Cream Sweet Rolls: the recipe for soft and delicious desserts

The cream sweet rolls are soft and delicious desserts, perfect to brighten up any time of the day. The puff pastry with butter, soft and delicate, is filled with a lot of custard, flavored with vanilla, and chocolate pieces, then rolled up and cut into slices. Bake it in the oven to get small, fragrant desserts.

These cream sweet rolls are perfect to be enjoyed at breakfast or as a snack, served with a cup of milk or tea. They can be perfectly stored for several days and you can even freeze them, so you can enjoy them whenever you want to pamper yourself with something good and genuine.

Tips

It is best to work the dough very quickly and to incorporate the butter, which must be very soft, one small cube at a time, so that it is perfectly absorbed. The dough will be very soft and, in case you find it difficult to roll it, spread it on a sheet of parchment paper and help yourself with that.

If you prefer, you can make the dough with a stand mixer or a classic food processor.

If you like, you can use milk or dark chocolate, roughly chopped with a knife, or you can replace it with chocolate chips, raisins, previously soaked in rum, or with dried blueberries.

You can also flavor the cream with grated lemon or orange zest, and with the spices you like most like cinnamon, and cardamom.

You can fill your sweet rolls as you prefer. You can replace the classic custard with chocolate spread cream and in this case you can complete everything with white chocolate chips. Alternatively, you can also use a fruit jam or a cocoa and hazelnut spreadable cream.

How to store Cream Sweet Rolls

The cream sweet rolls can be perfectly stored for 2-3 days at room temperature, inside a glass bell or a special airtight container. You can also freeze them, taking them out as needed. Before serving, heat them for a few minutes in an oven.

How to make Cream Sweet Rolls

Dissolve the brewer's yeast in the warm milk. Combine the flour, egg, salt and sugar in a bowl, pour in the dissolved yeast (1) and start kneading.

Add the soft butter (2) and continue to work everything, until you get a smooth and soft dough.

Form a ball, cover it with a sheet of cling film (3) and let it rise until doubled in volume.

Meanwhile, prepare the cream;  mix the eggs with the sugar and flour in a bowl (4).

Heat the milk with the vanilla extract and pour it over the eggs (5); put everything back on the heat and cook, stirring constantly, until thickened.

Transfer the cream into a bowl, cover it with a sheet of cling film (6) and let it cool down well.

After the rising time, take the dough and roll it out until you get a rectangle of 30 × 40 cm (7).

Spread the cold cream on the pastry and then sprinkle with the chopped chocolate (8).

Gently roll the dough (9).

Seal the edges of the roll obtained and, with the help of a thread, make some rolls about 2 cm thick (10).

Transfer the sweet rolls to a baking tray, lined with a sheet of parchment paper, and let them rise for 30 minutes (11). After this time, cook them in a static oven at 350° F for 15-20 minutes.

As soon as they are golden and fragrant, take the rolls out of the oven and serve (12).