Homemade Chocolate Chip Brioche Rolls with Vanilla Cream are soft, buttery buns packed with melty chocolate chips and a sweet vanilla cream filling that melts in your mouth. They are surprisingly easy for a beginner and use pantry staples you already have. The fluffy interior and crisp golden top make them a comfort food favorite for the whole family. Pair it with my Easy Molten Chocolate Cake for a double chocolate delight.
★★★★½ 4.5 (113 reviews)
Why You'll Love Homemade Chocolate Chip Brioche Rolls with Vanilla Cream – Easy Fluffy Breakfast Treat
Discover how to make Homemade Chocolate Chip Brioche Rolls with Vanilla Cream in just 40 minutes. This easy, buttery, and indulgent recipe is perfect for a cozy weekend breakfast.
- Super soft brioche texture with a light buttery crumb
- Chocolate chips stay gooey for a satisfying bite
- Vanilla cream adds a sweet silky contrast
- Easy prep using simple pantry staples
Ingredients
- All purpose flour: unbleached works best, you can substitute bread flour for extra chew
- Chocolate chips: semi sweet chips are ideal, dark chocolate optional for richer flavor
- Unsalted butter: melted butter adds richness, can use melted coconut oil for dairy free
Instructions
Step 1 Mix dry ingredients: In a bowl combine flour, sugar, yeast, and salt. Stir until evenly distributed.
Step 2 Add wet ingredients: Warm milk and melted butter together until lukewarm. Beat in eggs and vanilla. Pour into the dry mix and stir until a shaggy dough forms.
Step 3 Knead and fold: Turn dough onto a lightly floured surface and knead 8 minutes until smooth and elastic. Fold in chocolate chips during the last minute of kneading.
Expert Tips for Homemade Chocolate Chip Brioche Rolls with Vanilla Cream – Easy Fluffy Breakfast Treat
- Warm the milk no more than 110°F to protect the yeast.
- For extra shine brush rolls with an egg wash (1 egg whipped with 1 tbsp milk).
- Scrape the sides of the bowl while mixing to ensure even yeast distribution.
Homemade Chocolate Chip Brioche Rolls with Vanilla Cream – Easy Fluffy Breakfast Treat
Discover how to make Homemade Chocolate Chip Brioche Rolls with Vanilla Cream in just 40 minutes. This easy, buttery, and indulgent recipe is perfect for a cozy weekend breakfast.
★★★★½ 4.5 (113 reviews)
Ingredients
Main Ingredients
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1/2 cup warm milk
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1 cup chocolate chips
Seasonings & Flavor Boosters
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional Toppings
- Coarse sea salt flakes
- Powdered sugar for dusting
Instructions
How to Make Homemade Chocolate Chip Brioche Rolls with Vanilla Cream
- Step 1 Mix dry ingredients: In a bowl combine flour, sugar, yeast, and salt. Stir until evenly distributed.
- Step 2 Add wet ingredients: Warm milk and melted butter together until lukewarm. Beat in eggs and vanilla. Pour into the dry mix and stir until a shaggy dough forms.
- Step 3 Knead and fold: Turn dough onto a lightly floured surface and knead 8 minutes until smooth and elastic. Fold in chocolate chips during the last minute of kneading.
- Step 4 First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot 1 hour or until doubled.
- Step 5 Shape rolls: Punch down dough, divide into 8 equal pieces. Flatten each piece, place a spoonful of vanilla cream in the center, fold edges over and roll into a tight ball.
- Step 6 Second rise: Arrange rolls on a parchment lined baking sheet, cover loosely, and let rise 30 minutes.
- Step 7 Bake: Preheat oven to 375°F. Brush tops with a little melted butter, sprinkle sea salt if desired, and bake 20 minutes until golden brown.
- Step 8 Serve: Let cool 5 minutes, then drizzle with powdered sugar or serve warm with extra vanilla cream.
FAQs
Can I make Homemade Chocolate Chip Brioche Rolls with Vanilla Cream ahead of time?
Yes you can shape the rolls, freeze them, and bake straight from frozen adding a few extra minutes.
What’s the best substitute for heavy cream in the vanilla filling?
You can use half‑and‑half or a blend of whole milk and Greek yogurt for a lighter version.
How do I store leftovers?
Place in an airtight container at room temperature for two days or refrigerate for three days.
Why did my rolls turn out dry?
Overbaking or using too much flour during kneading can dry them out. Keep an eye on the oven and measure flour lightly.