Best Cream Buns Recipes

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.

CREAM PUFF "CRACK BUNS" (CHOUX AU CRAQUELIN)

Steps:

• Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat.
• Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
• Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger.
• Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
• Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

CREAM BUNS

Steps:

• NOTE: 2 tsp of dry active yeast can be substituted for the compressed yeast. sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe).
• cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy.
• sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs.
• make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough.
• turn out on to floured surface.
• knead 5 minutes.
• put dough into lightly oiled bowl.
• cover, stand in warm place 1 hour or until dough has doubled in bulk.
• punch dough down in bowl.
• turn out on to floured surface: knead 5 minutes. divide into twelve even portions.
• knead each portion of dough into a round.
• put rounds on well greased oven tray, allowing room for spreading.
• set in warm place 10 minutes or until half doubled in size.
• brush with combined beaten egg yolk and extra water.
• bake in hot oven 10 minutes,reduce heat to moderate, bake further 15 minutes or until golden brown.
• put buns on wire rack.
• when cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar.
• Mock Cream:.
• combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat.
• when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.

HONEY CINNAMON BUNS WITH CREAM CHEESE FROSTING

Steps:

• In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
• Let stand for 5 minutes or until foamy.
• Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
• Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
• Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
• Place dough in the refrigerater and let rise over night.
• In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
• Remove the dough from the refrigerator and punch down.
• Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
• Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
• Cut off the ends and then cut into 1 inch slices.
• Place slices slightly apart in a 9"-13" baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
• Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
• In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
• After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
• **Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
• Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe).

ICED BUNS WITH CREAM & JAM

Steps:

• Heat the milk until steaming. Add the butter and swirl until melted. Leave to cool slightly. Tip the flour and yeast into a bowl or stand mixer fitted with a dough hook, then add the caster sugar and ½ tsp salt.
• When the milk mix has cooled slightly (it should feel just warm when you stick a finger in) pour into the flour mix. If using a stand mixer, mix for 5-8 mins on a medium speed until springy. Or, knead in the bowl for about 10 mins - when the dough is pulled apart, it should be able to stretch without ripping.
• Put the dough in a clean bowl, cover with a tea towel and leave to rise for 1½ hrs or until doubled in size. Or, transfer to the fridge to slowly rise for up to 24 hrs (this will improve the texture and flavour).
• If the dough is chilled, remove from the fridge 1 hr before shaping. Divide into 10 equal portions (weigh them out if you want to be accurate). To make round buns, roll and shape each piece into a smooth ball, or to make finger buns, roll and shape each piece into a finger shape. Arrange on a lined baking tray, leaving space between each. Cover loosely and leave to rise for 30 mins-1 hr more until doubled.
• Heat the oven to 180C/160C fan/ gas 4. Brush the buns with milk and bake for 25-30 mins until golden. Put on a wire rack and leave to cool.
• Mix the icing sugar with 2-3 tbsp water - it should be thick. Divide between bowls, depending on how many food colourings you're using (we used three). Dye each with a different colouring, adding a splash more water if needed.
• Whisk the cream and 1 tbsp icing sugar until just holding its shape. Don't overwhip, as it will thicken as you pipe (see tip, below). Fit a piping bag with a star nozzle and fill with a third of the cream.
• Split the round buns in half as you would a burger bun, or the finger buns down the middle lengthways. Spoon roughly 60g lemon curd or jam over the bottom half of each bun (or down the middle), alternating the flavours, then pipe over a swirl of cream. Continue until all the buns are filled, refilling the piping bag with cream as needed. Spoon some icing over each bun, matching the colours to the jam (we used yellow for the curd, pink for the raspberry jam and purple for the blackcurrant). Decorate with the glacé cherries, sprinkles and crystallised petals, if you like, then leave to set for about 20 mins before serving. Best eaten the day they're made, but will keep in the fridge for 24 hrs.

