Tres Leches Cinnamon Rolls Recipe
Imagine the gooey warmth of cinnamon rolls meeting the creamy decadence of tres leches cake. This Tres Leches Cinnamon Rolls recipe fuses two beloved desserts into one irresistible treat, perfect for breakfast, brunch, or a sweet indulgence any time of day.
Equipment
- Large mixing bowl (for dough)
- Small bowl (for yeast activation and glaze)
- Measuring cups and spoons (for ingredients)
- Rolling pin (to roll out dough)
- Sharp knife or dental floss (for cutting rolls)
- 9x13-inch baking dish (for baking)
- Whisk or fork (for mixing soak and glaze)
Ingredients
For the Dough
- 4 cups all-purpose flour – The base for soft fluffy rolls.
- 1 packet 2 1/4 tsp active dry yeast – Helps the dough rise.
- 1/2 cup whole milk – Warm to activate the yeast.
- 1/4 cup granulated sugar – Adds sweetness to the dough.
- 1/4 cup unsalted butter – Melted for richness.
- 2 large eggs – For structure and tenderness.
- 1 tsp salt – Balances the flavors.
For the Cinnamon Filling
- 1/2 cup unsalted butter – Softened for spreading.
- 3/4 cup brown sugar – Brings deep caramel-like sweetness.
- 2 tbsp ground cinnamon – The star spice of the rolls.
- 1/4 tsp nutmeg – Optional for extra warmth.
For the Tres Leches Soak and Glaze
- 1/2 cup sweetened condensed milk – For sweetness and thickness.
- 1/2 cup evaporated milk – Adds a creamy slightly caramelized note.
- 1/4 cup heavy cream – For luxurious richness.
- 1 cup powdered sugar – For the glaze.
- 1 tsp vanilla extract – Enhances the flavor.
- 2 tbsp milk – To thin the glaze.
Instructions
Step 1: Make the Dough
- Warm the milk to about 110°F (not too hot, or it’ll kill the yeast). In a large bowl, combine the yeast, warm milk, and a pinch of sugar. Let it sit for 5-10 minutes until foamy. Add the melted butter, sugar, eggs, salt, and flour. Mix until a dough forms, then knead on a floured surface for 8-10 minutes until smooth. Place it in a greased bowl, cover, and let it rise in a warm spot for 1-1.5 hours, until doubled.
Step 2: Prepare the Filling
- While the dough rises, mix the softened butter, brown sugar, cinnamon, and nutmeg in a bowl until it’s a spreadable paste. This filling will give your rolls that classic cinnamon swirl flavor. Set it aside until the dough is ready.
Step 3: Roll and Fill
- Once risen, punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border along one long edge. Starting from the opposite long edge, roll the dough tightly into a log. Slice into 12 equal pieces using a sharp knife or dental floss for clean cuts.
Step 4: Bake the Rolls
- Arrange the rolls in a greased 9×13-inch baking dish, cut-side up. Cover and let them rise again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown on top. They should be soft but fully cooked.
Step 5: Add the Tres Leches Soak
- While the rolls cool slightly, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Poke the rolls all over with a fork or skewer, then slowly pour the tres leches mixture over them. Let them sit for 15-20 minutes to soak up the goodness—the longer, the moister they’ll get.
Step 6: Glaze and Serve
- Mix the powdered sugar, vanilla, and 2 tablespoons of milk to make a smooth glaze. Drizzle it over the soaked rolls. Serve warm or at room temperature, letting the creamy, cinnamony flavors shine.