Soft Rose-Shaped Rolls with Vanilla Custard Filling: A Bloom of Sweet Perfection

Why You’ll Love This Recipe

These Soft Rose-Shaped Rolls with Vanilla Custard Filling are as beautiful as they are delicious — tender, buttery rolls shaped like blooming roses and filled with silky, fragrant vanilla custard. Each bite melts in your mouth, combining the light, airy texture of enriched dough with the creamy sweetness of the custard inside. They’re perfect for brunches, tea parties, or special celebrations when you want a dessert that looks stunning and tastes even better. I made these once for a family gathering, and everyone thought they came from a high-end bakery — soft, golden, and delicately scented with vanilla. Whether you’re a seasoned baker or trying something new, these rolls are surprisingly simple to make and guaranteed to impress.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:
All-purpose flour: The foundation for soft, fluffy rolls — use high-quality flour for best texture.
Milk: Warm whole milk adds moisture and richness to the dough.
Sugar: Provides gentle sweetness and helps activate the yeast.
Active dry yeast: Creates the light, airy rise that makes these rolls pillowy soft.
Butter: Unsalted butter, softened, adds richness and flavor.
Egg: Helps bind the dough and gives it a tender crumb.
Salt: Balances sweetness and enhances the overall flavor.
Vanilla extract: Adds warmth and a subtle sweetness to the dough itself.

For the vanilla custard filling:
Egg yolks: Create a smooth, rich custard base.
Sugar: Sweetens the custard to perfection.
Cornstarch: Thickens the mixture for that creamy, spoonable texture.
Milk: The base of the custard — use whole milk for a velvety finish.
Butter: Adds gloss and creaminess to the final custard.
Vanilla bean or vanilla extract: The aromatic star that gives this filling its luxurious flavor.

For finishing:
Powdered sugar: Lightly dusted on top for a delicate, elegant look.

When I made these, I infused the custard with a touch of rosewater — the floral note paired beautifully with the soft rolls and elevated the entire dessert.

Directions

Step 1: Prepare the dough

Warm the milk until it’s lukewarm (not hot). Add sugar and yeast, stirring gently. Let it sit for 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Add the egg, softened butter, vanilla extract, and yeast mixture. Mix until a dough forms. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.

Step 2: Make the custard filling

In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat, stir in butter and vanilla, and mix until silky. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until needed.

Step 3: Shape the rose rolls

Punch down the dough and divide it into small portions (about 12–14 pieces). Roll each piece into a circle about 4 inches wide. Make 4 small cuts around the edge to form “petals,” leaving the center intact.

Place a spoonful of custard in the middle of each circle. Fold one petal at a time toward the center, slightly overlapping, to create a rose shape.

Place the shaped rolls on a parchment-lined baking tray, cover lightly, and let them rise for 20–25 minutes.

Step 4: Bake and finish

Preheat oven to 350°F (175°C). Bake for 18–20 minutes, or until golden brown and puffed. Let cool slightly on a wire rack. Dust generously with powdered sugar before serving.

Each roll will look like a little blossom — golden, fragrant, and filled with smooth, creamy custard that oozes gently with every bite.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Makes 12–14 rolls
Prep time: 30 minutes
Rising time: 1½ hours
Cooking time: 20 minutes
Total time: 2 hours 20 minutes

Storage/reheating

Store rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave for 10–15 seconds to soften before serving. You can also freeze unfilled rolls and add custard after reheating for best texture.

Variations and Customizations

Lemon Custard Rolls

Replace vanilla with lemon zest and a hint of juice for a fresh, citrusy filling.

Chocolate Custard Filling

Add melted white or dark chocolate to the custard for an indulgent twist.

Rose & Vanilla Fusion

Add rosewater or dried rose petals to the custard for a delicate floral note.

Almond Cream Rolls

Swap the custard with almond pastry cream and sprinkle toasted almonds on top.

Berry Bliss

Add a spoonful of strawberry or raspberry jam to the custard center before shaping.

Caramel Drizzle

Drizzle salted caramel sauce over the baked rolls for a rich, dessert-style version.

Cinnamon Sugar Variation

Brush baked rolls with butter and roll them in cinnamon sugar for a bakery-inspired finish.

Coconut Cream Rolls

Use coconut milk in the custard and top with shredded coconut.

Savory Version

Skip the sugar and custard, filling the rolls with cheese and herbs for a brunch twist.

Mini Rolls

Shape smaller roses for dainty tea-time treats or dessert platters.

FAQs

Can I use store-bought dough?

Yes, brioche or crescent dough works well for a quicker version.

Can I make the custard ahead of time?

Absolutely — prepare it up to 2 days in advance and refrigerate until ready to use.

Do I need to refrigerate the filled rolls?

Yes, if filled with custard, keep them chilled after cooling to maintain freshness.

Can I use instant yeast?

Yes, skip the proofing step and mix it directly with the flour.

Can I fill them after baking?

Yes — pipe chilled custard into the center after baking for a cleaner look.

Can I make them dairy-free?

Use almond milk, vegan butter, and plant-based custard substitutes.

How do I keep them soft?

Cover the rolls with a clean towel as they cool to retain moisture.

Can I flavor the dough differently?

Yes — add a hint of orange zest or cardamom for a unique twist.

Can I glaze instead of dusting with sugar?

Yes — brush with simple syrup or light vanilla glaze for shine.

How do I make the roses look perfect?

Don’t overfill; gently shape each petal and pinch lightly at the base to hold the form.

Conclusion

Soft Rose-Shaped Rolls with Vanilla Custard Filling are a showstopping treat that brings beauty and flavor together in one bite. The buttery dough, tender petals, and luscious custard center create a dessert that’s as elegant as it is comforting. Perfect for holidays, brunches, or simply when you want to impress, these rolls are a feast for the eyes and the palate. Once you master their delicate shape, you’ll find yourself making them again and again — because every kitchen deserves a little touch of edible art.

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