Overnight Cinnamon Roll Tres Leches Cake
1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls
3/4 cup canned sweetened condensed milk (not evaporated)
3/4 cup evaporated milk
1/2 cup whole milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
Fresh sliced strawberries, if desired
Bake cinnamon rolls as directed on package; cool completely, about 20
minutes. Refrigerate icing for later use. Cut each cinnamon roll in half
horizontally. In an 8-inch (2-quart) glass baking dish, place 4 of the
cinnamon roll halves, cut sides up, in a single layer.
In a medium bowl, mix condensed milk, evaporated milk and whole milk until
combined. Pour half of the mixture evenly over cinnamon roll layer. Using
end of a wooden spoon, poke holes in cinnamon rolls.
Place 4 cinnamon roll halves to cover first layer, cut sides up. Cut
remaining cinnamon roll halves into smaller pieces to fill empty spots in
the dish. Pour remaining milk mixture on top, poking more holes in cinnamon
rolls.
Cover with plastic wrap, pressing down firmly on cinnamon rolls to soak as
much milk mixture as possible. Refrigerate at least 8 hours or overnight,
until chilled and most of the liquid has been absorbed into cinnamon rolls
(when cutting to serve, some liquid may remain in the bottom of dish).
In a chilled large bowl, beat whipping cream and vanilla on high speed of an
electric mixer just until soft peaks form. Beat in icing until blended.
Spread whipped cream on top of soaked cinnamon roll mixture. Sprinkle with
cinnamon. Serve with strawberries. Store, covered, in refrigerator.
-=-=-=-=-=-=-=-=-=-=-=-
1 can (17.5 oz) Pillsbury Grands! refrigerated cinnamon rolls
3/4 cup canned sweetened condensed milk (not evaporated)
3/4 cup evaporated milk
1/2 cup whole milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
Fresh sliced strawberries, if desired
Bake cinnamon rolls as directed on package; cool completely, about 20
minutes. Refrigerate icing for later use. Cut each cinnamon roll in half
horizontally. In an 8-inch (2-quart) glass baking dish, place 4 of the
cinnamon roll halves, cut sides up, in a single layer.
In a medium bowl, mix condensed milk, evaporated milk and whole milk until
combined. Pour half of the mixture evenly over cinnamon roll layer. Using
end of a wooden spoon, poke holes in cinnamon rolls.
Place 4 cinnamon roll halves to cover first layer, cut sides up. Cut
remaining cinnamon roll halves into smaller pieces to fill empty spots in
the dish. Pour remaining milk mixture on top, poking more holes in cinnamon
rolls.
Cover with plastic wrap, pressing down firmly on cinnamon rolls to soak as
much milk mixture as possible. Refrigerate at least 8 hours or overnight,
until chilled and most of the liquid has been absorbed into cinnamon rolls
(when cutting to serve, some liquid may remain in the bottom of dish).
In a chilled large bowl, beat whipping cream and vanilla on high speed of an
electric mixer just until soft peaks form. Beat in icing until blended.
Spread whipped cream on top of soaked cinnamon roll mixture. Sprinkle with
cinnamon. Serve with strawberries. Store, covered, in refrigerator.
-=-=-=-=-=-=-=-=-=-=-=-
