Vegan Italian Cream Buns Recipe (Maritozzi-Style)

The first time I bit into a maritozzo in Rome, the bun felt like a warm pillow and the cream tasted like clean, cold vanilla air. I remember the powdered sugar on my jacket, which means I remember the joy.

This vegan Italian cream buns recipe recreates that moment at home. I tested it across 4 batches with different plant creams and proof times, which means you get a method that works on a normal US kitchen schedule.

What Italian Cream Buns Are And What Makes Them Maritozzi-Style

A maritozzo is a soft enriched Italian sweet bun that you split and fill with a tall stripe of cream, which means every bite has bread and cream together.

Modern maritozzi usually use whipped cream (often sweetened and vanilla-scented), which means the filling stays light instead of custardy.

A classic bun often includes citrus zest and sometimes honey, which means you get perfume-like aroma without strong spice.

Italy’s food and agriculture agency (ISMEA) reports that Italy’s per-capita consumption of fresh milk is about 42.8 kg per year (2023), which means dairy sits deep in daily eating habits and vegan swaps need to taste “normal” to feel right. Source: ISMEA dairy data.

Flavor And Texture Targets: Pillowy Bun, Lightly Sweet Cream

I aim for a bun that tears in long strands and springs back when I press it, which means the crumb stays fluffy even after chilling.

I keep the bun lightly sweet (not brioche-level sweet), which means the cream can carry the dessert feeling.

I bake to a deep golden top and a soft sidewall, which means the bun tastes rich but stays tender.

Ingredient Swaps That Keep Them Vegan Without Losing Authenticity

I use plant milk + vegan butter for enrichment, which means I keep the same dough structure you expect from traditional enriched dough.

I add a little olive oil (optional), which means I mimic the soft mouthfeel that egg yolk often gives.

I choose one of three fillings, coconut, cashew, or aquafaba, which means you can match your taste and your fridge.

If you like classic Italian dessert flavors, pair these buns with something crisp like my cruller donut recipe, which means you can build a café-style plate with contrasting textures.

Ingredients You’ll Need

I list grams and US measures because I want repeatable results, which means you can scale up without guessing.

Batch size: 10 buns (about 70–75 g dough each), which means you get a tray that fits most half-sheet pans.

For The Enriched Dough

Ingredient	Amount (grams)	US measure	Why it matters (which means…)
Bread flour (or strong AP)	380 g	~3 cups	Higher protein builds structure, which means a taller bun that holds cream.
Granulated sugar	55 g	~1/4 cup	Adds tenderness and browning, which means a softer crumb and better color.
Instant yeast	7 g	2 1/4 tsp	Reliable rise, which means predictable proof times.
Fine salt	7 g	1 1/4 tsp	Balances sweetness, which means the bun tastes “bakery,” not bland.
Unsweetened plant milk (soy/oat)	200 g	~3/4 cup + 2 Tbsp	Hydrates flour, which means gluten can form and trap gas.
Vegan butter, softened	65 g	~4 1/2 Tbsp	Enriches dough, which means a tender, plush bite.
Aquafaba (or extra plant milk)	45 g	3 Tbsp	Adds proteins and emulsifiers, which means a slightly finer crumb.
Lemon or orange zest	1–2 tsp	1–2 tsp	Adds aroma, which means “maritozzi” vibes without extra sugar.
Vanilla extract	5 g	1 tsp	Rounds flavor, which means the bun tastes like dessert on its own.

Note on flour: I get the best rise with bread flour at 12–13% protein, which means the buns keep their shape after filling.

For The Vegan Cream Filling

Pick one base (my favorite is cashew for a clean dairy-like taste), which means you can avoid coconut flavor if you want.

Option	Ingredients	Yield	Why it works (which means…)
Coconut whipped cream	2 cans (13.5 oz) full-fat coconut milk, chilled + 40–60 g powdered sugar + vanilla	~3–4 cups	Coconut fat whips firm, which means stable swirls that hold for hours.
Cashew cream whip (stabilized)	150 g soaked cashews + 220 g cold plant cream (or cold oat milk + 1 Tbsp neutral oil) + 50 g powdered sugar	~3 cups	Cashew solids emulsify, which means less splitting and a neutral flavor.
Aquafaba whip	180 g aquafaba + 120–150 g sugar + 1/2 tsp cream of tartar + vanilla	~4 cups	Foam structure mimics meringue, which means a very light fill with no fat.

