Introduction

This custard-filled sweet bread is a delightful treat that combines soft, fluffy dough with a rich, creamy filling. Perfect for breakfast, brunch, or a special dessert, it’s sure to impress your friends and family on your next baking adventure.

The image shows a close-up of a large cinnamon roll in front, sitting on crumpled white paper. The roll has multiple thick layers that spiral from the center outward, with a glossy, golden brown top layer and soft, light creamy layers underneath. Behind it, there is a wooden board holding eight smaller cinnamon rolls arranged in two rows of four. These smaller rolls also have shiny golden tops and fluffy, pale bottoms. The background is soft and blurred, focusing attention on the warm, freshly baked rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1/2 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1/2 cup whole milk, warmed
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 cups whole milk (for custard)
1/2 cup granulated sugar (for custard)
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract (for custard)
1 tablespoon unsalted butter (for custard)
1/4 cup powdered sugar (for dusting)
1 tablespoon unsalted butter, melted (for brushing)

Instructions

Step 1: In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
Step 2: Once the yeast is frothy, add the melted butter, eggs, and vanilla extract to the mixture. Whisk until well combined.
Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a dough begins to form.
Step 4: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Step 5: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 6: In a medium saucepan, heat the 2 cups of milk over medium heat until it’s just about to simmer. Do not let it boil.
Step 7: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and well combined.
Step 8: Once the milk is heated, slowly pour it into the egg mixture while whisking continuously.
Step 9: Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and starts to bubble, about 5-7 minutes.
Step 10: Once thickened, remove from heat and stir in the vanilla extract and butter. Transfer to a bowl, cover with plastic wrap, and let it cool to room temperature.
Step 11: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle about 1/2 inch thick.
Step 12: Spread the cooled custard filling evenly over the dough, leaving a small border around the edges.
Step 13: Starting from one long side, carefully roll the dough into a tight log. Pinch the seams to seal and tuck the ends under.
Step 14: Place the rolled dough seam-side down in a greased loaf pan. Cover with a kitchen towel and let it rise again for about 30-45 minutes.
Step 15: Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
Step 16: Once the dough has risen, brush the top with melted butter for a golden color while baking.
Step 17: Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
Step 18: Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 19: Dust with powdered sugar before serving.

Tips & Variations

Make sure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
The custard can be prepared a day ahead and stored in the refrigerator to save time on baking day.
Try adding a sprinkle of cinnamon or nutmeg to the custard for an extra warm flavor.
For a shiny finish, brush the baked bread with a sugar glaze instead of powdered sugar before serving.

Storage

Store the custard-filled sweet bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days. Reheat slices gently in the microwave or oven before serving for the best texture.

How to Serve

The image shows a close-up of a single, large cinnamon roll placed on crumpled white parchment paper, with a soft, glossy golden-brown spiral top and light, fluffy dough layers visible on the side. Behind it, a group of smaller cinnamon rolls with shiny golden-brown tops and fluffy, white dough bases are arranged closely together on a white tray, all sitting on a surface with a white marbled texture, creating a warm, fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the amount slightly and add it directly to the dry ingredients without proofing in milk.

Is it possible to make this bread gluten-free?

Gluten-free baking requires specific flour blends and usually adjustments in liquid and binding ingredients. This recipe isn’t designed for gluten-free baking, but you could experiment with a trusted gluten-free bread recipe for similar custard filling.