Cream buns, or Cream Cookies are such a heavenly, lightly sweetened dessert filled with luscious fresh cream, it’s hard to stop at one.
Globalization can be a good thing, but unfortunately, sometimes the best that one country has to offer doesn’t “catch on” in another. (I’ll get to the Cream Buns in a minute.)
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For example, take McDonalds–I really shouldn’t start down this path because nothing good will come of it– so many people love McDonalds. However, I really don’t think it is the best that America has to offer the rest of the world, do you?
Then there’s wee Scotland, with its gifts of whisky, golf, penicillin and–well, the list is much too long to continue. Nevertheless, in regards to food, Scotland has been given an unjustifiably bad reputation. This is probably mostly due to haggis, which happens to be extremely tasty (if you just get past thinking about the ingredients). There’s so much more to Scottish food, and most of it is so good! Just ask anyone who has been to Scotland and I bet that one of the top reasons they give for loving their visit, is the food.
Cream Buns or Cream Cookies?
These Cream Buns (actually called “Cream Cookies” in the Glasgow area, but that would just be too confusing in the US), are made from a lightly sweetened yeast dough (not the same as Choux pastry Cream Puffs) then brushed with a glaze as soon as they come out of the oven. When cool, they are filled with freshly whipped cream and dusted in powdered sugar.
Cream Buns sound tantalizing, don’t they? The fact that Cream Buns haven’t become as popular in the US, let alone Ireland, Wales or England amazes me, however, I’ll do my part to try to get them globalized! Cornish Splits from England are almost identical, but most people have never heard of them unless they’re from the UK.
If you have a bread machine or stand mixer, these will take a minimum of effort. After you have the dough it’s just a matter of shaping it into balls, which even a child can do.
Another amazing yeast recipe: PERFECT YEAST DOUGHNUTS!
Cream Buns are one of the best things Scotland and the Scots have bestowed upon us. Given that their contributions and gifts to the world include the telephone, bicycle, steam engine, and Gerard Butler–that’s really saying something!
Scottish Cream Buns
Adapted from my Cinnamon Roll recipe Makes 18
printable recipe below
Ingredients:
- 2 tsp dry yeast
- 1/2 cup (4 fl oz) lukewarm water
- 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
- 1/2 cup (4 fl oz) warm milk
- 1/3 cup (2.5 oz) butter, melted (weigh the butter first, then melt)
- 1 tsp salt
- 1 egg, slightly beaten
- 4 cups (20 oz) all purpose or bread flour, or more if needed
Glaze:
- 1 oz sugar
- 1 oz water
- Powdered/confectioner’s sugar
- Freshly whipped cream (unsweetened)
In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
After it’s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it’s really unnecessary unless you are a Type A personality. Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).
Once doubled, remove the buns from the oven.
Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.
While they are baking, prepare the glaze. Simply combine equal amounts (I just did 1 oz each) of sugar and water in a small pot and just bring to a boil and remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
When cool, cut bun almost all the way through at an angle (see photo below), and fill with whipped cream. To finish, dust with confectioner’s sugar.
These are best served with a cup of tea, as you can see.
I hope you try this recipe; hopefully, it’s something you’ll want to share! Remember, we’re thinking “globalization”!
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Cream Buns, a Scottish Favourite
Cream Buns (or Cream Cookies as they're called in Scotland) are a light, barely sweet cream filled bun that will make you swoon with your first bite.
Ingredients
- 1 egg, slightly beaten
- 2 tsp dry yeast
- 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
- 1/2 cup (4 fl oz) warm milk
- 1/3 cup (2.5 oz) butter, melted (weigh first, then melt)
- 1 tsp salt
- 1/2 cup (4 fl oz) lukewarm water
- 4 cups (20 oz) all purpose or bread flour, or more if needed
Glaze
- 1 oz sugar
- 1 oz water
.
- Powdered/confectioner's sugar
- Freshly whipped cream (unsweetened)
Instructions
- In bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
- Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
- Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren't using a machine.
- Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- After it's risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or Silpat sheet.) I weighed mine so they would all be of equal size, but it's really uneccessary unless you are a Type A personality, like me. :) Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don't get a hard crust.)
- Once doubled, remove the buns from the oven. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the glaze a few minutes before the buns are ready by combining equal amounts (I just did 1 oz each) of sugar and water in a tiny pot (if you have one) and cook just until it starts to boil-remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
- When cool, cut bun almost all the way through at an angle (see photo below), fill with whipped cream and dust with confectioner's sugar.
Nutrition Information:
Yield:
18Serving Size:
1 bunAmount Per Serving: Calories: 225 Total Fat: 11.5g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 25g Fiber: 0g Sugar: 0g Protein: 5g
Hi, Christina. I live in Canada, but was born in England just outside Nottingham. During the war we had a bake shop in our small town who had Cream buns among other goods. They weren’t always available as the ingredients were in short supply. There used to be long line ups when the word got out that they were available. I have a photo from an old newspaper of one of these line ups from about 1943. Mainly ladies and children with there shopping bags. This shop has never closed down, and is still open today. It is called Birds of Beeston. And has a web site. Of course living in Canada there are no cream buns and other delights. I visit London UK . And have never found a shop there. There are other outlets but all in the midland area. Anyway I hope soon to use your recipe. It looks and sounds delicious. Sorry to ramble.