BRITISH CREAM BUNS

Steps:

• Sift the dry yeast with the flour and sugar.
• Rub the butter into the dry mixture until you a fine crumb type mixture.
• Add the warm water and warm milk and salt combined together, into the dry mixture.
• Combine until a soft dough.
• Place onto a lightly floured board and knead 8 minutes.
• Of course all the above can be done in your electric mixer with a dough hook as you would any bread dough.
• Put dough into light oiled bowl, cover and let stand in a draft free warm area for 2 hours or until doubled.
• Punch dough down.
• Place again onto a board and knead by hand 4 minutes.
• Divide into 12 portions for the buns.
• Knead each portion into a nice round bun, and place onto a greased cookie sheet.
• Leaving enough room for rising in between.
• Set aside covered in a warm place until about 1/2 doubled in size or about 15 to 20 minutes.
• Brush with beaten yolk and water combined into a wash.
• Bake in a hot oven 450 degrees oven for 10 minutes.
• Reduce heat to 350 degrees for the last 15 minutes.
• Total baking time 25 minutes.
• OR until Golden brown-- Place on a wire rack to cool.
• When cold slit each bun and place in mock cream and a dab of lemon curd lengthwise in and along the slit.
• Dust all over with powdered icing sugar-- These are not sweet buns-- for added sweetness can place a jam of choice into the cut, with the cream.
• Mock Cream.
• Make a sugar syrup with the water and sugar in a saucepot.
• Just dissolve and bring to a boil and boil three minutes.
• Remove from heat and cool completely.
• When syrup is cold, beat the butter with the vanilla for a long time until it is white in colour and fluffy.
• Gradually while mixer is still beating pour in the cold syrup, beat constantly.
• Fill buns with the mock cream, or use ontop of tarts of choice.

ICE CREAM STICKY BUNS

Steps:

• In a large bowl, combine the ice cream, butter and sugars. Pour into a greased 13-in. x 9-in. baking dish. Cut dough into 36 pieces; arrange in dish. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 375° for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting onto a serving platter. Serve warm.

ICE CREAM STICKY BUNS

Steps:

• Arrange rolls in a 9x13-inch baking dish.
• Heat ice cream, butter, white sugar, and brown sugar in a saucepan over medium heat until ice cream is melted, sugars are dissolved, and sauce is warm, about 5 minutes; pour mixture over bread dough. Cover and let rise in a warm area until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until rolls are golden brown, about 30 minutes.

CHICKEN CREAM CHEESE STUFFED PEPPERS FROM BUNS IN MY OVEN

Steps:

• Poach the chicken breasts in the chicken broth. Remove the chicken when cooked through and let cool until cool enough to handle.
• Shred the chicken with two forks or give it a whirl in the food processor. (I used my food processor and really liked the texture it gave the filling.).
• In a large bowl, combine the shredded chicken, cream cheese, half of the monterey jack and cheddar, jalapenos, green chiles, cumin, salt and pepper, corn, and salsa. Stir to combine well.
• Slice the bell peppers in half from top to bottom. Cut out the stem and remove the veins and seeds as best you can. Stuff with the chicken mixture. Sprinkle the tops with the remaining cheese and the panko crumbs.
• Bake on a parchment lined baking sheet for 25-30 minutes in a 350 degree oven. The peppers should be fairly tender and the filling heated through.
• Read more at http://www.bunsinmyoven.com/2011/07/25/chicken-cream-cheese-stuffed-peppers.

CREAM CHEESE CROSSES (ICING FOR HOT CROSS BUNS)

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind.
• Refrigerate until ready to use.
• Make your favorite sweet bun recipe. Pipe mixture onto warm buns in the shape of crosses.
• Do not reheat once crosses are in place.

EASY CREAM CHEESE CINNAMON BUNS

Steps:

• Spray a bundt or loaf pan with non stick spray and pre heat oven to 350°F.
• In a small bowl mix together white sugar and cinnamon. Set aside.
• In a small saucepan melt butter and brown sugar stirring until brown sugar is dissolved. Set aside.
• Cut cream cheese into 20 cubes.
• Using your fingers press out each biscuit to roughly 1/4 to 1/2 inch think. Place one cream cheese cube and a sprinkle of cinnamon and sugar in each.
• Wrap it up into a ball and place into your greased pan. When you do your first 10 drizzle half the brown sugar and butter mixture over them spread your nuts around this layer as well. Finish your last 10 then cover with remaining sauce and you could save half your nuts to put on top here, but when you turn it over onto the plate I hate to have them on the bottom!
• Bake for 30 minutes. Cool and turn over onto a plate.

