Soft Cream-Filled Milk Buns with Cranberries Recipe

Soft Cream-Filled Milk Buns with Cranberries

These cream-filled milk buns are impossibly soft, pillow-like sweet bread rolls stuffed with a light whipped cream filling and studded with tart dried cranberries. Dusted with powdered sugar, these bakery-style sweet buns offer a heavenly contrast between a golden, pillowy crust and a cool, creamy interior.

Whether enjoyed as a mid-afternoon dessert with tea or as an indulgent weekend breakfast treat, these Japanese-style cream buns are guaranteed to satisfy any sweet tooth.

Why You’ll Love This Recipe

• Ultra-Soft Texture: Uses a enriched milk dough that stays tender and fluffy.

• Delicious Sweet & Tart Balance: Rich, sweet whipped cream paired with tangy dried cranberries.

• Bakery-Quality Appearance: Beautiful golden tops lightly dusted with powdered sugar.

• Versatile Filling: Can be customized with chocolate chips, raisins, or fruit compote.

Ingredients

Milk Dough Base

• Bread Flour or All-Purpose Flour: 2 1/2 cups (300g)

• Warm Milk: 3/4 cup (180ml)

• Instant Yeast: 1 1/2 tsp (5g)

• Granulated Sugar: 3 tbsp (35g)

• Salt: 1/2 tsp

• Egg: 1 large, room temperature

• Unsalted Butter: 2 1/2 tbsp (35g), softened at room temperature

Cream & Cranberry Filling

• Heavy Whipping Cream: 1 1/4 cups (300ml), cold

• Powdered Sugar: 3 tbsp (plus extra for dusting)

• Vanilla Extract: 1 tsp

• Dried Cranberries: 1/2 cup (chopped or whole)

Step-by-Step Instructions

Step 1: Prepare and Knead the Dough

1. In a large bowl, whisk together warm milk, instant yeast, and sugar. Let stand for 5 minutes until frothy.

2. Add the egg and salt, then stir in the flour until a shaggy dough forms.

3. Knead the dough for 5 minutes, then add the softened butter. Continue kneading for 8–10 minutes until smooth, elastic, and non-sticky.

4. Form the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

Step 2: Shape and Bake the Buns

1. Punch down the dough and divide into 6 to 8 equal portions. Roll each portion into a smooth round ball.

2. Place the dough balls on a parchment-lined baking sheet. Cover loosely with a towel and proof for 30–45 minutes until puffy.

3. Preheat oven to 340°F (170°C). Lightly dust the tops of the buns with a fine layer of flour.

4. Bake for 15–18 minutes until lightly golden on top. Remove from the oven and allow the buns to cool completely on a wire rack.

Step 3: Whip the Filling and Stuff

1. In a chilled bowl, beat cold heavy cream, 3 tablespoons of powdered sugar, and vanilla extract until stiff peaks form.

2. Gently fold in the dried cranberries using a spatula. Transfer the cream mixture into a piping bag fitted with a round tip.

3. Make a deep slit or small hole in the top/side of each cooled milk bun. Pipe a generous amount of cream filling into the center until plump.

4. Generously dust the tops with powdered sugar before serving chilled.

Tips & Substitutions

• Ensure Buns Are Fully Cooled: Never pipe cream into warm bread, or the whipped cream filling will melt.

• Soak Cranberries: Soak dried cranberries in warm water or orange juice for 10 minutes, then pat dry before folding into cream for extra juicy texture.

• Cream Cheese Addition: Mix 2 oz of softened cream cheese into the whipped cream for a richer, tangy filling.

Storage

• Refrigeration: Store filled buns in an airtight container in the refrigerator for up to 2 days to keep the whipped cream fresh and cold.

• Unfilled Buns: Baked, unfilled milk buns can be stored at room temperature for up to 3 days or frozen for up to 1 month.

Serving Suggestions

• Beverage Pairing: Serve cold with iced latte, matcha milk tea, or hot coffee.

• Fruit Accompaniment: Pair with fresh raspberries or sliced strawberries.

Variations

1. Chocolate Chip Cream Buns: Replace dried cranberries with mini dark or white chocolate chips.

2. Blueberry Lemon Buns: Use dried blueberries and add 1/2 tsp of fresh lemon zest to the cream.

3. Custard-Filled Buns: Swap whipped cream with traditional vanilla pastry cream (custard).

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it undergo its first rise overnight in the refrigerator. Bring it to room temperature the next day before shaping and baking.

Why did my whipped cream collapse inside the bun?

Whipped cream collapses if it wasn’t whipped to stiff peaks, or if the buns were warm when filled. Be sure to whip to firm peaks and let the buns cool completely.

Recipe Card

Ingredients

• 2 1/2 cups flour

• 3/4 cup warm milk

• 1 1/2 tsp instant yeast

• 3 tbsp sugar

• 1/2 tsp salt

• 1 egg

• 2 1/2 tbsp softened butter

• 1 1/4 cups heavy cream

• 3 tbsp powdered sugar (plus more for dusting)

• 1 tsp vanilla extract

• 1/2 cup dried cranberries

Instructions

1. Mix warm milk, yeast, sugar, egg, salt, and flour; knead in butter until smooth.

2. Cover and let rise for 1.5 hours. Divide into balls, proof for 40 minutes, dust with flour, and bake at 340°F (170°C) for 15–18 minutes.

3. Whip heavy cream with powdered sugar and vanilla; fold in dried cranberries.

4. Cut open cooled buns, pipe full of cranberry cream, and dust with powdered sugar