Mom's Best Recipes
Recipe

Sweet Tamales

Soft, fluffy sweet tamales with cinnamon and vanilla, steamed until tender and finished with a quick honey butter. Beginner-friendly, cozy, and made with easy-to-find ingredients.

Author By Matt Campbell
4.8
Freshly steamed sweet tamales on a plate with a small bowl of honey butter
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There are two kinds of kitchen days: the ones where you want a big, impressive project, and the ones where you want something comforting that still feels special. Sweet tamales live right in the middle. They look like you did the most, but the method is basically: whip up a fluffy masa, spread, fold, steam, and suddenly you have warm little dessert parcels that taste like cinnamon-vanilla cake.

This is a fresh sweet tamales recipe that leans sweet and simple. No hard-to-find ingredients, no mystery steps, and plenty of room to customize. Think of these as your new go-to for holidays, potlucks, or that random weeknight when you want dessert but also want an excuse to hang out in the kitchen for an hour.

Spreading sweet masa onto a softened corn husk

Why It Works

  • Fluffy texture without fuss: Creaming the butter and sugar adds air, and the baking powder plus a well-hydrated masa help the tamales steam up tender, not dense.
  • Big flavor from pantry staples: Cinnamon, vanilla, and a pinch of salt make the sweetness taste intentional, not flat.
  • Fresh and flexible: Enjoy them warm after a quick rest, or chill and re-steam later. They stay soft and cozy either way.
  • Beginner-friendly assembly: You do not need perfect folds. If the husk holds the masa in place, you are winning.

Pairs Well With

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Storage Tips

In the fridge: Let tamales cool completely, then store in an airtight container for up to 4 days for best quality. Keep the husks on to help prevent drying out.

In the freezer: Wrap cooled tamales (husks on) tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months for best quality.

To reheat (best methods):

  • Steam: Steam refrigerated tamales for 8 to 12 minutes. Frozen: 15 to 20 minutes, or until hot throughout and the husk peels away cleanly.
  • Microwave: Wrap in a damp paper towel and microwave 45 to 90 seconds, flipping halfway. Add 10 to 15 seconds as needed until hot.

Heads up: Avoid reheating in a hot oven uncovered. They dry out fast. If you want oven heat, wrap in foil and warm at 350°F until heated through.

Common Questions

Are these traditional tamales?

They are inspired by sweet tamales, but this version is intentionally simplified for home cooks: accessible ingredients, clear mixing method, and a mellow cinnamon-vanilla flavor that pairs with lots of toppings. The texture is more cake-like and fluffy than some traditional styles, thanks to butter, baking powder, and a well-hydrated masa.

How do I know when tamales are done steaming?

The husk should peel away cleanly and the masa should feel set and fluffy, not wet or gummy. If they still feel soft in the center, steam 5 to 10 minutes more and check again.

Do I have to soak the corn husks?

Yes. Dry husks crack. Soak them in hot water until flexible, about 20 to 30 minutes, then pat dry before spreading the masa so it sticks.

What if my masa feels too thick or too thin?

Too thick: Mix in warm milk 1 tablespoon at a time until it spreads like thick frosting.

Too thin: Let it rest 5 minutes, then add masa harina 1 tablespoon at a time. It should hold its shape on the husk.

Can I make these without dairy?

Yes. Use plant-based butter and your favorite unsweetened milk. If your butter substitute is salty, reduce added salt to a pinch.

Can I add filling?

Absolutely. A line of jam, dulce de leche, or chopped fruit in the center is great. Keep it modest so the tamales still seal and steam evenly.

The first time I made sweet tamales on my own, I treated them like a high-stakes final exam. I overfilled a few, folded some like little burritos, and one definitely tried to escape its husk mid-steam. But when I opened the lid and that cinnamon-vanilla smell hit, it was over. Warm tamales taste like comfort food that decided to dress up. Now I make them when I want a dessert that feels like a shared moment, even if it is just me standing at the counter “taste-testing” honey butter like it is my job.