Sheet-Pan Sweet Tamales in 25 Minutes
Masa dough layered with cinnamon sugar and raisins, baked until pillowy and golden. A shortcut version that skips the corn husks and steaming — crispy outside, soft inside.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
Ingredients
- 2 lb prepared masa dough (from a 2 lb package, room temperature)
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ cup raisins
- 4 tbsp unsalted butter, melted
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Instructions
- 1
Heat oven to 375°F. Line a 9×13-inch sheet pan with parchment paper.
- 2
Whisk sugar, cinnamon, and salt in a small bowl until combined.
- 3
Spread half the masa evenly across the sheet pan using a spatula or the back of a spoon.
- 4
Scatter raisins over the masa layer. Sprinkle half the cinnamon-sugar mixture on top.
- 5
Spread remaining masa over the filling, sealing the edges. Drizzle melted butter all over.
- 6
Whisk milk and vanilla together. Drizzle across the top. Sprinkle remaining cinnamon-sugar.
- 7
Bake until the top is golden and a toothpick inserted into the center comes out clean, 12–14 minutes.
- 8
Cool for 2 minutes on the pan. Slice into squares and serve warm.
Tools you’ll need
- 9×13-inch sheet pan
- parchment paper
- small mixing bowl
- whisk
- spatula or spoon
- toothpick
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