Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing a viral Italian treat that’s trending on Instagram and in Japanese bakeries: the Maritozzi con la Panna—also known as Italian cream buns or "proposal buns."
Maritozzi (or Maritozzo) is a soft, sweet brioche bun with roots tracing back to Ancient Rome. Traditionally sliced open and filled with lightly sweetened whipped cream, modern versions now include flavored creams or even savory fillings. In Rome, they’re a bakery staple—perfect for breakfast with coffee or as a luxurious afternoon snack. On chilly days, pair one with a cup of French hot chocolate for pure bliss.
The name comes from the Italian word "marito," meaning husband. Legend has it that young Italian men would give a Maritozzo to their sweetheart on the first Friday of March as a token of love. In some romantic tales, they’d hide an engagement ring inside the cream to propose. According to folklore, girls who could bake the best Maritozzi would find husbands sooner!
This recipe is inspired by the historic Roman pastry shop Pasticceria Romoli, with slight ingredient adjustments for home bakers. It’s not hard to make, though the kneading takes some patience—using a stand mixer helps! We recommend preparing the whipped cream in advance so you can fill the buns as soon as they’ve cooled.
And honestly, these buns are incredible on their own. Slightly warm from the oven with a pat of butter—it’s pure bliss.
More delicious recipes to try:
New York deli–style Tuna Salad Sandwich, Japanese 7-Eleven favorite Egg Salad Sandwich, family favorite French Toast, or try our ultra-soft Brown Sugar Cinnamon Rolls.
Classic Italian Maritozzi Cream Buns Recipe
Ingredients
Yield: 5 small buns (each dough ball ~55g)
- Bread flour (sifted): 167g (5.9 oz)
- Unsalted butter (very soft): 25g (0.9 oz)
- Sugar: 27g (1 oz)
- Eggs: 2 (room temperature; 1 for the dough, 1 for egg wash)
- Instant dry yeast: 2.2g (0.08 oz)
- Salt: 2.3g (0.08 oz)
- Honey: 7g (0.25 oz)
- Orange zest: from half an orange
- Milk (room temperature): 45g (1.6 oz)
- Whipped Chantilly cream: as needed (refer to our Chiffon Cake tutorial for method)
Use our Nutrition Calculator to get the full nutritional breakdown for this recipe.
How to Make Maritozzi Buns
- In a mixing bowl, combine the milk, yeast, and about 10g of the sugar. Stir gently to dissolve. Add 15g of the flour, mix again, and cover with plastic wrap. Let rest in a warm place for 30 minutes until bubbly like a sponge cake.
- To the sponge mixture, add 1 egg, orange zest, honey, and the remaining sugar. Mix well.
- Add the remaining flour and salt. Mix until a rough dough forms.
- Transfer to a work surface. The dough will be sticky—don’t add extra flour yet. Use a pull-and-fold kneading motion for 4–6 minutes. If it remains overly sticky, add a little flour as needed.
- Once the dough becomes elastic, add the softened butter. Be patient—knead gently until the butter is fully incorporated.
- Use the slap-and-fold method to develop the gluten. The finished dough should be smooth and slightly glossy.
- Shape the dough into a ball, place in a bowl, and cover with a towel or plastic wrap. Let rise in a warm place for 2–3 hours, or until doubled in size.
- Transfer the dough to a floured surface. Divide into 5 pieces, about 55g (1.9 oz) each. If there’s extra dough, shape it into a mini bun. Gently deflate each piece and shape into a smooth ball. Place on a lined baking tray, cover, and let rise again for 30 minutes.
- Preheat oven to 392°F (200°C). Brush the tops with the remaining beaten egg. Bake for 12–14 minutes, or until golden brown.
- Cool completely on a wire rack.
- Slice each bun lengthwise without cutting all the way through. Pipe in chilled Chantilly cream and dust with powdered sugar. Enjoy!
Watch the full tutorial here: Classic Italian Maritozzi Cream Buns