18 Classic and Modern Maritozzo Recipes

Nothing says comfort like a freshly baked maritozzo—soft bun, pillowy cream, endless possibilities. Whether you’re a traditionalist or craving a modern twist, these 18 recipes bring Italian charm right to your kitchen. Let’s bake something special!

Classic Roman Maritozzo

Hey there, fellow food lovers! If you're looking for a show-stopping yet surprisingly simple dessert, these Classic Roman Maritozzi are it. Soft, fluffy buns filled with cloud-like whipped cream and bright orange zest – pure Italian comfort.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Buns

3 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 tsp active dry yeast (one packet)
1/2 cup warm milk (110°F)
1/4 cup unsalted butter, melted
2 large pasture-raised eggs, lightly beaten
1 tsp vanilla extract
1 tbsp orange zest
1/2 tsp salt

For the Filling

2 cups heavy cream
1/4 cup powdered sugar
1 tsp orange zest

Instructions

In a small bowl, combine warm milk (110°F) and yeast with a pinch of sugar. Let stand for 5-10 minutes until foamy. Tip: Milk too hot can kill yeast; too cold won't activate it.
In a large bowl, whisk together flour, sugar, salt, and orange zest.
Add yeast mixture, melted butter, beaten eggs, and vanilla. Stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Use the windowpane test: stretch a small piece; if it tears easily, knead more.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
Punch down dough and divide into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
Cover loosely with a towel and let rise again for 30-45 minutes until puffy.
Preheat oven to 375°F. Brush buns with egg wash (1 egg beaten with 1 tbsp water) if desired for shine.
Bake for 18-20 minutes until golden brown. Transfer to a wire rack to cool completely.
Meanwhile, make filling: In a chilled bowl, whip heavy cream, powdered sugar, and orange zest until stiff peaks form. Tip: Chill cream and bowl for best results.
Once buns are cool, slice each horizontally without cutting all the way through. Fill with whipped cream using a piping bag or spoon.
Dust with powdered sugar and serve immediately.

Make sure to serve these buns within a few hours – the cream stays lush and the bun remains pillowy. For a fun twist, add a drizzle of honey or a sprinkle of pistachios on top. Each bite is a little taste of Rome!

Chocolate Hazelnut Maritozzo

You know that moment when you crave something decadent yet not too heavy? That's where this Chocolate Hazelnut Maritozzo comes in – a soft brioche bun split and filled with luscious chocolate hazelnut cream and topped with toasted hazelnuts.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Brioche Dough

2 ¼ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (one packet)
½ cup whole milk, warmed to 110°F
2 large pasture-raised eggs, lightly beaten
6 tablespoons unsalted butter, softened and cut into cubes
1 teaspoon fine sea salt
1 teaspoon vanilla bean paste

For the Filling and Topping

¾ cup chocolate hazelnut spread (e.g., Nutella)
½ cup heavy cream, cold
½ cup hazelnuts, toasted and roughly chopped
1 tablespoon powdered sugar (optional, for dusting)

Instructions

In a small bowl, combine the warm milk (110°F) and yeast; let stand for 5 minutes until frothy. Pro tip: if it doesn't foam, your yeast may be dead – start over.
In the bowl of a stand mixer fitted with the dough hook, mix flour and sugar. Add the yeast mixture, beaten eggs, vanilla bean paste, and salt. Mix on low until a shaggy dough forms, about 2 minutes.
With the mixer running on low, add softened butter cubes one at a time, waiting until each is incorporated before adding the next. This ensures a silky, enriched dough.
Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and clears the sides of the bowl. Tip: do the windowpane test – stretch a small piece; if it forms a thin translucent sheet without tearing, it's ready.
Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1–1.5 hours until doubled in size.
Punch down the dough and divide into 6 equal pieces (about 90g each). Shape each into a tight ball and place on a parchment-lined baking sheet, 3 inches apart. Cover loosely with a kitchen towel and let rise for 30–40 minutes until puffy.
Preheat oven to 375°F. Brush the risen buns with a light egg wash (1 egg beaten with 1 tablespoon water) for a glossy golden crust.
Bake for 18–20 minutes, rotating the pan halfway, until deep golden brown and internal temperature reaches 200°F. Transfer to a wire rack and cool completely.
While buns cool, make the filling: In a chilled bowl, whip cold heavy cream to stiff peaks. Gently fold in the chocolate hazelnut spread until fully combined – don't overmix or it'll deflate.
Once buns are cool, slice each horizontally about three-quarters through. Pipe or spoon the chocolate hazelnut cream into the slit. Press the top gently to close.
Spread a thin layer of extra chocolate hazelnut spread on the bun tops if desired, then press toasted chopped hazelnuts onto the cream and edges. Dust with powdered sugar just before serving.

Nothing beats the contrast of the pillowy brioche and the crunchy nut topping. Drizzle with extra chocolate for a showstopper dessert, or serve alongside espresso for a classic Italian treat.

