Description
These Italian Rolls Filled with Vanilla Cream are a delicious, creamy dessert that combines soft, fluffy rolls with a luscious vanilla cream filling. Perfect for any occasion, from casual gatherings to special celebrations, these sweet rolls are a hit with both kids and adults. Light, airy, and indulgent, they are a true Italian treat!
Ingredients
Scale
- For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1/2 cup warm milk (110°F or 45°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the Vanilla Cream Filling:
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (or cream cheese if unavailable)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- For the Topping:
- Powdered sugar, for dusting
Instructions
-
. Make the Dough:
- In a small bowl, warm the milk in the microwave or on the stove until it’s just warm to the touch (not hot). Sprinkle the yeast over the warm milk and let it sit for about 5 minutes, until it becomes frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Stir with a wooden spoon until the dough begins to form.
- Knead the dough on a lightly floured surface for about 8-10 minutes, until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook to knead for about 5 minutes.
- Once the dough is smooth, place it in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.
2. Shape the Rolls:
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it into a rectangle about 1/2 inch thick.
- Cut the dough into 12 equal squares or rectangles, depending on your preference for the size of the rolls.
- Roll each piece of dough into a tight spiral and place them on a greased or parchment-lined baking sheet.
- Cover the rolls with a towel and let them rise again for 30-45 minutes, until they puff up.
3. Bake the Rolls:
- Preheat the oven to 350°F (175°C). Bake the rolls for 15-18 minutes or until they are golden brown on top.
- Once done, remove them from the oven and let them cool completely on a wire rack.
4. Make the Vanilla Cream Filling:
- In a large bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until the mixture is smooth and stiff peaks form.
- You can do this by hand or with an electric mixer on medium-high speed for about 3-4 minutes.
5. Fill the Rolls:
- Once the rolls have cooled, use a serrated knife to slice the rolls in half, leaving a hinge on one side. Alternatively, you can cut a pocket into the top of the roll to hold the cream.
- Fill each roll generously with the vanilla cream filling, either by spooning it in or using a piping bag for a cleaner finish.
6. Serve and Enjoy:
- Dust the filled rolls with powdered sugar for a beautiful finish. Serve and enjoy!
Notes
- Make Ahead: You can prepare the dough and let it rise overnight in the refrigerator for a slower rise. Simply punch it down in the morning, shape the rolls, and let them rise before baking.
- Filling Variations: If you prefer a different flavor, you can swap the vanilla extract in the cream for almond extract or even add a touch of cinnamon.
- Storage: These rolls are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for a few seconds before serving.
- Prep Time: 1 hour (includes rising time)
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll (1/12 of the recipe)
- Calories: 300 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg