Name: Best Tres Leches Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: Mexican
Ingredients: 4 cups All-purpose flour (can substitute bread flour or gluten-free blend); 2 ¼ tsp Active dry yeast (instant yeast works too; skip proofing if using instant); 1 cup Warm milk (about body temperature); ¼ cup Granulated sugar (can swap raw sugar); ¼ cup Butter (softened); 1 large Egg (room temperature); 1 tsp Salt; ½ cup Brown sugar; 2 tbsp Ground cinnamon; ¼ cup Butter (melted); Pinch Salt; 1 cup Evaporated milk; 1 cup Sweetened condensed milk; 1 cup Heavy cream (or coconut cream); 1 tsp Pure vanilla extract; Whipped cream; Ground cinnamon (for dusting); ½ cup Chopped pecans or walnuts

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Introduction

These Best Tres Leches Cinnamon Rolls combine the irresistible flavors of classic cinnamon rolls with the rich, creamy soak of tres leches. Soft, sweet, and deeply satisfying, they make a perfect treat for brunch or dessert.

Two cinnamon rolls with a thick layer of white cream cheese frosting dripping down their sides are placed closely on a white plate. The rolls show dark brown spiral layers of cinnamon sugar filling inside soft, golden-baked dough that looks fluffy and moist. The frosting covers the tops unevenly and is sprinkled with fine cinnamon powder, adding a warm brown dusting above. A silver spoon held by a woman's hand is in the act of scooping some thick white frosting from the top of the right roll. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (can substitute bread flour or gluten-free blend)
2 ¼ tsp active dry yeast (instant yeast works too; skip proofing if used)
1 cup warm milk (about body temperature)
¼ cup granulated sugar (can swap raw sugar)
¼ cup butter, softened
1 large egg, room temperature
1 tsp salt
½ cup brown sugar (for filling)
2 tbsp ground cinnamon (for filling)
¼ cup butter, melted (for filling)
Pinch of salt (for filling)
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup heavy cream (or coconut cream)
1 tsp pure vanilla extract
Whipped cream (optional topping)
Ground cinnamon (for dusting)
½ cup chopped pecans or walnuts (optional topping)

Instructions

Step 1: In a small bowl, warm the milk and dissolve the active dry yeast. Let it proof until foamy, about 5 minutes. If using instant yeast, simply mix it with the flour and skip proofing.
Step 2: In a large bowl, combine the flour, sugar, salt, softened butter, egg, and the yeast mixture. Knead the dough until smooth and elastic, about 8–10 minutes. Cover and let it rise in a warm place for 1 hour or until doubled in size.
Step 3: Roll the dough out into a large rectangle on a floured surface. Brush the melted butter over the surface. Mix brown sugar, cinnamon, and a pinch of salt and sprinkle evenly over the buttered dough.
Step 4: Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place them in a greased 9×13 inch baking pan.
Step 5: Cover the rolls and let them rise for another 30 minutes until puffy. Preheat the oven to 350°F (175°C).
Step 6: Bake the rolls for 25 to 30 minutes, or until golden brown and cooked through.
Step 7: While the rolls are baking, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract.
Step 8: When the rolls come out warm, poke holes all over them with a skewer or fork. Slowly pour the tres leches milk mixture over the rolls, allowing it to soak in.
Step 9: Let the rolls rest for 15 to 20 minutes to absorb the milk soak fully.
Step 10: Before serving, top with whipped cream, a sprinkle of ground cinnamon, and chopped nuts if desired.

Tips & Variations

For a dairy-free version, substitute coconut cream for heavy cream and use a vegan butter alternative.
Try adding raisins or chopped apples to the filling for extra texture and flavor.
Use instant yeast to skip the proofing step and save time.
Chill the dough overnight for a deeper flavor and easier rolling the next day.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds before serving. These rolls do not freeze well once soaked in the milk mixture.

How to Serve

A close-up of a creamy dessert with three visible layers: the bottom layer is a soft, light brown sponge cake, the middle layer is a smooth, white cream filling, and the top layer is a thick, frothy whipped cream dusted generously with cocoa powder. The cream is melting over the sides of the cake in soft waves, creating a rich texture contrast. A spoon, held by a woman's hand, scoops up a large bite, showing the mix of cream and cake. The dessert sits on a white plate with a light blue base, against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling and filling.

What if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of whole milk, but the soak will be a bit lighter in texture.