Pistachio Cream Maritozzo

Bet you've never had a maritozzo quite like this one—it's baked fresh and stuffed with a luscious pistachio cream that's silky and nutty. Perfect for a weekend treat or impressing brunch guests.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Maritozzo Buns

3 cups bread flour (12-13% protein)
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1 cup whole milk, warmed to 110°F
4 tbsp European-style unsalted butter, softened
2 large pasture-raised eggs, lightly beaten
1/2 tsp fine sea salt

For the Pistachio Cream

1 cup heavy cream, cold
1/2 cup premium pistachio paste
1/4 cup powdered sugar, sifted
1 tsp pure vanilla extract

For Garnish

1/4 cup shelled pistachios, roughly chopped

Instructions

In a small bowl, combine the warm milk and active dry yeast. Add 1 pinch of sugar from the 1/4 cup, stir gently, and let sit for 5 minutes until foamy. If it doesn't foam, your yeast may be expired—start fresh.
In a large bowl, whisk together the bread flour, remaining sugar, and salt. Create a well in the center and pour in the yeast mixture, beaten eggs, and softened butter.
Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Perform the windowpane test: stretch a small piece of dough; if it forms a thin translucent membrane without tearing, it's ready.
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (75–80°F) for about 1 hour, until doubled in size.
Punch down the dough and divide into 8 equal portions (about 90g each). Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise again for 30 minutes until puffy.
Preheat your oven to 375°F. Brush the risen buns lightly with an egg wash (1 egg beaten with 1 tbsp water) for a golden shine. Bake for 18–20 minutes, rotating the pan halfway, until deep golden brown and internal temperature reaches 200°F. Transfer to a wire rack to cool completely.
While buns cool, make the pistachio cream: In a chilled bowl, combine heavy cream, pistachio paste, sifted powdered sugar, and vanilla. Beat with an electric mixer on medium-high until stiff peaks form, about 2–3 minutes. Be careful not to overwhip—stop when the cream holds its shape and looks silky.
Once buns are completely cool, slice each horizontally about three-quarters of the way through, like a pocket. Spoon or pipe the pistachio cream generously into the opening. Sprinkle chopped pistachios over the exposed cream.
Serve immediately or refrigerate for up to 6 hours. The buns are best enjoyed at room temperature for a soft, pillowy texture.

Creamy, nutty, and perfectly pillowy—this maritozzo is a showstopper. The silky pistachio cream contrasts beautifully with the tender bun, and the crunch of chopped pistachios adds a lovely finish. Pair it with a cappuccino for an Italian-inspired afternoon pick-me-up.

Ricotta and Honey Maritozzo

Picture this: a soft, pillowy brioche bun split and filled with a creamy ricotta-honey mixture that’s floral and not too sweet. It’s like a breakfast pastry and dessert had a baby.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

3 1/4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup whole milk, warmed to 110°F
1/4 cup granulated sugar
3 pasture-raised eggs, lightly beaten
1/2 cup unsalted butter, softened
1 teaspoon fine sea salt
2 cups full-fat ricotta cheese
1/3 cup honey
1 teaspoon vanilla extract

Instructions

In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let sit for 5 minutes until foamy. Tip: If the yeast doesn’t foam, it may be dead—start over with fresh yeast.
In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture and beaten eggs, then stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thin enough to see light through without tearing.
Gradually knead in the softened butter, a few tablespoons at a time, until fully incorporated. The dough will be very soft but not sticky.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size. Tip: An oven with the light on is a perfect proofing environment.
Punch down the dough, divide into 8 equal pieces (about 100g each), and shape each into a smooth ball. Arrange on a parchment-lined baking sheet, cover, and let rise again for 30 minutes.
Preheat the oven to 375°F. Brush the tops of the buns with a little beaten egg or milk for shine. Bake for 18–20 minutes, until deep golden brown. Cool completely on a wire rack.
While the buns cool, make the filling: In a bowl, combine the ricotta, honey, and vanilla extract. Stir until smooth. Cover and refrigerate until ready to use.
Once the buns are cool, slice each one horizontally almost all the way through, leaving a hinge. Generously fill with the ricotta mixture. Close the bun and serve immediately or refrigerate for up to 4 hours.

Silky ricotta meets floral honey, all cradled in a tender brioche that melts in your mouth. For a brunch twist, top with fresh figs or a drizzle of extra honey right before serving.

Tiramisu Espresso Maritozzo

A delightful fusion of two Italian classics, this Tiramisu Espresso Maritozzo transforms soft, pillowy buns into a coffee lover's dream. Imagine a lightly sweetened yeast bun soaked in rich espresso, then split and piled high with silky mascarpone cream—each bite is pure indulgence.

