Indian Bakery-Style Cream Buns, How to make Bakery- Style Buns

Cream Buns/ Butter Buns are soft and fluffy eggless Indian bakery-style pastry filled with buttercream and topped with sugar — a nostalgic school-time treat made at home. If you visited or grew up in India, chances are you’ve walked into a small neighborhood bakery after school and been greeted by the sweet smell of freshly baked buns. Nestled in the glass shelves, right next to the dilkush and veg puffs, sat the much-loved cream bun — soft, golden bread, split open and filled with a swirl of white cream, sometimes crowned with a tiny cherry.

For many of us, this wasn’t just a snack — it was a memory. The thrill of pooling a few rupees with friends, the excitement of biting into that pillowy bun with sweet cream sticking to your lips, and the comfort of simple bakery treats that tasted like home. Unlike fancy pastries, these buns were humble, affordable, and endlessly satisfying.

This eggless version brings back that old-school local bakery magic, right from the fluffy bread to the butter-and-sugar cream filling with a pop of cherry. One bite, and you’re transported straight back to those carefree school days and cozy bakery visits.

Bite of History – Indian Cream Bun

The cream bun has its roots in colonial-era bakeries, when European breads and cakes first made their way into Indian kitchens. Local bakers adapted these recipes to suit Indian tastes, creating soft milk-enriched buns that were affordable, eggless, and perfect with a cup of chai.

By the mid-1900s, iconic Iyengar bakeries in South India and small town bakeries across the country had made cream buns a household favorite. Unlike Western cream-filled pastries, these buns used a simple butter-and-sugar cream that could withstand India’s warm climate without melting. The cherry or jam garnish on top was a playful nod to European patisserie, but with a distinctly local charm.

For many school kids of the ’80s, ’90s, and even 2000s, the cream bun became a symbol of after-school indulgence — cheap, cheerful, and absolutely unforgettable. Today, recreating them at home is not just about baking bread, but about bringing back a slice of India’s bakery heritage.

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Ingredient Roles in Indian Butter Bun

Ingredient	Role in Recipe
All-purpose flour (maida)	Forms the structure of the buns, giving them softness and lightness.
Active dry yeast	Leavens the dough, making the buns rise and turn fluffy.
Sugar	Sweetens the dough slightly and feeds the yeast for fermentation.
Milk	Provides moisture, richness, and tenderness to the buns.
Butter	Adds richness, softness, and flavor to the dough and the cream filling.
Salt	Balances sweetness and enhances overall flavor.
Milk powder (optional)	Improves softness and adds a milky aroma, similar to bakery buns.
Powdered sugar	Combines with butter to create the stable cream filling.
Vanilla extract	Flavors the buttercream with a warm, sweet note.
Jam / Cherry	Adds the classic bakery-style garnish and nostalgic touch.

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Indian Bakery-Style Cream Buns, How to make Bakery-Style Buns

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack / Tea-time TreatCuisine: Indian Bakery StyleDifficulty: Easy

Servings

servings

Prep time

minutes

Resting Time

hours

Baking Time

18- 20

minutes

Soft and fluffy eggless cream buns filled with nostalgic Indian bakery-style buttercream, dusted with sugar and topped with a cherry for a classic touch.

Ingredients for Cream Buns

For the Buns
2 ½ cup, 2 ½ All-purpose flour (maida)
2 tablespoon, 2 Milk powder (optional, for extra softness)
2 tablespoon, 2 Sugar
½ teaspoon, ½ Salt
2 ½ teaspoon, 2 ½ Active dry yeast
¾ cup, ¾ Warm milk (lukewarm, not hot)
2 tablespoon, 2 Butter (softened or melted)
For the Buttercream Filling
½ cup, ½ Unsalted butter (soft, room temperature)
½ to 1½ cups, ½ to 1½ Powdered sugar (sifted, adjust for sweetness)
1 teaspoon, 1 Vanilla extract
For Garnish (Optional)
1 tablespoon, 1 Jam (or 4–5 candied cherries)
1 tablespoon, 1 Extra powdered sugar for dusting

Directions to make Eggless Indian Cream Buns

Activate Yeast
Warm ¼ cup of milk until just lukewarm (not hot).
Add 1 tsp sugar and 2 ½ tsp active dry yeast, mix lightly, and rest for 8–10 minutes until frothy.
Prepare Dough
In a bowl, add the yeast mixture, remaining warm milk, 2 tbsp sugar, 2 tbsp melted butter, and a pinch of salt.
Mix in 2 ½ cups all-purpose flour gradually.
Knead for 8–10 minutes until smooth and elastic (dough should spring back when poked).
Cover and rest for 1–1.5 hours, until doubled.
Shape and Proof
Punch down the risen dough and divide into equal portions (4–6 buns).
Shape into smooth balls and place on a greased baking tray.
Cover and proof again for 30–40 minutes until puffy.
Bake
Preheat oven to 180°C (350°F).
Brush buns with milk or butter.
Bake for 15–18 minutes until golden brown.
Brush with melted butter immediately after baking.
Cool on a wire rack.
Make Buttercream
Beat ½ cup softened butter with ½ to 1 ½ cups powdered sugar. (Adjust sweetness)
Add 1 tsp vanilla extract. Beat until light and creamy.
Chill until ready to use.
Optional Cherry/Jam Glaze
Heat 1 tbsp jam (or candied cherry) with 1 tsp sugar until slightly thick.
Cool before using.
Assemble
Slice buns halfway (don’t cut through fully).
Pipe or spread buttercream generously inside.
Add a drop of jam/cherry in the center for a bakery-style look.
Dust with powdered sugar and serve.

Notes

1 cup = 250 ml

Directions to make bakery style eggless butter bun with step by step images

Activate Yeast
Warm ¼ cup of milk until just lukewarm (not hot).
Add 1 tsp sugar and 2 ½ tsp active dry yeast, mix lightly, and rest for 8–10 minutes until frothy.
Prepare Dough
In a bowl, add the yeast mixture, remaining warm milk, 2 tbsp sugar, 2 tbsp melted butter, and a pinch of salt. Mix in 2 ½ cups all-purpose flour gradually.
Knead for 8–10 minutes until smooth and elastic (dough should spring back when poked).
Cover and rest for 1–1.5 hours, until doubled.
Proof the Dough
After kneading, place the dough in a greased bowl, cover it, and let it rest in a warm place for 1–1.5 hours. The dough should double in size, turning light and airy (see before and after proofing).
Shape and Proof
Punch down the risen dough and divide into equal portions (4–6 buns). Shape into smooth balls and place on a greased baking tray. Cover and proof again for 30–40 minutes until puffy.
Bake
Preheat oven to 180°C (350°F). Brush buns with milk or butter. Bake for 15–18 minutes until golden brown. Brush with melted butter immediately after baking.
Cool The buns
Cool the buns on a wire rack.
Make Buttercream and Optional Cherry/Jam Glaze
Beat ½ cup softened butter with ½ to 1 ½ cups powdered sugar. (Adjust sweetness)
Add 1 tsp vanilla extract. Beat until light and creamy. Chill until ready to use. Put the cream in a piping bag and keep it aside. Heat 1 tbsp jam (or candied cherry) with 1 tsp powder sugar until slightly thick. Cool before using.
Assemble
Slice buns halfway (don’t cut through fully). Pipe or spread buttercream generously inside.
Add a drop of jam/cherry in the center for a bakery-style look. Dust with powdered sugar and serve.

Homemade Iyengar bakery-style eggless cream buns, golden brown buns with buttercream filling. — Indian Bakery Style Butter bun/ Cream bun by Sandhya Riyaz

Pro Tips for Perfect Eggless Butter Buns

Check yeast activation – If your yeast doesn’t turn frothy in warm milk, discard and start again. This ensures your buns rise properly.
Knead well – Knead the dough until smooth and elastic (8–10 minutes). This creates that classic fluffy bakery texture.
Don’t rush proofing – Let the dough double in size. Good proofing = soft, airy buns.
Cool before filling – Always cool buns completely before adding cream, or the buttercream will melt.
Stable cream option – Butter + powdered sugar makes a firmer filling that won’t collapse in warm weather, just like old-school Indian bakeries.
Classic touch – A drop of red jam or a cherry in the center gives that nostalgic Iyengar bakery look.

Serving Suggestions for Indian Bakery Style Cream Bun

Serve cream buns fresh with hot chai, coffee, or milk for a true bakery experience.
Add a sprinkle of tutti frutti inside the cream for extra color and crunch.
For parties, slice buns smaller and fill with cream for mini cream bun bites.

FAQs – Eggless Indian Butter Buns

Q. How do I make soft cream buns at home without eggs?

A. Use all-purpose flour, active dry yeast, milk, butter, and sugar. Proper kneading and proofing give the buns their soft, fluffy texture without the need for eggs.

Q. What kind of cream is used in Indian bakery cream buns?

A. Traditional Indian bakeries use a butter and powdered sugar filling (buttercream). It is more stable in hot weather compared to whipped cream.

Q. Can I use whipped cream instead of buttercream for cream buns?

A. Yes, you can use whipped cream for a lighter filling. But buttercream holds its shape longer and gives the authentic bakery-style taste.

Q. Why are my butter buns turning hard?

A. Overbaking or adding too much flour makes buns dry. Stick to the recommended baking time (15–18 minutes) and brush with butter immediately after baking.

Q. How to store homemade cream buns with buttercream filling?

A. Store them in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate up to 2–3 days, then bring to room temperature before serving.

Q. Can I make Indian cream buns without yeast?

A. The classic bakery cream buns need yeast for that soft, pillowy texture. However, you can try instant no-yeast buns using baking powder/soda, but the texture will differ.

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