|450 g||bread dough (frozen)|
|150 ml||dulce de leche (i.e. Nestlé® La Lechera®)|
|1½ tbsp||butter (cold)|
|90 g||confectioner's sugar|
|2 tbsp||cinnamon flavored coffee creamer (i.e. Coffeemate® natural bliss® All-Natural Coffee Creamer)|
|½ tsp||lime zest|
|flour for dusting|
|butter for greasing|
Let bread dough thaw, then roll into a 25x35-cm/10x14-in. rectangle on a lightly floured surface.
Heat the dulce de leche in a small saucepan set over low heat. Chop pecans and toast them in a small frying pan. Spread warm dulce de leche over dough, leaving a 2.5 cm/1 in. border. Dust with cinnamon. Sprinkle with toasted pecans, butter, and salt.
From the 35 cm/14 in. side of dough, roll up tightly to form a log. Seal edges with water.
Cut log evenly into 12 pieces. Place cut side-up into greased 12 cm/9 in. cake pan.
Cover pan with a kitchen towel. Let rise in a warm place for approx. 1 hr., or until dough is doubled in size. Preheat oven to 175°C/350°F.
Bake at 175°C/350°F for approx. 25 – 30 min. until golden brown.
Whisk together powdered sugar, coffee creamer, and lime zest in small bowl. Drizzle over warm rolls. Enjoy!