Serving: 8 | Prep Time: 90 minutes | Cooking Time: 18 minutes

Ingredients

For the Buns

2 ¾ cups (330g) unbleached all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ teaspoons (1 packet) instant yeast
½ teaspoon fine sea salt
2 pasture-raised eggs, lightly beaten
½ cup (120ml) whole milk, warmed to 105-110°F
6 tablespoons (85g) unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the Espresso Soak

1 cup (240ml) strong brewed espresso, cooled
2 tablespoons granulated sugar
2 tablespoons coffee liqueur (such as Kahlúa), optional

For the Mascarpone Filling

8 ounces (225g) mascarpone cheese, softened
1 cup (240ml) heavy whipping cream, cold
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder, for dusting

Instructions

In a large bowl, whisk together the flour, sugar, instant yeast, and fine sea salt. Create a well in the center.
Add the beaten eggs, warm milk, melted butter, and vanilla extract to the well. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: The dough should feel soft and slightly tacky, not sticky; add a teaspoon of flour only if needed.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough and divide it into 8 equal pieces (about 80g each). Shape each piece into a smooth oval bun and place on a parchment-lined baking sheet, spaced 2 inches apart.
Cover the buns loosely with a clean kitchen towel and let rise for 30 minutes, until puffy. Meanwhile, preheat your oven to 375°F.
Bake the buns for 15-18 minutes, until golden brown and hollow-sounding when tapped. Transfer to a wire rack to cool completely before filling.
While the buns cool, prepare the espresso soak: in a shallow bowl, whisk together the cooled espresso, sugar, and coffee liqueur (if using).
Make the mascarpone filling: In a chilled bowl, combine the softened mascarpone, heavy cream, sugar, and vanilla. Beat with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Tip: Don't overbeat, or the cream may become grainy—stop as soon as it holds its shape.
To assemble: Lightly dip each bun into the espresso soak for about 3-5 seconds per side. Tip: Don't oversoak, or the buns may become soggy—just enough to flavor the crust.
Using a serrated knife, split each bun horizontally without cutting all the way through (like a hot dog bun). Spoon or pipe the mascarpone filling into the opening. Dust generously with unsweetened cocoa powder through a fine-mesh sieve.
Serve immediately, or refrigerate for up to 2 hours to let the flavors meld. The buns are best enjoyed the same day.

Nothing beats the combination of coffee and cream in this handheld dessert—the tender bun soaks up espresso without turning mushy, while the mascarpone stays light and airy. For a brunch twist, serve alongside fresh berries or a drizzle of chocolate sauce; it's also perfect as a make-ahead treat for gatherings.

Lemon Citrus Maritozzo

Unlike traditional maritozzo, this version swaps the usual whipped cream for a bright lemon curd that cuts through the buttery brioche. You'll love the zesty twist—it's like sunshine in a bun. Perfect for spring brunch or a midday treat.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

2 1/4 cups bread flour (preferably King Arthur, 12.7% protein)
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon fine sea salt
1/2 cup whole milk, warmed to 110°F
2 large eggs, room temperature, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened and cut into pieces
1/2 cup freshly squeezed lemon juice
2 tablespoons lemon zest
3/4 cup granulated sugar
3 large egg yolks
1 large egg
1/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed

Instructions

In a stand mixer bowl, whisk together bread flour, 1/4 cup sugar, instant yeast, and 1/2 teaspoon salt.
Add warm milk, beaten eggs, and vanilla. Mix on low with dough hook until combined. (Tip: Ensure milk is 105-115°F to activate yeast without killing it.)
With mixer running, add softened butter pieces one at a time, mixing until incorporated. Increase speed to medium and knead 8-10 minutes until dough is smooth and elastic. (Tip: Dough should pass the windowpane test—stretch a small piece thin enough to see light through without tearing.)
Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1-1.5 hours.
While dough rises, make lemon curd: In a medium saucepan, whisk together lemon juice, lemon zest, 3/4 cup sugar, egg yolks, whole egg, and 1/4 teaspoon salt.
Cook over medium-low heat, stirring constantly with a whisk, until thickened, about 8-10 minutes. (Tip: Curd is ready when it coats the back of a spoon and leaves a clear trail when you run a finger through it.)
Remove from heat and whisk in cold butter cubes until smooth. Strain through a fine-mesh sieve into a bowl, cover with plastic wrap directly on surface, and refrigerate until firm, at least 2 hours.
After first rise, punch down dough and divide into 8 equal pieces (about 80g each). Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
Cover loosely with plastic wrap and let rise again until puffy, about 30-45 minutes.
Preheat oven to 375°F. Bake buns for 15-18 minutes until golden brown. Let cool completely on a wire rack.
Once cool, use a serrated knife to cut a slit in the top of each bun, creating a pocket. Spoon or pipe lemon curd into each bun. Serve immediately.

Just one bite and you'll be hooked—the tender brioche gives way to a burst of citrus that's both refreshing and indulgent. Serve these for a special breakfast or as a dessert alongside a cup of Earl Grey. They're best enjoyed the day they're made.

