Whipped Just Panela de Leche Topped Caramel Rolls

Whipped Just Panela de Leche Topped Caramel Rolls

Whipped Just Panela de Leche Topped Caramel Rolls


The dough: 

- 1 1/2 cup Just Panela
- 7 cups all-purpose flour
- 1 cup of all-purpose flour for dusting
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable shortening
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons active dry yeast
- 1 cup of vegetable oil for coating

For the caramel:

- 3 cups Just Panela
- 1 stick unsalted butter
- 1 cup heavy cream

For the filling:

- 2 cups Just Panela
- 1 stick unsalted butter
- 2 teaspoons ground cinnamon

For the whipped Just Panela de Leche

- 1 cup Just Panela
- 1 1/2 cup warm 35% cream
- 2 cups of pecans


Make the dough:

1. Warm the milk in a small saucepan until it is steaming.

2. Dissolve the yeast in 1/2 cup warm water.

3. Combine the milk, shortening, Just Panela, salt and eggs in a large bowl with a wooden spoon.

4. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough.

5. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes.

6. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Make the caramel: 

1. Combine the Just Panela and butter in a medium saucepan and bring to a soft boil

2. Cook until the butter melts and the Just Panela dissolves, about 5 minutes.

3. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.

Make the filling: 
1. Mix the Just Panela, melted butter and cinnamon in a bowl.

2. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface.

3. Spread the filling on the dough and roll up, starting at a long side.

4. Cut into 1-inch pieces and arrange cut-side up on the caramel.

5. Cover loosely and let sit at room temperature until puffed, about 1 hour.

Make the topping:

1. In a saucepan, gently heat the Just Panela with half of the cream until the Just Panela begins to melt. Stir gently until it is completely melted and become slightly darker.

2. Remove the pan from the heat and gradually add the other half of the cream. Mix thoroughly.

3. Let cool.

4. With an electric mixer, whip the cream until frothy any constancy of the caramel.


1. Preheat the oven to 375 degrees F.

2. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.)

3. Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.

4. Drizzle with topping.

5. Top with pecans.

~ Enjoy!