Ingredients:
Dough:
3 cups unbleached all-purpose flour, plus more for rolling
1 tablespoon plus 1 1/2 teaspoons granulated sugar
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
6 tablespoons cold unsalted butter
1 cup well-shaken buttermilk or whole milk
Filling:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup plus 2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon fine sea salt
Sauce:
1 (14-ounce) can sweetened condensed milk
2 cups half-and-half or whole milk
3/4 cup powdered sugar
2 tablespoons unsalted butter
Pinch fine salt
1 teaspoon vanilla extract
Directions:
1) Allow 1 stick (8 Tbsp) of butter soften to room temp and preheat oven to 350 F
2) Make the filling by combining brown sugar, cinnamon, nutmeg, and sea salt in a bowl and whisk until fine crumbles
3) Make the sauce by combining condensed milk, half-and-half or milk, powdered sugar, 2 Tbsp butter, and salt in a medium sauce pan. Heat over medium-high heat, stirring gently, until steaming and just starting to bubble. Remove from heat, add vanilla and stir to combine.
4) Make dough by whisking together flour, baking soda, sugar, and salt. Cut in butter and combine until texture resembles fine bread crumbs. Add in the milk and stir to combine. Turn out onto a floured surface and knead until it comes together then roll out to a roughly 12×15 in. rectangle. Spread softened butter over dough and sprinkle spice mixture onto butter. Roll up from the short side tightly and press seams to seal. Cut into 12 pieces and place in a 9×13 baking dish. Pour sauce over rolls and place in oven to bake at 350 for 30-45 minutes until rolls are golden brown and sauce had begun caramelizing.