Vanilla cream rolls

**Vanilla Cream Rolls: A Decadent Dessert Delight**

If you’re in the mood for a sweet treat that’s both indulgent and comforting, look no further than **Vanilla Cream Rolls**. These soft, fluffy rolls are filled with a rich, smooth vanilla cream filling and topped with a light dusting of powdered sugar or a drizzle of frosting. Perfect for breakfast, afternoon tea, or as a dessert to impress your guests, these rolls are sure to become a favorite in your recipe repertoire.

The combination of pillowy soft dough and luscious vanilla cream makes these rolls a delightful treat for any occasion. Whether you’re enjoying them fresh out of the oven or as a make-ahead dessert, Vanilla Cream Rolls bring together the warmth of freshly baked bread and the sweet satisfaction of vanilla filling.

### Why You’ll Love Vanilla Cream Rolls:
– **Soft and Fluffy**: The dough is light and airy, creating a perfect base for the creamy filling.
– **Rich Vanilla Flavor**: The smooth, indulgent vanilla cream filling is both sweet and flavorful, making every bite a joy.
– **Customizable**: While this recipe calls for a vanilla filling, you can easily tweak it to include chocolate, fruit, or even spices to suit your preferences.
– **Great for Special Occasions**: These rolls are perfect for holiday breakfasts, brunches, or as a dessert for family gatherings or parties.

### Ingredients:

#### For the Dough:
– 2 1/4 teaspoons active dry yeast (1 packet)
– 1 cup warm milk (about 110°F/43°C)
– 1/4 cup sugar
– 1/2 cup unsalted butter, softened
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 2 large eggs
– 3 1/2 cups all-purpose flour (plus extra for dusting)

#### For the Vanilla Cream Filling:
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon cornstarch (optional, for thicker filling)
– A pinch of salt

#### For the Topping (optional):
– Powdered sugar for dusting
– Glaze or frosting (optional)

### Directions:

#### 1. **Prepare the Dough**:
Start by activating the yeast. In a small bowl, combine the warm milk and sugar, stirring until the sugar is dissolved. Sprinkle the active dry yeast over the milk mixture and let it sit for about 5 minutes, until it becomes foamy. This step ensures that the yeast is properly activated.

In a large bowl, combine the yeast mixture, melted butter, salt, vanilla extract, and eggs. Stir to combine. Gradually add in the flour, 1 cup at a time, mixing until a dough begins to form. Knead the dough on a floured surface for about 5–7 minutes, or until it becomes smooth and elastic.

#### 2. **Let the Dough Rise**:
Place the dough in a lightly greased bowl, covering it with a clean kitchen towel. Let it rise in a warm place for about 1–1.5 hours, or until it has doubled in size. The yeast will work its magic, and you’ll have a beautifully soft dough ready for the next step.

#### 3. **Prepare the Vanilla Cream Filling**:
While the dough is rising, prepare the vanilla cream filling. In a medium saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. In a separate small bowl, whisk together the powdered sugar, cornstarch (if using), and salt.

Once the cream is warm, slowly add the powdered sugar mixture into the saucepan, stirring constantly. Continue to cook and stir until the mixture thickens and becomes a smooth cream. Remove from heat and stir in the vanilla extract. Allow the filling to cool to room temperature before using.

#### 4. **Assemble the Rolls**:
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and roll it out into a rectangle about 1/4-inch thick. Spread the cooled vanilla cream filling evenly across the surface, leaving a small border around the edges.

Carefully roll up the dough from one edge, ensuring that the roll is tight and the cream filling stays inside. Once rolled, cut the dough into 1.5-inch thick slices using a sharp knife or dental floss for clean cuts. Arrange the rolls in a greased 9×13-inch baking dish, placing them close together for soft, pull-apart rolls.

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