Tres Leches Cinnamon Rolls
Tres Leches Cinnamon Rolls
Ingredients
For the Dough
- 450 ml milk, room temperature
- 10 g fast action yeast
- 150 g granulated sugar
- 1 teaspoon salt
- 800 g plain flour
- 140 g unsalted butter, room temperature
For the Filling
- 135 g dark brown sugar
- 250 g butter, room temperature, to be melted for spreading
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 1 tablespoon butter, room temperature
- 100 g icing sugar
- 100 g cream cheese, room temperature
- 1 tablespoon double cream
- 1/2 teaspoon vanilla bean extract
For the Milk Mixture
- 150 ml milk
- 350 ml evaporated milk
- 380 g condensed milk
- Somali Tea spices, cardamom, cloves, ground ginger
Instructions
- 1
In a large bowl, combine the 450ml room temperature milk, 10g fast action yeast, 150g granulated sugar, and 1 teaspoon salt. Stir well and leave to rest for 5 minutes to allow the yeast to bloom.
⏱️ 5 min
- 2
Mix in half of the 800g plain flour. Add the 140g room temperature unsalted butter and continue mixing. Gradually add the remaining plain flour and mix until a dough forms.
⏱️ 10 min
- 3
Turn the dough out onto a clean surface and knead it until it no longer sticks to your hands and is smooth. Place the kneaded dough in a clean bowl, cover it, and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 4
While the dough is rising, mix together the 135g dark brown sugar and 2 tablespoons ground cinnamon in a small bowl. Set aside.
⏱️ 5 min
- 5
Once the dough has risen, turn it out onto a lightly floured surface. Stretch and roll the dough into a large rectangle, approximately 60cm x 35cm (this doesn’t have to be exact).
⏱️ 5 min
- 6
Melt the 250g butter (from the filling ingredients). Spread the melted butter evenly over the rolled-out dough. Evenly sprinkle the cinnamon sugar mixture over the buttered dough.
⏱️ 5 min
- 7
Using a knife, gently score lines lengthways on the dough to mark 13 equal sections. Individually roll each section of dough tightly, starting from one of the longer sides, to form rolls. Place the rolls in a greased oven-safe dish.
⏱️ 10 min
- 8
Cover the dish and let the rolls rise for another 15 minutes, or until the gaps between them have filled out.
⏱️ 15 min
- 9
Preheat your oven to 180°C. Bake the rolls for 20-25 minutes, or until they are golden brown. Make sure to turn the tray halfway through baking for even browning.
⏱️ 25 min•🌡️ 180
- 10
While the rolls are baking, prepare the milk mixture. In a saucepan, heat the 150ml milk, 350ml evaporated milk, and 380g condensed milk with the Somali Tea spices (cardamom, cloves, ground ginger). Let the mixture simmer, but do not let it boil. Once heated, sieve the milk mixture into a pouring jug and leave it to cool.
⏱️ 10 min
- 11
Remove the baked rolls from the oven. Pour the cooled milk mixture evenly over the warm rolls. The rolls will absorb the milk.
⏱️ 5 min
- 12
While the rolls are cooling further and absorbing the milk mixture, mix together all the frosting ingredients: 1 tablespoon room temperature butter, 100g icing sugar, 100g room temperature cream cheese, 1 tablespoon double cream, and 1/2 teaspoon vanilla bean extract. Mix until the frosting is smooth.
⏱️ 5 min
- 13
Once the rolls have cooled slightly, spread the cream cheese frosting generously on top of the rolls.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tres Leches Cinnamon Rolls
For the Dough
- 450 ml milk, room temperature
- 10 g fast action yeast
- 150 g granulated sugar
- 1 teaspoon salt
- 800 g plain flour
- 140 g unsalted butter, room temperature
For the Filling
- 135 g dark brown sugar
- 250 g butter, room temperature, to be melted for spreading
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
- 1 tablespoon butter, room temperature
- 100 g icing sugar
- 100 g cream cheese, room temperature
- 1 tablespoon double cream
- 1/2 teaspoon vanilla bean extract
For the Milk Mixture
- 150 ml milk
- 350 ml evaporated milk
- 380 g condensed milk
- Somali Tea spices, cardamom, cloves, ground ginger
Instructions
- 1
In a large bowl, combine the 450ml room temperature milk, 10g fast action yeast, 150g granulated sugar, and 1 teaspoon salt. Stir well and leave to rest for 5 minutes to allow the yeast to bloom.
⏱️ 5 min - 2
Mix in half of the 800g plain flour. Add the 140g room temperature unsalted butter and continue mixing. Gradually add the remaining plain flour and mix until a dough forms.
⏱️ 10 min - 3
Turn the dough out onto a clean surface and knead it until it no longer sticks to your hands and is smooth. Place the kneaded dough in a clean bowl, cover it, and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 4
While the dough is rising, mix together the 135g dark brown sugar and 2 tablespoons ground cinnamon in a small bowl. Set aside.
⏱️ 5 min - 5
Once the dough has risen, turn it out onto a lightly floured surface. Stretch and roll the dough into a large rectangle, approximately 60cm x 35cm (this doesn’t have to be exact).
⏱️ 5 min - 6
Melt the 250g butter (from the filling ingredients). Spread the melted butter evenly over the rolled-out dough. Evenly sprinkle the cinnamon sugar mixture over the buttered dough.
⏱️ 5 min - 7
Using a knife, gently score lines lengthways on the dough to mark 13 equal sections. Individually roll each section of dough tightly, starting from one of the longer sides, to form rolls. Place the rolls in a greased oven-safe dish.
⏱️ 10 min - 8
Cover the dish and let the rolls rise for another 15 minutes, or until the gaps between them have filled out.
⏱️ 15 min - 9
Preheat your oven to 180°C. Bake the rolls for 20-25 minutes, or until they are golden brown. Make sure to turn the tray halfway through baking for even browning.
⏱️ 25 min•🌡️ 180 - 10
While the rolls are baking, prepare the milk mixture. In a saucepan, heat the 150ml milk, 350ml evaporated milk, and 380g condensed milk with the Somali Tea spices (cardamom, cloves, ground ginger). Let the mixture simmer, but do not let it boil. Once heated, sieve the milk mixture into a pouring jug and leave it to cool.
⏱️ 10 min - 11
Remove the baked rolls from the oven. Pour the cooled milk mixture evenly over the warm rolls. The rolls will absorb the milk.
⏱️ 5 min - 12
While the rolls are cooling further and absorbing the milk mixture, mix together all the frosting ingredients: 1 tablespoon room temperature butter, 100g icing sugar, 100g room temperature cream cheese, 1 tablespoon double cream, and 1/2 teaspoon vanilla bean extract. Mix until the frosting is smooth.
⏱️ 5 min - 13
Once the rolls have cooled slightly, spread the cream cheese frosting generously on top of the rolls.
⏱️ 5 min