Soft, lightly sweet buns with a velvety vanilla cream inside are the kind of treat that makes any day feel special. These cream-filled pastry buns are tender, golden, and not overly sweet, with a rich yet airy filling that won’t weigh you down. You can serve them warm as a weekend bake or chill them for a bakery-style bite.

The process is simple enough for home bakers, and the results taste like they came from a professional patisserie. Once you master the rhythm, you’ll want to make them again and again.

Why This Recipe Works

• Enriched dough for softness: Butter, milk, and eggs create a tender, fluffy crumb that stays soft for days.
• Stable cream filling: A thick pastry cream set with cornstarch and a touch of butter holds its shape and won’t leak.
• Chill-and-fill method: Cooling the pastry cream before piping makes assembly clean and easy.
• Simple shaping: A straightforward roll-and-seal technique gives you neat, bakery-style buns without fancy tools.
• Balanced sweetness: The buns are just sweet enough, so the vanilla cream shines without being cloying.

Ingredients

• For the dough:
  • 3 cups (375 g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (7 g) instant yeast
  • 1/2 tsp fine salt
  • 3/4 cup (180 ml) warm whole milk
  • 1 large egg, room temperature
  • 1/4 cup (60 g) unsalted butter, softened
• For the pastry cream:
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 3 tbsp (24 g) cornstarch
  • 4 large egg yolks
  • 2 tsp pure vanilla extract (or 1 tsp vanilla bean paste)
  • 2 tbsp (28 g) unsalted butter
  • Pinch of salt
• For finishing:
  • 1 egg beaten with 1 tbsp milk (egg wash)
  • Powdered sugar for dusting (optional)

Instructions

1. Make the pastry cream: In a bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth. Warm the milk in a saucepan until steaming.Slowly whisk half the hot milk into the yolk mixture, then return everything to the pot.
2. Cook until thick: Whisk over medium heat until bubbling and thick, 1–2 minutes after it starts to simmer. Remove from heat, whisk in butter and vanilla. Spread into a shallow dish, press plastic wrap directly on top, and chill until cold and scoopable.
3. Start the dough: In a large bowl, combine flour, sugar, yeast, and salt.Add warm milk and egg. Mix until a shaggy dough forms.
4. Knead with butter: Knead by hand or with a mixer on medium speed, adding the softened butter in pieces. Knead until smooth, elastic, and slightly tacky, about 8–10 minutes.The dough should pull away from the bowl but still feel soft.
5. First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
6. Divide and rest: Turn the dough onto a lightly floured surface. Divide into 10–12 equal pieces. Shape each into a tight ball, cover, and rest 10 minutes to relax the gluten.
7. Shape the buns: Flatten a ball into a small disk.Place a generous spoonful of chilled pastry cream in the center (or pipe a mound). Bring edges up and pinch tightly to seal. Place seam-side down on a parchment-lined sheet.

   Repeat with remaining pieces.

8. Second rise: Cover and let buns rise until puffy and light, 30–45 minutes. They should spring back slowly when gently pressed.
9. Egg wash and bake: Brush with egg wash. Bake at 350°F (175°C) for 16–20 minutes until golden on top and lightly colored on the bottom.
10. Cool and finish: Cool on a rack until just warm.Dust with powdered sugar if you like. The filling sets more as it cools, making them easier to handle.

Storage Instructions

• Chill: Because of the cream, store buns in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm briefly in a low oven (300°F/150°C) for 6–8 minutes or in the microwave for 10–15 seconds. Don’t overheat or the cream can weep.
• Freeze: Freeze baked and cooled buns (well-wrapped) for up to 1 month.Thaw overnight in the fridge, then refresh in the oven.

Why This is Good for You

• Balanced treat: These buns are a moderate, satisfying dessert that keeps portions in check.
• Real ingredients: Milk, eggs, and butter offer protein, calcium, and fat-soluble vitamins—no unnecessary additives.
• Mood boost: Homemade baking encourages slower eating and mindful enjoyment, which can support a healthier relationship with sweets.

What Not to Do

• Don’t fill with warm cream: Warm pastry cream is runny and will soak into the dough. Always chill it fully.
• Don’t rush the rise: Under-proofed buns bake dense. Look for a noticeable puff and a gentle spring-back.
• Don’t overload the filling: Too much cream will burst through the seams.A heaping tablespoon per bun is plenty.
• Don’t bake at too high a temperature: High heat browns the outside before the center sets, leading to leaks.
• Don’t skip sealing: Pinch the seams tight and place seam-side down to avoid openings.

Alternatives

• Flavor twists: Add lemon zest to the pastry cream, swap vanilla for almond extract, or stir in a spoonful of strawberry jam.
• Chocolate cream: Whisk 3 oz (85 g) chopped dark chocolate into the hot pastry cream until smooth.
• Whipped cream–lightened filling: Fold in 1 cup lightly whipped cream into cooled pastry cream for a silkier texture. Keep chilled.
• Cinnamon sugar tops: Brush warm buns with melted butter and roll in cinnamon sugar instead of powdered sugar.
• Custard shortcut: In a pinch, use instant vanilla pudding made with less milk for a thicker set. Not as rich, but quick.
• Dairy-free: Use plant milk, dairy-free butter, and a neutral oil-based dough.Check that your milk alternative is unsweetened.

FAQ

Can I make the dough the night before?

Yes. After the first rise, punch down, cover tightly, and refrigerate overnight. Let it sit at room temperature for 30–45 minutes before shaping.

How do I keep the buns from opening while baking?

Seal the edges firmly, place the buns seam-side down, and don’t overfill.

Proper proofing also helps prevent tearing.

Can I pipe the filling after baking instead?

You can. Bake plain buns, cool, poke a hole in the side, and pipe in pastry cream. This method gives an even distribution and a cleaner look.

What if I only have active dry yeast?

Bloom it in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed.

The rest of the method is the same.

Why is my pastry cream lumpy?

It likely overheated or wasn’t whisked constantly. Push it through a fine-mesh sieve while hot, then chill. It will smooth out.

Can I use bread flour?

Yes, but the buns will be slightly chewier.

If using bread flour, add 1–2 teaspoons more milk if the dough feels stiff.

How do I know when the buns are done?

They’ll be deep golden on top and feel light when lifted. An internal temperature around 190°F (88°C) is a reliable sign.

Can I reduce the sugar?

A little. Reduce 1–2 tablespoons in the dough and 1–2 tablespoons in the cream.

Go slowly to keep flavor and texture balanced.

Final Thoughts

These cream-filled pastry buns bring together pillowy bread and cool vanilla custard in the most satisfying way. The steps are straightforward, and the make-ahead pastry cream keeps things relaxed. Once you try them, you’ll have a go-to bake for brunches, birthdays, or quiet afternoons.

Keep the technique, switch up the flavors, and make it your own.