About The Cream Buns
I always wanted to make gluten free cream buns, and that time finally arrived when I had five leftover buns from yesterday’s baking.
For a weekend brunch, I baked double quantities of gluten free buns. I didn’t realize it was too much for eight people. So I saved the leftover buns, and the next day, I made my version of cream buns.

Repurposing leftover food, in this case, buns, is one way of saving food. You can always come up with something interesting you want to eat out of leftovers. It needs creativity, but Bakefree is here to help you.

Not The Kind of Cream Bun You’d Expect
When you think of cream buns, what usually comes to mind is a bun split in the middle and filled with whipped cream and some fruits or berries similar to Italian Maritozzo.
Instead, this recipe involves dipping the day-old buns in vanilla syrup, filling it with pistachio paste or pistachio butter, and then baked for about 12-15 minutes. The soaking and re-baking method helps restore moisture and freshness of the buns.
The vanilla whipped cream is then piped on top of the bun and sprinkled with crushed pistachio before serving.

The Gluten Free Buns
While these gluten and dairy free cream buns are made with the Orange-Infused gluten free bun, you can use this cream bun recipe with your favorite gluten free bun recipes.
The other option is to go to your local supermarkets and find gluten and dairy free buns, then use them as instructed in the recipe.

Pistachio Filling
The same goes with the buns; the pistachio filling can be a homemade pistachio paste made with roasted pistachios or your favorite pistachio butter brand in your local groceries.
I used a 100% pistachio paste ordered from Amazon for convenience and practical reasons. It’s certified gluten- and dairy-free, so there is nothing to worry about.

Dairy Free Whipped Cream
Most non-dairy heavy whipping creams are sweet, so you might want to skip adding sugar and just add vanilla instead.
Flora 31% heavy cream is what I used, and it is not sweet. I could add sugar to it, but I kept it sugar free and added real vanilla beans to enhance the flavor of whipped cream.

Substitution Table
Original Ingredients | Substitute With |
---|---|
Orange-Infused GF Buns (leftovers) | Udis or Whole Food GF Buns |
Flora Heavy Cream 31% fat | Silk or Califia Farm Heavy Cream (GF/DF) |
Pistachio paste 100% Pure | Pistachio Butter |

Process Steps
Vanilla Syrup
- In a saucepan, boil sugar, seeded vanilla pod, and water. Remove from heat and set aside.
- To enhance the flavor profile, you may add rose water, orange blossom, or some liqueur-like Cointreau or Disaronno almond liqueur.


Filling & Baking The Buns
- Preheat the oven to 180°C (355°F).
- Make a hole in the center of the bun using a paring knife (2.5 cm/1 in wide and an inch deep), not all the way through.
- Dip the buns to soak for 5 seconds in the vanilla syrup. Place the wet buns on a wire rack to drip excess syrup.
- Fill the bun with pistachio paste.
- Bake for 12-15 minutes. Remove from the oven and let them cool completely on a wire rack.






Whipping Cream & Garnishing
- Whip heavy cream with vanilla until stiff peaks form.
- Pipe the whipped cream on the buns using a star-tip nozzle in a spiral-circular motion.
- Sprinkle with crushed pistachios before serving.







Gluten Free Cream Buns With Pistachios
By Rommel@BakefreeEquipment
- Digital scale
Ingredients
- 5 pcs gluten and dairy free buns or Orange-Infused Gluten Free Bun
- 120 g pistachio paste
- 200 g heavy cream
- 1 pod vanilla bean or 10 g vanilla extract
- 500 ml water
- 30 g sugar
- 20 g vanilla extract or use the scraped vanilla bean pod
- 25 grams crushed pistachio nuts
Instructions
Vanilla Syrup
- In a saucepan, boil sugar, seeded vanilla pod, and water. Remove from heat and set aside.
- To enhance the flavor profile, you may add rose water, orange blossom, or some liqueur-like Cointreau or Disaronno almond liqueur.
Filling & Baking The Buns
- Preheat the oven to 180°C (355°F).
- Make a hole in the center of the bun using a paring knife (2.5 cm/1 in wide and an inch deep), not all the way through.
- Dip the buns to soak for 5 seconds in the vanilla syrup. Place the wet buns on a wire rack to drip excess syrup.
- Fill the bun with pistachio paste.
- Bake for 12-15 minutes. Remove from the oven and let them cool completely on a wire rack.
Whipping Cream & Garnishing
- Whip heavy cream with vanilla until stiff peaks form.
- Pipe the whipped cream on the buns using a star-tip nozzle in a spiral-circular motion.
- Sprinkle with crushed pistachios before serving.
Video

Notes
- Soaking the day-old bun in syrup and re-baking makes it fresh and moist again.