Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ½ teaspoons active dry yeast
- 1 cup warm milk
- 1 egg, beaten
- ¼ cup melted unsalted butter
For the Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons softened butter
For the Tres Leches Soak:
- 1 can sweetened condensed milk
- 1 can evaporated milk
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup icing sugar
- 2–3 tablespoons milk (for icing) or whipped cream
Instructions
- Prepare the Dough: Warm 1 cup of milk until lukewarm. In a large bowl, mix 2 ½ cups flour, ¼ cup sugar, 1 teaspoon salt, and 2 ½ teaspoons yeast. Gradually add warm milk, beaten egg, and ¼ cup melted butter. Mix into a sticky dough.
- Knead the Dough: Transfer to a floured surface and knead 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.
- Prepare Filling: Mix ½ cup brown sugar, 2 tablespoons cinnamon, and 2 tablespoons butter into a paste.
- Shape Rolls: Punch down dough, roll into 12×18-inch rectangle. Spread filling evenly. Roll tightly into a log, cut into 12 pieces, and place in a greased pan.
- Second Rise: Cover and let rise 30–45 minutes. Preheat oven to 350°F (175°C).
- Bake: Bake 25–30 minutes until golden brown.
- Prepare Milk Soak: Mix sweetened condensed milk, evaporated milk, heavy cream, and vanilla. Pour over slightly cooled rolls and soak 1 hour or longer.
- Add Topping: Drizzle icing or top with whipped cream. Sprinkle cinnamon if desired.
Notes
For extra flavor, add nuts, fruit, or citrus zest to the filling.
Rolls can be baked in advance; refrigerate overnight with milk soak for moistness.
Adjust sugar to taste in the filling or milk soak.
- Prep Time: 30
- Cook Time: 30