tablespoons cup milk
  • 2 tablespoons brewed coffee
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract

Instructions 

  • 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 a tablespoon of sugar.
  • 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, remaining 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, as much cinnamon as you'd like, and butter pieces. 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.

Notes

  • You can use store-bought or homemade dulce de leche—either works great!
  • These rolls can be assembled the night before. Just cover and refrigerate, then bring to room temp, let them rise, and bake in the morning.
  • To freeze unbaked rolls, slice and arrange them on a sheet pan. Once firm, transfer to a freezer bag. When ready to bake, thaw, let rise, and bake as directed.
  • For even more flavor, toast the pecans before adding them to the filling.
  • If the coffee glaze is too thick, thin it out with a little extra brewed coffee or milk until it’s pourable.

Nutrition

Serving: 1roll | Calories: 454kcal | Carbohydrates: 67g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 186mg | Potassium: 158mg | Fiber: 2g | Sugar: 30g | Vitamin A: 474IU | Calcium: 76mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. Kris says:

    How many eggs did you add to this recipe, not listed in ingredients, but added in the directions?

    1. Yvette Marquez says:

      Hi there! Great catch — actually, this recipe doesn’t use any eggs at all. That was a mistake in a previous version of the directions, and it’s been corrected now. Thanks so much for pointing it out!

  2. Kristina Ramirez says:

    It says to add sugar to the milk but it also says to add sugar to the dry ingredients. However in the list of ingredients it just says 1/3 cup sugar. How much sugar goes in the milk and how much goes in the rest?

    1. Yvette Marquez says:

      Hi Kristina, thank you for catching that. I have edited recipe. You want to add a tablespoon of sugar in first step, and then add remaining sugar with dry ingredients.

  3. M Wells says:

    It says to add sugar twice in the instructions. Can you clarify at which point are you supposed to add it?

  4. spider-mall says:

    What an awesome idea!

  5. Kelly says:

    Where do you buy dulce de leche?

    1. Muy Bueno says:

      Hi Kelly,

      I buy dulce de leche in a can in the baking aisle of my grocery store. A popular brand is La Lechera by Nestle. And if you are feeling ambitious you can even make your own in a slow cooker. Check it out: https://muybuenoblog.com/2013/12/diy-slow-cooker-dulce-de-leche/

  6. Gloria Brandt says:

    As much as I love cinnamon rolls there must be a simpler recipe that does not have to go through the rising time, it is very time consuming. Does anyone have ideas? Or do I have to continue getting them at the bakery to make it easier.

    1. Muy Bueno says:

      I recommend you make the dough a day or night before and then it won’t be so bad. They are truly worth it. I have done that before Christmas morning.

    2. Claire Henderson says:

      I use my bread machine for mixing, kneading and doing the first rise. I feel like I’m “cheating” but I always get such good results! I bought a brand new one that was “used” off of the local paper for $60. It was still in the box and has made the entire process so much more enjoyable!

  7. Ashlyn // Dollop Of Yum says:

    This combo sounds beyond amazing!  Cinnamon rolls will always be one of my all time favorite breakfast treats and a dulce de leche pecan version sounds perfect. 🙂 

    1. Muy Bueno says:

      Thank you! If you ever make them please let me know what you think.