Vanilla Cream Rolls
Ingredients
For the Dough:
2 ¾ cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ tsp) instant yeast
½ tsp salt
¾ cup warm milk (110°F)
¼ cup unsalted butter, melted
1 large egg
For the Vanilla Cream Filling:
1 cup heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
For the Glaze:
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions
1. Prepare the Dough:
In a large mixing bowl, combine the warm milk, sugar, and yeast. Allow it to sit for 5 minutes until it becomes foamy.
Incorporate the melted butter, egg, salt, and flour. Mix until a soft dough is formed.
Knead the dough on a floured surface for 8–10 minutes until it is smooth and elastic.
Transfer the dough to a greased bowl, cover it, and let it rise for 1–1.5 hours or until it has doubled in size.
2. Roll and Shape:
Deflate the dough and roll it out into a large rectangle (approximately 12×15 inches).
Tightly roll it up from the long side, ensuring to pinch the seam to seal. Cut the roll into 12 equal slices.
Arrange the slices in a greased 9×13-inch pan. Cover and allow to rise for an additional 30 minutes.
3. Bake:
Preheat the oven to 350°F (175°C). Bake for 20–25 minutes, or until the rolls are golden brown.
4. Prepare the Vanilla Cream Filling:
In a medium bowl, whisk together the instant pudding mix and cold milk. Allow it to set for 5 minutes.
In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until well combined.
5. Fill the Rolls:
Once the rolls have cooled completely, slice them horizontally without cutting all the way through.
Use a piping bag or spoon to fill each roll with the vanilla cream mixture.
6. Glaze:
Combine the powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the filled rolls.
7. Serve:
These rolls are best enjoyed fresh, ideally on the same day, to experience
