Vanilla Cream Rolls Recipe

Ingredients:

For the Dough:

2 ½ cups all-purpose flour

¼ cup granulated sugar

1 packet active dry yeast (about 2 ¼ teaspoons)

½ teaspoon salt

¾ cup warm milk (about 110°F/45°C)

¼ cup unsalted butter (melted)

1 large egg

For the Vanilla Cream Filling:

1 cup heavy cream

1/3 cup powdered sugar

2 teaspoons vanilla extract

1 tablespoon cornstarch (optional, for thickening)

For the Glaze:

½ cup powdered sugar

1–2 teaspoons milk

½ teaspoon vanilla extract

Instructions:

1. Prepare the Dough:

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes until the yeast becomes foamy.

In a large mixing bowl, combine the flour and salt.

Add the yeast mixture, melted butter, and egg to the flour mixture. Stir until the dough begins to come together.

Knead the dough on a lightly floured surface for about 5–7 minutes, or until smooth and elastic.

Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1–1.5 hours, or until doubled in size.

2. Prepare the Vanilla Cream Filling:

In a medium saucepan, combine the heavy cream and powdered sugar. Heat over medium-low heat until the cream begins to warm, but not boil.

Whisk in the vanilla extract. If you’d like a thicker filling, whisk in the cornstarch and cook for 2-3 more minutes until the mixture thickens.

Remove from heat and let it cool to room temperature, then refrigerate until ready to use.

3. Roll Out the Dough:

Once the dough has risen, punch it down gently to release the air. Transfer it to a floured surface and roll it into a large rectangle, about 12×18 inches.

Spread the cooled vanilla cream evenly over the dough, leaving about ½ inch border around the edges.

4. Roll and Slice:

Starting from one edge, carefully roll the dough up tightly into a log.

Slice the roll into about 8–10 individual rolls (depending on how thick you want them).

Place the rolls into a greased 9×13-inch baking dish, leaving a little space between each roll.

5. Second Rise:

Cover the rolls with a clean kitchen towel and let them rise for another 30–45 minutes until puffy and slightly increased in size.

6. Bake:

Preheat your oven to 350°F (175°C).

Bake the rolls for 20–25 minutes, or until golden brown on top.

7. Make the Glaze:

While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to achieve a drizzly consistency.

8. Glaze and Serve:

Once the rolls are out of the oven, allow them to cool slightly before drizzling with the vanilla glaze.

Serve warm and enjoy the soft, creamy, and delightful rolls!