Salted Caramel Banana Maritozzo

You know those mornings when you crave something indulgent? This Salted Caramel Banana Maritozzo—a fluffy baked bun filled with salted caramel cream and topped with caramelized bananas—is your answer. It's a handheld breakfast dessert you'll love.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

For the Maritozzo Buns

3 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1/2 cup whole milk, lukewarm
2 large pasture-raised eggs, lightly beaten
1/4 cup unsalted European-style butter, softened
1/2 teaspoon fine sea salt

For the Salted Caramel Cream

1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/2 teaspoon flaky sea salt
1 teaspoon vanilla extract

For the Caramelized Bananas

2 ripe bananas, sliced into 1/2-inch rounds
1 tablespoon unsalted butter
1 tablespoon brown sugar

Instructions

In a large bowl, whisk together flour, sugar, and yeast. Make a well and pour in lukewarm milk and beaten eggs. Mix until a shaggy dough forms. (Tip: Ensure milk is 105-115°F to activate yeast.)
Add softened butter and fine sea salt. Knead on a floured surface for 8-10 minutes until smooth and elastic. (Tip: Use the windowpane test—stretch a small piece without tearing.)
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled.
Punch down dough, divide into 6 equal pieces, shape into balls, and place on a parchment-lined baking sheet. Cover and let rise 30-40 minutes until puffy.
Preheat oven to 375°F. Bake buns for 18-20 minutes until golden brown. Transfer to a wire rack to cool completely.
Meanwhile, make caramel cream: In a medium saucepan, heat sugar over medium heat, stirring constantly, until melted and amber-colored. (Tip: Watch closely; caramel burns quickly.)
Carefully add heavy cream (it will sputter), then butter and vanilla. Stir until smooth. Remove from heat and stir in flaky sea salt. Cool to room temperature, then refrigerate for at least 30 minutes until thickened.
For bananas: In a skillet over medium heat, melt butter. Add banana slices and brown sugar. Cook for 2 minutes per side until golden and caramelized.
Assemble: Slice each bun horizontally about 3/4 through. Fill with a generous dollop of salted caramel cream and top with caramelized banana slices. Serve immediately.

A blissful bite combining pillowy bun, creamy caramel, and sweet bananas. For a fancy finish, dust with powdered sugar.

Strawberry Cream Maritozzo

Zesty and sweet, my Strawberry Cream Maritozzo pairs fluffy brioche with juicy macerated berries and cloud-like vanilla cream. It’s a delightful twist on the Italian classic, perfect for brunch or a treat-yourself moment.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Brioche Buns

3 cups all-purpose flour (preferably unbleached)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1 teaspoon fine sea salt
2 pasture-raised eggs, lightly beaten
1/2 cup whole milk, warmed to 110°F
1/4 cup unsalted European-style butter, softened to room temperature

Macerated Strawberries

2 cups fresh strawberries, hulled and quartered
3 tablespoons granulated sugar
1 teaspoon fresh lemon juice

Vanilla Whipped Cream

1 1/2 cups heavy cream, cold
2 tablespoons powdered sugar
2 teaspoons pure vanilla extract

Instructions

In a large bowl, whisk together 3 cups flour, 1/4 cup sugar, yeast, and salt.
Add the beaten eggs and warm milk; stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: If the dough is too sticky, add flour 1 tablespoon at a time.)
Gradually knead in the softened butter, a few pieces at a time, until fully incorporated and dough is supple.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
While dough rises, make the macerated strawberries: combine quartered strawberries, 3 tablespoons sugar, and lemon juice in a bowl. Stir, cover, and let sit at room temperature at least 30 minutes, stirring occasionally.
Punch down the risen dough and divide into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, 2 inches apart. (Tip: Tuck seams under for a tidy top.)
Cover loosely with a towel and let rise again for 45 minutes until puffy.
Preheat oven to 375°F. Bake buns for 15-18 minutes until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
Make the vanilla whipped cream: in a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until soft peaks form. (Tip: Chill the bowl and beaters for fluffier cream.)
Slice each brioche bun horizontally, leaving one side attached like a hinge. Spoon macerated strawberries generously into each bun.
Top with whipped cream, close the bun gently, and serve immediately.

Drizzle with extra strawberry syrup or dust with powdered sugar for a bakery-worthy finish. The soft, buttery bun soaks up the berry juices—each bite is pure bliss.

Almond Frangipane Maritozzo

Kick off your weekend baking with these Almond Frangipane Maritozzo buns—soft, pillowy rolls stuffed with a nutty almond cream and topped with toasted sliced almonds. They're surprisingly easy to make at home.

