Print

Best Tres Leches Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

These Best Tres Leches Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the rich, creamy flavors of the traditional tres leches soak. Perfectly baked golden rolls are drenched in a luscious mixture of evaporated milk, sweetened condensed milk, and heavy cream, then finished with whipped cream and a sprinkle of cinnamon for an irresistible dessert or indulgent breakfast treat.

Ingredients

Scale

Dough 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

Filling

  • ½ cup Brown sugar
  • 2 tbsp Ground cinnamon
  • ¼ cup Butter (melted)
  • Pinch Salt

Tres Leches Milk Soak

  • 1 cup Evaporated milk
  • 1 cup Sweetened condensed milk
  • 1 cup Heavy cream (or coconut cream)
  • 1 tsp Pure vanilla extract

Toppings (Optional)

  • Whipped cream
  • Ground cinnamon (for dusting)
  • ½ cup Chopped pecans or walnuts

Instructions

  1. Dough Preparation: Warm the milk to about body temperature and proof the active dry yeast by mixing it with the warm milk and a pinch of sugar until frothy. In a large bowl, combine the flour, granulated sugar, salt, softened butter, egg, and the proofed yeast mixture. Knead the dough until smooth and elastic, then cover and let it rise in a warm place for about 1 hour or until doubled in size.
  2. Roll and Fill: Once risen, roll the dough out into a large rectangle on a floured surface. Brush the melted butter evenly over the dough. Sprinkle the cinnamon, brown sugar, and a pinch of salt mixture evenly on top. Roll the dough tightly into a log shape. Cut the roll into 12 equal pieces.
  3. Bake the Rolls: Place the cut rolls into a greased 9×13 inch baking pan, spacing them slightly apart. Cover and allow them to rise again for about 30 minutes. Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they turn golden brown on top.
  4. Prepare Tres Leches Milk Soak: While the rolls bake, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract until well combined.
  5. Soak the Rolls: Once out of the oven and still warm, poke several holes in the cinnamon rolls using a skewer or fork. Slowly pour the tres leches milk mixture over the rolls, allowing them to absorb the creamy liquid.
  6. Finish and Serve: Let the soaked rolls rest for 15 to 20 minutes to fully absorb the milk mixture. Before serving, top with whipped cream, a light dusting of ground cinnamon, and chopped pecans or walnuts if desired. Serve warm and enjoy!

Notes

  • Use room temperature ingredients for better dough consistency and rise.
  • If using instant yeast, you can skip the proofing step and mix directly with the flour.
  • Ensure not to oversoak the rolls to prevent them from becoming too soggy.
  • Substitute heavy cream with coconut cream for a dairy-free alternative.
  • Store leftovers covered in the refrigerator and warm before serving.

Keywords: Tres Leches, Cinnamon Rolls, Mexican Dessert, Sweet Rolls, Cream-soaked, Baked, Breakfast Treat

Find it online: https://servedbynora.com/best-tres-leches-cinnamon-rolls-recipe/