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Bakery Style Cream Rolls Recipe

Course Desserts
Cuisine Indian
Servings 9 Rolls


  • Ingredients:
  • For The Rough Puff Pastry:
  • Maida / All Purpose Flour - 130 gm / 1 cup
  • Salt-a generous pinch
  • Ice Cold Butter - 100 gm / 1/2 cup
  • ml Ice cold Water - 50- 75/ 1/4 cup - 1/3 cup
  • For Filling:
  • Ganache - 2 tbs
  • ml Sweetened Whipping Cream - 100/ 1/2 cup
  • Vanilla Essence


  • Procedure:
  • Combine flour and salt.
  • Add some ice cubes and make ice cold water.
  • Take chilled butter, cut into cubes.
  • Add it to the flour and with finger tips rub it into the flour.
  • Our intention is to break down the butter to pea sized pieces.
  • Now add ice cold water little by little and bring the dough together. Do not knead. Just bring it together.
  • Take a parchment paper, transfer the crumbly dough on it, shape it into a thick rectangle.
  • Cover and place it in fridge until firm to touch (minimum 30 minutes)
  • Now take it out, dust some flour on top and roll it into a thinner rectangle. The sheet would be very rough.
  • Using a dough scraper, make two folds  like a letter fold. Now cover and refrigerate until firm.
  • Repeat it two more times and you will see that the sheets smoothness improves a lot during next fold.
  • After the third and final fold, refrigerate until firm.
  • Dust with flour and roll it into a thin rectangle.
  • Cover and rest in fridge until firm. Cover the tray with cling film to avoid drying it out.
  • Now make the paper cones or use the metal cones.
  • Take out the dough, cut it into thin stripes using a pizza cutter.
  • Take the cone and wrap the stripes on the cone starting from the bottom. The stripe should overlap while wrapping.
  • Once all the stripes are done, cover the tray with cling and let it sit in fridge overnight.
  • Next day, preheat oven to 200°C.
  • Take the tray out, apply milk wash and immediately keep in oven.
  • Bake it for 30-40 minutes or until golden.
  • Take it out, with the help of a spatula, release the cones from the tray and allow them to cool completely.
  • Wriggle them out of the cone and set aside.
  • Whip the sweetened cream with vanilla until stiff peaks form.
  • You can also beat some cream along with room temperature ganache and fold in some more cream to make chocolate cream filling.
  • Fill the cream in piping bags.
  • Melt some chocolate and apply it inside each cone using a brush.
  • Now fill the cones with cream. 
  • Your cream rolls are ready.