Optional Finishes And Variations (Citrus, Vanilla, Chocolate, Pistachio)

• Powdered sugar dusting, which means the buns look like a Roman pastry case.
• Citrus sugar (rub zest into sugar), which means the aroma hits before the first bite.
• Chocolate stripe (melted dark chocolate), which means you add bitterness to balance sweet cream.
• Pistachio (chopped + pistachio paste), which means you get a nutty, gelato-shop vibe.

If you want a second dessert for the table, I like pairing these with old-fashioned snow cream, which means you can serve something cold and nostalgic next to something soft and warm.

Equipment And Prep Notes For Consistent Results

I learned the hard way that maritozzi punish casual measuring. I once under-kneaded a batch and the buns tore open like sad little clams, which means I now treat prep as part of the recipe.

Yeast Choices And Temperature Cues

You can use instant yeast or active dry yeast, which means you can bake with what you already stock.

• I use instant yeast at 7 g straight into flour, which means one less step.
• If you use active dry yeast, I bloom it in warm plant milk at 95–105°F, which means the yeast wakes up before it hits fat and sugar.

Dough temperature target: I aim for 76–80°F after mixing, which means fermentation stays steady without melting the butter.

Shaping Setup: Weighing Portions And Creating Surface Tension

I portion the dough at 72 g each on a scale, which means every bun bakes at the same speed.

I shape into tight balls by dragging dough against the counter for 10–15 seconds, which means the surface holds gas and rises higher.

Here is my quick setup checklist, which means you do not pause mid-proof:

• Line pan with parchment, which means easy release.
• Preheat oven only near the end of proof, which means you do not dry the dough.
• Set out a small bowl of flour for hands, which means you avoid tearing the skin.

How To Make Vegan Italian Cream Buns Step By Step

When this dough clicks, it feels alive. It goes from shaggy to silky in about 12 minutes, which means gluten finally lines up and traps air.

Timeline: 3 to 4 hours same day, which means you can bake in an afternoon.

Mix And Knead: Building Gluten In Enriched Dough

1. I combine flour, sugar, yeast, and salt in a bowl, which means the yeast distributes evenly.
2. I add plant milk, aquafaba, vanilla, and zest, which means the dough hydrates before fat goes in.
3. I mix until no dry flour remains (about 2 minutes), which means I avoid flour pockets.
4. I knead 6 minutes, then add vegan butter in 3 additions, which means the dough emulsifies instead of smearing.
5. I knead 6–8 more minutes until smooth and stretchy, which means I can pass a rough “windowpane” test.

My cue: the dough should feel tacky but not wet. It should clear the bowl but still cling slightly, which means hydration sits in the sweet spot.

First Rise: How To Tell When The Dough Is Ready

1. I shape the dough into a ball and place it in a lightly oiled bowl, which means the surface stays supple.
2. I cover and let it rise at 75–78°F until it grows to about 2x, which means yeast has produced enough gas for a fluffy crumb.

This usually takes 60–90 minutes for me. If your kitchen sits at 68°F, expect 90–120 minutes, which means temperature sets the clock.

Divide, Shape, And Proof: Getting Even Buns

1. I turn the dough onto a clean counter and press out big bubbles, which means I avoid tunnels.
2. I divide into 10 pieces of 72 g each, which means even bake and even filling.
3. I pre-shape into balls and rest 10 minutes, which means the gluten relaxes.
4. I final-shape into tight balls and place them 2–3 inches apart, which means they rise tall instead of wide.
5. I proof until the buns feel airy and wobble slightly, 45–75 minutes, which means they will not burst in the oven.

Finger test: I press the side gently. The dent should fill back slowly, which means proof is on time.

Bake And Cool: Color, Internal Doneness, And Preventing Dry Buns

1. I heat the oven to 350°F.
2. I brush buns with plant milk (or a thin maple + milk mix), which means the crust browns evenly.
3. I bake 16–20 minutes until golden, which means the crumb sets.

Internal temp: I target 190–195°F in the center, which means the buns bake through without drying.

I cool on a rack for at least 45 minutes, which means steam escapes and the crumb stops getting gummy.

If you like baking projects that need the same “watch the proof” skill, try my best ever old-fashioned donut recipe, which means you build intuition for dough feel across recipes.

How To Make The Vegan Cream Filling

The cream makes the bun feel like a celebration. I once filled maritozzi too early and watched the stripe slump into soup, which means I now whip right before assembly.

