Vanilla cream rolls

3. Prepare the Vanilla Cream Filling:

While the dough is rising, prepare the vanilla cream filling. In a medium saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. In a separate small bowl, whisk together the powdered sugar, cornstarch (if using), and salt.

Once the cream is warm, slowly add the powdered sugar mixture into the saucepan, stirring constantly. Continue to cook and stir until the mixture thickens and becomes a smooth cream. Remove from heat and stir in the vanilla extract. Allow the filling to cool to room temperature before using.

4. Assemble the Rolls:

Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it out into a rectangle about 1/4-inch thick. Spread the cooled vanilla cream filling evenly across the surface, leaving a small border around the edges.

Carefully roll up the dough from one edge, ensuring that the roll is tight and the cream filling stays inside. Once rolled, cut the dough into 1.5-inch thick slices using a sharp knife or dental floss for clean cuts. Arrange the rolls in a greased 9×13-inch baking dish, placing them close together for soft, pull-apart rolls.

5. Second Rise:

Cover the rolls with a clean kitchen towel and let them rise for another 30–45 minutes, until they are puffy and nearly doubled in size.

6. Bake the Rolls:

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for about 20–25 minutes, or until they are golden brown and cooked through. The tops should be lightly browned, and the rolls should sound hollow when tapped on the bottom.

7. Cool and Serve:

Once baked, remove the rolls from the oven and let them cool slightly before serving. If desired, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.

Tips for Success:

• Perfect Dough: Make sure the milk is warm but not hot when adding the yeast—too hot, and it will kill the yeast. Aim for about 110°F (43°C), which is the ideal temperature for yeast activation.
• Filling Consistency: If you prefer a thicker filling, you can increase the cornstarch or let the cream cook a bit longer to achieve the desired thickness. For a lighter, more spreadable cream, simply reduce the cooking time.
• Make-Ahead Option: These rolls can be made the night before. After assembling the rolls in the baking dish, cover them tightly with plastic wrap and refrigerate overnight. In the morning, simply let them rise for 30 minutes, then bake as usual.
• Flavor Variations: For an added twist, you can incorporate chocolate chips, cinnamon, or fruit into the filling for different flavor combinations.

Why These Vanilla Cream Rolls Are a Must-Try:

These Vanilla Cream Rolls are the perfect combination of soft, pillowy dough and rich, creamy vanilla filling. The rolls are indulgent yet not overwhelmingly sweet, making them the perfect treat for breakfast or dessert. The vanilla cream adds a luxurious touch, while the warm, freshly baked rolls will fill your kitchen with a delightful aroma.

Whether you’re sharing them with family and friends or enjoying them on your own, these rolls will elevate any occasion. Their light texture and melt-in-your-mouth filling make them a true comfort food that everyone will love.

Conclusion:

If you’re looking for a new dessert to impress or a cozy treat to enjoy with a cup of coffee, Vanilla Cream Rolls are the perfect choice. Soft, buttery dough meets smooth, decadent vanilla cream in every bite, making these rolls an irresistible indulgence. With a few simple ingredients and a little patience, you’ll have a batch of homemade rolls that will leave everyone asking for more. Try them today and discover why these rolls are bound to become a family favorite!