Serving: 8 | Prep Time: 45 minutes | Cooking Time: 20 minutes

Ingredients

2 1/4 cups bread flour (preferably King Arthur), plus more for dusting
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1/2 teaspoon fine sea salt
1/2 cup whole milk, warmed to 110°F
2 large pasture-raised eggs, lightly beaten (divided: 1 for dough, 1 for frangipane and wash)
4 tablespoons unsalted European-style butter, softened (divided: 2 for dough, 2 for frangipane)
1/2 cup almond flour
1/4 cup powdered sugar
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted until golden

Instructions

In a large bowl, whisk together bread flour, granulated sugar, active dry yeast, and fine sea salt.
Add warmed milk and one lightly beaten egg; stir until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic—use the windowpane test to check gluten development.
Knead in 2 tablespoons softened butter, one tablespoon at a time, fully incorporating each before adding the next.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
While dough rises, make frangipane: In a medium bowl, cream remaining 2 tablespoons butter with powdered sugar until light. Stir in almond flour, remaining beaten egg (save a tablespoon for wash), and almond extract until smooth. Refrigerate until needed.
Punch down dough and divide into 8 equal pieces (about 80 g each). Shape each into a tight ball and place on a parchment-lined baking sheet, 2 inches apart.
Cover loosely with a towel and let rise again until puffy, about 30 minutes.
Preheat oven to 375°F. Using a sharp knife, cut a deep slit across the top of each bun (about 1/2 inch deep and 1 inch long).
Spoon or pipe frangipane into the slit—it should mound up slightly. Tip: use a piping bag for neat filling.
Brush tops with reserved egg wash and sprinkle generously with toasted sliced almonds.
Bake for 18–20 minutes, until golden brown and internal temperature reaches 190°F. Check after 15 minutes and rotate pan if browning unevenly.
Transfer to a wire rack and let cool for at least 10 minutes before serving—the filling will be molten hot.

A tender, cloud-like bun gives way to a luscious almond cream that's not too sweet, while the toasted almonds add a satisfying crunch. Serve these maritozzo slightly warm with a morning cappuccino—they vanish fast!

Vegan Coconut Cream Maritozzo

Oh, meet your new favorite brunch star: Vegan Coconut Cream Maritozzo. These dairy-free brioche buns are soft and airy, filled with a dreamy coconut cream. Get ready to fall in love!

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Dough

2 1/4 cups (280g) all-purpose flour
1/4 cup (50g) organic granulated sugar
1 packet (2 1/4 tsp) instant yeast
1/2 cup (120ml) warm unsweetened almond milk (110°F)
1/4 cup (60ml) aquafaba at room temperature
3 tbsp (42g) vegan butter, softened
1/2 tsp sea salt

Coconut Cream Filling

1 can (13.5oz) full-fat coconut milk, refrigerated overnight
2 tbsp (15g) powdered sugar
1/2 tsp vanilla extract

Topping (optional)

Powdered sugar for dusting

Instructions

Whisk flour, sugar, yeast, and salt in a large bowl.
Pour in warm almond milk (110°F) and aquafaba. Mix until a shaggy dough forms. Tip: Check milk temp with a thermometer to avoid killing yeast.
Add softened vegan butter and knead for 8–10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour. Tip: Use an oven with the light on (around 80°F) for a consistent warm spot.
Deflate dough, divide into 6 equal portions, shape into balls, and place on a parchment-lined baking sheet, 2 inches apart.
Cover buns and let rise again until puffy, 30–45 minutes.
Preheat oven to 375°F. Bake buns for 18–20 minutes until golden brown. Tip: Rotate the sheet halfway through for even browning. Cool completely.
Scoop the solid cream from the chilled coconut milk into a bowl. Add powdered sugar and vanilla; beat on high until fluffy, 3–4 minutes. Refrigerate.
Slice each bun horizontally, fill generously with coconut cream, and dust with powdered sugar if desired.

Don't be surprised if you devour two—these buns are irresistibly light, and the creamy filling feels like a cloud. Dust with extra powdered sugar for a pretty finish.

Gluten Free Maritozzo

Unless you've tried a gluten free Maritozzo, you're missing out on pillowy buns filled with dreamy ricotta cream. This version uses a clever flour blend so you don't sacrifice texture or taste.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 18 minutes

Ingredients

2 ½ cups high-quality gluten-free all-purpose flour blend (containing xanthan gum)
¼ cup organic cane sugar
1 tablespoon active dry yeast
½ teaspoon fine sea salt
2 large pasture-raised eggs, lightly beaten
¼ cup unsalted European-style butter, melted and cooled
¾ cup organic whole milk, warmed to 110°F
1 teaspoon pure vanilla extract
1 cup fresh ricotta cheese, drained overnight
½ cup confectioners' sugar
¼ cup heavy cream

Instructions

In a small bowl, stir together the warm milk and active dry yeast. Let stand for 5 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free flour blend, cane sugar, and fine sea salt.
Add the frothy yeast mixture, lightly beaten eggs, melted butter, and vanilla extract to the dry ingredients. Mix with a wooden spoon until a sticky dough forms.
Turn the dough onto a lightly oiled surface (use a neutral oil like avocado), and knead gently for 2 minutes. The dough will be sticky—that's normal for gluten-free.
Cover the dough with a clean kitchen towel and let it rise in a warm place (about 80°F) for 45 minutes until nearly doubled.
Divide the risen dough into 8 equal portions. With oiled hands, shape each into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
Cover the shaped buns loosely with plastic wrap and let rise again for 20 minutes.
Meanwhile, preheat the oven to 375°F. For best results, use an oven thermometer to ensure accuracy.
Bake the buns for 16–18 minutes until golden brown. The internal temperature should reach 200°F when pierced with an instant-read thermometer.
Transfer the baked buns to a wire rack and let cool completely, about 30 minutes.
While the buns cool, make the filling: In a medium bowl, combine the drained ricotta, confectioners' sugar, and heavy cream. Whisk until smooth and creamy (tip: use a hand mixer for extra fluff).
Once the buns are cool, slice each horizontally almost all the way through, leaving a hinge. Fill each bun with the ricotta cream using a piping bag or spoon.
Dust the tops with extra confectioners' sugar if desired, and serve immediately for the best texture.

Using a piping bag makes filling neat and mess-free, but a simple spoon works too. Underneath that soft, slightly crusty bun, the creamy ricotta filling is lightly sweet and punctuated with vanilla—utterly irresistible.

Low Sugar Lemon Yogurt Maritozzo

Looking for a light, refreshing dessert that won't weigh you down? These low sugar lemon yogurt maritozzi are the perfect answer—soft, pillowy buns filled with a tangy, creamy yogurt filling that's just sweet enough. They're like a cloud with a bright twist.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 18 minutes

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm water (110°F)
1/4 cup granulated sugar substitute (e.g., monk fruit blend)
3 cups all-purpose flour, plus more for dusting
1/2 teaspoon fine sea salt
1/2 cup whole milk, lukewarm
1/4 cup unsalted butter, softened
2 large pasture-raised eggs, lightly beaten
1 tablespoon lemon zest
1 cup low-fat Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon honey

Instructions

In a small bowl, dissolve yeast and 1 teaspoon of the sugar substitute in warm water. Let stand 5 minutes until foamy.
In a large bowl, whisk together flour, remaining sugar substitute, and salt.
Make a well in the center and add yeast mixture, milk, softened butter, eggs, and lemon zest. Mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead 8 minutes until smooth and elastic. Tip: If too sticky, add flour 1 tablespoon at a time.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
Punch down dough, divide into 8 equal pieces, and shape each into a smooth round. Place on a parchment-lined baking sheet 2 inches apart.
Cover loosely with plastic wrap and let rise 30 minutes until puffy.
Preheat oven to 375°F. Bake buns for 16-18 minutes until golden brown. Tip: For an even color, rotate the pan halfway through.
While buns bake, make filling: whisk Greek yogurt, lemon juice, and honey until smooth. Chill until needed.
Cool buns completely on a wire rack. Tip: Cutting warm buns can cause them to tear—patience pays off.
Slice each bun almost in half horizontally, leaving a hinge. Spoon about 2 tablespoons filling into each. Serve immediately.

Biting into one, you get that soft, yeasty bun giving way to a cool, tangy lemon cream. It's delicate yet satisfying—perfect for brunch, a light dessert, or an afternoon treat. You can even top with a few fresh berries for extra color and flavor.

Nut Free Vanilla Cream Maritozzo

Picture this: a soft, golden brioche bun split and filled with luscious vanilla pastry cream—this Nut Free Vanilla Cream Maritozzo is a dream for anyone with nut allergies. It’s surprisingly easy to make at home, and the payoff is huge.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon fine sea salt
2 large pasture-raised eggs, lightly beaten
1/2 cup whole milk, warm (110°F)
6 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
For the pastry cream:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Pinch of fine sea salt
2 tablespoons unsalted butter, cold

Instructions

In a large bowl, whisk together flour, sugar, instant yeast, and salt.
In a small bowl, combine beaten eggs and warm milk.
Pour wet ingredients into dry and mix with a wooden spoon until a shaggy dough forms.
Turn dough onto a floured surface and knead for 3 minutes, then add softened butter in two additions, kneading until smooth and elastic (about 8 minutes total). Tip: If dough feels sticky, add a little extra flour a tablespoon at a time.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour. Tip: For a perfect rise, set the bowl in a turned-off oven with a pan of hot water.
Punch down the dough and divide into 8 equal pieces (about 70g each). Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart.
Cover loosely with a kitchen towel and let proof until puffy, about 30 minutes. Tip: To check, gently press a bun—it should spring back slowly.
Preheat oven to 375°F. Brush tops with beaten egg or milk for shine (optional). Bake for 15–18 minutes, until deep golden brown and internal temperature reaches 190°F. Cool completely on a wire rack.
While buns cool, make pastry cream: In a saucepan, heat 2 cups milk with vanilla bean seeds and pod (or extract) over medium until just steaming. In a bowl, whisk sugar, cornstarch, egg yolks, and salt. Slowly pour hot milk into egg mixture, whisking constantly, then return to saucepan.
Cook over medium heat, whisking continuously, until mixture thickens and comes to a boil (about 3–4 minutes). Remove from heat, whisk in cold butter until melted. Strain through a fine-mesh sieve into a bowl, cover surface with plastic wrap, and chill until cold, about 30 minutes.
When buns are completely cool, slice horizontally without cutting all the way through. Spoon or pipe pastry cream into the opening. Serve immediately or refrigerate for up to 2 hours.

Fluffy and creamy, each bite is pure bliss. Serve these maritozzi for brunch or a dessert, dusted with powdered sugar for a bakery-style finish.

Mascarpone and Fig Maritozzo

Unexpectedly, this maritozzo brings together creamy mascarpone and sweet figs in a soft, baked bun. It's perfect for a cozy autumn brunch or a fancy afternoon treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup whole milk, warmed to 110°F
3 large pasture-raised eggs, lightly beaten
1/3 cup clarified butter, melted and cooled slightly
1 tsp fine sea salt
1 tsp pure vanilla extract
1 cup mascarpone cheese, at room temperature
8 fresh ripe figs, stems removed and halved
2 tbsp honey, for drizzling
1 large egg, beaten with 1 tbsp water (for egg wash)

Instructions

In a small bowl, combine the warm milk and yeast with a pinch of sugar. Let stand 5-10 minutes until frothy.
In a large bowl, whisk together the flour, remaining sugar, and salt.
Make a well in the dry ingredients, then add the yeast mixture, beaten eggs, clarified butter, and vanilla extract.
Mix with a wooden spoon until a shaggy dough forms, then turn out onto a floured surface.
Knead the dough for 8-10 minutes until smooth and elastic. Tip: If the dough is too sticky, add a tablespoon of flour at a time.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced 2 inches apart.
Cover the buns loosely with a towel and let rise again for 30 minutes.
Preheat the oven to 375°F. Brush the tops of the buns with the egg wash for a glossy golden crust.
Bake for 18-20 minutes, until deep golden brown. Transfer to a wire rack to cool completely.
Once cooled, slice each bun horizontally about three-quarters of the way through, like a pocket.
Spread a generous tablespoon of mascarpone inside each bun, then tuck 2 fig halves into the mascarpone.
Drizzle a little honey over the figs and serve immediately. Tip: For extra richness, toast the buns lightly before filling.

Rich and tender, these buns are a delightful balance of creamy and sweet. Serve them warm with a drizzle of extra honey or a sprinkle of sea salt for a sophisticated touch.

Honey Lavender Maritozzo

Brioche buns are already a treat, but wait until you try them filled with lavender-infused honey cream. This Honey Lavender Maritozzo is a floral dream that feels both indulgent and refreshing. Perfect for a spring brunch or a romantic dessert.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Brioche Dough

2 1/4 teaspoons active dry yeast
1/4 cup whole milk, warmed to 110°F
3 cups bread flour
1/4 cup granulated sugar
1 teaspoon fine sea salt
3 pasture-raised eggs, lightly beaten
1/2 cup European-style unsalted butter, softened and cut into small pieces

For the Lavender Honey Cream

2 cups heavy cream
1/3 cup honey
1 tablespoon culinary lavender buds
2 tablespoons confectioners' sugar

Instructions

In a small bowl, combine the warmed milk and yeast; let stand for 5 minutes until foamy. (Tip: Ensure milk is between 105-110°F for best activation.)
In the bowl of a stand mixer fitted with a dough hook, whisk together bread flour, sugar, and salt.
Add the yeast mixture and the beaten eggs; mix on low speed until a shaggy dough forms.
With the mixer on low, add the softened butter pieces one at a time, waiting until each is incorporated. (Tip: Butter must be room temperature to blend smoothly.)
Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and clears the sides of the bowl.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
Punch down the dough, divide into 8 equal pieces, and shape each into an oval log. Place on a parchment-lined baking sheet, spaced apart.
Cover loosely with a kitchen towel and let rise again until puffy, about 45 minutes.
Preheat oven to 375°F. Bake the buns for 15-20 minutes until golden brown. (Tip: Do not overbake; aim for a light golden color to keep buns soft.)
While the buns bake, prepare the cream: In a small saucepan, combine heavy cream, honey, and lavender buds. Heat over medium-low until warm, stirring occasionally; do not boil.
Remove from heat, cover, and let steep for 20 minutes. Strain through a fine-mesh sieve into a bowl, discarding lavender. Refrigerate until completely chilled, about 30 minutes.
In a large chilled bowl, combine the chilled lavender cream with confectioners' sugar. Whip with a hand mixer on high until stiff peaks form.
When buns are cool enough to handle, slice each in half horizontally, leaving hinge. Fill each with a generous dollop of lavender honey cream and dust with extra confectioners' sugar if desired.

Just one bite of this fragrant, creamy maritozzo will transport you to a Tuscan garden. The honey lavender cream is light yet decadent, and the brioche is pillowy soft. Serve it with a cup of Earl Grey for an elegant afternoon treat.

