Rosca Brasileira Origins

We are not professional bakers and rarely post dessert recipes, but this one is a very special family recipe we’ve been dying to share with you all! This Rosca Brasileira, or Brazilian Cake, as we refer to it, is something Marcelo’s aunt learned how to make while living in Sao Paulo. She was kind enough to pass it on to Marcelo’s mom, who shared it with us. It’s one of Marcelo’s all time favorite desserts and he requests it for basically every holiday. So what is it? We call it a tres leches cinnamon roll cake. Think of it as a cross between cinnamon rolls, tres leches cake, and monkey bread. It’s definitely a half day project as it is a yeast based dough that requires rising, but as we all seem to have more time on our hands lately with quarantining, we thought what a perfect time to share.

Preparing the Dough

The ingredients are simple, but two proofs are needed to get the dough right. Once the initial ingredients have been combined, the dough will need to first rise for about 2 hours until doubled in size. We don’t have a proofing drawer, but learned a nifty tip from Marcelo’s mom. Microwave a cup of water in the microwave for 3 minutes and leave it in there and then add your dough to proof in the steamy microwave.

Once the dough has doubled, you roll it out and spread the butter and sugar filling in a thin layer. This step is similar to making cinnamon rolls. However, instead of rolling from one side, we roll in from both ends creating a double spiral. Then, you cut about 1 inch segments and place them into a bundt tin – this part is similar to making monkey bread. You need to allow the spirals to proof in the tin a second time around.

After the second proofing, you are ready to bake.

The Glaze

The step that makes this recipe more similar to a tres leches cake rather than cinnamon rolls is the creamy glaze that you pour over the warm cake to absorb. It’s not a true tres leches, since it only contains one type of milk, however, the concept is the same. The glaze is a simple combination of milk, sugar, and cinnamon sticks. The milk needs to be simmered over low heat to prevent curdling for about 1 hour. This is about the time needing for the second proofing anyways so the timing works out well. Once finished, the milk will have reduced significantly and turned a slightly caramel color. The consistency should be that of a glaze.

After the cake has just about finished baking, you pour this glaze evenly over the cake and then bake for a few more minutes on broil to get that beautiful golden top. The result is a gooey, creamy center but a nice crispy exterior.

Serving the Cake

You must allow the glaze to really absorb into the cake well, so we do recommend allowing the cake to sit out for about 1 hour before releasing from the bundt pan. Unlike a typical bundt cake, which you simply flip onto a plate, this cinnamon roll cake is better presented the other way around. This means flipping it out of the bundt pan and then flipping it back over. Then, you can slice into it like you would a cake and have a nice slice of a delicious slice of Tres Leches Cinnamon roll cake. We highly recommend warming up a slice and serving with coffee. Perfect for breakfast or a mid afternoon snack.

The recipe may be slightly extensive, but it is a labor of love. We hope you guys enjoy it as much as we do! It’s a great item to make for a Mother’s Day brunch. Plus, now more than ever, is the time to tackle a fun baking project! Happy cooking!

For another Latin American inspired dessert recipe, check out our Alfajores recipe!

Tres Leches Cinnamon Roll Cake

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Prep Time 3 hours hrs 30 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine South American

Servings 8 Servings

Ingredients

  

Dough

• 1 Cup Whole Milk Lukewarm
• 2 Teaspoons Dry Active Yeast
• 3⅓ Tablespoons Granulated Sugar
• 3 Cups All Purpose Flour
• 3 Egg Yolks
• 3 Tablespoons Vegetable Oil Can sub Canola Oil

Filling

• 1 Stick Unsalted Butter Softened
• 3 Tablespoons Granulated Sugar
• 3 Tablespoons Vegetable Oil Can sub Canola Oil

Cinnamon Glaze

• 3 Cups Whole Milk
• 1 Cup Granulated Sugar
• 4 Cinnamon Sticks

Instructions

 

• Combine the milk, yeast, and 1 teaspoon of sugar in a bowl and allow the yeast to bloom. This should take 2-3 minutes.
• In a stand mixer, combine the flour and remaining 3 tablespoons sugar with a dough hook attachment. Once the yeast has bloomed, add the yeast mixture, the oil, and egg yolks to the mixer and knead with dough hook for 3-5 minutes until the dough has combined, is very soft to the touch, but is not sticking to the sides of the bowl.
• Remove the dough hook and shape the dough into 2 large balls and place back into the bowl.
• Cover with plastic wrap and place in a proofing drawer. Allow to proof for about 2 hours until at least doubled in size. Tip - if you do not a proofing drawer, heat up about 1 cup of water in the microwave for 3 minutes and then quickly place your dough to rise in the microwave. The heat and steam from the water will create the right environment for proofing.
• While the dough is proofing, combine the filling ingredients - sugar, butter, and oil - using a whisk until well incorporated in a separate bowl and set aside.
• Once proofing is completed, remove one ball from the bowl and using a rolling pin, roll the dough out into a large rectangle, about ⅛ inch thick.
• Spread half of the filling in a thin layer over the rolled out dough. Next, start tightly rolling the dough in from both sides into the middle, creating two spirals.
• Prep your bundt pan with non-stick spray.
• Using a sharp knife, slice one inch wide segments of the spiralized dough and begin placing into your prepared bundt pan in an even layer.
• Repeat these steps with the second ball of dough until all pieces have been used. Cover and allow to proof for 1 hour.
• While dough is proofing for the second time, prepare the glaze. Combine the milk, sugar, and cinnamon sticks in a saucepan and bring to a simmer over low-medium heat.
• Allow sauce to simmer until reduced by at least half. This will take about 45 minutes to 1 hour. It's important to keep the heat on low to prevent the milk from curdling. The milk will take on a caramel color and thicken to a glaze consistency when it's done. Set aside.
• Preheat oven to 375F.
• Once the dough has finished proofing, bake for approximately 20 minutes at 375 F, until the top is just barely turning golden brown.
• Remove from oven and turn the oven to broil. Pour the cinnamon glaze evenly over the cake and return to the oven to allow to brown for 2-3 minutes.
• Once finished allow to cool for about 1 hour in the pan before attempting to flip - this allows time for the glaze to soak up.
• Turn the bundt pan over onto a plate and then flip the cake back over so the browned layers are on top. Serve with cinnamon sticks on top!