Soft & Decadent Tres Leches Cinnamon Rolls Recipe
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1/2 cup milk (warm, not hot)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 1 egg
- For the Cinnamon Filling:
- 1/4 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- For the Tres Leches Mixture:
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
Instructions
- First things first, let’s activate that yeast! In a small bowl, mix the warm milk, a teaspoon of the sugar, and the yeast. Let it sit for about 5-10 minutes until bubbly.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Once the yeast is bubbly, add it to the dry ingredients along with the softened butter and egg. Mix until it forms a dough.
- Turn your dough out onto a floured surface and knead for about 5 minutes until smooth. Then, place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- While the dough is rising, mix the filling: Combine softened butter, brown sugar, and cinnamon in a bowl until smooth and spreadable.
- Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle, about 1/4 inch thick.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges. Roll the dough tightly from one end to the other.
- Cut the rolled dough into 12 equal pieces and place them in a greased baking pan. Cover and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Once the rolls have puffed up again, bake for about 25-30 minutes until they’re golden brown.
- While they bake, whisk together the tres leches mixture: evaporated milk, sweetened condensed milk, and whole milk in a bowl.
- Let the cinnamon rolls cool for about 10 minutes after they come out of the oven, then pour the tres leches mixture over the rolls while they are still warm. Allow them to soak in all that deliciousness!
- Once they’ve soaked for a bit, serve them warm, topped with whipped cream if you’re feeling extra indulgent.
Practical & Valuable Tips
- Make-ahead magic! You can prepare the rolls the night before and let them rise in the fridge overnight. Just bake them in the morning for fresh rolls.
- If you want an extra gooey texture, let the rolls soak overnight in the tres leches mixture.
- For storage, keep leftovers in an airtight container in the fridge. They’re still delicious for up to 3 days!
Equipment Needed
Here’s what you’ll want to have on hand for this baking adventure:
- A large mixing bowl
- A small bowl for activating the yeast
- A rolling pin
- A baking pan (9×13 inches works great)
- A whisk for mixing the tres leches
- A sharp knife or dough cutter for slicing the rolls
- Kitchen towel to cover the dough while it rises
Frequently Asked Questions
- Can I use a different type of milk? Sure! Feel free to use almond, oat, or coconut milk for a dairy-free version!
- What if I don’t have active dry yeast? You can use instant yeast—just skip the activating step and mix it straight into the dry ingredients!
- Can I make these rolls without the tres leches? Of course! They’re delicious on their own, too—just skip the soaking step and serve them fresh.
- How do I know when the rolls are perfectly baked? They should be a beautiful golden brown, and a toothpick inserted in the center for doneness should come out clean or with a few moist crumbs.
- Can I freeze these cinnamon rolls? Yes! After baking, wrap the rolls tightly in plastic wrap and foil before freezing. Thaw them overnight in the fridge before serving.
Did you enjoy baking these tres leches cinnamon rolls? I’d love to hear how they turned out! And if you’re looking for more sweet delights, make sure to follow me on Pinterest for all the latest yummy recipes. Happy baking, my friends!
