If you have a soft spot for delicate pastries that taste like a warm hug, then the Italian Rolls Filled with Vanilla Cream Recipe is your next baking adventure. These golden, fluffy rolls bursting with a luscious, velvety vanilla cream capture the essence of traditional Italian sweetness with a tender crumb that melts right in your mouth. Whether you’re hosting brunch, craving a cozy afternoon treat, or simply want to impress your friends with something homemade, this recipe brings together the perfect balance of light dough and rich filling that feels both special and comforting.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet every single ingredient plays a starring role in delivering that classic Italian roll you’ll want to make again and again. Each component is chosen to create a soft, tender bread with a creamy, smooth filling that complements it perfectly.
- Active dry yeast: The magic behind that beautiful rise and fluffy texture.
- Warm water (110°F): Helps activate the yeast without killing it.
- Whole milk (warmed): Adds richness and moisture to the dough for a tender crumb.
- Granulated sugar: Sweetens the dough and the vanilla cream filling, balancing flavors beautifully.
- Unsalted butter (softened): Brings a silky texture and buttery richness throughout.
- Salt: Enhances all the sweet and creamy flavors, ensuring your rolls never taste flat.
- Egg: Adds structure and color to the dough for that inviting golden hue.
- All-purpose flour: The foundation of the dough, giving it the right strength and softness.
- Vegetable oil: For greasing to keep the dough from sticking during rising.
- Powdered sugar: The perfect dusting to add a final touch of elegance and a hint of sweetness on top.
- Vanilla cream filling ingredients (milk, sugar, cornstarch, salt, egg yolks, vanilla extract, unsalted butter): Each element contributes to a luscious, silky custard that’s the heart of this recipe.
How to Make Italian Rolls Filled with Vanilla Cream Recipe
Step 1: Activate Your Yeast
Start by dissolving the active dry yeast in warm water around 110 degrees Fahrenheit. This temperature wakes up the yeast gently so it can ferment and cause the dough to rise beautifully. Set it aside for 5 to 10 minutes until the mixture is foamy—that bubbling is a sure sign your yeast is alive and ready to work.
Step 2: Mix the Dough Ingredients
In a large bowl, combine the warm whole milk, granulated sugar, softened butter, salt, and a fresh egg. Add in the foamy yeast mixture and mix well. Gradually incorporate the all-purpose flour until a soft dough starts to form. This brings together all the flavors and textures, ensuring your rolls will be tender and flavorful.
Step 3: Knead to Perfection
Turn the dough out onto a floured surface and knead it for 6 to 8 minutes. This step helps develop the gluten, giving your rolls that lovely chewy yet soft crumb. Aim for a smooth, elastic dough that springs back when poked—when you reach this point, your dough is ready for its first rise.
Step 4: Let the Dough Rise
Place your dough in a greased bowl, cover it, and let it rest in a warm spot for about one hour or until it has doubled in size. Patience is key here—the yeast’s fermentation process creates those delicate air pockets that make the rolls so light and fluffy.
Step 5: Prepare the Vanilla Cream Filling
While the dough is rising, whisk together milk, sugar, cornstarch, salt, and egg yolks in a saucepan. Cook this mixture over medium heat, stirring constantly until it thickens into a custard in about five minutes. Remove from heat, then stir in the vanilla extract and butter for that creamy, aromatic finish. Allow this to cool completely—this filling is the star of the show, so it deserves patience!
Step 6: Shape the Rolls
Once the dough has doubled, punch it down gently to release air bubbles. Divide it into 12 equal pieces and roll each into a smooth ball. Set them on a lined baking sheet, cover, and let them rise again for 30 minutes. This secondary rise locks in softness and ensures your rolls bake up beautifully golden and fluffy on the inside.
Step 7: Bake and Fill
Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 18 minutes or until they turn a gorgeous golden brown. After cooling slightly, use a piping bag with a long tip to inject the utterly luscious vanilla cream inside each roll. Finally, dust with powdered sugar to add that irresistible finishing touch.
How to Serve Italian Rolls Filled with Vanilla Cream Recipe
Garnishes
Dusting the rolls with powdered sugar gives a charming, delicate look that beckons everyone to dig in. You can also sprinkle some finely grated lemon zest on top if you want a zesty twist that enhances the vanilla notes in the cream. Fresh berries on the side add a lovely burst of color and tartness as well.
Side Dishes
These Italian rolls pair wonderfully with a cup of rich espresso or a freshly brewed cappuccino, bringing a perfect balance between bold and sweet. For a brunch spread, serve alongside fresh fruit salad or a selection of cheeses to keep the experience delightfully Italian yet approachable.
