Description
These Italian Rolls filled with a luscious vanilla cream are a delightful treat perfect for breakfast or dessert. Soft, fluffy dough is enriched with vanilla and butter, then filled with a creamy mascarpone and whipped cream mixture, and finished with a dusting of powdered sugar for a sweet, elegant finish.
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: In a small bowl, warm the milk until just warm (110°F/45°C). Sprinkle yeast over the milk and let it sit for 5 minutes until frothy, indicating the yeast is active.
- Combine Dry Ingredients and Wet Ingredients: In a large mixing bowl, mix the flour, sugar, and salt. Create a well in the center and pour in the yeast mixture, melted butter, eggs, and vanilla extract. Stir with a wooden spoon until the dough starts forming.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare Vanilla Cream Filling: While dough rises, whip the heavy cream until soft peaks form. In a separate bowl, blend mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Shape Rolls: Once risen, punch the dough down and roll it out into a rectangle about 12×15 inches. Spread the vanilla cream evenly over the dough, leaving a small edge. Roll tightly into a log and cut into 12 equal pieces.
- Second Rise: Place the rolls in a greased baking pan, cover, and let rise for 30-45 minutes until puffy.
- Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes or until golden brown on top.
- Cool and Finish: Allow rolls to cool slightly. Dust generously with powdered sugar before serving.
Notes
- You can substitute mascarpone with cream cheese if unavailable.
- Ensure the milk is not too hot to avoid killing the yeast.
- For extra flavor, add a teaspoon of lemon zest to the dough or filling.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