RASPBERRY CREAM CHEESE BREAKFAST BUNS

Steps:

• Grease and lightly flour 9 large muffin cups.
• In a mixing bowl, combine the flour and next 3 ingredients; set aside.
• In a large mixing bowl, beat the cream cheese, butter, and sugar together, using an electric mixer on medium speed, for 3 minutes.
• Add in the eggs; beat well.
• Add the dry ingredients in two parts, alternating with the milk and vanilla; mix to combine after each addition.
• Spoon batter into muffin cups, filling 2/3 full.
• Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun.
• Using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
• Bake in a 350° oven for 25-30 minutes or until pick comes out clean.
• Allow buns to cool for about 30 minutes before sprinkling with confectioners' sugar and serving.

BOLLUDAGUR BUNS - ICELANDIC CREAM-FILLED BUNS

Steps:

• Preheat oven to 375ºF.
• In a large saucepan over a medium-high burner, stir together water, butter, salt and sugar until butter is melted.
• Add flour and beat quickly until mixture thickens and pulls away from the side of the pan. Remove pan from heat.
• Vigorously whisk in one egg at a time until batter is the consistency of thick pudding.
• Drop heaping tablespoons of the batter on a parchment-lined or lightly greased baking sheet.
• Bake in preheated oven for 30 minutes, until golden brown (Note: Do not open the oven door during this cooking period because your buns will fall - and no one likes fallen buns).
• Transfer buns to racks to cool.
• Whip together the cream and vanilla sugar (or vanilla extract and powdered sugar) until stiff peaks form.
• When buns have cooled, slice each one in half and spread lower half with raspberry jam. Top with a dollop of whipped cream, place the remaining half on top, and ice with melted chocolate.
• Yield: 20 Bolludagur Buns.

ORANGE CREAM STICKY BUNS

Steps:

• 1. In small bowl,stir together the first 5 ingredients; set aside. (Note: instead of the peel and juice you can use 3 Tbsp. orange marmalade). In a medium bowl, dissolve yeast in warm water; stir in Bisquick and 1 Tablespoon of orange peel until soft dough forms. On surface dusted with baking mix, gently roll dough in mix to coat, like flour. Shape into ball; knead about 20 times or until smooth. If dough is too sticky,s sprinkle with additional Bisquick mix (up to 1/4 cup) Roll dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side,roll up tightly. Pinch seam to seal. Cut into 9 slices. In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle with the almonds or other nuts. Place dough slices slightly apart on mixture. Cover; let rise in warm place for 25-30 minutes or until double in size. Heat oven to 375^. Bake uncovered for 25-30 minutes or until golden brown. Immediately place on heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over for 1 minute; remove pan. Serve while warm. I
• 2. Look for other Bisquick recipes in "Bisquick Recipes 24/7".

ICE CREAM STICKY BUNS

Steps:

• In a bowl, combine the ice cream, butter and sugars. Pour into a greased 13x9 baking pan.
• Cut dough into 36 pieces and arrange in dish.
• Cover and let rise until doubled, about 1 hour.
• Bake at 375 for 18-22 minutes or until golden brown.
• Cool for 2 minutes before inverting onto a serving platter.
• Serve warm.

ORANGE CREAM STICKY BUNS

Steps:

• In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
• In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
• Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
• In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.

ICE CREAM STICKY BUNS

Steps:

• 1. In a bowl, combine ice cream, butter and sugars. Pour into a greased 13x9x2inch baking dish. Arrange rolls in 36 rolls pieces. Cover and let rise in warm place until double, about 1 hour. Bake at 375* for 18-22 minutes or until golden brown. Cool for 2 minutes before inverting on a serving platter. Serve warm. makes 3 dozen.