Eric Burke
Don’t apologize, Eric! I love stories like yours, history, really! That’s so cool that the shop is still in business, maybe I’ll visit one day.
I do hope you try the recipe as I think it will bring you right back home! Let me know if you do, and thanks for your note! CC
These are very similar to a Swedish dessert I grew up with! The Swedish variety has a bit of marzipan at the bottom before adding the whip cream. SO GOOD!
Hi Melanie, I know! I discovered that when my neighbors came over and asked if I’d made Semlor! I now have a recipe posted for those, too! https://www.christinascucina.com/semlor-traditional-swedish-fat-tuesday-buns-semla/
Do you freeze the buns with or without the glaze?
I usually freeze it with because the glaze should be done while the buns are still hot, however, you don’t have to put the glaze on if you don’t want to.
I’m curious. Where did you find the lovely teacup plate / saucer combo? It’s beautiful.
Hi Donna, isn’t it? It was my mother in law’s. On the bottom is Fine Bone China ROYAL IMPERIAL, Made in England. :)
I just made this delicious recipe. Did not have any issues with the recipe came out perfect. Thank you for sharing your recipe.
Ohhhh Im so glad you posted this recipe. These Cream Cookies are very popular in Northern Ireland….at least in my town anyway. Im definitely going to give these a go. Thank you so much for sharing. Lee :)
You’re welcome! I actually was so relieved to see proper bakeries in N. Ireland after touring Ireland! I had one of these in Belfast! :) You’ll love this recipe!
Martina, I can assure you that I’ve made these countless times and the measurements are correct. If you use a scale and a measuring jug your dough will be perfect. I may have to remove the cup measurements on this recipe as I did on my doughnuts. Once I did that the complaints stopped and the raves began to pour in. I wish people would realize that baking is a science and cups just won’t cut it on some recipes. If you don’t have a scale, please invest in one. It will be worth it, I promise.
I tried this recipe for the first time and it was a failure. I used a bread machine to prepare the dough. After the allocated time, the dough was dry and not fluffy. I baked them – mistake.
I don’t know where I went wrong. I usually bake using a scale but in this recipe I used added 4 cups of flour instead of 20 oz. I am so disappointed in the result.
I have made iced fingers using my bread machine with no problems
Hi Lorraine, sorry to hear this, but the recipe is spot on. I would never opt for cups when you have a scale. I’m confused by you saying the “dough was dry and not fluffy”. This a brioche dough, therefore, should not be fluffy. Iced fingers would use the same sort of dough, so I too have no idea where you went wrong.
Hi..When making half this recipe, what do I do with 1 egg? Thanks, Nancy
It’s slightly beaten, Nancy, so measure it in a small measuring container and use half. You could also make the full recipe and freeze half of the buns, which may be easier. Enjoy!
I added the dry yeast. But it does not seem to rise to double the size where am I going wrong
Without seeing what you did, it’s hard to say, June. Did you leave it to rise long enough? If it’s chilly, may take longer to double in size. Is the yeast fresh? If it’s old yeast, it won’t rise. Lots of reasons, but I can’t say for sure.
We have cream buns in Australia only with jam at the bottom and top. I love my local bakeries ones however, now I can make my own. They are proving as I type. Yum!
Good for you, Sherone! I was just in Australia and didn’t see any that looked similar, but you have SO many tasty treats down there!! I’m sure you’re going to love these and you can add a spot of jam if you like. My Dad always does! :)
We absolutely love these and since our local bakery closed down I haven’t been able to find them. I think that as there are only the 2 of us now I’d better only make half of them.
We always had the bottom half covered in raspberry jam
My dad loves them with the jam in there, too! Half the recipe will work! Enjoy, Pauline! :)
HI all! I’ve been baking over 40 years and written many recipes…something to remember with bread and yeast recipes…never add too much flour at one time…maintain consistancy and you mix…since your using bread flour (this wouldn’t work with regular unbleached as the protein content is too low), allow the dough to ferment twice and then shape and proof before baking…the texture will blow your mind and they will be supremely tender. Takes a little more time but baking IS a science and once you understand how your ingredients function together and how to treat them you’ll experience real satisfaction with your finished product! I promise!!! Try this again and use those 2 techniques for those that had a unfortunate experience, you’ll be sing’n a different tune after this…even if you don’t have a scale….you’ll learn to feel the dough’s proper consistency to get the results once your doing for a bit. Be patient…and yes…get a scale for measured ingredients as well…or look up the EXACT measurements for weighed items….makes life easier! Don’t give up…persist and win!!!
Hi Linda, thanks for the note of encouragement. I agree with you, except for the very last part about looking up exact measurements for weighed items: this is never exact due to differences in flours, sugars, etc. YES, just get a scale, and enjoy the great results! :)
Gorgeous looking cream buns.
Thanks so much! They are SOOO good!