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.