Vegan Dulce De Leche Cinnamon Rolls

These vegan dulce de leche cinnamon rolls have soft, fluffy buttermilk dough wrapped around a gooey layer of homemade dulce de leche, brown sugar, cinnamon, and vegan butter. They're rich, sticky, and bakery-style, but still easy enough to make ahead.

The dough is based on my vegan cinnamon rolls, which use vegan buttermilk for a pillowy texture and slightly tangy flavor. Here, I fill them with my homemade vegan dulce de leche for a thick, creamy caramel center.

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• Why this recipe works
• Key ingredients
• How to make it
• Christina's recipe tips
• Make them ahead
• More Vegan Cinnamon Rolls & Sweet Bakes
• 📖 Recipe

Why this recipe works

The buttermilk dough stays soft and fluffy while still being sturdy enough to hold a generous caramel filling.

Using dulce de leche gives the rolls a thicker, creamier filling than a standard cinnamon-sugar swirl. Because it is already cooked down and concentrated, it stays gooey inside the rolls rather than simply melting away into the dough.

Cutting the dough into strips before rolling also makes it easier to keep the filling evenly distributed from one roll to the next.

Vegan dulce de leche: I use my homemade vegan dulce de leche, made with Nature's Charm vegan condensed milk using an oven water-bath method. Make it at least 3 hours ahead so it has time to cool and thicken before filling the rolls.

Vegan buttermilk: This gives the dough a soft, fluffy crumb with a slight tang. Soy milk works especially well because it curdles reliably and gives the dough good structure.

Vegan butter: Use block-style butter rather than a soft spread from a tub. Melted butter goes into the dough, while softened butter helps the filling spread evenly without tearing the dough.

Instant yeast: This gives the dough a reliable rise without needing to activate the yeast separately.

How to make it

The dough will look rough and feel very sticky when it first comes together, which is normal. Resist the urge to add extra flour. As you knead, it should gradually become smoother, more elastic, and much easier to handle.

For the first proof, go by the dough rather than the clock. It should look noticeably inflated and roughly doubled in size. If you gently press it with a fingertip, the indentation should slowly begin to spring back rather than disappearing immediately.

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When spreading the filling, the butter should be very soft, and the dulce de leche should be cool but spreadable. If the caramel is fridge-cold and very firm, let it sit at room temperature briefly first. Spread gently so you don't drag or stretch the dough underneath.

Whether you roll individual strips or make one large log, keep the rolls snug rather than loose so the spiral holds together as they proof. After the second rise, they should look very puffy and almost fill the spaces between each roll.

The rolls are ready to come out of the oven when the tops are lightly golden, and the centers look baked through rather than doughy. They will continue to soften as they cool, so avoid baking until deeply browned.

Let them rest for about 15 minutes before adding the icing. They should still be warm enough for the glaze to soften and settle into the spirals, but not so hot that it completely melts away.

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Make them ahead

The vegan dulce de leche can be prepared up to 2 days in advance and kept refrigerated until needed.

For overnight cinnamon rolls, shape the rolls and arrange them in the baking dish, then cover and refrigerate for up to 24 hours. The next day, let them sit at room temperature until fully puffed before baking.

This is the option I'd use if you want warm cinnamon rolls for breakfast or brunch without starting the dough early in the morning.

Storage: Keep leftover rolls tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, let them sit at room temperature for about 1 hour before serving so the dough and dulce de leche filling can soften again.

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More Vegan Cinnamon Rolls & Sweet Bakes

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