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Dulce de Leche Roll

May 8, 2016

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Mother’s Day is here and I still find myself in the kitchen on this day.  The kitchen is very therapeutic to me.  It’s relaxing. It’s the section of my home I love the most and I enjoy spending my days there creating many, many dishes my family enjoys.

This week, I dedicated my time to a few mother’s day desserts.  Because, we celebrate it today then again on May 10 for Mexican mother’s day, I made a few dulce de leche rolls for all the mom’s we are celebrating in my family this week.

This delicious dessert might look complicated.  I promise you, it’s not. It only takes a few ingredients and it’s made quickly.  It only gets tricky when it comes time to roll the thin cake layer with dulce de leche.  It takes just a little bit of practice.  Serve this tasty dulce de leche roll with your favorite fruit and a sprinkle of confectioner’s sugar. The result is an impressive pinwheel sliced dessert your guests will go crazy for.

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Dulce de Leche Roll


  • Nonstick cooking spray
  • 5 large eggs, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 1/3 cup self-rising flour
  • 4 tablespoons powdered sugar, divided
  • 3/4 cup Nestle La Lechera Dulce de Leche
  • Fresh berries


  1. Preheat oven to 350° F. Spray 15 x 10-inch jelly roll pan with nonstick cooking spray; line with parchment paper.
  2. Beat eggs in medium mixer bowl on medium speed until creamy and thick. Add sugar one tablespoon at a time. Continue beating for about 5 to 7 minutes. Mixture should be thick and creamy. Add vanilla extract, grated orange peel and salt. Beat for 10 seconds.
  3. Sift flour into the egg mixture, carefully folding in with a spatula. Pour into prepared jelly roll pan; spread evenly with a spatula.
  4. Bake for 12 to 15 minutes or until cake springs back when pressed. Remove from oven; let rest for 5 minutes.
  5. Lay out a clean kitchen towel that’s larger than the jelly roll pan; sprinkle with 2 tablespoons powdered sugar. Flip cake onto towel, gently peel off parchment paper and roll cake in towel starting from short side. Set aside; cool completely for 2 hours.
  6. Unroll cake; cut off rough borders with a sharp serrated knife.
  7. Warm dulce de leche in a small saucepan over medium-low heat, stirring constantly, for about 3 minutes or until a thick pourable consistency has been reached.
  8. Pour dulce de leche over cake, spread evenly with a spatula. Roll cake without towel and transfer to a small platter or large serving plate. Refrigerate for 1 hour.
  9. Sprinkle with remaining 2 tablespoons powdered sugar. Slice with sharp serrated knife or unflavored dental floss and serve with berries.


Recipe developed for El Mejor Nido.