Vanilla Cream Rolls Recipe

Delight in these soft, fluffy vanilla cream rolls, filled with a rich and creamy vanilla custard. Perfect for breakfast, dessert, or a sweet snack anytime!


For the Dough:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 tsp salt
  • 1 cup warm milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg

For the Vanilla Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tbsp vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract


Making the Dough:

  1. Activate the Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine Ingredients: Add the yeast mixture, melted butter, and egg to the flour mixture. Mix until a dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
  5. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Making the Vanilla Custard Filling:

  1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not boil.
  2. Mix Sugar and Cornstarch: In a bowl, whisk together the sugar and cornstarch.
  3. Whisk Egg Yolks: In another bowl, whisk the egg yolks. Gradually add the sugar-cornstarch mixture to the egg yolks, whisking constantly until well combined.
  4. Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  5. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  6. Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Let the custard cool to room temperature.

Assembling the Rolls:

  1. Roll Out the Dough: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about 1/4 inch thick.
  2. Spread the Filling: Spread the cooled vanilla custard evenly over the dough.
  3. Roll the Dough: Starting from the long edge, roll the dough tightly into a log.
  4. Cut the Rolls: Cut the log into 12 equal pieces and place them in a greased 9×13 inch baking dish.
  5. Second Rise: Cover the rolls with a towel and let them rise for another 30-45 minutes, or until they have doubled in size.


  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Bake the Rolls: Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.

Making the Glaze:

  1. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  2. Glaze the Rolls: Once the rolls are done, let them cool slightly before drizzling the glaze over the top.

Enjoy these delicious vanilla cream rolls warm or at room temperature. They can be stored in an airtight container for up to 2 days.

Leave a Comment