Stabilized Whipped Cream Options (Coconut, Cashew, Or Aquafaba)

Option A: Coconut whipped cream (firm, easiest)

1. I chill coconut milk cans 12 hours, which means the fat separates.
2. I scoop the solid cream into a cold bowl and whip 2–3 minutes, which means air builds structure.
3. I add powdered sugar and vanilla, then whip 30 seconds more, which means sweetness dissolves fast.

Option B: Cashew-stabilized whip (clean flavor, my top pick)

1. I soak cashews in hot water 20 minutes, which means they blend smooth.
2. I blend cashews with powdered sugar and vanilla until glossy, which means no grit shows up in the cream.
3. I chill the base 30 minutes, then whip in cold plant cream (or cold oat milk + 1 Tbsp neutral oil) until fluffy, which means the emulsion holds.

Option C: Aquafaba whip (lightest, least rich)

1. I whip aquafaba with cream of tartar until foamy, which means proteins start trapping air.
2. I add sugar slowly and whip 8–10 minutes to stiff peaks, which means the foam stabilizes.

Food safety note: USDA guidance says perishable dairy foods should not sit above 40°F for more than 2 hours: vegan cream can still spoil because it holds water and sugar, which means you should refrigerate filled buns promptly. Source: USDA Food Safety “2-hour rule”.

Sweetness And Flavoring Adjustments

I keep the cream at 8–12% sugar by weight, which means it tastes sweet but not sticky.

Here are my go-to flavors:

• Vanilla + lemon zest (classic), which means the bun tastes bright.
• 1/2 tsp almond extract (sparingly), which means it reads like Italian bakery cream.
• 2 Tbsp cocoa + extra 2 Tbsp sugar (for chocolate), which means bitterness stays balanced.

I taste with a small spoon after whipping. I stop when the cream tastes “one notch less sweet” than I want, which means powdered sugar topping will finish the job.

How To Assemble And Finish Maritozzi

This is the fun part. The first clean slice feels like opening a pocket in a warm cloud, which means you control the drama of that cream stripe.

How To Slice And Pipe Without Deflating

1. I chill buns 15 minutes before slicing, which means the crumb resists tearing.
2. I cut a slit lengthwise but stop 1/2 inch from the ends, which means the bun holds the filling like a cradle.
3. I open the bun gently with my thumbs, which means I keep the interior soft.
4. I pipe cream with a star tip (or a spoon it in), which means you get that tall “maritozzo” ridge.
5. I scrape the cream flush with a butter knife, which means the stripe looks sharp and classic.

Classic Powdered Sugar Finish And Serving Ideas

I dust with 1–2 tsp powdered sugar per bun right before serving, which means it stays dry and pretty.

Serving ideas I actually use:

• Serve with espresso or strong black tea, which means the bitterness cuts the sweet.
• Add chopped pistachios on one side, which means you get crunch in every bite.
• Drizzle melted dark chocolate in thin lines, which means you add a clean finish without extra icing.

If you want a second sweet that uses similar pantry staples, bake Libby’s old-fashioned soft pumpkin cookies, which means you can use up vanilla, sugar, and spices in one weekend.

Troubleshooting And Pro Tips

Most maritozzi failures feel personal. They are not personal. Dough follows physics, which means small changes in heat and hydration show up fast.

Why Your Dough Is Sticky, Tight, Or Not Rising

Sticky dough usually means high hydration or warm butter, which means the fat cannot bind into the gluten.

Fixes I use:

• I chill the bowl 10 minutes, which means butter firms back up.
• I knead 3 more minutes before adding flour, which means gluten gets a chance to catch up.
• I add flour only in 5 g steps, which means I do not accidentally make dry buns.

Tight dough usually means too much flour or under-resting, which means the gluten fights shaping.

Fixes I use:

• I rest the dough 10–15 minutes covered, which means gluten relaxes.

Not rising often means cold dough or old yeast, which means fermentation slows.

Fixes I use:

• I proof at 78–82°F (oven off, light on), which means yeast works at a comfortable temp.
• I check yeast expiration and store it airtight, which means I avoid dead batches.

Why Buns Bake Up Dense Or Dry (And How To Fix It)

Dense buns often come from under-kneading or under-proofing, which means the dough cannot trap enough gas.

My test: I look for a jiggly proof and a soft surface. If the dough feels firm like a stress ball, I wait, which means the yeast gets time.

Dry buns often come from over-baking or low fat, which means moisture leaves the crumb.

Fixes I use:

• I pull buns at 190–195°F internal, which means I stop the bake at the right set point.
• I brush warm buns with a thin simple syrup (10 g sugar + 10 g hot water), which means the crust stays soft.

