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These tres leches cinnamon rolls combine soft, fluffy cinnamon rolls with a sweet three-milk soak and a cream cheese icing for an ultra-moist, decadent dessert.
A Note from Isabel
There are very few desserts that fully satisfy my sweet tooth like fresh, warm cinnamon rolls do. And if you already love tres leches cake like I do, this version is about to be your new obsession.
Tres leches cinnamon rolls are exactly what they sound like: soft, fluffy cinnamon rolls baked until golden, then soaked in a sweet three-milk mixture made from whole milk, evaporated milk, and sweetened condensed milk. The result is everything you love about classic cinnamon rolls, but even more tender, moist, and rich without being overly heavy.
After baking, the rolls are gently poked and bathed in the tres leches mixture so it soaks into every swirl. They’re finished with a creamy, slightly tangy cream cheese icing and a dusting of cinnamon, just like a traditional tres leches cake might be topped with fresh berries.
It’s the kind of dessert that feels a little extra in the best way. Perfect for holidays, birthdays, brunch, or honestly just when you want something really special coming out of your oven.
Ingredients You’ll Need
| Ingredient | Why It Works / Helpful Notes |
|---|---|
| Bread flour | The higher protein content in bread flour gives the cinnamon rolls a chewier texture and more structure that can hold up to being soaked in a milk mixture without falling apart. All-purpose flour works if you prefer a softer and more tender cinnamon roll. |
| Granulated sugar | Lightly sweetens the dough and helps activate the yeast. Salt: Balances sweetness and enhances flavor. I prefer using fine salt for baking. |
| Unsalted butter | Adds richness to the dough, filling, and icing. Make sure it’s softened for easy mixing. Make sure it’s softened to room temperature so it mixes easily. |
| Instant yeast | Speeds things up and keeps this recipe to one main rise. Active dry yeast works with a longer rise time. |
| Heavy cream | This is poured into the pan before baking for extra tenderness and moisture. |
| Dark brown sugar + cinnamon | Creates that classic warm, gooey cinnamon roll filling with deeper caramel notes. Light brown sugar will also work. |
| Three milk mixture | You’ll need whole milk, evaporated milk, and sweetened condensed milk. It’s lightly sweet and adds so much flavor and moisture to the cinnamon rolls without being too mushy. |
| Cream cheese | Gives the icing that classic tangy cinnamon roll flavor. |
| Powdered sugar | To sweeten the icing. You can adjust and add more or less based on your preference. |
How to Make Tres Leches Cinnamon Rolls
Roll and fill. Roll the dough into a rectangle, spread the cinnamon filling to the edges, then tightly roll into a log.
Slice, rise, and bake. Slice into rolls, place in a greased dish, and let rise until puffy. Pour heavy cream into the bottom of the dish, then bake until golden.
Soak with tres leches. Poke holes all over the warm rolls and slowly pour the three milk mixture on top. Let it soak in.
Spread and serve. Spread cream cheese icing over the slightly warm rolls. Let them set for a few minutes, then dig in while they’re soft and extra gooey.
Recipe Tips
- Use bread flour for structure. This helps the rolls absorb the milk without falling apart. If you prefer ultra-soft rolls, swap for all-purpose flour.
- Let them cool slightly before soaking. About 10–15 minutes is perfect. Too hot and the milk can just run off.
- Don’t rush the soak. Pour the milk mixture slowly and give it time to absorb. It shouldn’t pool at the bottom.
- Make sure your ingredients are the right temperature. Room temperature butter and cream cheese = smooth icing. Warm milk (not hot) = happy yeast.
Frequently Asked Questions
Yes. You can bake the cinnamon rolls the day before, let them cool, then pour the tres leches mixture over them and refrigerate overnight. Add the icing just before serving. They’re actually even better the next day once the milk fully soaks in.
No. Bread flour gives the rolls a sturdier structure so they can absorb the milk without falling apart. You can use all-purpose flour if that’s what you have, just know they’ll be slightly softer and more delicate.
You shouldn’t see much liquid pooling at the bottom of the pan. After about 10–15 minutes, the milk should be mostly absorbed, and the rolls will look glossy and slightly heavier. If there’s still liquid sitting in the dish, give them a few more minutes.
Because of the milk soak and cream cheese icing, I recommend refrigerating leftovers after they’ve cooled for up to 5 days. Just warm them slightly before serving so they’re soft again.
Yes. Freeze them baked for up to 3 months before soaking in the milk mixture. When ready to serve, thaw, warm slightly, then add the tres leches soak and icing fresh for the best texture.
Serving Suggestions
Serve your tres leches cinnamon rolls with an extra-tall glass of milk, café de olla, atole, or champurrado for an extra-sweet and delicious dessert.
