Is there anything better than biting into a pillowy-soft, golden bun that’s bursting with airy whipped cream? These Italian Cream Buns are a true crowd-pleaser; tender, slightly sweet bread surrounds a dreamy, vanilla-scented filling and a shower of powdered sugar. Whether you grew up visiting Italian bakeries or you’re new to these classic treats, this recipe brings that beloved bakery magic right to your kitchen—no passport required!
Ingredients You’ll Need
The beauty of Italian Cream Buns is that their charm lies in simple, fresh ingredients. Each one plays a unique role—some create softness, others add flavor, and together, they transform into a showstopping dessert that’s pure nostalgia and comfort.
- All-purpose flour: The foundation of the buns, giving them structure yet keeping them fluffy and tender.
- Granulated sugar: Adds sweetness to the dough and helps activate the yeast for a subtle golden hue.
- Active dry yeast: The magic behind the rise, ensuring buns are light and airy—not dense.
- Salt: Just a touch sharpens all the other flavors and balances out the sweetness.
- Warm milk (110°F): Adds richness and helps the dough rise with extra softness; temperature matters for the yeast!
- Unsalted butter, softened: Lends tenderness and a delicate creamy taste to every bite.
- Large egg: Provides color, structure, and an added fluffiness you’ll notice inside the buns.
- Vanilla extract: Infuses warmth and a gentle, classic aroma to both the dough and the filling.
- Heavy cream (for filling): Whips up cloud-like for that signature Italian Cream Bun decadence.
- Powdered sugar: Sweetens and stabilizes the whipped cream—and adds that irresistible final dusting.
- Almond extract (optional): Just a few drops give the filling a subtle, almost mysterious edge.
- Powdered sugar for dusting: A classic finish—your buns won’t look complete without a snowy sprinkle!
How to Make Italian Cream Buns
Step 1: Mix the Dough
Start by combining one cup of the flour, granulated sugar, yeast, and salt in a large mixing bowl. This blends your base and lets the yeast get friendly with the sugar right away. Then add the warm milk, softened butter, egg, and vanilla. Stir until everything just comes together—even if it looks a little messy at this stage, you’re on track!
Step 2: Knead Until Smooth
Gradually add the rest of the flour, kneading either by hand on a floured surface or in a stand mixer with a dough hook. In about 6–8 minutes, you’ll have a soft, elastic dough that feels smooth and just a little tacky. If using your hands, treat it like you’re tucking a cozy blanket; if it sticks, add small sprinkles of flour.
Step 3: First Rise
Transfer your dough into a greased bowl (this prevents sticking), cover, and set in a warm place for about 1 to 1 1/2 hours. During this time, the dough doubles in size—be patient! This slow rise is what ensures your Italian Cream Buns are feather-light instead of heavy or tough.
Step 4: Shape the Buns
Once risen, gently punch down the dough to knock out excess air. Divide it into 10–12 equal pieces, then roll each into a smooth ball. Place them onto a parchment-lined baking sheet with enough room to expand. Cover and let them rest for another 30–40 minutes; this second rise creates that signature bakery “puff.”
Step 5: Bake
Preheat your oven to 350°F while the buns finish their second rise. Bake for 18–20 minutes—keep an eye on them. Look for golden tops, and when tapped, they should sound slightly hollow. Remove from the oven and cool completely on a rack before you even think about filling them.
Step 6: Whip Up the Cream Filling
Whip the heavy cream with powdered sugar (plus almond extract, if you want an extra-special twist) until soft peaks form—not too stiff, just luscious and spreadable. It’s the heart of Italian Cream Buns—light and irresistible.
Step 7: Fill and Finish
Slice each cooled bun in half horizontally (like a sandwich) and generously dollop or pipe whipped cream in the center. Cap with the bun top and dust liberally with powdered sugar. If you can, wait a minute or two for the flavors to mingle before taking that first bite!
