Cream Buns

These cream buns are made from soft milk bread, vanilla whipped cream and your choice of fruit for a creamy treat!

What are cream buns?

There are so many different variations of cream buns throughout the world with different countries having their own variations. But in the end, a cream bun is an enriched bread dough split and filled with cream.

I grew up eating the Hong Kong cream bun which is an Asian-style milk bun filled with buttery cream and dusted with coconut. Another crowd favorite is the Italian cream buns called maritozzi, a brioche-style bread that is filled with cream and dusted with icing sugar.

This version is a cross between the two. A soft milk bun filled with fresh whipped cream and dusted with powdered sugar. I added some strawberries for a fruity touch but it’s all up to you how you decide to serve this!

Ingredients

Roux

• Bread flour: If you don’t have enough bread flour you can also use regular flour here. Anything that has enough starch for the water to absorb is perfect.
• Water: The amount of water you use is important. Too much will result in a roux that is way too runny and sticky dough. Make sure you measure carefully!

Dough

• Bread flour: It’s important that you use bread flour when making this as it provides more structure for the bread to rise. Without it, the bread will turn out denser and slightly flatter.
• All-purpose flour: I like to use a combination of bread flour and all-purpose flour as Asian-style bread is lighter and fluffier than regular bread rolls. Bringing some all-purpose flour back into the mix helps bring that lightness.
• Milk powder: Make sure you use whole milk powder for optimal flavor and texture. Milk powder not only gives the bread that slightly milky taste, but it also adds protein to the dough. This helps the bread build strength and rise to its optimal height.
• Granulated sugar: Aka white sugar, gives the bread a lightly sweet flavor, but not so much that it overpowers the hot dog
• Pinch of salt: Salt is needed to balance out the flavor and add strength to the dough
• Instant yeast: I like to use instant yeast as you can add it directly into your flour mixture. You can use active dry yeast if you’d like as well but you need to make sure you activate it. Just add it to your lukewarm water with the sugar and leave it for about 5 minutes before you start making the dough. Once the yeast mixture is bubbly it’s ready to be added to the flour.
• Luke warm water: The temperature of the water is so important when making bread. The warm temperature of the water is what helps the yeast grow. The colder the dough is the slower the yeast will work. However, if the water is too hot it can cause the yeast to die. Make sure it doesn’t surpass 37C/ 98F.
• Unsalted butter: Butter adds richness and tenderness to the bread dough, as well as a delicious buttery flavor!

Glaze

• Egg yolk: Egg yolk gives the buns a deeper golden color. If you would just like a light golden glaze feel free to use the whole egg instead.
• Whole milk: Milk adds to the shine and thins out the egg yolk to the right consistency.

Assembly

• Thickened cream: Aka heavy cream. I recommend using heavy or thickened cream as it has already been thickened with stabilizers, meaning that it is more stable when filled in the buns.
• Sugar: Sugar is used to add sweetness, try not to skimp on the sugar in this step as the bun itself is not that sweet.
• Fruits: I love adding strawberries to this, but it’s up to you what kind of fruit you use here!

Tips for Making Cream Buns

Use mock cream in warm weather

Fresh whipped cream is delightful, but it can collapse quickly on a hot day. Mock cream or stabilized whipped cream will hold its shape longer without sacrificing flavor.

Layer with jam before cream

Spreading a thin layer of raspberry or strawberry jam before piping the cream creates a sweet-tart contrast that lifts the richness of the filling.

Adjust proofing to your climate

Bread dough is sensitive to the seasons. In cooler months, allow a longer rise. In warm weather, keep a closer watch, as the dough will proof faster.

Freeze unfilled buns for convenience

Bake a larger batch and freeze extras once cooled. When needed, defrost, fill with cream, and dust with sugar for freshly finished buns without extra baking.

Try sugar syrup for a glossy glaze

Beyond egg wash, brushing baked buns with sugar syrup gives them a delicate sheen and added moisture, making them bakery-window worthy.

Use citrus zest for aroma

A small amount of lemon or orange zest in the dough or cream adds brightness and keeps the flavor feeling light.

Whip cream gently and consistently

Stop at soft peaks for a silky finish. Over-beating leads to butter, while under-beating creates a cream that won’t hold its structure inside the buns.

Variations of Cream Buns

Kitchener buns

A South Australian classic, these cream-filled buns are paired with jam and generously dusted with icing sugar for a nostalgic bakery-style treat.

Dried fruit dough

Mix raisins, currants, or sultanas into the dough for bursts of sweetness in every bite, turning the buns into a hybrid of bread roll and fruit bun.

Chocolate ganache filling

Swap out plain cream for a layer of chocolate ganache beneath the whipped cream for a richer dessert. This creates a decadent contrast to the soft bun.

