Goat's milk and sweet cajeta give these cinnamon rolls their unforgettable flavor. The recipe comes from Dr. Brent Ridge and Josh Kilmer-Purcell, co-owners of Beekman 1802.



For the Dough
For the Filling


Instructions Checklist
  • Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, sugar, yeast, and salt. Add goat's milk, butter and egg; mix on medium speed until smooth, 3 to 5 minutes. Transfer to prepared bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.

  • Make the Filling: Meanwhile, butter a 9-by-13-inch baking dish; set aside. Place cajeta, butter, pecans, cinnamon and raisins in a medium saucepan over low heat. Cook until butter is melted and mixture is well combined. Remove from heat and let cool slightly. Pour one-third of the mixture into the bottom of the baking dish, spreading to evenly coat; set aside.

  • On a lightly floured, roll out dough to a 10-by-15-inch rectangle. Pour remaining filling onto dough and spread evenly to cover. Starting with one of the short sides, roll up dough; slice crosswise into nine 1-inch-thick rounds. Place, cut side-down in prepared baking dish; cover with plastic wrap. Let stand in a warm place until rolls are doubled in size, about 30 minutes.

  • Preheat oven to 350 degrees.

  • Transfer rolls to oven and bake until golden brown, 30 to 45 minutes. Transfer to a wire rack to cool slightly; invert rolls onto a serving platter. Drizzle with additional cajeta, if desired.

Reviews (1)

6 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I'll make again, but way too much cajeta sauce. I actually made an extra batch of rolls and still had plenty of sauce. I also used whole milk which worked fine