ORANGE CREAM STICKY BUNS

Steps:

• In small bowl, stir together sugar, pudding mix (dry), butter, 1 tablespoon of the orange peel and the orange juice; set aside.
• In medium bowl, dissolve yeast in warm water; stir in Bisquick mix and remaining 1 tablespoon orange peel until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 20 times or until smooth. If dough is too sticky, sprinkle with additional Bisquick mix (up to 1/4 cup).
• Roll or pat dough into 15x9-inch rectangle. Spread 3/4 of the pudding mixture over dough. Beginning at 15-inch side, roll up dough tightly. Pinch edge of dough into roll to seal. Cut into 9 slices.
• In ungreased 9-inch square pan, spread remaining pudding mixture evenly; sprinkle evenly with almonds. Place dough slices slightly apart on mixture. Cover; let rise in warm place (such as on cooling rack placed over bowl of warm water) 25 to 30 minutes or until double in size.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over buns 1 minute; remove pan. Serve buns while warm.

CREAM CHEESE BREAKFAST BUNS

Steps:

• Sift flour into a large bowl, make a well in the middle and crumble the yeast into it.
• Dissolve 1 tablespoon caster sugar in lukewarm milk. Pour over yeast and mix with yeast and some of the flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes.
• Meanwhile: Mix all other ingredients for the buns until smooth.
• Add this mixture to the yeast and flour. Mix first with a spoon.
• Then knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough. See note.
• Cover and let rise in warm place for about 30 to 40 minutes or until dough has doubled.
• Line out baking tray with parchment paper. Preheat oven (390°F, 200°C).
• After dough has doubled, knead again a few times. Roll out on a floured workspace. About 1/2 inch thick.
• Cut out circles of about 2 1/4 to 2 1/2 inches in diameter. Place the buns on baking tray. Let rise again for 15 minutes.
• Bake for 10 to 12 minutes until the top of the buns are slightly golden.
• Take out and let cool completely.
• NOTE on baker's yeast: also called cake yeast. It is the yeast sold as a solid block. You could replace it by dry yeast. If you use dry yeast, dissolve the dry yeast in lukewarm water prior adding it to the flour. Use as much dry yeast as you would need for 3 cups flour.
• NOTE on cream goat cheese: I like the taste of goat cheese here, but you could replace it by any other cream cheese of your choice.
• NOTE on dough: You could also use the dough hook of your food processor to knead the dough. But I prefer to do it by hand and I always have the feeling, that the texture of a hand kneaded dough is different.

CANADIAN MENNONITE RELIEF SALE CREAM BUNS

Steps:

• BUNS: In heavy saucepan, heat milk over medium heat. Add 1/3 cup sugar, the shortening and salt, stirring until sugar is dissolved and shortening melted. Pour into large bowl; let cool until lukewarm.
• In small bowl, stir together water and remaining sugar, stirring to dissolve sugar; sprinkle yeast over surface. let stand in warm place for 10 minutes, until puffy. Whisk egg and yeast mixture into milk mixture. Beat in flour 1 cup at a time until smooth dough forms.
• Turn dough out onto lightly floured surface; knead in remaining flour until soft but not sticky dough forms. Knead for 8 to 10 minutes until dough is smooth and elastic. Form dough into ball; place in lightly oiled bowl, turning dough to coat with oil. Cover loosely with plastic wrap; let rise in warm, draft-free place for 1 1/2 hours or until doubled in size.
• Punch dough down; let dough rest for 10 minutes. Divide dough into 24 even-size pieces; shape into buns. Place on greased or parchment-paper lined baking sheets. Cover with damp towel; let rise at room temperature for 1 1/2 hours or until doubled in size. Preheat oven to 375 degrees F.
• Bake buns for 12 to 15 minutes until well risen and golden brown, and buns sound hollow when tapped on bases. Let buns cool on wire racks.
• CREAM FILLING: In large bowl, beat together sugar, milk and egg whites until smooth. Beat in shortening and vanilla until smooth and creamy. Split cooled buns, spread with filling and preserves and sift icing sugar over tops.
• Sara Waxman -- Canadian Back Roads and Country Cooking.