Tropical cream buns

Incorporate mango slices, passionfruit pulp, or pineapple for a refreshing tropical twist, perfect for summer gatherings.

Coffee whipped cream

Blend a spoonful of espresso into the cream for a mocha-like variation. The subtle bitterness balances the sweetness of the bun.

Matcha cream buns

Add matcha powder to the whipped cream for a soft green hue and a delicate earthy flavor that pairs beautifully with sweet bread.

Spiced cream

Cinnamon or nutmeg folded into the cream creates a cozy autumn version, ideal for cooler weather.

Serving Suggestions for Cream Buns

Afternoon tea setting

Serve cream buns alongside delicate teas such as Earl Grey or jasmine. Their airy texture and gentle sweetness complement a refined tea-time spread.

Celebration bun tower

Stack filled buns into a pyramid, dust generously with powdered sugar, and serve as a playful alternative to a celebration cake.

Picnic-ready buns

Chill filled buns and pack them with fresh seasonal berries. They make an easy, hand-held dessert for summer picnics.

Mini cream bun sliders

Divide dough into smaller rounds to create bite-sized buns. These petite versions are perfect for parties or dessert buffets.

Holiday sprinkle buns

Add festive sprinkles or colored sugar on top of the cream for a seasonal touch, making them appealing to children and adults alike.

Morning indulgence

Pair a single cream bun with a cappuccino or latte for an indulgent breakfast treat that feels special without being over the top.

Dessert plate pairing

Serve cream buns with a side of fruit compote or a drizzle of chocolate sauce for an elevated dessert presentation.

Common Mistakes to Avoid

Over-whipping cream

Whipped cream should be light and silky. If beaten too long, it turns into butter and loses the airy texture needed for filling.

Filling buns while still warm

Allow the buns to cool completely before adding cream. If filled too soon, the cream will melt and soak into the bread.

Skipping salt in the dough

Even a pinch of salt balances sweetness and strengthens the dough’s structure. Omitting it results in flat-tasting buns.

Forgetting the windowpane test

Check dough elasticity by stretching it thinly between your fingers. If it tears too soon, keep kneading until it develops proper strength.

Overcrowding the baking tray

Leave space between buns before proofing and baking. Crowding prevents even rising and leads to misshapen rolls.

Cream Buns

Print Recipe

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These cream buns are made from soft milk bread, vanilla whipped cream and your choice of fruit for a creamy treat!

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 10 Cream Buns 1x
• Category: Bread
• Method: Intermediate
• Cuisine: Asian

Ingredients

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Roux

• 24g Bread flour (3 tbsp)
• 120ml Water (1/2 cup)

Dough

• 380g Bread flour (2 3/4 cup)
• 90g All purpose flour (3/4 cup)
• 27g Milk powder (1/4 cup)
• 78g Granulated sugar (1/3 cup 1 tbsp)
• Pinch of salt
• 7g Instant yeast (2 1/4 tsp)
• 1 Large egg
• 160ml Lukewarm water (2/3 cup)
• 45g Unsalted butter (3 tbsp), room temperature

Glaze

• 1 Egg yolk
• 2 tbsp Whole milk

Assembly

• 720ml Heavy cream (3 cups)
• 150g Granulated sugar (3/4 cup)
• 2 tsp Vanilla extract
• Fruits of your choice
• Powdered sugar, or dusting

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Instructions

Roux

1. Combine the water and flour in a small saucepan and whisk on medium heat until thickened into a paste
2. Remove from the heat, cover, and cool until room temperature

Dough

1. Combine bread flour, all-purpose flour, milk powder, sugar, salt, and yeast in the bowl of a stand mixer fitted with a dough hook
2. Add the egg, water, and cooled roux and mix on medium for 3 minutes or until a rough dough forms
3. Add the butter and continue to mix for 15-20 minutes until the dough is smooth and elastic
4. Roll the dough into a ball and place it in an oiled large bowl
5. Cover loosely with cling wrap and place in a warm place for 1-2 hours or until doubled in size
6. Transfer the proofed dough to a floured work surface and press out the excess air
7. Divide the dough into 10 equal portions and roll each into a ball
8. Place them on a large baking sheet lined with parchment paper
9. Cover with cling wrap and place in a warm place to proof for 30 minutes, or until almost doubled in size
10. Meanwhile, preheat the oven to 180C/355F
11. Combine the egg yolk and milk, and whisk until well combined
12. Uncover the proofed buns and brush with the egg wash
13. Bake for 13-15 minutes, or until golden brown
14. Transfer the buns to a wire rack and allow to cool completely

Assembly

1. Combine the cream, sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer and whisk until it reaches stiff peaks
2. Make a slit in each bun, making sure you don’t cut all the way through
3. Fill the slit with cream and clean up the edges of the bun
4. Add fruits if desired, dust with powdered sugar, and enjoy!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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