Vanilla cream rolls

Vanilla cream rolls are a delectable treat, perfect for breakfast, brunch, or dessert.

To make vanilla cream rolls, start by preparing a sweet yeast dough. This typically involves combining flour, yeast, sugar, salt, warm milk, butter, and eggs in a bowl, then kneading the dough until it’s smooth and elastic. Let the dough rise until doubled in size, then roll it out into a rectangle.

Next, spread a generous layer of vanilla cream over the dough. The vanilla cream is made by cooking milk, sugar, cornstarch, egg yolks, butter, and vanilla extract together until thickened. Once the cream is ready, let it cool slightly before spreading it over the dough.

Roll the dough into a log, then cut it into individual rolls. Place the rolls in a greased baking dish and let them rise until puffy. Bake the rolls in a preheated oven until golden brown and cooked through.

Once the rolls are baked, you can optionally drizzle them with a simple glaze made from powdered sugar and milk. This adds a sweet finishing touch to the rolls and helps to enhance their flavor.

Vanilla cream rolls are best enjoyed warm, straight from the oven. The combination of soft, pillowy dough and creamy vanilla filling is absolutely irresistible. Serve these rolls for a special breakfast or brunch, or enjoy them as a decadent dessert. However you choose to enjoy them, vanilla cream rolls are sure to be a hit!

OMG! These are OUT OF THIS WORLD! Cream puffs


For cream filling:

I use
cream cheese (softened),
instant vanilla pudding (large box)
1 cup heavy cream
1 1/2 cup milk.
Mix cream cheese in bowl with electric mixer until smooth, light and creamy. Add pudding mix and milk and mix on low until incorporated and then mix on med until thickened. Enjoy ladies. These are actually my cream puffs shown.

1 cup water
1 cup butter
2 cups flour
5 eggs




Over medium heat melt butter in water. Bring to a boil and remove from heat.

Immediately add flour and whip in with a wooden spoon.

Add one egg at a time to incorporate well into dough.

Drop by cookie scoop onto parchment paper on baking sheet.

Bake at 350 degrees for 30 min.

Cool on wire rack then fill with the custard mixture I posted earlier and dust with powdered sugar.



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