Here’s a delicious recipe for Vanilla Cream Rolls, perfect for breakfast, dessert, or a sweet treat anytime! These soft, pillowy rolls are filled with a smooth vanilla cream filling and topped with a light glaze. So yummy and easy to make!
Vanilla Cream Rolls
Ingredients:
For the dough:
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2 1/4 tsp active dry yeast (1 packet)
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1 cup warm milk (about 110°F or 43°C)
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1/2 cup granulated sugar
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1/2 cup unsalted butter, melted
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1 tsp vanilla extract
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1/2 tsp salt
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2 1/2 to 3 cups all-purpose flour
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1 large egg
For the vanilla cream filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1/4 cup heavy cream
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1 tsp vanilla extract
For the glaze:
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 tbsp milk (more if needed for consistency)
Instructions:
1. Prepare the dough:
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In a small bowl, combine warm milk, yeast, and sugar. Stir gently and let sit for about 5 minutes until the mixture is frothy.
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In a large mixing bowl, combine the melted butter, vanilla extract, salt, and egg. Add the yeast mixture once it’s frothy and stir to combine.
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Gradually add the flour, 1 cup at a time, until a soft dough forms. You may not need all of the flour, so add it slowly. Knead the dough on a lightly floured surface for 5-7 minutes, or until it’s smooth and elastic. If you’re using a stand mixer, use the dough hook and knead on medium speed for about 5 minutes.
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Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
2. Prepare the vanilla cream filling:
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In a medium bowl, beat the softened cream cheese with powdered sugar, heavy cream, and vanilla extract until smooth and creamy. Set aside.
3. Shape the rolls:
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Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a large rectangle (about 12×18 inches).
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Spread the vanilla cream filling evenly over the dough, leaving a small border around the edges.
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Starting from the long edge, carefully roll the dough into a tight log.
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Cut the log into 12 even slices using a sharp knife or dental floss.
4. Bake the rolls:
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
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Arrange the rolls in the prepared dish, leaving a little space between each roll.
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Cover the rolls with a clean towel and let them rise for about 30-45 minutes, or until they’ve puffed up.
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Bake in the preheated oven for 20-25 minutes, or until golden brown.
5. Make the glaze:
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While the rolls are baking, whisk together powdered sugar, vanilla extract, and milk in a small bowl until smooth. If the glaze is too thick, add a little more milk to reach your desired consistency.
6. Serve:
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Once the rolls are golden brown, remove them from the oven and let them cool for a few minutes.
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Drizzle the glaze over the warm rolls and serve while they’re still soft and gooey!
Optional Variations:
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Add some fruit: You can add a handful of fresh berries to the cream filling for a fruity twist.
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Cinnamon twist: For a cinnamon version, you can sprinkle cinnamon sugar over the cream filling before rolling up the dough.
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Add nuts: Chopped nuts like pecans or walnuts can be added to the filling or sprinkled on top of the glaze for extra crunch.
These Vanilla Cream Rolls are soft, sweet, and the perfect treat for any time of day. Enjoy the sweet, creamy goodness, and let me know how they turn out!