These tres leches cinnamon rolls started as an accident when Oliver was helping me make regular cinnamon rolls for Sunday breakfast. He knocked over my container of condensed milk right into the pan of freshly baked rolls, and instead of getting mad, we decided to see what would happen. That happy mistake led us to create this mix of two beloved desserts - soft, fluffy cinnamon rolls soaked in that classic tres leches milk mixture. The rolls absorb just enough of the sweet milk to become incredibly moist without falling apart, while the cinnamon sugar filling gets this caramel-like flavor from the condensed milk. Oliver declared them "way better than regular cinnamon rolls".
Why You'll Love This Tres Leches Cinnamon Rolls
Over countless Sundays of making these for our family and friends, here's why they work so well. The tres leches milk mixture doesn't make them soggy like you might expect - it soaks in just enough to keep them incredibly moist without losing that fluffy cinnamon roll texture. Oliver loves them because they're sweeter and richer than regular Tres Leches Cinnamon Rolls, but not so heavy that you feel sick after eating one. They stay fresh way longer than regular cinnamon rolls - we've eaten them three days later and they still taste like they just came out of the oven. The milk mixture adds this subtle vanilla flavor that makes the cinnamon really pop instead of competing with it.
The best part is how impressive they look and taste compared to how simple they are to make. If you can make regular cinnamon rolls, you can make these - it's just one extra step of pouring the milk mixture over the warm Tres Leches Cinnamon Rolls. People always think I spent hours on some complicated Mexican pastry recipe, but really it's just our regular Sunday morning routine with a twist. They're good for special breakfasts, holidays, or anytime you want something that feels indulgent but doesn't require fancy skills or ingredients you can't find at a regular grocery store.
Jump to:
- Why You'll Love This Tres Leches Cinnamon Rolls
- Ingredients For Tres Leches Cinnamon Rolls
- How To Make Tres Leches Cinnamon Rolls
- Substitutions
- Tres Leches Cinnamon Rolls Variations
- Storing Your Tres Leches Cinnamon Rolls
- Equipment For Tres Leches Cinnamon Rolls
- Top Tip
- FAQ
- Sweet Success with a Mexican Twist!
- Related
- Pairing
- Tres Leches Cinnamon Rolls
Ingredients For Tres Leches Cinnamon Rolls
Having tested this Tres Leches Cinnamon Rolls dozens of times to get the ratios right, here's what you need:
For the Cinnamon Roll Dough:
- All-purpose flour
- Active dry yeast
- Warm milk
- Granulated sugar
- Butter
- Large egg
- Salt
The Cinnamon Filling:
- Brown sugar
- Ground cinnamon
- Butter
- Pinch of salt
The Tres Leches Mixture:
- Evaporated milk
- Sweetened condensed milk
- Heavy cream
- Pure vanilla extract
Optional Toppings:
- Whipped cream
- Ground cinnamon for dusting
- Chopped pecans or walnuts
See recipe card for quantities.
