These Vegan Sweet Cream Buns are made with freshly baked vegan buns and coconut whipped cream. The buns are fluffy and when combined with the coconut cream, they make for a delightful snack or dessert to have year-round!

I packed as many scoops of ice cream I could into that bun.

During the summer, my mom loves to buy hamburger or hot dog buns not because she likes hamburgers or hot dogs (she actually doesn’t eat much American food), but because she loves making ice cream buns with them. When we were all on summer breaks, there would be afternoons where we wouldn’t go anywhere, just lounging in our sofas, watching t.v. When around 3-4pm strikes, we usually all crave something sweet.

When my mom announced she’ll be making some and asked if any of us would like some too, I always loved volunteering to make them instead. I would get so excited walking to our freezer picking out the different quarts of ice cream we have. For my mom, I usually went with something fruity like orange creamsicle or just vanilla. I would fill it just enough for my mom, knowing she gets full easily and doesn’t like it to be overly stuffed.

For mine though, I would choose the Neapolitan flavor, making 3 large scoops of each flavor, stuffing as much as I could into one of the buns because there could never be too much ice cream right? I would then top the bun with some whipped cream or drizzle it with some sweetened condensed milk. I would walk back to the living room with my overstuffed ice cream bun, settling back into whatever movie we were watching, my mom thinking I am crazy for adding so much ice cream. Even though we were just at home really doing nothing, when I bite into the cold ice cream and the softness of the bread, I would feel like I am having the best summer break ever.

Making these Vegan Cream Buns reminds me of those summer break memories. I stuffed these buns with fruits and homemade whipped cream instead of ice cream (although you can add ice cream too!).

Here is an overview of these Vegan Cream Buns.

Ingredients

Flour: I used regular all-purpose flour to make these buns. You can also use equal amounts of bread flour if you do not have all-purpose flour.

Sugar: To make it refined sugar-free you can use coconut sugar, but note that the color of these buns will be a bit darker and there will be a stronger taste of coconut flavor to the buns, unlike the traditional version.

Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the buns. If you do not have unsalted, vegan butter you can just omit the salt in the dough! I would not recommend substituting the butter with coconut oil.

Maple Syrup: I brushed the buns with some maple syrup to provide them with a shiny top look. If you do not want to use maple syrup, that is totally okay!

Yeast: I used active dry yeast, but you can also use instant dry yeast.

Plant-Based Milk: I prefer to use unsweetened, plant-based milk with no other flavoring like vanilla so that you can better control the flavor of the recipe. You can use any plant-based milk of choice and even better with full-fat coconut milk. The fat in the coconut milk leaves the buns extra smooth and elastic and easier to knead.

Coconut Milk/Coconut Cream: You can use full-fat coconut milk or coconut cream to make the whipped cream. Make sure you place the canned coconut milk or coconut cream in the fridge overnight.

Toppings/Fillings: I stuffed a strawberry into the center of the buns, but you can also use any other fruits of choice or leave it out. Top the cream with some rose petals, chopped nuts, more sliced fruits or just leave them plain.

Tips

Can I make these Vegan Sweet Cream Buns gluten-free?
I haven’t tested the recipe with gluten-free flour yet. However, you can try using 1:1 Gluten-free flour for the best results (I recommend using Bob’s Red Mill).

How do I store these cream buns?
These vegan cream buns are best served fresh. If you have any leftover buns, store the buns in an airtight container without slicing them or filling them with cream. You can also freeze them by letting the buns cool completely before transferring them to an airtight container and placing it in your freezer. You can always wrap these buns individually with plastic wrap. When you are ready to eat one, you can microwave one of the buns for about 1-2 minutes or more until it is warm again. You can also reheat them in the oven at 200F for about 10-15 minutes or more until they are warm again. When you are ready to eat them, make sure the buns are cooled first. Then, slice the buns and fill them with your fruits of choice and the vegan whipped cream.

Can I make these buns refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead! However, note that the color of the buns will be darker in color.

How do I know when these buns are done?
The buns will look lightly golden in color. When you insert a toothpick into the center of the buns, the toothpick should come out clean.

What can I substitute the coconut whipped cream with?
You can also use vegan whipped topping or if you want something sweeter, vegan ice cream!

Why is my whipped cream grainy?
Make sure you do not overwhip the coconut cream! When you do, it’ll become grainy.

If you like these Vegan Sweet Cream Buns, you might also like to try:
Vegan Strawberry Sando (Japanese Fruit Sandwich)
Vegan Chinese Pineapple Buns (Bolo Bao)
Vegan Matcha Bread Rolls

I cannot wait for you to try these Vegan Sweet Cream Buns! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

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