More Desserts To Try
Tres Leches Cinnamon Rolls
Ingredients
For the dough
- 3 cups + 2 tablespoons bread flour, spooned and leveled
- ¼ cup granulated sugar
- ½ teaspoon fine salt
- 1 cup whole milk
- 4 tablespoons unsalted butter, softened to room temperature
- 2 ¼ teaspoons instant yeast
- 1 large egg, room temperature
- ½ cup heavy cream
For the filling
- 4 tablespoons unsalted butter, softened to room temperature
- ½ cup dark brown sugar
- 1 tablespoon ground cinnamon
For the tres leches mixture
- ½ cup whole milk
- ½ cup evaporated milk
- ½ cup sweetened condensed milk
For the icing
- 4 ounces cream cheese, softened to room temperature
- ⅔ cup powdered sugar
- 2 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon sweetened condensed milk
- 1 teaspoon vanilla extract
For topping
- Ground cinnamon
- Fresh strawberries (optional)
Instructions
- Make the dough. In a large bowl of a stand mixer, combine the bread flour, granulated sugar, and salt until well mixed. Set aside.
- In a separate, small, heat-proof bowl, warm the milk and butter to 105°F-110°F. Whisk in the yeast until fully dissolved.
- Pour it into the bowl of dry ingredients, along with the egg. Mix with a paddle attachment on low speed until the ingredients are just combined.
- Using the dough hook attachment, knead the dough on medium speed for 5-8 minutes, until the dough is smooth and slightly tacky but not sticky. If the dough is still too sticky, add more bread flour 1 tablespoon at a time.
- Transfer the dough to a greased bowl and cover with plastic wrap or a kitchen towel. Rest the dough for 15 minutes while you make the filling.
- Make the filling. In a small bowl, mix together the butter, brown sugar, and cinnamon until it's well combined and forms a soft paste.
- Fill and assemble the rolls. Roll the rested dough on a lightly floured surface to a 10×14-inch rectangle. Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough to create a 14-inch log. Cut the log into 10-12 even pieces (about 1 ½ inches each). Arrange the cinnamon rolls onto a greased 9×13-inch baking dish. Cover with plastic wrap or a kitchen towel and set in a warm place to allow the cinnamon rolls to rise for 60-90 minutes, or until they have doubled in size.
- Make the tres leches mixture. While the rolls are rising, whisk together the whole milk, evaporated milk, and sweetened condensed milk in a small bowl until combined. Refrigerate until ready to use.
- Bake. Preheat the oven to 375℉. Pour the heavy cream into the bottom of the baking dish and bake for 24-26 minutes until the cinnamon rolls are golden brown and cooked through. If the cinnamon rolls brown too quickly, carefully cover them with aluminum foil and finish baking. Remove from the oven and allow to cool for 15 minutes.
- Soak. Poke holes all over the cinnamon rolls using a toothpick or wooden skewer. Slowly pour the reserved tres leches mixture over the cinnamon rolls and allow it to soak in for about 10 minutes until fully absorbed.
- Make the icing. Using a stand mixer or hand mixer, whisk together the cream cheese, powdered sugar, butter, sweetened condensed milk, and vanilla extract until smooth and combined.
- Serve. Spread the icing over the soaked cinnamon rolls. Dust with a little ground cinnamon, garnish with fresh strawberries if desired, and serve immediately.
Notes
- Using bread flour. Bread flour gives the cinnamon rolls a chewy texture and sturdy structure that can hold up well to the tres leches mixture. For a softer and more tender cinnamon roll, use all-purpose flour.
- Using a stand mixer. This recipe uses a stand mixer, but you can easily make them without it. When making the dough, simply use a wooden spoon to mix the ingredients together, then knead by hand for about 5 minutes before resting the dough ball.
- Using instant yeast. Instant yeast cuts prep and rest time by a significant amount, with this recipe only requiring one rise. Active dry yeast will also work well with a few adjustments. Add active dry yeast to the warmed milk and butter mixture along with an extra tablespoon of granulated sugar. Cover and allow the yeast to bloom for 10 minutes until foamy, then add to the dough as instructed. Also note that you will need to add an additional rise time. Make the dough ball as instructed, then cover and allow to double in size for 1 ½ to 2 hours. Roll, fill, and cut the rolls then cover and allow the shaped cinnamon rolls to rise for an additional 45 minutes to 1 hour until doubled in size before baking.
- Temperature of ingredients. To ensure the best results, make sure the ingredients are to the correct temperature that is specified. This can help avoid any common mistakes like lumpy icing, or underproofed dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