How To Make Tres Leches Cinnamon Rolls
Make the Cinnamon Roll Dough
- Warm milk to just body temperature and dissolve yeast with pinch of sugar, let foam 5 minutes
- Mix flour, remaining sugar, and salt in large bowl, then add yeast mixture
- Beat in softened butter and egg until dough forms, then knead 8-10 minutes until smooth
- Place in greased bowl, cover, and let rise in warm place for 1 hour until doubled
Create the Filling and Shape
- Roll dough into rectangle about 12x18 inches on floured surface
- Brush with melted butter, leaving small border around edges
- Mix brown sugar and cinnamon, sprinkle evenly over buttered dough
- Roll tightly from long side, pinch seam closed, cut into 12 equal pieces
First Bake
- Place rolls cut-side up in greased 9x13 pan, cover and let rise 30 minutes
- Bake at 350°F for 25-30 minutes until golden brown on top
- Remove from oven and let cool for 5 minutes while you make milk mixture
- Don't let them cool completely - they need to be warm for the milk to soak in
Add the Tres Leches Magic
- Whisk together evaporated milk, condensed milk, heavy cream, and vanilla until smooth
- Poke holes all over warm rolls with skewer or fork
- Slowly pour milk mixture over rolls, letting it soak in gradually
- Let sit 15-20 minutes so milk absorbs completely before serving
Substitutions
Having made these for people with different dietary needs and preferences, here are the substitutions that work:
Dairy Alternatives:
- Evaporated milk → Coconut milk (canned, full-fat)
- Condensed milk → Vegan condensed coconut milk
- Heavy cream → Cashew cream or coconut cream
- Regular milk → Oat milk or almond milk for dough
Flour Options:
- All-purpose → Bread flour (chewier texture)
- Regular → Gluten-free flour blend (add xanthan gum)
- White → Half whole wheat pastry flour
- Standard → Almond flour blend (denser but works)
Sugar Swaps:
- Brown sugar → Coconut sugar
- White sugar → Raw sugar
- Regular → Sugar substitute (adjust liquid accordingly)
- Condensed milk → Homemade with coconut milk and sweetener
Yeast Alternatives:
- Active dry → Instant yeast (skip proofing step)
- Fresh → Dried (use ⅓ the amount)
- Regular → Rapid-rise yeast (faster but less flavor)
Flavor Variations:
- Cinnamon → Cardamom or pumpkin spice
- Vanilla → Almond extract (use half amount)
- Plain → Orange zest in milk mixture
Tres Leches Cinnamon Rolls Variations
Chocolate Lover's Version:
- Add cocoa powder to the dough for chocolate rolls
- Mix mini chocolate chips into the cinnamon filling
- Use chocolate milk in the tres leches mixture
- Top with chocolate whipped cream
Tropical Twist:
- Add coconut flakes to the cinnamon filling
- Use coconut milk in the tres leches mixture
- Include diced pineapple between layers
- Dust with toasted coconut before serving
Apple Pie Style:
- Mix diced apples with the cinnamon filling
- Add apple pie spice instead of plain cinnamon
- Include apple juice in the milk mixture
- Top with caramel drizzle
Holiday Spice:
- Use pumpkin pie spice in the filling
- Add orange zest to the tres leches mixture
- Include chopped pecans in the filling
- Dust with cinnamon and nutmeg
Coffee Shop Version:
- Add instant espresso to the dough
- Mix coffee into the tres leches mixture
- Top with coffee-flavored whipped cream
- Dust with cocoa powder
Storing Your Tres Leches Cinnamon Rolls
These store differently than regular Tres Leches Cinnamon Rolls because of the milk mixture, but here's what works:
Refrigerator Storage (3-4 days):
- Cover tightly with plastic wrap or foil once completely cool
- Keep in fridge because of the dairy in the tres leches mixture
- Don't leave at room temperature more than 2 hours
- They actually taste better after sitting overnight in the fridge
Serving from Cold:
- Take out 30 minutes before serving to take the chill off
- Warm individual portions in microwave for 20-30 seconds
- Oven warming at 300°F for 5 minutes works too
- Add fresh whipped cream if the original topping got absorbed
Make-Ahead Tips:
- Bake rolls completely but don't add milk mixture
- Store baked rolls covered at room temperature overnight
- Make tres leches mixture and refrigerate separately
- Warm rolls and add milk mixture just before serving
What Doesn't Work:
- Freezing after adding milk mixture (texture gets weird)
- Room temperature storage (dairy spoils)
- Reheating in high heat (milk mixture separates)
Equipment For Tres Leches Cinnamon Rolls
- Large mixing bowl
- 9x13 baking pan
- Rolling pin
- Sharp knife
- Small saucepan
Top Tip
- These store differently than regular Tres Leches Cinnamon Rolls because of the milk mixture, but here's what works for keeping them fresh. Cover them tightly with plastic wrap or foil once they're completely cool and keep them in the fridge because of all the dairy in the tres leches mixture.
- For make-ahead planning, you can bake the rolls completely but don't add the milk mixture until you're ready to serve them. Store the baked rolls covered at room temperature overnight, make the tres leches mixture and keep it in the fridge separately, then warm the rolls and add the milk mixture just before serving. This method works well for holidays or special breakfasts when you want to do most of the work ahead of time.
