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!

Ingredients

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

Instructions

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.

Baking:

  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.

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

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