Cream Filled Pastry Buns – Soft, Fluffy, and Comforting

If you love bakery-style treats, cream filled pastry buns are the kind of dessert that makes a day feel special. They’re soft, slightly sweet rolls with a silky vanilla cream tucked inside—simple, nostalgic, and irresistible. You don’t need fancy tools, just basic ingredients and some patience. The dough is tender and buttery, and the filling is smooth and custardy. Whether you serve them warm with coffee or as an afternoon pick-me-up, they always hit the spot.

Why This Recipe Works

Cream filled pastry buns – Cream Filled Pastry Buns – Soft, Fluffy, and Comforting If you love bakery-style treats, cream fille

These buns use a rich, enriched dough that bakes up soft and fluffy without being too heavy. A little butter, milk, and egg give the dough structure and tenderness. The filling is a classic pastry cream that sets nicely, so it won’t run out when you take a bite.

We keep the sweetness measured, so the flavor doesn’t feel cloying. A touch of vanilla and a pinch of salt bring balance. The method is straightforward, and the cooling and chilling steps help ensure clean, neat buns with a creamy center.

Ingredients

Cream filled pastry buns – They’re soft, slightly sweet rolls with a silky vanilla cream tucked inside—simple, nostalgic, and i

For the Dough

Cream filled pastry buns – You don’t need fancy tools, just basic ingredients and some patience

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 1/3 cup (65 g) granulated sugar
• 2 1/4 tsp (7 g) instant yeast
• 1/2 tsp fine salt
• 3/4 cup (180 ml) warm whole milk (about 105–110°F/40–43°C)
• 1 large egg, room temperature
• 4 tbsp (55 g) unsalted butter, softened
• 1 tsp vanilla extract

For the Pastry Cream Filling

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 3 tbsp (24 g) cornstarch
• 2 tbsp (28 g) unsalted butter
• 1 1/2 tsp vanilla extract (or 1 tsp vanilla bean paste)
• Pinch of salt

For Finishing

• 1 egg, beaten with 1 tbsp milk (for egg wash)
• Powdered sugar, for dusting (optional)

Instructions

1. Make the pastry cream first. In a medium bowl, whisk egg yolks, sugar, and cornstarch until smooth. Heat the milk with a pinch of salt in a saucepan until steaming. Whisk a little hot milk into the yolk mixture to temper, then pour it back into the saucepan, whisking constantly.
2. Thicken the cream. Cook over medium heat, whisking, until thick bubbles pop and the mixture becomes pudding-like. Remove from heat and whisk in butter and vanilla. Spread in a shallow dish, press plastic wrap directly onto the surface, and chill until cold and set, at least 2 hours.
3. Start the dough. In a large bowl, whisk flour, sugar, yeast, and salt. Add warm milk, egg, vanilla, and softened butter. Mix until a shaggy dough forms.
4. Knead until smooth. Knead by hand on a lightly floured surface for 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes, until the dough is soft, elastic, and slightly tacky but not sticky.
5. First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes.
6. Divide and shape. Punch down the dough and divide into 10–12 equal pieces. Roll each piece into a smooth ball. Place on a parchment-lined baking sheet, spaced a few inches apart.
7. Second rise. Cover loosely and let rise until puffy, about 30–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
8. Egg wash and bake. Brush buns with egg wash. Bake 15–18 minutes, until golden and set. Let cool on a rack until just warm, then cool completely before filling.
9. Prepare to fill. Whisk the chilled pastry cream to loosen it. Transfer to a piping bag fitted with a small round tip. If you don’t have a piping bag, use a sturdy zip-top bag and snip a small corner.
10. Fill the buns. Use a paring knife or the tip of the piping tip to make a small hole in the side or bottom of each bun. Insert the tip and pipe until you feel the bun gently swell—about 2–3 tablespoons of cream per bun. Don’t overfill.
11. Finish and serve. Dust with powdered sugar if you like. Serve the buns the same day for the best texture.

Storage Instructions

• Refrigeration: Because of the dairy filling, store filled buns in an airtight container in the fridge for up to 3 days.
• Make-ahead: You can bake the buns a day ahead and store them at room temperature, unfilled, then fill the day you plan to serve.
• Freezing: Freeze unfilled buns, well wrapped, for up to 2 months. Thaw at room temperature, then refresh in a 300°F (150°C) oven for 5 minutes before filling.
• Reheating: Filled buns are best eaten cold or just slightly cool. Avoid microwaving, which can make the cream runny.

Why This is Good for You

This recipe isn’t health food, but it offers a few thoughtful wins. The dough uses milk and eggs, which add protein and a satisfying texture, so a single bun feels like a complete treat. Making pastry at home lets you control ingredients—no preservatives, artificial flavors, or excess sweeteners.

Portion control matters too. Because the buns are rich, a modest serving feels generous. When treats are this satisfying, you’re less likely to overdo it.

Common Mistakes to Avoid

• Using milk that’s too hot. If the milk is hotter than 110°F/43°C, it can kill the yeast, and your dough won’t rise.
• Under-kneading. If the dough tears easily and feels rough, it needs more kneading. Aim for a smooth, elastic feel.
• Skipping chill time for pastry cream. Warm cream will run and soften the buns. Chill it fully so it pipes cleanly.
• Overfilling. Too much cream will cause cracks or leaks. Stop when the bun feels slightly plump.
• Filling warm buns. The heat can melt the cream. Cool completely before filling.
• Dense buns from too much flour. Add flour only as needed during kneading. The dough should be soft and slightly tacky.

Alternatives

• Flavor variations: Add lemon zest to the cream, swap vanilla for almond extract, or fold in a spoonful of jam for a fruit note.
• Chocolate cream: Whisk 2 oz (55 g) finely chopped dark chocolate into the hot pastry cream until smooth.
• Whipped cream lightening: Fold whipped cream into the chilled pastry cream for a lighter filling (stabilize with a bit more cornstarch if transporting).
• Glaze instead of powdered sugar: Brush with a simple glaze made from powdered sugar and milk, or a thin apricot jam glaze for shine.
• Dairy-free: Use full-fat oat or almond milk for both dough and cream, vegan butter, and skip the egg wash (brush with plant milk).
• Bake shapes: Shape into knots or small rounds baked in muffin tins to help hold more filling.

FAQ

Can I use active dry yeast instead of instant?

Yes. Use the same amount, but proof it first in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed.

How do I know the pastry cream is thick enough?

It should leave visible trails when you whisk and coat the back of a spoon. When you drag a finger through the cream on the spoon, the line should stay clean.

My buns browned too quickly. What happened?

Your oven may run hot or the rack was too high. Tent loosely with foil for the last few minutes, and consider lowering the rack to the middle.

Can I make the pastry cream ahead?

Absolutely. Make it up to 2 days ahead. Keep it well covered with plastic wrap touching the surface to prevent a skin.

What if I don’t have a piping bag?

Use a zip-top bag with a small corner snipped off. Insert the tip into a small slit in the bun and squeeze gently.

How do I keep the buns soft the next day?

Store them airtight in the fridge. If unfilled, store at room temperature, wrapped, and rewarm briefly to refresh before filling.

Can I bake these as custard-filled doughnuts?

Yes. Frying is traditional for custard doughnuts, but you can use this dough for baking doughnut-style rounds, then fill the same way.

In Conclusion

Cream filled pastry buns are the kind of homemade treat that feels both cozy and impressive. With a soft, tender crumb and a silky vanilla center, they bring bakery magic to your kitchen. Follow the simple steps, give the cream time to chill, and don’t rush the rises. You’ll end up with buns that look beautiful, taste even better, and make any moment feel special.