How to Serve Italian Cream Buns
Garnishes
For a classic look, nothing beats a heavy sprinkling of powdered sugar. If you want to be a bit playful, add a few sliced almonds, cherries, or a tiny grating of dark chocolate on top. Even a tiny mint leaf can make your Italian Cream Buns sparkle with color and elegance.
Side Dishes
Serve these buns as the centerpiece of a leisurely brunch, next to a cappuccino or espresso. They pair beautifully with fresh fruit—think berries and oranges—or even with a simple sweet wine after dinner for a true Italian moment.
Creative Ways to Present
Arrange the buns on a vintage cake stand, or nestle them in a basket lined with pretty parchment for more visual flair. At parties, try slicing each Italian Cream Bun into mini sandwiches for bite-sized treats, or create a “cream bun bar” with a few flavor variations so everyone can build their own.
Make Ahead and Storage
Storing Leftovers
While Italian Cream Buns are at their very best the day they’re made, you can keep any leftovers in the refrigerator for up to two days. Store them in an airtight container so the cream stays fresh and the bread doesn’t dry out.
Freezing
For longer storage, freeze the buns (unfilled) in a well-sealed bag for up to two months. When ready to serve, just thaw at room temperature, then whip up fresh cream and fill as usual—the magic is still there.
Reheating
If you’ve refrigerated or frozen plain buns, a quick, gentle warming in a 300°F oven (about 5 minutes) revives their softness before you fill them. Never heat the cream-filled buns, though—just let them stand at room temperature a few minutes before serving for maximum flavor.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! Instant yeast is perfectly fine for Italian Cream Buns—just mix it directly into the dry ingredients and proceed as written, skipping the blooming step. The rise times should be very similar.
How do I keep my whipped cream stable inside the buns?
Be sure your cream is cold before whipping, and don’t overbeat it. You can also use a little mascarpone or stabilized whipped cream if making ahead for a party, as it holds up longer in warm conditions.
Are there substitutions for heavy cream in the filling?
For a slightly lighter option, you can try whipping coconut cream or use a blend of mascarpone and whipped cream for extra body. Just keep in mind this will alter the classic character of Italian Cream Buns slightly.
Can I make the dough the night before?
You can! After the first rise, cover and refrigerate the dough overnight. The next day, allow it to come to room temperature, then shape, rise again, and proceed as normal. This makes morning baking a breeze.
What’s the best way to slice and fill the buns neatly?
Use a serrated bread knife to gently slice through the cooled buns without squishing them. For a clean look, pipe the cream with a star tip, or you can simply use a spoon for a relaxed, homemade feel—either way, they’ll be gorgeous!
Final Thoughts
Italian Cream Buns are one of those treasured recipes that bring instant joy to any occasion. I hope you’ll give them a try, and share them with friends and family—the smiles (and powdered sugar mustaches) are guaranteed!
Print
Italian Cream Buns Recipe
- Total Time: 2 hours 15 minutes
- Yield: 10–12 buns 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of these Italian Cream Buns filled with sweet whipped cream. A delightful treat that is perfect for any occasion!
Ingredients
Dough:
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon almond extract (optional)
Additional:
- Powdered sugar for dusting
Instructions
- Dough Preparation: In a large mixing bowl, combine 1 cup of the flour, sugar, yeast, and salt. Stir in the warm milk, softened butter, egg, and vanilla until blended. Gradually add the remaining flour until a soft dough forms.
- Kneading and Rising: Knead the dough on a lightly floured surface for about 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook. Let the dough rise until doubled in size.
- Shaping and Baking: Divide the dough, shape into balls, and let rise again. Bake in a preheated oven until golden brown.
- Filling and Serving: Whip the heavy cream with powdered sugar (and almond extract, if using) until soft peaks form. Fill each bun with whipped cream and dust with powdered sugar before serving.
Notes
- For a richer version, add nuts or candied fruit to the whipped cream.
- Best enjoyed the same day but can be refrigerated for up to 2 days.
- Mascarpone mixed with whipped cream can be a thicker filling option.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg
