These soft, fluffy sweet rolls are filled with a creamy custard and sprinkled with optional chocolate chips, making them a delightful treat for breakfast, brunch, or dessert. Topped with a glossy egg wash and optional almond blossoms, they’re irresistible when served warm.
Preparation Time
- Prep Time: 30 minutes
- Rising Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
Ingredients
- For the Cream Filling:
- 1 egg
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 300 g (1 1/4 cups) milk
- For the Dough:
- 200 g (3/4 cup + 2 tbsp) warm milk
- 3 tablespoons sugar
- 1 teaspoon dry yeast
- Zest of 1 lemon
- 3 tablespoons warm butter
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 300 g (2 1/2 cups) sifted flour
- Chocolate chips (optional)
- For the Topping:
- 1 egg yolk
- A little milk
- Almond blossoms (optional)
Directions
- Prepare the Cream Filling:
- In a saucepan, combine 1 egg, 3 tablespoons of sugar, 3 tablespoons of cornstarch, and 300 g of milk.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth custard.
- Remove from heat, cover to prevent a skin from forming, and let it cool completely.
- Prepare the Dough:
- In a large bowl, mix 200 g warm milk, 3 tablespoons sugar, and 1 teaspoon dry yeast. Let it sit for 5 minutes until foamy, indicating the yeast is active.
- Add lemon zest, 3 tablespoons warm butter, 1 egg, 1/2 teaspoon salt, and 1/2 teaspoon vanilla extract to the yeast mixture. Mix well.
- Gradually add 300 g sifted flour and mix until a soft, smooth dough forms.
- Knead the dough on a floured surface for 8-10 minutes until elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30 minutes or until doubled in size.
- Assemble the Rolls:
- Roll the risen dough into a thin rectangle on a floured surface.
- Spread the cooled cream filling evenly over the dough.
- Sprinkle with chocolate chips if desired.
- Roll the dough tightly from one end to the other to form a log.
- Slice the log into 1-inch thick rolls and place them on a baking sheet lined with parchment paper.
- Cover the rolls with a towel and let them rest for 15 minutes.
- Bake the Rolls:
- Preheat the oven to 180°C (350°F).
- Mix the egg yolk with a little milk and brush it over the rolls. Sprinkle with almond blossoms, if using.
- Bake for 25-30 minutes until golden brown and cooked through.
- Serve:
- Allow the rolls to cool slightly before serving. Serve warm, optionally dusted with powdered sugar.
Serving Suggestions
- Enjoy warm with tea, coffee, or hot chocolate.
- Serve as a dessert with a drizzle of caramel or chocolate sauce.
- Pair with fresh fruits for a balanced treat.
Cooking Tips
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Allow the dough to rise in a warm, draft-free area for the best results.
- Use a sharp knife or dental floss to slice the rolls evenly without squishing them.
Nutritional Benefits
- Eggs: Provide protein and essential nutrients like vitamin D.
- Milk: Adds calcium and richness to the rolls.
- Lemon Zest: Adds a dose of vitamin C and natural fragrance.
Dietary Information
- Vegetarian-friendly.
- Contains dairy, eggs, and gluten.
Nutritional Facts (per roll, approximate)
- Calories: 220
- Protein: 6g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
Storage
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and warm before serving.
- Freeze unbaked rolls and bake directly from frozen, adding 5-10 minutes to the baking time.
Why You’ll Love This Recipe
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- Soft, fluffy, and filled with creamy goodness.
- Easy to customize with chocolate chips or nuts.
- Perfect for any occasion—breakfast, brunch, or dessert.
- Simple yet indulgent and sure to impress!
Conclusion
These Cream-Filled Sweet Rolls are a delightful combination of soft dough, rich custard filling, and optional chocolatey goodness. Perfect for any time of day, they’re easy to make and even easier to enjoy.
Frequently Asked Questions
- Can I use instant yeast instead of dry yeast? Yes, use the same amount and skip the activation step.
- Can I make the dough the night before? Yes, let the dough rise overnight in the refrigerator. Bring it to room temperature before rolling.
- Can I use whole wheat flour? Yes, but the rolls will be denser. Consider a 50:50 mix with all-purpose flour.
- Can I skip the cream filling? Yes, the dough can be filled with jam, Nutella, or left plain.
- What can I substitute for chocolate chips? Use raisins, chopped nuts, or dried fruit.
- Can I freeze the rolls? Yes, freeze before or after baking. Reheat before serving.
- How do I know the rolls are done? The tops should be golden, and the rolls should sound hollow when tapped.
- Can I use a stand mixer? Yes, use the dough hook attachment for kneading.
- What size baking sheet should I use? A 9×13-inch pan works well for this recipe.