Vanilla cream rolls sound like the perfect indulgence! These fluffy, sweet rolls filled with vanilla cream are sure to be a hit. Here’s a simple recipe to make them at home:
Vanilla Cream Rolls Recipe
Ingredients:
For the dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ½ cup warm milk (about 110°F/43°C)
- ¼ cup warm water
- 2 tablespoons unsalted butter, melted
- 1 large egg
For the vanilla cream filling:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon cornstarch (optional, to thicken)
For the glaze (optional):
- ½ cup powdered sugar
- 2-3 teaspoons milk
- ½ teaspoon vanilla extract
Instructions:
- Prepare the dough:
- In a small bowl, combine the warm milk, warm water, and a pinch of sugar. Stir in the yeast and let it sit for about 5-10 minutes until it becomes foamy.
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the yeast mixture, melted butter, and egg to the dry ingredients. Stir to combine, then knead the dough by hand or in a stand mixer with a dough hook for about 8-10 minutes, or until the dough is smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Make the vanilla cream filling:
- In a mixing bowl, whisk together the heavy cream, powdered sugar, vanilla extract, and cornstarch (if using).
- Using a hand mixer or stand mixer, beat on medium-high speed for about 3-5 minutes until the mixture thickens to a creamy, spreadable consistency.
- Chill the vanilla cream in the fridge while the dough rises.
- Shape the rolls:
- Once the dough has risen, punch it down gently and turn it out onto a floured surface. Roll the dough into a large rectangle (about 12×16 inches).
- Spread an even layer of the vanilla cream filling over the dough, leaving about a ½-inch border along the edges.
- Carefully roll the dough into a log, starting from the long side.
- Slice the roll into 8-10 equal pieces and place them in a greased 9×13-inch baking dish, arranging them tightly together.
- Second rise:
- Cover the rolls with a damp towel and let them rise for another 30-45 minutes, or until puffed and nearly doubled in size.
- Bake the rolls:
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes, or until they’re golden brown on top and cooked through.
- Let the rolls cool for 10 minutes in the pan.
- Make the glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the warm rolls.
- Serve:
- Serve the vanilla cream rolls warm and enjoy their soft, creamy goodness!
These rolls are wonderfully sweet, soft, and indulgent, with that luscious vanilla cream filling in every bite. Perfect for breakfast, dessert, or just as a weekend treat!