Cream Buns
Soft and sweet bread rolls that are filled with sweet, milky cream, these Cream Buns are a real bread treat. This recipe uses real whipped cream that is stabilized with milk powder and gelatin.
Today’s recipe, Cream Buns is inspired by my latest favorite Netflix Series, Mine. (You’d be surprised at where else I get baking inspirations, really). One of the characters, a bakery owner, was caught in trouble as her video of throwing cream buns at her employee’s face went viral.
Well, I don’t like throwing cream buns, but I like Cream Buns. And ever since watching that episode, I could not get cream buns out of my mind.
Cream Buns
While I have never had the real Scottish Cream Buns, I have made a delicious version right here. Cream buns are made of sweet yeasted dough that is filled with whipped cream then dusted in powdered sugar. It is such a simple concept, and it is simply decadent.
Cream Buns: Step by Step Process
In a mixing bowl, add the warm water and then sprinkle the yeast. Sprinkle about a teaspoon of the sugar. Let this mixture sit for about 5 minutes, or until thick and foamy. Add the eggs, the milk, remaining sugar, the melted butter, and salt. Stir everything with a wooden spoon.
Add the flour gradually while stirring. The mixture should form a shaggy mass that forms in the center of the bowl. If the dough is still too wet, you can sprinkle about 1 tablespoon of flour and stir. Add more as needed until the dough begins to take form. 
Turn the dough over on a floured board. Knead it until it is smooth elastic and can stretch thinly. Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean towel. Allow to rise for 1 and 1/2 to 2 hours.
Gently deflate the kneaded dough. Divide into 12 portions and shape each portion into a smooth ball or oval. Arrange the shaped dough on a parchment-lined baking sheet and loosely cover it with plastic film. Let it rise again for about 40 minutes.
Preheat oven to 350 F. Bake the buns for 12-15 minutes, or until lightly golden. Allow the buns to cool in the baking pan. While waiting for the buns to cool, make the stabilized whipped cream. 
Using a knife, cut through the top half portion of buns at an angle without cutting all the way through. Transfer the whipping cream to a piping bag fitted with a piping tip. Pipe some cream into the slit of the buns until the cream oozes out. Dust the tops of the buns with powdered sugar.
Make the Whipped Cream Filling
Combine water and the Knox gelatin in a small bowl. Let it sit for 3-4 minutes. The mixture will be thick and grainy. Heat the mixture in the microwave for 5-10 seconds at a time, until the mixture is clear and liquid. Let this cool completely. 
In the bowl of a stand mixer combine cream, milk powder, icing sugar, and vanilla extract. Whip the mixture using the whisk attachment until soft peaks form. Scoop about half a cup of the cream and fold it into the cooled gelatin mixture until combined. Add the gelatin-cream mixture back to the bowl and continue to whip the mixture until the cream is thick and fluffy. 
Serving Tips and Storage
- If you are serving these buns on the same day, the whipped cream can hold its shape for up to 6-8 hours at room temperature.
- If planning to serve the next day, skip the dusting of powdered sugar. Store the buns on a container with a tight-fitting lid, and refrigerate overnight. Let them come to room temperature, then dust with powdered sugar before serving.
- Store leftover buns in a container with a tight lid for up to three days. The dusting of powdered sugar will be dissolved with the condensation in the fridge, so dust again with powdered sugar if desired.
Cream Buns
Soft and sweet bread rolls that are filled with sweet, milky cream, these Cream Buns are a real bread treat.
Ingredients
- 1/4 cup warm water (105-115 F)
- 2 an 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 2 large eggs
- 4 tbsp melted butter or 56 grams
- 1/4 cup sugar
- 1 tsp salt
- 3 and 1/4 cups all-purpose flour
- powdered sugar, to dust the cream buns
For the Whipped Cream Filling
- 1 and 1/2 tsp Knox unflavored gelatin
- 5 tsp water
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 1/4 cup milk powder
- 1/2 tsp vanilla extract
Instructions
- In a mixing bowl, add the warm water and then sprinkle the yeast. Sprinkle about a teaspoon of the sugar. Let this mixture sit for about 5 minutes, or until thick and foamy. Add the eggs, the milk, remaining sugar, the melted butter, and salt. Stir everything with a wooden spoon.
- Add the flour gradually while stirring. The mixture should form a shaggy mass that forms in the center of the bowl. If the dough is still too wet, you can sprinkle about 1 tablespoon of flour and stir. Add more as needed until the dough begins to take form.
- Turn the dough over on a floured board. Knead it until it is smooth elastic and can stretch thinly. New to kneading? Check out How to Knead Bread Dough with Video. Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean towel. Allow to rise for 1 and 1/2 to 2 hours.
- Gently deflate the kneaded dough. Divide into 12 portions and shape each portion into a smooth ball or oval. Arrange the shaped dough on a parchment-lined baking sheet and loosely cover it with plastic film. Let it rise again for about 40 minutes.
- Preheat oven to 350 F. Bake the buns for 12-15 minutes, or until lightly golden. Allow the buns to cool in the baking pan. While waiting for the buns to cool, make the stabilized whipped cream.
- Using a knife, cut through the top half portion of buns at an angle without cutting all the way through. Transfer the whipping cream to a piping bag fitted with a piping tip. Pipe some cream into the slit of the buns until the cream oozes out. Dust the tops of the buns with powdered sugar.
Make the Whipped Cream Filling
- Combine water and the Knox gelatin in a small bowl. Let it sit for 3-4 minutes. The mixture will be thick and grainy. Heat the mixture in the microwave for 5-10 seconds at a time, until the mixture is clear and liquid. Repeat the heating as needed. Let this cool completely.
- In the bowl of a stand mixer combine cream, milk powder, icing sugar, and vanilla extract. Whip the mixture using the whisk attachment until soft peaks form. Scoop about half a cup of the cream and fold it into the cooled gelatin mixture until combined (see notes). Add the gelatin-cream mixture back to the bowl and continue to whip the mixture until the cream is thick and fluffy.
Notes
- It is important to fold a little bit of cream to the gelatin first, before adding the gelatin to the entire cream mixture. This prevents the cream from having lumps.
- If you are serving these buns on the same day, this stabilized whipped cream can hold its shape for up to 6-8 hours at room temperature.
- If planning to serve the next day, skip the dusting of powdered sugar. Store the buns on a container with a tight-fitting lid, and refrigerate overnight. Let them come to room temperature, then dust with powdered sugar before serving.
- Store leftover buns in a container with a tight lid for up to three days. The dusting of powdered sugar will be dissolved with the condensation in the fridge, so dust again with powdered sugar if desired.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 287mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 4g
Nutrition Information is approximate.
