Tres Leches Cinnamon Rolls Recipe

Introduction

Tres Leches Cinnamon Rolls combine the comforting warmth of classic cinnamon rolls with the rich, creamy soak of tres leches milk. This indulgent treat is perfect for special breakfasts or dessert, offering a delightful blend of sweet, cinnamon-spiced dough drenched in luscious milk and topped with a smooth cream cheese icing.

Ingredients

• 3 cups + 2 tablespoons bread flour, (spooned and leveled)
• ¼ cup granulated sugar
• ½ teaspoon fine salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, (softened to room temperature)
• 2 ¼ teaspoons instant yeast
• 1 large egg, (room temperature)
• ½ cup heavy cream
• 4 tablespoons unsalted butter, (softened to room temperature, for filling)
• ½ cup dark brown sugar
• 1 tablespoon ground cinnamon
• ½ cup whole milk (for tres leches mixture)
• ½ cup evaporated milk
• ½ cup sweetened condensed milk
• 4 ounces cream cheese, (softened to room temperature)
• ⅔ cup powdered sugar
• 2 tablespoons unsalted butter, (softened to room temperature, for icing)
• 1 tablespoon sweetened condensed milk (for icing)
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)
• Fresh strawberries (optional, for garnish)

Instructions

1. Step 1: Make the dough. In a large bowl of a stand mixer, combine the bread flour, granulated sugar, and salt until well mixed. Set aside.
2. Step 2: In a separate, small, heat-proof bowl, warm the milk and butter until the mixture reaches 105°F-110°F and the butter has melted. Whisk in the yeast until fully dissolved.
3. Step 3: Pour the milk mixture into the dry ingredients along with the egg. Mix with a paddle attachment on low speed until just combined. Reserve the heavy cream for later.
4. Step 4: Using the dough hook, knead on medium speed for 5-8 minutes until smooth and slightly tacky but not sticky. Add more flour 1 tablespoon at a time if too sticky.
5. Step 5: Transfer the dough to a greased bowl, cover, and rest for 15 minutes while preparing the filling.
6. Step 6: Make the filling by mixing butter, brown sugar, and cinnamon in a small bowl until a soft paste forms.
7. Step 7: Roll the rested dough into a 10×14-inch rectangle on a lightly floured surface. Spread the filling evenly, then roll tightly into a 14-inch log. Cut into 10-12 pieces about 1 ½ inches each. Arrange rolls in a greased 9×13-inch baking dish, cover, and let rise in a warm place for 60-90 minutes until doubled in size.
8. Step 8: Prepare the tres leches mixture by whisking whole milk, evaporated milk, and sweetened condensed milk together. Refrigerate until ready to use.
9. Step 9: Preheat oven to 375℉. Pour heavy cream into the bottom of the baking dish and bake the rolls for 24-26 minutes until golden brown and cooked through. Cover loosely with foil if browning too fast. Cool for 15 minutes after baking.
10. Step 10: Poke holes all over the rolls with a toothpick or skewer. Slowly pour the tres leches mixture over the rolls and let soak for about 10 minutes until absorbed.
11. Step 11: Make the icing by whisking cream cheese, powdered sugar, butter, sweetened condensed milk, and vanilla extract until smooth and combined.
12. Step 12: Spread icing over the soaked cinnamon rolls. Dust with ground cinnamon, garnish with fresh strawberries if desired, and serve immediately.

Tips & Variations

• Use room temperature ingredients to help the dough rise properly and blend smoothly.
• For a twist, add chopped nuts or raisins to the filling before rolling the dough.
• If you prefer a less sweet soak, reduce the amount of sweetened condensed milk in the tres leches mixture slightly.
• Fresh strawberries add a nice bright contrast, but you can substitute with other fresh berries or sliced peaches.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to warm through before serving. Soaked rolls may soften further when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it. Just cover it well and allow extra time for it to come to room temperature and rise before shaping and baking.

How do I know when the cinnamon rolls are fully baked?

The rolls should be golden brown on top and cooked through in the center. A toothpick inserted into the middle should come out clean or with just a few moist crumbs.

Tres Leches Cinnamon Rolls Recipe

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★★★★★

4.6 from 101 reviews

These Tres Leches Cinnamon Rolls combine the classic soft and fluffy cinnamon roll with the luscious, creamy soak of a traditional tres leches cake. Featuring a buttery cinnamon filling and soaked in a sweet mixture of whole milk, evaporated milk, and condensed milk, these cinnamon rolls are finished with a rich cream cheese icing and optional fresh strawberries for a decadent and unique dessert twist.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 26 minutes
• Total Time: 2 hours 15 minutes
• Yield: 10–12 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Dough

• 3 cups + 2 tablespoons bread flour, (spooned and leveled)
• ¼ cup granulated sugar
• ½ teaspoon fine salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, (softened to room temperature)
• 2 ¼ teaspoons instant yeast
• 1 large egg, (room temperature)
• ½ cup heavy cream (reserved for baking)

Filling

• 4 tablespoons unsalted butter, (softened to room temperature)
• ½ cup dark brown sugar
• 1 tablespoon ground cinnamon

Tres Leches Mixture

• ½ cup whole milk
• ½ cup evaporated milk
• ½ cup sweetened condensed milk

Icing

• 4 ounces cream cheese, (softened to room temperature)
• ⅔ cup powdered sugar
• 2 tablespoons unsalted butter, (softened to room temperature)
• 1 tablespoon sweetened condensed milk
• 1 teaspoon vanilla extract

Garnish

• Ground cinnamon
• Fresh strawberries (optional)

Instructions

1. Make the dough. In a large bowl of a stand mixer, combine bread flour, granulated sugar, and salt until well mixed, then set aside.
2. Warm milk and activate yeast. In a small heat-proof bowl, warm whole milk and butter until about 105°F-110°F. Whisk in instant yeast until fully dissolved.
3. Combine wet and dry ingredients. Pour the milk mixture into the dry ingredients along with the egg. Mix on low speed with a paddle attachment until just combined, reserving the heavy cream for later.
4. Knead the dough. Switch to a dough hook and knead on medium speed for 5-8 minutes until the dough becomes smooth and slightly tacky but not sticky. Add bread flour a tablespoon at a time if too sticky.
5. First dough rest. Transfer dough to a greased bowl, cover with plastic wrap or kitchen towel, and rest for 15 minutes while preparing the filling.
6. Make the filling. In a small bowl, mix softened butter, dark brown sugar, and ground cinnamon with a fork until it forms a soft, well-combined paste.
7. Roll out and fill dough. Roll the dough on a lightly floured surface into a 10×14-inch rectangle. Spread the cinnamon filling evenly across the surface.
8. Shape rolls. Tightly roll the dough into a 14-inch log. Cut into 10-12 equal pieces about 1½ inches thick. Place rolls onto a greased 9×13-inch baking dish.
9. Second rise. Cover rolls with plastic wrap or kitchen towel and set in a warm place to rise for 60-90 minutes, or until doubled in size.
10. Prepare tres leches mixture. Whisk whole milk, evaporated milk, and sweetened condensed milk together in a small bowl. Refrigerate until ready to use.
11. Bake the cinnamon rolls. Preheat the oven to 375°F. Pour reserved heavy cream into the bottom of the baking dish with the rolls. Bake for 24-26 minutes, until golden brown and cooked through. If browning too fast, tent with aluminum foil. Remove and cool for 15 minutes.
12. Soak the rolls. Poke holes all over the baked rolls with a toothpick or skewer. Slowly pour the tres leches mixture over the rolls, letting it absorb for about 10 minutes.
13. Make the icing. Using a mixer, beat together cream cheese, powdered sugar, butter, sweetened condensed milk, and vanilla extract until smooth and well combined.
14. Serve. Spread the icing over the soaked cinnamon rolls. Dust with ground cinnamon and garnish with fresh strawberries if desired. Serve immediately.

Notes

• Ensure the milk is warmed to about 105°F-110°F to properly activate the yeast without killing it.
• Adding bread flour gradually during kneading helps achieve the correct dough consistency.
• For best results, allow the cinnamon rolls to fully soak up the tres leches mixture before icing.
• Cover the rolls with foil if they brown too quickly in the oven.
• Optional fresh strawberries add a fresh contrast and beautiful visual appeal.

Keywords: Tres Leches, Cinnamon Rolls, Mexican Dessert, Sweet Bread, Cream Cheese Icing, Baked Dessert