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.
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?
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!
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.
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.
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.
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
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.
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 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.
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 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.
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.
These are best served with a cup of tea, as you can see.
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!
Cream Buns, a Scottish Favourite
Special Equipment
- 1 bread machine optional
- 1 stand mixer
- 1 scale optional
Ingredients
Buns:
- 1 egg slightly beaten
- 2 tsp dry yeast
- ⅓ cup + ½ tsp sugar divided
- ½ cup milk warmed
- ⅓ 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
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Hi christina,I was wondering if I could freeze half of the dough for the cream buns after the first rise,then defrost the rest of the dough when I want to make another smaller batch.Would you recommend freezing the dough after the first ride or would this change the texture.My family moved to the states from UK and we love cream buns and I can’t wait to try your recipe
Hi Beverley, since I’ve never frozen the dough, I can’t advise you properly. I do want to give this a try myself since many people have asked about this and on my doughnuts, too, however I’m in New Zealand right now, so it will have to wait. :) I’d give it a try, though. I’m glad you found the recipe as I’m sure your family will love it! :)
Did you get a chance to try freezing the dough? My family LOVES this recipe and we’re about to go on an Air B&B vacation in the wilds of West Texas and I’d like to take some food that we love but that I can make with minimal effort. Taking frozen buns would be a great treat.
I desperately want to make these Cream Buns as they look exactly like the ones I used to buy at a Bake Shop when I was very young. I have already made two “Cream Bun” recipes (from other sites) but both times the buns tasted like dinner rolls and did not have the softness of the ones in my memory. Could you please describe the texture of these buns? The buns of my youth have been on my mind for the last decade and I have searched high and low hoping that I could find a recipe that would very closely resemble those Bake Shop Cream Puffs, as they were called in the 50s. I hope you will be able to answer my question. Thank you kindly.
Hi Josephine,
I think you’ll be very happy if you make these. I honestly can’t describe the texture except to say that they are JUST LIKE the ones we grew up with! I was born in Scotland and trust me, I understand. They are soft, like brioche. There are few recipes that turn out exactly the same as what we remember from another country (I try, I do!), but sometimes, we just can’t replicate it. With the exception of the cream not being as good as good old Scottish cream, this recipe will create the Cream Buns you remember.
I know there are a lot of comments, but if you read them, you’ll see how many ex-pats are very happy with them, like Margaret who wrote, “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.” Another lady made them for her mother and she got tears in her eyes when she tasted them. So my suggestion is for you to give them a try!
Hope this answered your question (in a long winded way)! Enjoy! Christina
Thank you so much for this information you have given me new found hope. The first chance I get I am making these buns. Will let you know the results.
Thank you, and happy baking, Josephine!
Hi! So, I was wondering … what’s a good way to store the buns, both before and after putting the cream in?
Thinking of making these for Burns Night. We’ll be a crowd, but not so many that we’ll need all 18.
Was thinking 10-12 of them, but what to do with the rest? Can they be stored in a plastic baggie or something until we want to use them?
I was thinking of piping in the cream just before we sat down to dinner and then serve with the cranachan after. Is that too long for the cream to sit inside the buns? Will they get soggy? Can I pop them in the fridge so that the cream stays cold while we eat? (It’s a bit warm here, currently 21C and will be 25C on the 25th. Worried about the cream deflating because it’ll be too warm in the kitchen with all the cooking going on)
Hi Lj, first of all, the ones you don’t need, I’d put in a freezer bag and freeze them, as this will keep them the most fresh (unless you want to have them the very next day, then yes, just in a plastic bag). Note: they are honestly best eaten the same day. Secondly, given your hot weather and circumstances, I would cut them open and dust with powdered sugar just before you sit down to eat and have the whipped cream ready to pipe in the fridge. Given that you’re only serving about a dozen, I would then pipe the cream into them and serve them immediately when you’re ready for them. It will honestly take about 3 minutes (if that) to pipe the cream, then you won’t have to worry about the cream deflating. Also, you don’t want to put the buns into the fridge as they’ll get cold and hard. They should be kept at room temp. That’s my suggestions. Let me know what you decide to do!
Btw, I think you’re going to get lots of requests to make them in future as these taste just like the ones from Scotland! Enjoy!
Christina
Great! Thanks!
I’ll cut and pipe just before serving then! :) As far as the ones that get popped in the freezer, what is the best way to thaw them?
Cool! Just thaw them out on the counter. Should be thawed within an hour or so.
Dear Christina.
Oh my goodness. I made the cream buns using a bread machine for the dough. It was easy to follow the instrustions and i weighed everthing. They came out so well and they were yummy. Thank you so much for sharing.
Yay! Thank you for letting me know, Ree! Lovely to hear your delicious results! Enjoy!
So I am a bit late to this party but I am from South Africa where cream buns were a thing when I was child… Sadly I haven’t seen them in a while so really glad to have found this recipe. I have many memories of eating these with the South African addition of a glazed cherry on top of the cream.
NEVER too late to a cream bun party, Michaela!!! I hope you make them as I think you’ll love them! :) Enjoy!