Maritozzi are fragrant, sweet-dough buns sliced in half and stuffed with smooth, fresh whipped cream. They are a staple in Rome’s pasticcerie, and commonly found during the breakfast hours in coffee bars around the Eternal City. When my husband was a little boy, on special occasions his parents would bring maritozzi con la panna home from their favorite neighborhood pastry shop. Sometimes, when my husband joined his father Andrea for a morning caffè at the bar, Andrea would let him have a maritozzo.
Some traditional Roman maritozzi recipes call for sultans, pine nuts and candied orange peel. We prefer a simple sweet dough recipe with only orange zest providing a mild citrus flavor, just like those my husband recalls from his childhood.
Why You’ll Love Maritozzi
Maritozzi con la panna is a classic Italian treat, hailing from Rome, featuring soft, slightly sweet buns filled with airy whipped cream. This traditional breakfast or dessert option is a delicious favorite that pairs beautifully with coffee. 
The Origin of Maritozzi
This iconic treat dates back to ancient Rome. The name “maritozzo” is derived from “marito,” meaning husband, as they were once given as engagement gifts, with hidden tokens tucked inside.
Recipe FAQ
Can I make them ahead of time?
Yes, you can bake the buns a day in advance and fill them with cream right before serving.
What can I use instead of orange zest?
Lemon zest works well as a substitute, giving a slightly tangier flavor.
Can I freeze them?
You can freeze the unfilled buns for up to 3 months. Thaw and fill before serving.
How to Make Maritozzi – Cream Filled Roman Breakfast Buns
1. Activate the Yeast
- Warm the milk to about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let sit for 10 minutes until foamy.
2. Prepare the Dough
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and orange zest. Knead for 8-10 minutes by hand or 5 minutes in a mixer until smooth.
3. First Rise
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours, or until doubled.
4. Shape the Buns
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place on a lined baking sheet.
5. Second Rise
- Cover the buns with a towel and let rise for another 45 minutes until puffed.
6. Bake
- Preheat the oven to 350°F (175°C). Brush the tops with egg wash (1 egg beaten with 1 tbsp water) and bake for 20-25 minutes or until golden brown.
7. Prepare the Filling
- Beat heavy cream, powdered sugar, and vanilla extract to soft peaks.
8. Assemble
- Once buns cool, slice each down the middle without cutting all the way through. Fill with whipped cream using a piping bag or spoon.
Tips for Success
- Dough Texture: Ensure the dough is soft but not sticky. Add flour 1 tablespoon at a time if needed.
- Whipping Cream: Chill your bowl and whisk for quicker results.
- Proofing: Don’t rush the rising process; it’s key to light, fluffy maritozzi.
Maritozzi con la Panna: Cream Filled Italian Buns
- Total Time: 2 hours 40 minutes
- Yield: 8 buns 1x
Description
Maritozzi are small, lightly sweetened brioche-like buns filled with whipped cream. Traditionally served in Roman bakeries, they’re an iconic (and delicious!) Italian breakfast- and dessert treat.
Ingredients
For the Dough:
- 3 cups all-purpose flour (375 g)
- 1 packet (2 1/4 tsp) active dry yeast
- ? cup sugar (67 g)
- 1/2 tsp salt
- ? cup warm milk (160 ml)
- 2 large eggs
- ? cup unsalted butter, softened (75 g)
- 1 tbsp orange zest
For the Filling:
- 1 cup heavy whipping cream (240 ml)
- 3 tbsp powdered sugar (21 g)
- 1 tsp vanilla extract
Instructions
1. Activate the Yeast
- Warm the milk to about 110°F (43°C). Stir in the yeast and a teaspoon of sugar. Let sit for 10 minutes until foamy.
2. Prepare the Dough
- In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, softened butter, and orange zest. Knead for 8-10 minutes by hand or 5 minutes in a mixer until smooth.
3. First Rise
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1-2 hours, or until doubled.
4. Shape the Buns
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place on a lined baking sheet.
5. Second Rise
- Cover the buns with a towel and let rise for another 45 minutes until puffed.
6. Bake
- Preheat the oven to 350°F (175°C). Brush the tops with egg wash (1 egg beaten with 1 tbsp water) and bake for 20-25 minutes or until golden brown.
7. Prepare the Filling
- Beat heavy cream, powdered sugar, and vanilla extract to soft peaks.
8. Assemble
- Once buns cool, slice each down the middle without cutting all the way through. Fill with whipped cream using a piping bag or spoon.
Notes
Maritozzi are traditionally enjoyed with coffee or cappuccino.
Swap the filling for mascarpone cream for a richer variation.
- Prep Time: 20 minutes
- Rising Time: 2 hours
- Cook Time: 20 minutes
- Category: Baking, Dessert, Dolci
- Method: Baking
- Cuisine: Italian, Roman
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
I had these in Rome last summer, OMG they are so delicious! Thank you for this recipe, it is perfect!
Great to hear they lived up to the ones you had in Rome!
These Maritozzi con la Panna are absolutely divine! The soft, pillowy buns paired with the rich, sweet whipped cream make for the perfect treat. It’s a delightful combination of textures and flavors that feels both indulgent and comforting. Whether as a snack or dessert, these are a must-try for anyone who loves Italian sweets!
Could not agree more! :D
As a native Roman, I can confirm that this is not only the best breakfast in the world, but that this recipe is very authentic.
These are so pretty, so fluffy and so dang delicious. Take me back to Italy!!