Creative Ways to Present
Imagine serving these rolls in a rustic basket lined with a linen napkin for a cozy, homemade vibe. You can also arrange them on a decorative platter, piping additional vanilla cream on the side for dipping—this turns your dessert into a fun and interactive treat everyone will love. For an elegant party, present them on tiered trays dusted with powdered sugar and edible flowers for that wow factor!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Italian rolls filled with vanilla cream in an airtight container in the refrigerator. They’ll keep nicely for up to two days without losing their tender texture or creamy center, making for an easy grab-and-go treat the next day.
Freezing
To freeze, let the rolls cool completely, then wrap each one individually in plastic wrap before placing them in a freezer bag. This prevents freezer burn and helps maintain freshness. When properly frozen, they can last for up to one month without sacrificing much of their wonderful taste and texture.
Reheating
When you’re ready to enjoy frozen rolls, thaw them overnight in the fridge. Warm them gently in a low oven or microwave for a few seconds to bring back that soft, heavenly feel. Avoid overheating to keep the vanilla cream from melting out—just warm enough so they taste freshly baked again.
FAQs
Can I substitute whole milk with a non-dairy milk?
Yes, you can substitute whole milk with non-dairy options like almond or oat milk, but keep in mind that the texture might be slightly lighter and the flavor less rich. For the best results, choose unsweetened varieties and consider adding a bit more fat, like a teaspoon of coconut oil, to mimic the creaminess of whole milk.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and feels airy to the touch. A simple test is to press your fingertip gently into the dough; if the indentation remains and doesn’t spring back immediately, it’s proof the dough is well-risen and ready for the next step.
Can I make the vanilla cream filling ahead of time?
Absolutely! Making the vanilla cream a day ahead is actually recommended because it gives time for the flavors to develop and for the cream to thicken perfectly. Just keep it refrigerated and bring it to room temperature before piping into the rolls.
What if I don’t have a piping bag?
If you don’t have a piping bag, you can use a resealable plastic bag and snip off a small corner. This DIY piping bag works just as well to fill the rolls neatly without any mess.
Are these rolls suitable for vegan diets?
This Italian Rolls Filled with Vanilla Cream Recipe contains dairy, eggs, and butter, so it’s not vegan. However, with some ingredient swaps like plant-based milk, vegan butter, and egg replacers, you can experiment to create a vegan-friendly version with a bit of extra care.
Final Thoughts
There’s something incredibly rewarding about pulling golden, fluffy Italian Rolls Filled with Vanilla Cream Recipe fresh from your oven and sharing them with loved ones. This recipe combines simplicity and elegance in a way that feels cozy and impressive at the same time. Whether it’s for a special occasion or an everyday treat, try making these rolls and let their warm vanilla charm sweeten your day—it’s a delicious tradition waiting to become your favorite.
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Italian Rolls Filled with Vanilla Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight in these soft, fluffy Italian rolls filled with a rich, homemade vanilla cream. Perfectly baked to a golden brown and dusted with powdered sugar, these sweet rolls are an indulgent treat inspired by classic Italian pastry traditions.
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110°F)
- 1/2 cup whole milk (warmed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon vegetable oil (for greasing)
- Powdered sugar for dusting
Vanilla Cream Filling
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: In a large mixing bowl, combine the warmed milk, granulated sugar, softened butter, salt, and egg. Stir in the activated yeast mixture gently to combine all liquids.
- Add Flour and Knead Dough: Gradually incorporate the all-purpose flour into the wet ingredients and mix until a soft dough forms. Transfer the dough onto a floured surface and knead it for 6 to 8 minutes until it becomes smooth and elastic, developing the gluten structure.
- First Rise: Place the kneaded dough into a greased bowl and cover it with a cloth or plastic wrap. Let it rise in a warm environment for about 1 hour, or until the dough doubles in size.
- Make Vanilla Cream Filling: While the dough is rising, combine milk, sugar, cornstarch, salt, and egg yolks in a saucepan. Cook over medium heat, whisking constantly, until the mixture thickens, approximately 5 minutes. Remove from heat, then stir in vanilla extract and butter. Allow the cream to cool completely before filling.
- Shape Rolls: After the dough has doubled in size, punch it down to release the air. Divide the dough into 12 equal pieces and roll each piece into a smooth ball. Place these balls on a lined baking sheet.
- Second Rise: Cover the shaped rolls and let them rise for an additional 30 minutes to become puffy and light.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 18 minutes until they turn golden brown on top.
- Fill Rolls: Once slightly cooled, use a piping bag fitted with a long tip to fill each roll with the prepared vanilla cream filling.
- Serve: Dust the filled rolls with powdered sugar before serving for an elegant finish.
Notes
- The vanilla cream filling can be prepared a day in advance and stored in the refrigerator.
- For best taste and texture, enjoy the rolls fresh the day they are made.
- If storing, keep the rolls refrigerated and consume within 2 days.
