classic Vanilla Cream Rolls 

Here’s a classic Vanilla Cream Rolls recipe — soft, fluffy rolls filled with smooth vanilla pastry cream. Think of it as a cross between a cinnamon roll and a custard-filled brioche. Perfect for dessert or a sweet breakfast.

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 Vanilla Cream Rolls Recipe

For the Dough:

• 3 ½ cups (440g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 ¼ tsp (1 packet) active dry yeast
• ½ tsp salt
• ¾ cup (180ml) warm milk (about 110°F / 43°C)
• 2 large eggs
• ⅓ cup (75g) unsalted butter, softened

For the Vanilla Pastry Cream:

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 tsp vanilla extract (or ½ vanilla bean, scraped)
• 2 tbsp (30g) unsalted butter

🧁 Optional Topping:

• Powdered sugar for dusting
• Icing (mix 1 cup powdered sugar + 1–2 tbsp milk)
• Slivered almonds (for texture)

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🧑‍🍳 Instructions

1. Make the Dough:

1. In a bowl, mix warm milk and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl (or stand mixer), combine flour, sugar, and salt.
3. Add eggs and yeast mixture, then knead.
4. Add softened butter and knead until smooth (10 minutes by hand or 5–6 in mixer).
5. Cover and let rise until doubled (1–1.5 hours).

2. Make the Pastry Cream:

1. Heat milk in a saucepan until just simmering.
2. In a bowl, whisk egg yolks, sugar, and cornstarch.
3. Slowly pour hot milk into the egg mixture while whisking constantly.
4. Return to pan, cook over medium heat, stirring until thick (2–3 minutes).
5. Remove from heat, stir in butter and vanilla.
6. Cover with plastic wrap (touching the surface), cool completely in fridge.

3. Assemble the Rolls:

1. Roll dough into a rectangle (~12×16 inches).
2. Spread cooled pastry cream evenly across the dough.
3. Roll up tightly from the long edge (like cinnamon rolls).
4. Slice into 12 equal rolls and place into a greased baking dish or tray.
5. Cover and rise again for 30–45 minutes.

4. Bake:

1. Preheat oven to 350°F (175°C).
2. Bake for 20–25 minutes or until golden on top.
3. Let cool slightly before topping.

5. Finish:

• Drizzle with icing or dust with powdered sugar.
• Serve warm or chilled.

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Tips:

• You can prepare everything the night before, refrigerate after shaping, and bake in the morning.
• Pastry cream can be flavored with almond, coffee, or citrus zest for a twist.

Would you like a version that uses store-bought dough or is egg-free?