Tres Leches Cinnamon Rolls

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Tres Leches Cinnamon Rolls

There’s something undeniably comforting about the aroma of freshly baked cinnamon rolls wafting through the house, especially on weekend mornings. My journey with this recipe started when I found myself craving a dessert that was indulgent yet homey, reminiscent of warm, sweet memories shared around the kitchen table. The Tres Leches Cinnamon Rolls quickly became a staple, loved for their incredible flavor and the melt-in-your-mouth texture that never fails to leave my family craving more. Imagine classic, pillowy cinnamon rolls taken to new heights with a decadent tres leches twist: drenched in a rich, creamy milk mixture that adds both moisture and flavor, with a drizzle of velvety glaze to finish.

The first time I made these, I’ll never forget how my kids’ eyes widened at the first bite. It’s rare to find a recipe that manages to be both nostalgic and exciting, but this one fits the bill perfectly. Plus, I love that it’s versatile enough to serve as a special breakfast treat or a show-stopping dessert for family gatherings. Whether you’re enjoying it with your morning coffee or as a comforting evening indulgence, these Tres Leches Cinnamon Rolls have a way of bringing everyone together around the table. I hope you find as much joy in making and sharing them as we do!

Questions I Often Get Asked About This Recipe:

Can I make these cinnamon rolls ahead of time?
Absolutely! You can prepare them the night before and let them rise in the refrigerator overnight. In the morning, bring them to room temperature before baking.

How do I store leftover cinnamon rolls?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week and reheat before serving.

Do I need to use all three types of milk for the tres leches soak?
Yes, using all three types (evaporated milk, condensed milk, and heavy cream) gives the best flavor and texture. However, you can use half-and-half instead of heavy cream if needed.

Can I freeze the cinnamon rolls?
Yes! Freeze them unbaked or after baking and cooling. Just wrap them well and store them in the freezer for up to 2 months.

What You Need to Make Tres Leches Cinnamon Rolls:

For the Dough:

All-purpose flour

Granulated sugar

Active dry yeast

Warm milk

Butter, melted

Eggs

Salt

For the Filling:

Brown sugar

Ground cinnamon

Softened butter

For the Tres Leches Soak:

Sweetened condensed milk

Evaporated milk

Heavy cream

For the Glaze:

Powdered sugar

Vanilla extract

A touch of heavy cream or milk for desired consistency

Special tools: A stand mixer with a dough hook attachment, a 9×13-inch baking dish, and a pastry brush for the tres leches soak.

How to Make It:

Prepare the Dough: In a stand mixer, combine warm milk, yeast, and sugar. Let it sit until frothy, about 5 minutes. Add melted butter, eggs, and salt, then gradually incorporate the flour. Knead the dough until smooth, about 5–7 minutes. Let it rise in a warm place until doubled, about 1–1.5 hours.

Make the Filling: While the dough rises, mix the brown sugar and cinnamon in a bowl. Once the dough has risen, roll it out into a large rectangle and spread softened butter over the surface. Sprinkle the cinnamon sugar evenly over the butter.

Shape and Second Rise: Roll the dough tightly into a log and cut into even pieces. Arrange them in a greased 9×13-inch baking dish. Cover and let them rise for another 30–40 minutes.

Bake: Preheat your oven to 350°F (175°C) and bake the rolls until golden brown, about 20–25 minutes. Let them cool slightly.

Tres Leches Soak: In a bowl, whisk together the condensed milk, evaporated milk, and heavy cream. Pour the mixture over the warm cinnamon rolls, allowing the milk to soak in.

Glaze and Serve: Mix powdered sugar, vanilla, and a bit of cream or milk to create the glaze. Drizzle over the rolls and enjoy!

Tips:

Use warm milk to activate the yeast properly, but make sure it’s not too hot, or it might kill the yeast.

Don’t skip the second rise for fluffy, airy rolls. It’s crucial to give the dough time to develop.

Pour the tres leches soak while the rolls are warm for better absorption.

If you like a less sweet version, reduce the amount of condensed milk slightly.

Add a touch of nutmeg to the filling for a warm, spiced twist.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “These rolls were an absolute hit! My family devoured them, and I loved how the tres leches soak made them so moist.” – Jamie L.

⭐️⭐️⭐️⭐️ “Great recipe for busy mornings! I made the dough the night before, and they turned out perfectly.” – Maria K.

⭐️⭐️⭐️⭐️⭐️ “Simply amazing. The best cinnamon rolls I’ve ever had! I’ll be making these again for every holiday brunch.” – Alex W.

⭐️⭐️⭐️ “Delicious, but a bit too sweet for my taste. Next time, I’ll use less condensed milk.” – Brooke S.

⭐️⭐️⭐️⭐️⭐️ “Perfect for our family brunch. Everyone was raving about them. The glaze was the icing on the cake—literally!” – Oliver P.

Printable Recipe:

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