- What doesn't work is freezing them once you've added the milk mixture because the texture gets weird and watery when thawed. Room temperature storage is out because the dairy spoils fast, and reheating in high heat makes the milk mixture separate and look curdled. These Tres Leches Cinnamon Rolls are meant to be enjoyed fresh and kept cold between servings, but the good news is they stay moist and delicious for several days when stored right.
FAQ
Why pour milk on cinnamon rolls before baking?
You don't pour the milk on before baking - that would make soggy, raw rolls. The tres leches mixture goes on hot, freshly baked rolls so it soaks in without making them fall apart. The heat helps the milk absorb into the bread instead of just sitting on top.
Why are tres leches not soggy?
Good tres leches desserts use the right ratio of milk to cake and proper technique. The cake or rolls need to be sturdy enough to absorb liquid without collapsing, and you pour the milk slowly so it soaks in gradually instead of pooling on the bottom.
What is the difference between tres leches and cinco leches?
Tres leches uses three milks - evaporated, condensed, and heavy cream. Cinco leches adds two more dairy products like cream cheese or dulce de leche. Both follow the same concept of milk-soaked desserts, but cinco leches is richer and more decadent.
Does tres leches have cinnamon?
Traditional tres leches cake doesn't usually have cinnamon, but these rolls combine both desserts so the cinnamon comes from the roll filling. The milk mixture itself is vanilla-flavored, but the cinnamon sugar spiral gives it that warm spice flavor throughout.
Sweet Success with a Mexican Twist!
Now you have all the secrets to making these incredible tres leches cinnamon rolls - from Oliver's accidental discovery to the milk soaking technique that keeps them moist for days. These rolls prove that sometimes the best recipes come from happy accidents and being willing to try something different. The combination of fluffy cinnamon roll dough with that classic tres leches milk mixture creates something that's better than either dessert on its own. Oliver's friends now request these instead of regular Tres Leches Cinnamon Rolls for sleepovers, and I love how they make our Sunday mornings feel special without requiring complicated techniques or hard-to-find ingredients.
Want more recipes that bring restaurant flavors home? Try our Best Quaker Oatmeal Cookie Recipe that uses the classic lid recipe from the 1950s for cookies that taste just like grandma's! Want something elegant for dinner? Our Easy Garlic Butter Lobster Tails Recipe turns any meal into a special occasion with minimal effort. Need a crowd-pleasing appetizer? Our Easy Bang Bang Chicken Sliders: in 20 Minutes deliver that sweet-spicy combo that disappears faster than you can make them!
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Related
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Pairing
These are my favorite dishes to serve with Tres Leches Cinnamon Rolls
Tres Leches Cinnamon Rolls
Equipment
- 1 Large mixing bowl (for dough mixing)
- 1 9x13 baking pan (for baking rolls)
- 1 Rolling pin (to shape dough)
- 1 Sharp knife (to cut rolls)
- 1 Small saucepan (for melting butter/filling prep)
Ingredients
- 4 cups All-purpose flour - Can substitute bread flour or gluten-free blend
- 2 ¼ teaspoon Active dry yeast - Instant yeast works too (skip proofing)
- 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 teaspoon Salt
- ½ cup Brown sugar - For filling
- 2 tablespoon Ground cinnamon - For filling
- ¼ cup Butter - Melted, for filling
- Pinch Salt - For filling
- 1 cup Evaporated milk
- 1 cup Sweetened condensed milk
- 1 cup Heavy cream - Or coconut cream
- 1 teaspoon Pure vanilla extract
- Whipped cream - Optional topping
- Ground cinnamon - For dusting
- ½ cup Chopped pecans or walnuts - Optional topping
Instructions
- Warm milk, proof yeast, then mix with flour, sugar, salt, butter, and egg. Knead until smooth and let rise 1 hour.
- Roll dough into rectangle, brush with butter, sprinkle cinnamon sugar, roll tightly, and cut into 12 pieces.
- Place rolls in greased 9x13 pan, rise 30 minutes, then bake at 350°F for 25-30 minutes until golden.
- Whisk evaporated milk, condensed milk, cream, and vanilla. Poke warm rolls and slowly pour mixture to absorb.
- Rest 15-20 minutes, then top with whipped cream, cinnamon, or nuts before serving.
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