Tres Leches Cinnamon Rolls
We’ve baked our fair share of breakfast pastries, but this recipe completely changed our perspective on what a cinnamon roll can be. The magic isn’t just in the fluffy, yeast-risen dough; it’s the rich, three-milk soak we pour over the rolls the second they leave the oven. That liquid gold seeps into every layer, ensuring that every single bite tastes just like the gooey, coveted center of the roll. This kind of decadence demands the best ingredients, so using Hiland Dairy milk and butter is the only way to achieve that impossible-to-fake, bakery-quality finish. Hiland Cream Cheese is in the vanilla bean-flecked frosting, too.
Ingredients
For the dough:
2 C. Hiland Dairy milk
1/2 C. Hiland Dairy butter
1/4 C. light brown sugar
2-1/4 tsp. (or one envelope) rapid-rise yeast
5-1/4 C. bread flour
1 tsp. baking powder
1-1/2 tsp. salt
For the filling:
2/3 C. Hiland Dairy butter, softened
3/4 C. light brown sugar
2 Tbsp. cinnamon
1/2 tsp. salt
For the frosting:
1 stick Hiland Dairy butter
1-1/2 C. powdered sugar
3 ounces Hiland Dairy cream cheese
1-1/2 tsp. vanilla paste
1/4 tsp. salt
1/2 C. Hiland Dairy whole milk
For the milk mixture:
1/2 C. evaporated milk
1/2 C. sweetened condensed milk
1/3 C. Hiland Dairy whole milk
First, make the dough. In a saucepan, melt the butter into the milk and sugar over medium heat. Let it cool to about 100 degrees F. Gently stir in the yeast and let it sit until foamy.
In a large bowl, combine 5 C. of the flour, cinnamon, and baking powder. Pour in the yeast mixture and stir with a wooden spoon until just combined. Cover and place in a warm spot for at least 1 hour, or until doubled in size.
While the dough rises, make the filling. Combine the softened butter, cinnamon, and brown sugar to form a spreadable paste.
Remove the cover from the risen dough and mix in remaining flour. Knead until the dough is no longer sticky.
On a lightly floured surface, roll the dough into a large rectangle. Spread the filling mixture evenly over the top. Roll the rectangle tightly, starting with one of the shorter edges. Slice the dough into 6 giant rolls or 9 smaller ones.
Place the rolls in a lined and greased pan. Cover and let them rise again for 45 minutes.
Preheat oven to 350 degrees F.
While the rolls rise, combine the ingredients for the tres leches mixture in a saucepan over medium heat. Remove from heat and set aside.
Bake the rolls for 25–30 minutes, until golden brown.
Once out of the oven, pour the milk mixture over them. Allow to cool.
Meanwhile, make the frosting: Beat the butter until pale, then add the powdered sugar and beat until combined. Add the cream cheese, vanilla, and salt and beat until smooth and creamy.
Spread the frosting over the rolls and serve with a dusting of cinnamon and any leftover milk mixture.