If you’re looking to impress at dessert or treat yourself to something wholly irresistible, look no further than these Italian Rolls Filled with Vanilla Cream. Imagine pillowy-soft brioche-style rolls, gently split and bursting with lush, homemade vanilla cream. Each bite is a harmony of subtle sweetness, cloud-like pastry, and that decadent filling you secretly wish you could eat by the spoonful. Whether you’re gathering with family, hosting brunch with friends, or seeking a taste of la dolce vita at home, this treat never fails to delight!
Ingredients You’ll Need
Despite their showstopping appearance, Italian Rolls Filled with Vanilla Cream rely on simple pantry staples and a few kitchen secrets to transform the ordinary into the extraordinary. Each ingredient plays its own special role in texture, flavor, and that golden, bakery-worthy finish!
- Active dry yeast (2 and 1/4 teaspoons): This brings our dough to life, creating that fluffy, soft texture we crave in a good roll.
- Warm milk (3/4 cup, about 110°F): Acts as the perfect environment for yeast activation and provides richness in the dough.
- Granulated sugar (1/4 cup): Sweetens both the dough and the cream filling, while helping the yeast do its job.
- All-purpose flour (3 cups): Forms the sturdy, yet tender structure of our lovely rolls.
- Salt (1/4 teaspoon): Just enough to highlight all the sweet, creamy notes without overpowering them.
- Egg (1): Gives the dough richness, color, and a delicate crumb.
- Unsalted butter (1/4 cup, softened): Adds flavor and a melt-in-your-mouth softness to each bite.
- Vanilla extract (1 teaspoon): A touch in the dough infuses every bite with warmth and aroma.
- Olive oil (1 tablespoon, for greasing): Keeps the dough from sticking and adds a faintly fruity note.
- Powdered sugar (for dusting): The crowning touch for elegance and a pop of sweetness.
- Whole milk (1 and 1/2 cups, for the filling): The rich and creamy base for our dreamy vanilla custard.
- Cornstarch (1/4 cup): Thickens the cream so it’s silky and holds its shape inside every roll.
- Egg yolks (3, for the filling): Intensifies the color and richness of the vanilla cream.
- Butter (1 tablespoon, for the filling): Added at the end, it gives the cream a glossy sheen and smooth texture.
- Vanilla extract (1 teaspoon, for the filling): Essential for that authentic, swoon-worthy vanilla flavor.
How to Make Italian Rolls Filled with Vanilla Cream
Step 1: Bloom the Yeast
In a small bowl, combine the active dry yeast with warm milk and one tablespoon of sugar. Stir and let the mixture sit for five to ten minutes, until it turns foamy. This little foaming miracle means your yeast is alive and ready to help your Italian Rolls Filled with Vanilla Cream rise sky-high!
Step 2: Prepare the Dough
In a separate, large mixing bowl, whisk together the flour, salt, and the rest of your sugar. Add the foamy yeast mixture, egg, softened butter, and vanilla extract. Use a sturdy spoon or your hands to mix until the dough just comes together. Then, transfer it to a floured surface and knead for eight to ten minutes, until it’s smooth, elastic, and a joy to handle.
Step 3: First Rise
Place your dough in a lightly greased bowl (a drizzle of olive oil is perfect), turning it once to coat. Cover the bowl and let the dough rise in a warm, cozy spot for one to one and a half hours—or until doubled, puffed, and almost cloud-like.
Step 4: Make the Vanilla Cream Filling
While your dough is marching skyward, whisk together sugar and cornstarch in a saucepan. In a separate bowl, blend egg yolks with a splash of milk, then combine everything together in the saucepan with the rest of the milk. Stir constantly over medium heat—don’t walk away!—until the cream thickens, about five to seven minutes. Remove from heat, stir in the butter and vanilla, and cover the surface with plastic wrap to stop a skin from forming. Chill the filling while your dough finishes its work.
Step 5: Shape and Second Rise
Punch down the risen dough and divide it into twelve equal pieces. Roll each piece into an inviting oval shape and arrange them on a parchment-lined baking sheet. Let your future Italian Rolls Filled with Vanilla Cream rise again for thirty minutes. They’ll look plump and irresistible!
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F. Bake your rolls for fifteen to eighteen minutes, keeping an eye on them—when they’re golden, glossy, and the kitchen smells like a dream, they’re done. Let the rolls cool completely on a wire rack—this is key for a tender crumb and makes them easy to fill.
Step 7: Fill and Finish
Once cool, slice each roll partially open (not all the way through), and fill generously with the chilled vanilla cream using a piping bag or a sturdy spoon. To give your Italian Rolls Filled with Vanilla Cream that classic, irresistible look, shower them with a generous dusting of powdered sugar. Prepare to swoon!
How to Serve Italian Rolls Filled with Vanilla Cream
Garnishes
The magic of Italian Rolls Filled with Vanilla Cream shines brightest when dusted with a thick cloud of powdered sugar. If you want something extra special, add a sprinkle of finely grated dark chocolate, candied orange peel, or even a drizzle of melted chocolate for a decadent touch.
Side Dishes
Serve your rolls with espresso, cappuccino, or even a sparkling Italian soda for an authentic, café-style experience. For brunch, pair them with a platter of fresh berries or a citrus salad—the bright flavors complement the silky vanilla cream perfectly.
Creative Ways to Present
For parties, arrange the filled rolls on a beautiful vintage tray or cake stand, alternating with fresh strawberries or edible flowers for a splash of color. You can also cut the rolls into bite-sized portions for a playful dessert platter or offer a “cream roll bar” with a variety of flavored fillings so guests can customize their own Italian Rolls Filled with Vanilla Cream.
Make Ahead and Storage
Storing Leftovers
If you have any Italian Rolls Filled with Vanilla Cream left (good luck), tuck them into an airtight container and refrigerate for up to two days. This keeps the vanilla cream fresh and the rolls soft, so you can sneak a fancy treat any time.
Freezing
You can absolutely freeze the unfilled rolls! Once baked and completely cooled, wrap them tightly and freeze for up to one month. When ready to enjoy, thaw at room temperature, then fill with fresh vanilla cream just before serving for best texture and flavor.
Reheating
To revive leftover rolls (unfilled), warm them gently in a 300°F oven for five to seven minutes—just enough to restore their softness. If they’re already filled, a short rest at room temperature is all you need to bring back that pastry-shop freshness.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Swap in the same quantity of instant yeast, and you can skip the blooming step—just mix it right in with the dry ingredients. The rest of the process for Italian Rolls Filled with Vanilla Cream stays exactly the same.
What’s the best way to fill the rolls without making a mess?
A piping bag with a wide tip makes filling the rolls easy and even. If you don’t have one, a sturdy zip-top bag with the corner snipped off will do the trick. You can use a spoon, but the results are a little less tidy (still delicious, though!).
Can I flavor the vanilla cream filling differently?
Definitely! Lemon zest, almond extract, or even a touch of espresso powder blends beautifully with the vanilla base. Fold in your favorite flavors before chilling the cream for your own spin on Italian Rolls Filled with Vanilla Cream.
Why did my dough not rise as much as I expected?
If your dough stays stubbornly flat, double check that your yeast was fresh and that the milk was just warm (not hot). A draft-free, warm environment works wonders. Even pros sometimes need patience for the perfect rise!
Can I make the vanilla cream filling in advance?
Yes, and in fact, making the filling a day ahead can intensify the flavor and saves time on baking day. Just keep it tightly covered in the fridge, and give it a good stir before filling your Italian Rolls Filled with Vanilla Cream.
Final Thoughts
I can’t say enough about the joy of sharing Italian Rolls Filled with Vanilla Cream—these little clouds turn any day into a special occasion. Whether you’re baking for family, friends, or just yourself, you’ll fall in love with every luscious bite. Don’t wait for a holiday or birthday; make them soon and let your kitchen fill with the sweet scent of happiness!
Print
Italian Rolls Filled with Vanilla Cream Recipe
- Prep Time: 30 minutes (plus 1.5 hours rising)
- Cook Time: 18 minutes
- Total Time: 2 hours 18 minutes
- Yield: 12 rolls
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight your taste buds with these delectable Italian rolls filled with vanilla cream. A perfect sweet treat for any occasion!
Ingredients
Main Dough:
- 2 and 1/4 teaspoons active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon olive oil (for greasing)
- powdered sugar (for dusting)
Vanilla Cream Filling:
- 1 and 1/2 cups whole milk
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Main Dough: In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy. In a large mixing bowl, combine flour, salt, and the remaining sugar. Add the yeast mixture, egg, softened butter, and vanilla extract. Mix until a soft dough forms. Knead on a floured surface for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours or until doubled in size.
- Vanilla Cream Filling: In a saucepan, whisk together sugar and cornstarch. In a separate bowl, whisk egg yolks with a splash of the milk. Slowly add the yolk mixture and remaining milk to the saucepan, whisking constantly. Cook over medium heat, stirring until thickened, about 5–7 minutes. Remove from heat and stir in butter and vanilla. Cover with plastic wrap touching the surface to prevent a skin from forming, and chill until ready to use.
- Once dough has risen, punch it down and divide into 12 equal pieces. Roll each into an oval shape. Place on a parchment-lined baking sheet and let rise for another 30 minutes. Preheat oven to 350°F. Bake the rolls for 15–18 minutes, or until golden brown. Cool completely, then slice partially open and fill with chilled vanilla cream using a piping bag or spoon. Dust with powdered sugar before serving.
Notes
- These rolls are best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.
- The vanilla cream can also be flavored with lemon zest or almond extract for variation.
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
