Maritozzi The Best Italian Cream Buns

For more cream-filled treats, try these clothespin cookies or homemade cannoli!

What are Maritozzi?

Maritozzi (also known as maritozzo) are these amazing sweet buns that come all the way from Rome, Italy. They’ve been a favorite treat for ages, especially around Easter time. These babies are made from a dough that’s super rich and sweet, with sugar, eggs, and butter mixed in. Once they’re baked up all nice and golden, you’ll find they have this soft and fluffy texture that’s just heavenly. But here’s the best part: they’re usually sliced open and filled with whipped cream. Sounds absolutely delicious, right? So, when you’re craving a sweet, buttery pastry, making maritozzi is the way to go. Trust me, it’s the best use of carbs and sugar. Once these rolls are filled with cream and dusted with powdered sugar, they go fast, so be sure to grab one for yourself! You don’t want to miss out on this amazing dessert! It’s so simple, but so satisfying.

Ingredients Needed

Each ingredient plays a special role in making maritozzi deliciously irresistible, giving them their softness, sweetness, and creamy goodness. I love how simple this ingredient list is! No grocery trip required. Note: find measurements in the recipe card below.

Milk (Lukewarm): Adds moisture and also helps activate the yeast for the dough to rise. Instant Yeast: Makes the dough fluffy and light by causing it to rise. All-Purpose Flour: Gives structure to the dough and makes it soft and tender. Granulated Sugar: Adds sweetness to the dough and helps activate the yeast. Also gives a nice golden color when baked. Salt: Enhances the flavor of the dough. Just a pinch is all you need! Eggs (Large, Room Temperature): Makes the dough rich, moist, and holds it together. Salted Butter (Room Temperature): Adds richness, flavor, and moisture to the dough. You can’t go wrong with buttery rolls! Egg Yolk (in addition to the whole eggs): Makes the dough richer, more flavorful, and gives it a nice color. Egg Wash: Brushing it on top gives the buns a shiny, golden appearance when baked. Heavy Whipping Cream (Chilled): Whipped into a creamy filling that adds a luscious and decadent texture. Powdered Sugar: Sweetens the cream filling and adds a nice touch when dusted on top. Vanilla Paste: Enhances the flavor of the cream filling with a rich and aromatic vanilla taste.

How to Make Maritozzi

It’s a labor of love to make homemade maritozzi! It’s so fun to see the dough rise and then become nice and golden brown in the oven. Of course, the best part is filling them with whipped cream and enjoying them with your family!

Baking

Cream Filling

Whip: In a large bowl, whip together the cream, powdered sugar, and vanilla paste until medium-stiff peaks form. Fill: To assemble the maritozzi buns, slice down through the center of the top of the buns, cutting about ¾ of the way through. Open the buns and fill with the cream, using the flat end of a spatula to make the cream even with the cut edges of the buns. Enjoy: Dust maritozzi with additional powdered sugar and enjoy.

Adjust Dough Consistency: If the dough is very sticky and wet, add additional flour 1 tablespoon at a time. Mix until it has been absorbed and assess whether or not you need anymore flour. The dough should be very soft and a little bit tacky, but should not stick to your fingers. Proof Faster: Speed up the proofing process by heating your oven to the warm setting or the lowest temperature it goes. Carefully pour ½ cup of water in the bottom of the oven or in a sheet pan on the lowest rack. Place the bowl over covered dough on the rack above and let it proof for 30 minutes or so, until it has doubled in size. Use Vanilla Extract: Instead of vanilla paste you can use 1 teaspoon of vanilla extract. Different Flavors: For a variation on flavor, spread a generous tablespoon of nutella, jam, or lemon curd on the inside of the cut bun before topping with the cream. You can even try adding some orange or lemon zest to the cream for a bright citrus flavor.

In the Refrigerator: Store finished maritozzi buns in the fridge in an airtight container. They are best eaten the same day they are made, but will last for 2-3 days. Make in Advance: You can make the buns up to 2 days in advance, but wait to make the cream and fill them until the day you plan to serve them. Preparing the Dough Ahead of Time: You can prepare the dough up until shaping the buns the day before. Cover the buns with plastic wrap that has been sprayed with pan spray and set in the fridge overnight. Remove from the fridge and let the buns come to room temperature and proof until doubled in size before continuing with the instructions.