Vanilla Pudding Rolls with Raisins

This recipe was automatically translated from Romanian. View original here
Vanilla Pudding Rolls with Raisins

A recipe that my sister challenged me to, she told me she had a craving and asked if I knew the recipe for rolls with raisins and vanilla. Well, I didn't know it perfectly, but I learned, I was inspired by several sources and what you see in the picture came out. The rolls were delicious, fluffy, fragrant, so it's worth it.

From these quantities come 2 large trays or 3 smaller ones a little, if you want to make a smaller quantity adjust the recipe accordingly.

I tried to work on the recipe once again, to make some changes in it, but this variant remains better and more beautiful. Surely you can replace vanilla cream with a cream cheese + eggs + sugar + vanilla - it would be even faster.

And one more thing, rolls come out even tastier (but a little sticky) if you grease them and syrup them with milk syrup. When they are fresh, they go without it, but on the 2nd day, the ones with syrup were even better, the simple ones were good but not so tender. So do as you like and prefer the ones you cook for.


White flour
600 g
100 g
+ 50g for milk syrup
Powdered milk
20 g
0.5 tsp
Warm water
260 ml
Bakers yeast
42 g
or 20g dry yeast
2 pieces
+ 1 egg for greasing rolls
40 g
melted and cooled
100 g
put according to preference
100 ml
for syrup
Quick millk buttercream
500 ml

Step by step


Prepare the vanilla pudding least a few hours before, or even overnight - to have time to cool well.

I prepared it quickly, in the microwave, but you could make any favorite recipe.


When the cream is ready, we start the recipe.

Dissolve the yeast in hot water.


The flour is mixed with sugar (100g), powdered milk and salt.


Then add the dissolved yeast, eggs, and melted butter to the flour.


Mix the dough well with a spatula or spoon until it sticks.


Then pass it on the table sprinkled with flour and knead it for another 5-10 minutes.


Move back into the bowl and let rise for about 1 hour.


This is what my raised dough looks like.


Take it out of the bowl, flatten it a little with flour and spread a sheet about 5mm thick, preferably in the shape of a square.

Grease the sheet evenly with previously prepared vanilla cream.


Sprinkle with raisins.


Roll the sheet as tight as possible.


Cut the rolls into slices, about 1 cm thick.


Move these snail slices on a baking sheet. With a knife, open the edges a little more.

Be careful to leave room between them, they will grow quite a lot.


Grease them with beaten egg and let them rest for about 15 minutes.

During this time, preheat the oven to 180 degrees and after resting, put the snails in the oven for 30-40 minutes.


Meanwhile, make the milk syrup (and vanilla if you want) - boil the milk and dissolve 50g of sugar in it.


When they are browned and beautiful, take them out of the oven and grease them well with milk syrup.

I would really bathe them in syrup, so that they absorb better from it, so that they are as tender as possible.

Allow to cool well.


Here you see on the left the snails anointed with syrup and the simple ones, uncreased. The difference in sight is not big but it is to the taste later.

Fluffy and tasty anyway.


Be very careful, they are very sinful - you can't stop eating them :)

Good appetite!

Quantity: 20 pieces
Prep time: 90 min
Difficulty: intermediate
Ready in: 360 min
Publish date:


No comments yet. Be the first to post one!