Tres Leches Cinnamon Rolls

Preparation Time: 30 minutes

Proofing Time: 2 hours

Baking Time: 30 minutes

Warm milk until around 105-110 degrees Fahrenheit. Add in 1 tsp of white sugar, the yeast packet and mix thoroughly. Leave it to bloom for 10 minutes.

In a mixing bowl or blender, add in the flour, salt, 2 Tbsp white sugar, 2 beaten eggs, ½ cup butter, vanilla paste/extract, and the warm milk and yeast mixture.

Mix for 8 minutes or until the dough is tacky and can pull away from the walls.

Flour your hands, roll the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise for 1 hour.

Make the filling in the meantime by combining brown sugar, ½ cup softened unsalted butter, cinnamon, nutmeg, and salt into a cohesive paste.

Once doubled in size, punch the air out and on a floured table, roll out the dough into a large rectangle around 12 x 17 in size.

Spread the cinnamon filling all over the dough rectangle until all edges are covered.

Roll up the dough starting from the 12-inch side to the other 12 inch side. Keep it as tight as possible.

Using a very sharp knife or flavorless dental floss, slice the roll into 1 inch high pucks. Place in a deep, buttered baking dish.

In a separate bowl, combine 1 cup whole milk, 1 cup condensed milk and 1 cup evaporated milk together. Pour into the gaps of the deep baking dish holding the cinnamon rolls until the liquid reaches 2/3s of the way up the rolls. Cover and let proof for another hour until the rolls are doubled in size and have absorbed some of the liquid.

Bake the rolls at 350 degrees for 30 minutes.

Once the rolls look golden and firm, remove from the oven and pour in more of the Tres Leches milk mixture to get it even more gooey.

Serve while hot.

Makes 12 large cinnamon rolls

Recipe created by Enzo Mapua/@Enzo_Mapua for the CMAB