Cinnamon rolls with custard and cream – Recipe for gooey and delicious cinnamon rolls with remonce, vanilla custard, heavy cream, and dark chocolate.
These rolls are made using my very popular recipe for cinnamon rolls baked with cream. In this version, the rolls are also joined by the most delicious vanilla custard, which is piped into the center of each cinnamon roll. The rolls are poured over with heavy cream and baked. Once baked and slightly cooled, they are topped with a chocolate ganache before being enjoyed.
What makes these rolls special is that, before baking, they are drenched in heavy cream, which makes them even gooier and juicier and gives them the best texture. The vanilla custard can advantageously be made the day before. I also have another recipe for cinnamon rolls with custard in the center; those are just a bit more classic and topped with icing instead of ganache. The fully baked cinnamon rolls can easily be frozen.
If you’d like to prepare your cinnamon rolls the day before and bake them on the day itself, you can try my recipe for cold-proofed cinnamon rolls. That method can also be used for these delicious cinnamon rolls baked with cream. If you like these cinnamon rolls with cream, you’ll probably also enjoy my cinnamon rolls with caramel. Enjoy!
Cinnamon rolls with custard and cream
Ingredients
Vanilla custardInstructions
Vanilla Custard
Split the vanilla bean lengthwise, scrape out the seeds, and mash them together with a little of the sugar. Add the milk, vanilla sugar, half of the sugar, and the empty vanilla pod to a saucepan and bring to a boil. Once it reaches a boil, remove the pan from the heat and let the milk steep for 5 minutes.
Meanwhile, whisk together the egg yolks, the remaining sugar, and the cornstarch. Pour a little of the warm milk into the egg mixture, then pour everything back into the saucepan with the rest of the milk. Bring the custard to a boil while stirring until thick. Stir well until smooth. Add the butter, stir until incorporated, and let the custard cool.
Dough
Dissolve the yeast in the lukewarm milk in a mixing bowl. Add sugar, cardamom, salt, and about half of the flour, and knead the dough using a dough hook. Add the butter. Gradually add more flour and knead until the dough pulls away from the sides of the bowl and becomes smooth and elastic. This takes about 5–10 minutes, depending on the power of your mixer. Let the dough rise in the bowl for 1 hour, covered with a damp kitchen towel.
Cinnamon Filling (Remonce)
Mix all the ingredients thoroughly with a fork and set aside until ready to use.
How to Make the Rolls
Roll out the dough into a rectangle measuring 60 × 45 cm on a lightly floured surface. Spread the cinnamon filling evenly over the dough and roll it up into a log. Cut into 16 rolls and place them in a baking dish or roasting pan (mine is 28 × 35 cm) lined with parchment paper. Let the rolls rise for another 20 minutes.
Preheat the oven to 200°C (fan-assisted / convection).
Transfer the vanilla custard to a piping bag and cut a small hole at the tip. Pipe the custard into the center of each roll. Pour the cream over the rolls and bake for about 20–25 minutes. Let the rolls cool slightly.
Chocolate Ganache
Melt the butter in a saucepan over low heat. Remove from the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth and glossy. Spoon the chocolate ganache over the rolls. Let them sit briefly until the chocolate has set. Serve immediately. Enjoy!
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