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Cream Buns, a Scottish Favourite

Cream buns, or cream cookies are such a heavenly, lightly sweetened dessert filled with luscious fresh cream, it’s hard to stop at one.

Scottish Cream Bun on plate

Globalization can be a good thing. Unfortunately, sometimes the best that one country has to offer doesn’t “catch on” in another. (I’ll get to the Scottish 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?

Text box with paraphrase: Made these amazing cream buns for the first time and they were absolutely DELICIOUS. -Alison M

scottish cream bun with cup of tea
photo by Jonathon Carter

Then there’s wee country of 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!

haggis, neeps and tatties on a plate
Haggis, neeps and tatties with a dram of whisky.

There’s so much more to Scottish food, and most of it is so good! Just ask anyone who has been to Scotland (especially if they’ve had cream buns!) and I bet that one of the top reasons they give for loving their visit, is the food.

mug and scottish cream bun

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. You may also have heard of maritozzi in Rome and beyond, which are also very similar to cream buns.

maritozzi bun with cream

If you have a bread machine or stand mixer, cream buns 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.

cream buns just out of the oven

With the holidays coming up, keep these in mind for a party or to take to an event. (If you are able to keep them away from your family, or even get them out of the house in the first place.)

Another amazing yeast recipe: PERFECT YEAST DOUGHNUTS!

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

FULL PRINTABLE RECIPE BELOW

Ingredients

DOUGH

  • egg
  • yeast
  • sugar
  • milk
  • butter
  • salt
  • water
  • flour

GLAZE

  • sugar
  • water

TO SERVE

  • powdered/confectioner’s sugar
  • whipped cream (without added sugar)

Make the Cream Bun Dough

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.

yeast mixture in bowl

Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.

pouring butter into bowl

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 (I love these Danish whisks).

flour in bowl

Dough for the cream buns 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.

cream bun dough rising

Shape the Buns

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).

cream bun dough rising
photo by Jonathon Carter

Once doubled, remove the buns from the oven.

Bake the Buns.

Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.

Make the Glaze and Glaze the Cream Buns.

While the cream buns 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.

glazed cream buns on tray
photo by Jonathon Carter

Fill and Dust the Buns!

When cool, cut a cream bun almost all the way through at an angle (see photo below), and fill with whipped cream. To finish, dust with confectioner’s sugar.

single cream bun

These are best served with a cup of tea, as you can see.

cream bun with cup of tea

I hope you try this cream bun recipe; hopefully, it’s something you’ll want to share! Remember, we’re thinking “globalization”!

Love these? Try my Sicilian brioche buns with a granita and cream like they have for breakfast in Sicily!

brioche and granita with cream

 

Cream Buns, a Scottish Favourite

Servings: 18
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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.
4.8 from 162 votes

Special Equipment

  • 1 bread machine optional
  • 1 stand mixer
  • 1 scale optional

Ingredients

Buns:

  • 1 egg slightly beaten
  • 2 tsp dry yeast
  • cup + ½ tsp sugar divided
  • ½ cup milk warmed
  • cup butter weigh first, then melt
  • 1 tsp salt
  • ½ cup water (lukewarm)
  • 4 cups all-purpose flour or bread flour, more if needed

Glaze:

  • 1 oz sugar
  • 1 oz water

To Serve:

  • 1 Tbsp powdered sugar as needed
  • 2 cups whipped cream (unsweetened, fresh, as needed)

Instructions

  • In bread machine or stand mixer, place the lukewarm water, yeast and the ½ 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, ⅓ cup (70 g) 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/ 30 g 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.

Notes

  • Use quality ingredients for the best results.
  • You will likely have whipped cream leftover.

Nutrition

Serving: 1 bun | Calories: 171kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 154IU | Vitamin C: 0.001mg | Calcium: 19mg | Iron: 1mg

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4.77 from 162 votes (162 ratings without comment)

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228 Comments

  1. I’d like this recipe to be a lot more specific. How long should it take for the dough to double in size? When I tried this recipe it took more than two hours for the dough to double in size.

    I also think that since most cooks including myself don’t know how to work with yeast, more instruction about how to deal with yeast would be helpful.. THe first time around, the yeast had lumps so I used a whisk to remove the lumps thereby killing the yeast. I had to refer to the Joy of Cooking to sort out my mistake.

    1. Hi Frances, let me address your issues in order.

      I cannot be more specific because it depends on many factors (I don’t have time to outline each one, but temperature of the water and your kitchen are two). Over two hours to rise is very normal.

      I don’t believe that most cooks don’t know how to work with yeast. I also don’t understand what you found in Joy of Cooking because stirring yeast does not kill it, so I don’t consider that a mistake.

      I’d also like to remind you that this recipe is at your disposal for FREE. Hope your buns turned out nicely, they are delicious.

      CC

  2. I love a cream cookie, also delicious when iced rather than the icing sugar. They are very popular here in Northern Ireland. Am looking forward to making these.

  3. I wanted to ask if you might know of a cake recipe I’ve been searching for forever. While visiting a friend in Portsmouth, England we went to a tea room that had the most delicious cake I have ever eaten. It was a spice cake that was so dark it looked nearly black and it was so moist as well. The second time I visited it I asked the owner if they would share their recipe with me but they refused. The next time I visited my friend we found the tea room had gone out of business. I was heartbroken. I remain hopeful that I will someday find a recipe that is close to it. Thank you for all your wonderful recipes! I will have to make a few of them.

  4. I remember eating delicious iced walnut *bread* (*not* cake) when staying with my grandmother in Paisley, Scotland. As I remember it, it was brownish grey when sliced, with a hard pink glaze ovwr the top. I’ve never seen a recipe for this, wondered if you have, or anyone else? I think she bought it at Galbraith’s.

    1. Oh Jan, I’m sorry, I don’t remember anything like this. I can ask for you in a Scottish Facebook group I belong to, so I will get back to you if I have any info. Stay tuned.

  5. Isn’t this basically a semla (fin) or vastlakukkel (est)? But truly, it is one of the best things to have as dessert! Might try this out next year, for ‘vastlapäev’ – when we have semlas for a national holiday! :D

  6. Love all your recipes, was wondering do you have a preference for which flour you use for the cream cookies.

    1. These remind me of an almost identical “bun” I buy from our loca Asian market every time I’m there. The one difference is that it’s dusted with very, very finely grated coconut instead of powdered sugar. And the butter cream filling sometimes has a very subtle coconut flavor/scent. But these are AMAZING with a hot cuppa (cup of hot tea) or coffee. SO GOOD!!!

  7. Great recipe
    I’m from the north of Ireland, and these cream buns have been around as long as I have and they are and always have been very popular
    We call them cream cookies