Vanilla Cream Rolls Recipe

Ingredients

For the Dough:

• 2 ¼ tsp (1 packet) active dry yeast
• ¾ cup warm milk (110°F / 45°C)
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp salt
• 2 ¾ cups all-purpose flour

For the Vanilla Cream Filling:

• 1 cup milk
• 2 tbsp cornstarch
• ¼ cup granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Glaze (optional):

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Prepare the Dough:
   • In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
   • In a mixing bowl, combine sugar, egg, butter, and salt. Add the yeast mixture and stir.
   • Gradually add flour and knead until a smooth, elastic dough forms (about 8–10 minutes by hand or 5 minutes in a stand mixer).
   • Cover and let rise in a warm place for 1 hour, or until doubled in size.
2. Make the Vanilla Cream:
   • In a saucepan, whisk together milk, cornstarch, sugar, and egg yolk over medium heat.
   • Stir constantly until the mixture thickens (about 5–7 minutes). Remove from heat.
   • Add vanilla extract and butter. Stir until smooth. Let cool completely.
3. Assemble the Rolls:
   • Roll out the dough into a rectangle (~12×16 inches).
   • Spread the cooled vanilla cream evenly over the dough.
   • Roll up tightly from the long edge, jelly-roll style. Slice into 10–12 rolls.
   • Place rolls in a greased baking dish. Cover and let rise for another 30–40 minutes.
4. Bake:
   • Preheat oven to 350°F (175°C).
   • Bake rolls for 20–25 minutes, or until golden brown.
5. Glaze (Optional):
   • Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.

Let me know if you’d like a version with whipped cream, cream cheese, or a custard-style filling!