Ingredients
Chocolate Chip Dulce de Leche Rolls
- 1 cup (8oz) milk, warm
- 2 and 1/4 tsp (7g) or 1 sachet active dry yeast
- 1/4 cup granulated sugar
- 3 cups all-purpose flour, spooned and leveled
- 1/4 tsp salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup unsalted butter, softened
- 1/4 cup chocolate chips
- 1 can Eagle Brand sweetened condensed milk
Coffee Caramel Sauce
- 3/4 cup unsalted butter
- 1/4 cup pure maple syrup
- 1 cup light brown sugar, lightly packed
- 1/4 tsp kosher salt
- 1/4 cup (2oz) coffee
- 1/4 cup (2oz) heavy cream
- 1 tsp vanilla extract
Method
Chocolate Chip Dough
- Heat up the milk until it's warm to the touch but not too hot to touch.1 cup (8oz) milk warm
- Add in the yeast and 1 Tbsp of sugar to the milk and let it sit for 5-10 minutes, until it foams.2 and 1/4 tsp (7g) or 1 sachet active dry yeast, 1/4 cup granulated sugar
- Place the flour, salt and the rest of the sugar in the bowl of a stand mixer. Using a hook attachment, with mixer on low speed, add in the eggs to the dry ingredients.3 cups all-purpose flour spooned and leveled, 1/4 tsp salt, 1 large egg room temperature, 1 large egg yolk room temperature
- While it's still mixing, slowly pour in the milk mixture. Once the dough is combined, continue beating on low-medium speed with the hook attachment while slowly adding in chunks of butter.1/2 cup unsalted butter softened
- Allow the dough to knead for 5-10 minutes, until it peels away from the bowl and forms a ball. Add 1-2 tbsp of flour if it's too sticky.
- Allow the dough to proof in a warm environemnt until it doubles in size, about one hour. Remove the dough from the bowl and knead in the mini chocolate chips. Let it rest for 10 minutes and then use a rolling pin to roll out the dough.1/4 cup chocolate chips
Dulce de Leche
- Make the dulce de leche at least 3 hours in advance. Pour 1 can of Eagle Brand Sweetened Condensed Milk into a 9 inch pie plate and cover it with aluminum foil.1 can Eagle Brand sweetened condensed milk
- Place the pie plate in a larger shallow pan and fill the larger pan with hot water. Bake it at 425F (218C) for 2 hours or until it becomes thick and caramel colored (refill the water if necessary). Remove it and allow it to cool before using.
- Roll out the dough into a large rectangle, 1/4 inch thick. Spread the dulce de leche on top, and starting on the longer end, roll the dough tightly and slice it into 12 rolls.
- Preheat the oven to 350F/177C convection (or 325F/162C conventional) and place the rolls in a greased 9x13" pan and allow them to proof for about 30-60 minutes.
- Bake the rolls for 30 minutes.
Coffee Caramel Sauce
- In a small saucepan on the stove, melt the butter and maple syrup.3/4 cup unsalted butter, 1/4 cup pure maple syrup
- Once melted, add the brown sugar, salt and coffee. Whisk over medium heat until the sugar is fully dissolved.1 cup light brown sugar lightly packed, 1/4 tsp kosher salt, 1/4 cup (2oz) coffee
- Remove the mixture from the heat and SLOWLY add in the cream while whisking. Bring it to a boil and then lower the heat to low-medium. Allow the sauce to simmer for five minutes.1/4 cup (2oz) heavy cream
- Remove the sauce from the heat, stir in the vanilla extract and allow it to cool a little before topping the sticky buns.1 tsp vanilla extract
Nutrition
Serving: 1gCalories: 331kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 68mgSodium: 93mgFiber: 1gSugar: 20g