Why You’ll Love This Recipe
Tres Leches Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the sweet, creamy richness of tres leches cake. Soaked in a blend of three milks and topped with a luscious cream cheese glaze, these rolls are ultra-moist, indulgent, and perfect for brunch or dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flouractive dry yeastgranulated sugarsaltunsalted butterwhole milkeggsbrown sugarground cinnamon sweetened condensed milkevaporated milkheavy creamcream cheese powdered sugarvanilla extract
directions
Warm the milk until it’s lukewarm and sprinkle the yeast over it. Let it sit for about 5 minutes until foamy.
In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Knead until a soft dough forms.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Roll out the dough into a rectangle. Spread softened butter over the surface, then sprinkle evenly with a mixture of brown sugar and cinnamon.
Tightly roll up the dough and cut into even slices. Place rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
Preheat oven to 350°F (175°C) and bake the rolls for 20-25 minutes, until golden brown.
Whisk together sweetened condensed milk, evaporated milk, and heavy cream. While rolls are still warm, poke holes into them and slowly pour the milk mixture over the top, allowing it to soak in.
Beat together cream cheese, powdered sugar, and vanilla extract until smooth. Spread the glaze over the rolls before serving.
Servings and timing
This recipe yields about 12 cinnamon rolls.
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Baking time: 25 minutes
Total time: 2 hours 25 minutes
Variations
Add a splash of rum or coffee liqueur to the tres leches mixture for an adult twist.
Top with toasted coconut for extra texture and flavor.
Use a vanilla bean instead of extract for a deeper flavor in the glaze.
storage/reheating
Store Tres Leches Cinnamon Rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15-20 seconds until warm. For longer storage, freeze the rolls (without glaze) for up to 2 months. Thaw overnight in the fridge before reheating and glazing.
FAQs
Can I make these ahead of time?
Yes! Prepare the rolls up to the second rise, cover tightly, and refrigerate overnight. Bake and soak the next day.
Why are my rolls dry?
Be sure not to overbake them and allow enough time for the milk mixture to soak in fully.
Do I have to use all three milks?
Using all three creates the classic tres leches flavor, but you can substitute heavy cream with half-and-half if needed.
Can I use store-bought cinnamon rolls?
You can, but homemade dough gives the best texture for soaking up the tres leches.
Can I make them without cream cheese glaze?
Yes, but the glaze adds extra richness and balances the sweetness perfectly.
Conclusion
Tres Leches Cinnamon Rolls are a dreamy mash-up of two beloved desserts that bring a delicious twist to your brunch table. With their ultra-soft texture and creamy soak, they’re sure to become a new favorite for special occasions or any time you crave something extra indulgent.
Print
Tres Leches Cinnamon Rolls
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Soft and fluffy cinnamon rolls soaked in a rich tres leches mixture, combining the classic flavors of tres leches cake with the warmth of cinnamon rolls.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp heavy cream (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- In a large bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
- Add sugar, melted butter, eggs, and salt. Mix well.
- Gradually add flour, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll out dough into a rectangle. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough tightly and cut into 12 rolls.
- Place rolls in a greased baking dish. Cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- While rolls bake, whisk together evaporated milk, sweetened condensed milk, and whole milk.
- When rolls are done, poke holes with a fork and pour the tres leches mixture evenly over them. Let soak for 10-15 minutes.
- Whisk powdered sugar, heavy cream, and vanilla extract to make glaze. Drizzle over rolls before serving.
Notes
- Ensure the rolls are warm when pouring the tres leches mixture for better absorption.
- Adjust sweetness by reducing the amount of condensed milk if desired.
- Store leftovers in the fridge and reheat before serving.