There’s nothing quite like the warm, comforting aroma of freshly baked coffee buns filling your kitchen. These Coffee Cream Buns are a perfect balance of soft, fluffy bread, a crisp coffee-flavoured topping, and a luscious coffee custard filling—just the kind of treat coffee lovers dream about! Inspired by Vietnam’s famous Papparoti, these buns take things up a notch with a creamy surprise inside. Each bite is a mix of light, airy bread, crunchy coffee crust, and smooth, velvety coffee cream, making them an absolute must-try, especially for coffee lovers.
If you’ve ever enjoyed my Custard Buns with a silky vanilla custard filling tucked inside a pillowy soft dough, you already know how irresistible a filled bun can be. Now, imagine that but with the rich depth of coffee flavor—that’s exactly what these coffee cream buns offer!
Whether you’re making these for breakfast, as an afternoon treat, or just because you’re craving something delicious, these buns are guaranteed to be a hit. And don’t worry—while they might look bakery-level fancy, the process is beginner-friendly with simple steps to follow. So, let’s dive in and make these irresistible homemade coffee cream buns together!
Let’s gather the ingredients!
Following is a preview list, for the detailed list with quantities, find the recipe card below:
For the Buns:
- All-purpose flour – You can use bread flour also.
- Active dry yeast – You can also use instant yeast.
- Sugar
- Salt
- Milk- Warm milk for yeast activation.
- Unsalted butter – Unsalted and softened. If using salted butter skip the extra added salt.
For the Coffee Custard Cream:
- Milk
- Sugar
- Cornflour/Cornstarch – Thickens the custard. Used instead of eggs.
- Vanilla extract
- Instant coffee powder
- Whipping cream
- Powdered sugar
For the Coffee Topping:
- Instant coffee powder
- Hot water
- Unsalted butter
- Powdered sugar
- Egg
- All-purpose flour
How to make coffee cream buns?
Following is a quick summary of instructions, for detailed instructions find the recipe card below:
Make the Coffee Custard Cream
- Mix milk, sugar, cornflour, vanilla, and coffee powder. Cook while stirring continuously until thickened.
- Transfer to a bowl, cover with cling film, and cool to room temperature.
- Mix the cooled custard with beaten and thickened whipped cream. Refrigerate.
Make the Coffee Topping
- Mix instant coffee powder with hot water and set aside.
- Whisk butter, powdered sugar, and egg. Pour in the coffee mixture and combine.
- Whisk in flour until smooth, then transfer to a piping bag.
Make the Buns
- Activate the yeast by mixing it with warm milk, sugar, and salt.
- Knead the yeast mixture with flour, the remaining milk, and butter to form a smooth and elastic dough. Cover and let it rise until doubled.
- Punch down the dough, and divide it into equal pieces. Shape into balls.
- Place on a lined baking tray, cover loosely, and let them rise until double in size.
Bake & Fill
- Pipe the coffee topping over each bun.
- Bake in a preheated oven.
- While still warm, make a small slit on the bottom of each bun and pipe in the coffee custard.
- Stick a small piece of baking paper over the slit to prevent the filling from oozing out.
Tips for Perfect Coffee Cream Buns
Coffee Custard Cream Tips
- To Prevent lumps – Always whisk cornflour/cornstarch with cold or room temperature liquid before heating to avoid lumps.
- Keep whisking – Constant whisking while cooking the custard prevents it from sticking to the bottom and burning.
- Smooth texture – If you notice lumps in the custard, strain it through a fine sieve while still warm.
- Chill properly – The custard needs to cool completely before mixing with whipped cream, or it will deflate.
Coffee Topping Tips
- Butter consistency – Use softened but not melted butter for a smooth topping texture.
- Don’t overwhip – Overwhipping the topping can make it too thick to pipe. It should be smooth and pipeable.
- Piping technique – Pipe the topping in a spiral motion from the center outward, covering ⅔ of the bun. Avoid covering the entire bun so the dough can expand while baking.
Dough & Bun Tips
- Yeast activation – Make sure your milk is warm (not hot) when mixing with yeast. If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate.
- During both rises Let the dough rest until doubled in size, not just for a set time. If your kitchen is cold, this may take longer.
- Proper shaping – When shaping the dough balls, tuck the edges underneath to create a smooth top. This prevents uneven buns.
How to Store Coffee Cream Buns
Storing at Room Temperature- Keep them in an airtight container at room temperature for up to 6-8 hours.
Refrigerating– Store them in an airtight container in the fridge for 1-2 days. Let them sit at room temperature for 15-20 minutes before eating for the best texture.
Freezing- Let the buns cool completely after baking but before filling them with custard. Wrap each bun tightly in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 1 month.
To thaw & serve: Let the frozen buns thaw in the fridge overnight. Warm them slightly in the oven at 160°C (320°F) for 5-7 minutes to restore some of the crispiness. Fill with freshly made coffee custard before serving.
If you like this recipe, try these!
Coffee Cream Buns
Ingredients
For the Buns:
- 320 g All-Purpose Flour 2½ cups
- 6 g Active dry yeast 1½ tsp
- 30 g Sugar(granulated) 2½ tbsp
- 1 tsp Salt
- 200 g Milk (warm) ¾cup + 1 tbsp
- 40 g Butter (room temperature, unsalted) softened 3 tbsp
For the Coffee Custard Cream:
- 324 g Milk 1¼cups
- 50 g Sugar(granulated) 4 tbsp
- 35 g Cornflour/Cornstarch ¼ cup
- 1 tsp Vanilla Extract
- 4 g Instant Coffee Powder 2½ tsp
- 100 g chilled whipping cream ½ cup ½ cup
- 15 g Powdered Sugar 2 tbsp
For the Coffee Topping:
- 4 g Instant Coffee Powder 2½ tsp
- 15 g Hot Water 1 tbsp
- 60 g Butter (room temperature, unsalted) ¼cup
- 75 g Powdered Sugar ⅔⅔ cup
- 1 Eggs (room temperature) small-medium size
- 75 g All-Purpose Flour ⅔ cup
Instructions
Make the Coffee Custard Cream
- In a saucepan, mix half of the milk with sugar, cornflour, vanilla extract, and instant coffee powder. Stir until completely dissolved.
- Slowly pour in the remaining milk, stirring continuously to prevent lumps.
- Place the saucepan over medium-low heat and cook, whisking constantly. The mixture will slowly thicken in about 5-7 minutes.
- Once thick, transfer the custard to a bowl, cover it with cling film (touching the surface) to prevent skin from forming, and let it cool to room temperature.
- In a separate bowl, beat the chilled whipping cream and powdered sugar until it reaches a thick consistency.
- Mix the cooled coffee custard into the whipped cream until well combined. Refrigerate until needed.
Make the Coffee Topping
- Mix instant coffee powder with hot water, stirring well. Set aside.
- In a mixing bowl, whisk butter and powdered sugar until light and creamy.
- Whisk in the egg until fully incorporated.
- Pour in the coffee mixture and mix well.
- Sift in the flour, whisking until smooth.
- Spoon the coffee topping into a piping bag and set aside.
Make the Buns
- In a small bowl, combine ¼ cup of the warm milk, sugar, salt, and yeast. Let sit for 8-10 minutes until foamy.
- In a large bowl, mix flour, yeast mixture, and remaining milk until a shaggy dough forms.
- Add butter and knead for 10 minutes until the dough is soft and smooth.
- Place the dough in a bowl, cover, and let it rise for 2 hours or until doubled in size.
- Punch down the dough, divide it into 10 equal portions (56g each), and shape it into balls.
- Place buns on a lined baking tray, leaving space between them. Cover loosely and let them rise for 30 minutes.
Bake & Fill
- Preheat the oven to 180°C/350°F.
- Pipe the coffee topping in a spiral pattern over ⅔ of each bun.
- Bake for 16-18 minutes until golden brown.
- While still warm, make a small slit at the bottom of each bun and pipe in coffee custard cream.
- Stick a small piece of baking paper over the slit to prevent the filling from leaking out.
Notes
- To prevent lump whisk cornstarch at room temperature/warm milk. And continuously whisk while cooking.
- To avoid deflation make the custard is cooled before mixing with cream.
- Don’t overwhip the topping for a smooth consistency.
- While piping avoid covering the entire bun so the dough can expand while baking.
- While activating yeast the milk should be warm, not hot.
- Don’t rush the rising process. Let the dough double in size before proceeding to the next step.