If you’re looking for a delightful treat that brings a taste of Italy right into your kitchen, the Italian Vanilla Cream Filled Rolls Recipe is an absolute must-try. These soft, pillowy rolls are lovingly filled with a luscious, velvety vanilla cream that melts in your mouth, creating a perfect balance of richness and subtle sweetness. Whether you’re sharing with friends over coffee or indulging in a cozy weekend dessert, these rolls are a heartwarming way to brighten any day. The gentle aroma of vanilla combined with the tender dough will have you coming back for seconds and thirds, making this recipe a cherished favorite in no time.
Ingredients You’ll Need
Gathering your ingredients for this recipe is incredibly simple, yet each one plays a crucial role in creating the perfect texture and flavor profile. From the flour that forms a soft base to the mascarpone cheese adding a luxurious creaminess, every component is essential to making these rolls truly extraordinary.
- All-purpose flour: Provides the sturdy yet soft structure needed for perfect rolls.
- Granulated sugar: Adds just the right amount of sweetness to the dough.
- Active dry yeast: The magical ingredient that makes your rolls rise beautifully.
- Salt: Enhances and balances the flavors in the dough.
- Warm milk: Activates the yeast and contributes to a tender crumb.
- Unsalted butter: Adds richness and a silky texture to the dough.
- Eggs: Help bind the dough and give a beautiful golden finish.
- Vanilla extract: Infuses the dough with a fragrant warmth.
- Heavy cream: Creates a rich and airy filling with mascarpone cheese.
- Mascarpone cheese: Or cream cheese, adds creamy decadence to the vanilla filling.
- Powdered sugar: Sweetens and finishes the cream filling and dusts the rolls.
How to Make Italian Vanilla Cream Filled Rolls Recipe
Step 1: Prepare the Dough
Start by warming your milk until it’s pleasantly warm, not hot, which will activate the yeast perfectly without killing it. Sprinkle the yeast over the milk and let it become frothy — this signals your dough will rise beautifully. Combine your dry ingredients separately, then add in the yeast mixture, eggs, melted butter, and vanilla extract. Stir until it all comes together into a shaggy dough that’s ready to be kneaded.
Step 2: Knead and Rise
Turn your dough onto a lightly floured surface and knead until it transforms into a smooth, elastic ball — about 8 to 10 minutes by hand or less if you have a stand mixer handy. Place it in an oiled bowl, cover it with a clean towel, and let it rest in a warm spot for an hour or until doubled in size. This resting period is key to develop the tender, fluffy texture everyone will love.
Step 3: Shape the Rolls
Once risen, punch down your dough gently to release extra air, then roll it out to a half-inch thickness into a rectangle. Cut the dough neatly into 12 equal shapes, which can be squares or rectangles depending on your style. Roll each piece up tightly into little spirals, place them on a baking sheet, and allow them to rise again until impressively puffed up. This second rise ensures lightness in every bite.
Step 4: Bake the Rolls
Preheat your oven to 350°F (175°C) and bake your rolls for about 15 to 18 minutes. You’ll know they’re ready when the tops turn a lovely golden brown. Pull them out and give them time to cool completely before filling — patience here makes sure your filling doesn’t melt away and stays perfectly creamy inside.
Step 5: Make the Vanilla Cream Filling
Whip together heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until soft yet firm peaks form. This luscious filling is the true star of the show, fluffy yet rich, and perfectly sweet with the warmth of vanilla that complements every bite of your roll.
Step 6: Fill and Finish
Carefully slice each roll in half horizontally, keeping one side attached like a hinge or carve a pocket into the roll to hold your cream filling. Generously spoon or pipe the vanilla cream inside. For a finishing touch, dust with extra powdered sugar — this adds a delicate, snow-like sparkle that’s incredibly inviting.
How to Serve Italian Vanilla Cream Filled Rolls Recipe
Garnishes
Keep it simple and elegant with a light dusting of powdered sugar for a classic look, or add a few fresh berries on top for a pop of color and a hint of natural tartness. A sprinkle of finely chopped toasted almonds can add a wonderful crunch and contrast to the soft cream filling.
Side Dishes
These rolls stand out wonderfully on their own but pairing them with a cup of freshly brewed espresso or a creamy cappuccino truly elevates the experience. For brunch, a side of mixed fresh fruit or a bright citrus salad balances the richness and keeps things refreshing.
Creative Ways to Present
Why not arrange your filled rolls in a pretty circle on a serving platter, almost like a wreath? Or line them up in a rustic wooden tray with a cloth napkin for a cozy, inviting picnic vibe. You can also serve them individually wrapped in parchment paper tied with twine for charming gifts or party favors.
Make Ahead and Storage
Storing Leftovers
After enjoying your rolls, store any leftovers in an airtight container in the refrigerator to keep the cream filling fresh and the dough soft. They should last about 2 to 3 days — perfect for a quick grab-and-go treat or a breakfast surprise.
Freezing
You can freeze the baked rolls without the filling by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. When you’re ready to enjoy them, thaw overnight in the fridge, then prepare the vanilla filling fresh to fill before serving for the best taste and texture.
Reheating
To warm your rolls, heat them gently in the oven at 300°F (150°C) for about 5-7 minutes, avoiding overheating so the rolls stay soft and the filling remains creamy. Avoid microwaving as it can make the rolls chewy and the cream overly warm.
FAQs
Can I use cream cheese instead of mascarpone?
Absolutely! Cream cheese is a great substitute if mascarpone isn’t available. It will still give you that creamy, rich texture but with a slightly tangier flavor that complements the vanilla filling beautifully.
How do I know when the yeast is active?
The yeast is active when it’s frothy and bubbly after sitting in warm milk for about 5 minutes. This froth means it’s alive and ready to help your dough rise to fluffy perfection.
Can I make these rolls vegan?
With some adjustments, yes. Use plant-based milk and butter substitutes, and swap the heavy cream and mascarpone for coconut cream or a vegan cream alternative. Keep in mind the texture might vary slightly but can still be delicious.
Is it better to use fresh vanilla extract?
Fresh vanilla extract provides the most vibrant and authentic flavor, making it ideal for this recipe. However, store-bought vanilla extract works well too — just be sure it’s pure vanilla to keep that warm, natural taste.
How long can I keep the filled rolls at room temperature?
Because these rolls contain dairy-based cream filling, it’s best not to keep them out longer than two hours to avoid spoilage. Refrigerate leftovers promptly for safety and freshness.
Final Thoughts
Making the Italian Vanilla Cream Filled Rolls Recipe from scratch is like giving yourself a delicious gift filled with love, flavor, and comfort. The way the soft rolls embrace the silky vanilla cream is simply magical, and sharing them feels like sharing a little piece of joy. So, grab your ingredients and dive into this baking adventure — your friends, family, and taste buds will thank you endlessly!
Print
Italian Vanilla Cream Filled Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
These Italian Rolls Filled with Vanilla Cream are soft, fluffy sweet rolls perfect for a delightful dessert or a special breakfast treat. The tender yeast dough is baked to a golden brown, then generously filled with a luscious vanilla mascarpone cream, and finished with a dusting of powdered sugar. Perfectly balanced in flavor and texture, these rolls combine traditional baking techniques with a creamy filling that feels indulgent yet light.
Ingredients
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: Warm the milk until just warm to the touch and sprinkle the yeast on top. Allow it to sit for about 5 minutes until frothy. In a large bowl, combine the flour, sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract. Stir until the dough begins to form.
- Knead the Dough: On a lightly floured surface, knead the dough for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook for about 5 minutes. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise for about 1 hour or until it doubles in size.
- Shape the Rolls: After the dough has risen, punch it down to release air and roll it out on a floured surface into a 1/2 inch thick rectangle. Cut into 12 equal pieces, then roll each piece into a tight spiral. Place the spirals on a greased or parchment-lined baking sheet. Cover and let rise for another 30-45 minutes until puffed.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 15-18 minutes until golden brown on top. Remove from oven and let cool completely on a wire rack.
- Make the Vanilla Cream Filling: In a large bowl, whisk together the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form. This can be done by hand or with an electric mixer on medium-high speed for 3-4 minutes.
- Fill the Rolls: Once cooled, slice each roll in half horizontally leaving a hinge, or cut a pocket on top. Fill generously with the vanilla cream using a spoon or piping bag for a neat finish.
- Serve and Enjoy: Dust the filled rolls lightly with powdered sugar and serve immediately for the best taste and texture.
Notes
- The milk should be warm but not hot to activate the yeast properly without killing it.
- Ensure the dough is kneaded well to develop elasticity for soft rolls.
- If mascarpone cheese is not available, cream cheese is a suitable substitute for the filling.
- Filling the rolls while they are fully cooled prevents the cream from melting and becoming runny.
- These rolls are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
