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
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: 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.
