Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Authentic Maritozzi Recipe – Italian Cream Buns with Whipped Cream
Soft, fluffy Italian maritozzi filled with lightly sweetened whipped cream. These traditional Roman cream buns are made with an enriched dough scented with orange zest and honey, then baked until golden and airy. Once cooled, they are sliced and generously filled for a bakery-style treat that’s light, creamy, and irresistible.
If there is one Italian pastry that perfectly captures indulgence in its simplest form, it’s the maritozzo.
These soft Roman cream-filled buns are light, airy, and delicately scented with orange zest, then filled with billowy whipped cream. Found in bakeries all over Rome, they are traditionally enjoyed as a breakfast treat with espresso or cappuccino, but they feel just as perfect as dessert.
This traditional maritozzi recipe brings the classic Italian cream buns into your kitchen with a soft enriched dough and a lightly sweetened cream filling.
The result is fluffy, fragrant buns with a melt-in-your-mouth texture and a rich cream center that feels both luxurious and comforting.
What Are Maritozzi?
Maritozzi (singular: maritozzo) are traditional Roman sweet buns made from an enriched yeast dough and traditionally filled with whipped cream. They are one of the most iconic Italian pastries and are often sold in bakeries across Rome, sometimes even with a dusting of powdered sugar or flavored creams.
The dough is similar to brioche but slightly lighter, enriched with eggs, butter, olive oil, sugar, and honey. Once baked, the buns are sliced open and filled generously with whipped cream or mascarpone cream.
Why This Maritozzi Recipe Works
This version focuses on achieving a bakery-style texture at home: soft, pillowy, and aromatic. The combination of butter and olive oil creates richness without heaviness, while a slow fermentation develops flavor and structure.
A key step in this recipe is the optional overnight rest, which deepens the aroma and gives the dough a more complex flavor while also improving softness.
Ingredient Notes & Smart Substitutions
Bread flour is used for structure and elasticity, helping the buns stay light yet hold their shape. All-purpose flour can be used if needed, but the texture will be slightly softer and less chewy.
Whole milk adds richness and softness, while honey contributes subtle flavor and helps keep the dough moist.
Orange zest is essential for the signature aroma of classic maritozzi, but lemon zest can be used for a brighter citrus note.
The combination of olive oil and butter is what gives the dough its unique texture: soft, tender, and slightly rich without being heavy.
For the filling, heavy cream creates the classic light and airy texture. You can replace part of it with mascarpone for a thicker, more luxurious cream.
Baking Tips for Perfect Maritozzi
The dough should always feel soft and slightly sticky — this is what creates the airy final texture. Avoid adding excess flour, even if the dough feels loose at first.
Softened butter should always be added gradually during kneading so it fully incorporates and creates a smooth, elastic dough.
A slow rise is essential. Letting the dough rest in a draft-free environment allows it to double naturally and develop structure. An even better option is cold fermentation overnight, which enhances flavor and makes the buns even softer.
When baking, aim for a light golden color rather than deep browning. Overbaking will dry out the soft interior.
For the filling, whip the cream just until soft peaks form — overwhipping can make it too stiff and less silky when piped.
Why Refrigerating the Dough Overnight Helps
The overnight rest is not just for convenience — it’s a technique used in professional baking. Cold fermentation slows yeast activity and allows enzymes in the flour to develop deeper flavor. This results in a more aromatic dough with improved texture and a lighter crumb.
It also makes the dough easier to handle the next day, especially for shaping soft enriched buns like maritozzi.
How to Store Maritozzi
Unfilled buns can be stored at room temperature in an airtight container for up to 2 days while maintaining softness.
Once filled with cream, they should be refrigerated and enjoyed within 1–2 days for best texture.
Unfilled baked buns also freeze very well. Simply thaw at room temperature and fill when ready to serve.
Maritozzi are the kind of pastry that feel simple yet incredibly special. Soft, fragrant buns filled with clouds of cream, they represent everything beautiful about Italian baking: humble ingredients transformed through technique and time into something unforgettable.
Perfect for brunch, dessert, or an afternoon coffee moment, this maritozzi recipe is one you’ll come back to again and again.
Other Italian dessert recipes you might like:
- Authentic Italian Tiramisu
- Sicilian Cannoli
- Italian Cream Stuffed Cannoncini (cream horns)
- Pastiera di Riso (Rice and Ricotta Pie)
- Italian Olive Oil Cake with Creme Anglaise
- Torta Cappuccina Modenese (Italian Frangipane Tart)
- Italian Almond Cookies
- Ricotta Crostata with Chocolate Chips
- Italian Panna Cotta
- Italian Torta Paradiso
- Italian Torta della Nonna
- Limoncello-Ricotta Cake
- Torta Nua
Video recipe
Authentic Maritozzi Recipe – Italian Cream Buns with Whipped Cream
Soft, fluffy Italian maritozzi filled with lightly sweetened whipped cream. These traditional Roman cream buns are made with an enriched dough scented with orange zest and honey, then baked until golden and airy. Once cooled, they are sliced and generously filled for a bakery-style treat that’s light, creamy, and irresistible.
Servings:
8
Prep Time
20 min
Cook Time
20 min
Resting Time
6 hours
Total Time
6 hours 40 min
Ingredients
For the dough:
• 1 cup (240 ml) whole milk, lukewarm
• 1 packet (7 g) active dry yeast
• 4 cups (500 g) bread flour
• 1/2 cup (100 g) sugar
• 1 tablespoon honey
• Zest of 1 orange
• 2 large eggs
• 1/4 cup (60 ml) light olive oil
• 2 oz (55 g) unsalted butter, softened
• 1/2 teaspoon salt
• about 2 tablespoons milk (for brushing) or egg wash
For the filling:
• 2 cups (500 ml) cold heavy cream
• 3 tablespoons powdered sugar (or to taste)
• 1/2 teaspoon vanilla paste or extract
Instructions
- In a bowl, mix the lukewarm milk with the active dry yeast. Let it sit for 10 minutes until foamy.
- In the bowl of a stand mixer, add the flour, sugar, honey, orange zest, and eggs. Mix briefly to combine, then slowly pour in the yeast-milk mixture. Knead on medium speed for about 10 minutes, until the dough becomes smooth and elastic.
- While kneading, gradually add the olive oil and let it fully incorporate. Then add the softened butter, a few pieces at a time, allowing each piece to absorb before adding the next. Finish by adding the salt. Continue kneading for another 5 minutes until the dough is silky, soft, and slightly sticky.
- Cover and let the dough rise in a draft-free place (such as inside an oven turned off with the light on) for about 2 hours, or until doubled in size.
Alternatively, refrigerate for 12 hours to deepen the flavor and improve aroma development. After refrigeration, let the dough come back to room temperature for at least 2 hours before shaping. - Divide the dough into 8 equal portions (about 120 g each). Shape each piece into smooth round buns. Place on a baking tray lined with parchment paper, cover, and let rise again for 1.5–2 hours, until puffy. Brush gently with egg wash (or milk).
- Bake at 180°C (350°F) for 16–18 minutes, or until golden brown. Let cool completely
- Before serving make the filling: Whip cold heavy cream with powdered sugar and vanilla until soft, fluffy peaks form. Transfer to a piping bag.
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Make a slit in each bun, cutting almost all the way through but keeping the bottom intact. Generously fill each cooled with the prepared cream. Sprinkle with powdered sugar and enjoy!