Why The Cream Splits Or Won’t Whip (And How To Stabilize It)

Coconut cream won’t whip when the fat did not separate, which means the can stayed too warm.

Fixes I use:

• I chill longer and use a cold bowl, which means the fat stays solid while whipping.

Cashew cream splits when the base is warm or over-whipped, which means the emulsion breaks.

Fixes I use:

• I chill the base 30 minutes and whip on medium, which means the fat droplets stay small.

Aquafaba foam collapses when sugar goes in too fast, which means the bubbles pop.

Fixes I use:

• I add sugar in 1 Tbsp increments, which means the foam strengthens gradually.

Honest note: aquafaba cream tastes the least “dairy.” It works best with vanilla and citrus, which means you should flavor it confidently.

Make-Ahead, Storage, And Freezing Instructions

A fresh maritozzo feels like a soft handshake. Day-old maritozzi can still feel great if you store them right, which means you do not need to eat 10 buns in one sitting.

Best Ways To Keep Buns Soft Overnight

I store unfilled buns in an airtight container at room temp for up to 24 hours, which means the crust stays tender.

If I need 48 hours, I refrigerate the buns only after I wrap them well, which means the fridge does not dry them out.

My refresh method:

• I microwave a bun 8–10 seconds, which means the crumb softens fast.
• Or I warm it at 300°F for 4 minutes, which means the exterior stays bakery-like.

How To Freeze Buns And Fill Them Later

I freeze buns the same day after full cooling, which means ice crystals stay small.

Steps:

1. I wrap each bun in plastic or a freezer bag, which means freezer air cannot dry it.
2. I freeze up to 30 days, which means flavor stays clean.
3. I thaw at room temp 60–90 minutes, which means the bun returns to soft.
4. I rewarm briefly, then slice and fill, which means the cream stays stable.

I freeze the cream only if it is coconut-based. Coconut whip tolerates freezing best, which means you avoid grainy texture in cashew or aquafaba versions.

Conclusion

This vegan Italian cream buns recipe gives you the maritozzo feeling without eggs or dairy, which means you can serve a real Italian-style pastry to mixed eaters and nobody feels like they got the “alternative.”

If you bake one batch, track two numbers in your notes: dough temp (76–80°F) and bake finish (190–195°F), which means your second batch will taste like you learned it in a real pastry kitchen.

And when powdered sugar hits the counter and you lick a finger without thinking, which means you did it right.

Frequently Asked Questions (Vegan Italian Cream Buns / Maritozzi)

What are vegan Italian cream buns (maritozzi), and what makes them maritozzi-style?

Vegan Italian cream buns (maritozzi) are soft, enriched sweet buns split and filled with a tall stripe of lightly sweet vanilla-scented cream. The “maritozzi-style” look comes from piping a generous ridge of cream so every bite gets both fluffy bread and airy filling together.

How long does this vegan Italian cream buns recipe take from start to finish?

Plan on about 3–4 hours the same day. Most of the time is rising and proofing: roughly 60–90 minutes for the first rise (longer in cooler kitchens) and 45–75 minutes for the final proof. Baking takes about 16–20 minutes at 350°F.

What’s the best vegan cream filling for vegan Italian cream buns recipe results?

Cashew-stabilized whipped cream is the most “dairy-like” and neutral, while coconut whipped cream is the firmest and easiest if you don’t mind coconut flavor. Aquafaba whip is the lightest but tastes least creamy. For best structure, whip the cream right before assembling.

Why didn’t my maritozzi buns rise or turn out pillowy, and how do I fix it?

Dense or low-rise buns usually come from cold dough, old yeast, under-kneading, or under-proofing. Aim for a dough temperature around 76–80°F after mixing, and proof until the buns feel airy and wobble slightly. If it’s cool, extend proof time instead of adding extra yeast.

Can I make vegan Italian cream buns ahead of time and store or freeze them?

Yes. Store unfilled buns airtight at room temperature up to 24 hours, or wrap well and refrigerate if you need 48 hours. Freeze fully cooled buns individually up to 30 days, then thaw 60–90 minutes and warm briefly before filling. Coconut-based cream freezes best; cashew/aquafaba can turn grainy.

How do I keep filled maritozzi safe and fresh for serving?

Treat filled vegan Italian cream buns like any perishable pastry: refrigerate promptly and avoid leaving them out for more than 2 hours above 40°F. For the cleanest “stripe,” chill buns briefly before slicing, fill right before serving, then dust powdered sugar at the last minute.