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.)
This post may contain Amazon affiliate links for your convenience, at NO additional cost to you.
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.
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!
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.
Make the 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.
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 (I love these Danish whisks).
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.
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).
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 Buns.
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.
Fill and Dust the Buns!
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”!
Love these? Try my Sicilian brioche buns with a granita and cream like they have for breakfast in Sicily!
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: 18 Serving Size: 1 bunAmount Per Serving: Calories: 225Total Fat: 11.5gCholesterol: 0mgSodium: 0mgCarbohydrates: 25gFiber: 0gSugar: 0gProtein: 5g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi Christina,
Also originating in the UK (south of the border, I’m afraid!) and living in Canada, I’m really conscious of only using scales for solids and accurate measuring jugs for liquids, never cups.
So I’m wondering if some of the comments about the mixture are due to this.
Am I right in thinking, when it comes to the milk and the water, that you mean fl oz when you write oz?
For the butter, do you mean 2.5 fl oz of the liquid butter, or 2.5 oz (i.e. 70g) by weight of the butter before melting?
And is the egg large or extra large?
I can’t wait to give these a try!
Hi Paul,
Ah, good point on the butter! Yes, of course for the milk and water fluid ounces are measured since they are liquids. The butter, however is the weight before melting; sorry for the confusion. I use large eggs, but I don’t think using extra large would be a problem.
Please let me know how they turn out! :) CC
Hiya, how long do i leave the dough in the mixer? Like a time period. Thank you
Hi Mel, the reason that the recipe doesn’t specify a time period is because “it depends”. You’ll want to see that the dough has all come together and has a uniform consistency and is smooth and elastic-y. If you still see flour or it’s still lumpy, keep it going. I would say it would be no less than 10 minutes just to give you a rough idea. Good luck! CC
Hello Christina, I know that this post is from a long time ago, but I just came upon it and wanted to add that I come from Dundee and we also called them cream cookies! They were my very favourite cake (apart from yum yums, do you know them? A doughnut dough in a twist shape with a sugary glaze – yum!). Anyway, love your blog. I’ll be back in Dundee this September (I live in Canada now) so I’ll have to buy at least one cream cookie for old time’s sake. (I daren’t make them myself – I would definitely eat them all!)
Thanks Patricia! Yes, that is really the name, but it would be much too confusing here in the US if I called them that! I just had a Yum Yum last week! I hope you won’t be disappointed when you go back as I didn’t see any cream cookies in any bakeries when I was there. Also, many places use faux cream instead of the real thing! So disappointing, so now I always ask! Enjoy your trip, Patricia!
Thanks Christina. I only mentioned it because one commenter said they came from the east coast and they had never heard the name before! Thanks for the heads up, I will definitely ask if they are using fresh dairy cream – can’t stand the faux stuff. I’m looking forward to your posts about this latest trip.
Oh good, thank you for that! I also had someone comment on my Italian Potato Pizza recipe post that they’d lived in Italy for some time and had never heard of it, therefore it didn’t exist! So silly!!
We used get these all the time from the local bakery but it’s a bit hit and miss now! Have you ever tried them split in half and toasted then smothered in butter? ( no sugar on top obviously!) They are to die for. Also have them cold with butter and cheese, again , no sugar! They always made a great packed lunch. I wonder if you’ve ever heard of flouries ? Slightly less sweet and dredged with flour. Relish with tuna mayo or cheese and again , great toasted with butter. Bakery doesn’t do them any more and I really miss them! Can’t wait to try out your recipe!
Yes, I know exactly what you’re talking about, Lorna, but haven’t made them without sugar, but why not!? Must do this also! I wish the bakeries would continue with the old classics. There are other things we miss, too! Let me know how these come out for you! :) CC
Hi there, i couldn,t believe my eyes when i saw cream cookies, i couldn,t wait to copy down your recipe and get making them, now i was wondering if you could possibly help me out as i tried twice to make the cookies and both times they were a complete disaster, my dough was too heavy and dense and dry, the second time i tried my dough looked like a scone mix and after i took them out the oven the tops were hard. I hope you don,t mind me asking for your help it,s just that i so want to make these little buns ( happy days from my childhood ), thank you.
Hi Lesley, I’m so sorry as I am JUST seeing your comment now as it went to my spam folder for some reason! Now, regarding those cream cookies, did you you use the cup measurement or weigh the ingredients? I would guess you didn’t weigh the flour as your comment sounds exactly like what happened with some people making my doughnut recipe. Some raved about them, and others said they were terrible. I eventually removed the cups measurement as dough like this is critical to have the right texture, or you’ll get bad results. I would advise you to invest in a scale (they are very inexpensive) and try one more time. I bet this will solve your problem. I’d also make sure my yeast is fresh (not old or near expiry.) Let me know how you get on the next time. Good luck!
I have made this recipe and it couldn’t be easier! It’s just like the ones I used to get years ago in the old City Bakeries. Addictive! Wish I could give this recipe 10 stars.
Oh, these look wonderful!
I’m on a diet right now, but I’ll make these very soon – maybe as a reward ;-)
Oh…who am I kidding? These are going to happen today!
Hahaha! Love it! And you’re going to LOVE them! Oh happy day! :)
Hi Christina
I have never heard them called cream cookies here in Scotland (I am from the east coast), they have always been called cream buns as far as I know.
Glaswegians call them Cream Cookies, Brian. I should have specified. :)