Matcha White Chocolate Maritozzo

Perfect for a spring brunch or a sweet afternoon treat, this Matcha White Chocolate Maritozzo combines a soft, pillowy bun with a luscious matcha-infused cream and pockets of melted white chocolate.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon fine sea salt
2 large pasture-raised eggs, lightly beaten
1/2 cup whole milk, warmed to 110°F
6 tablespoons unsalted butter, softened
1 cup heavy cream
2 tablespoons matcha powder (ceremonial grade)
3 tablespoons powdered sugar
4 ounces white chocolate, finely chopped

Instructions

In a large bowl, whisk together the flour, sugar, instant yeast, and salt. Tip: Ensure your yeast is fresh for best rise.
Add the beaten eggs and warm milk to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8 minutes, until smooth and elastic. Incorporate the softened butter gradually, kneading until fully absorbed—the dough should be soft and slightly tacky.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and divide into 8 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise for 30 minutes.
Preheat your oven to 375°F. Bake the buns for 18-20 minutes, until golden brown and hollow-sounding when tapped. Cool completely on a wire rack.
Meanwhile, prepare the matcha cream: In a chilled bowl, combine heavy cream, matcha powder, and powdered sugar. Whip with an electric mixer on medium-high until soft peaks form. Tip: Sift matcha first to avoid lumps.
Gently fold in the finely chopped white chocolate until evenly distributed. Cover and refrigerate until needed.
Once buns are cool, slice each horizontally about three-quarters of the way through. Spoon or pipe the matcha white chocolate cream into the slit. Serve immediately, or chill for 30 minutes for a firmer filling.

Velvety and vibrant, each bite offers a contrast of tender bread, creamy matcha, and sweet white chocolate. Serve slightly warm for the best experience, or add a dusting of extra matcha powder for a pop of color.

Savory Prosciutto Mascarpone Maritozzo

Did you know that maritozzo, traditionally a sweet Roman bun, takes a savory turn with creamy mascarpone and salty prosciutto? This recipe is perfect for brunch or a light lunch — think of it as an elevated, herb-flecked slider that's surprisingly easy to make at home.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 18 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1/2 teaspoon fine sea salt
3/4 cup warm water (110°F)
2 tablespoons extra-virgin olive oil
1 large pasture-raised egg, lightly beaten
2/3 cup mascarpone cheese, at room temperature
4 ounces thinly sliced prosciutto
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly cracked black pepper
Flaky sea salt for finishing

Instructions

In a small bowl, combine the warm water, sugar, and instant yeast. Let stand for 5 minutes until foamy — this means the yeast is active. Tip: water that's too hot (above 130°F) will kill the yeast, so use a thermometer for accuracy.
In a large bowl, whisk together the all-purpose flour and fine sea salt. Make a well in the center, then add the yeast mixture, olive oil, and beaten egg. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic. The dough should feel soft but not sticky; add a tablespoon of flour if needed. Tip: the windowpane test (stretching a small piece until it's thin enough to see light through) indicates proper gluten development.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size. An oven with the light on works great.
Punch down the dough and divide it into 4 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing them 3 inches apart. Cover loosely and let rise again for 20 minutes.
Preheat the oven to 375°F. Brush the tops of the buns with a little olive oil and sprinkle with flaky sea salt. Bake for 16-18 minutes until golden brown and hollow-sounding when tapped on the bottom. Let cool completely on a wire rack.
Once cool, slice each bun horizontally about three-quarters of the way through. Spread 2-3 tablespoons of mascarpone on the bottom half. Drape 1 ounce of prosciutto over the mascarpone, folding it into ribbons. Sprinkle with rosemary, thyme, and a crack of black pepper. Close the bun and serve immediately for the best texture — the buns can be made a day ahead and assembled just before serving.

Perfectly pillowy buns meet cool, tangy mascarpone and salty prosciutto ribbons — each bite brings a whisper of fresh herbs. Serve these alongside a simple arugula salad with lemon vinaigrette, or slice them into mini sliders for a party appetizer that's sure to disappear fast.

Bourbon Pecan Maritozzo

Bourbon and pecans are a match made in dessert heaven, and this maritozzo takes it to the next level. Picture a soft, buttery brioche bun stuffed with billowy whipped cream, then drenched in a silky bourbon caramel and topped with crunchy candied pecans. It's like a boozy ice cream sundae, but in bread form!

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Brioche Buns

2 1/4 tsp active dry yeast (1 packet)
1/2 cup warm milk (110°F)
1/4 cup granulated sugar
3 large pasture-raised eggs, lightly beaten
3 1/2 cups all-purpose flour
1 tsp sea salt
1/2 cup unsalted butter, softened

For the Bourbon Caramel

1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
2 tbsp bourbon
1/2 tsp sea salt

For the Candied Pecans

1 cup pecan halves
1/4 cup light brown sugar
2 tbsp bourbon
1 tbsp unsalted butter

For Assembly

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Instructions

In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let stand 5 minutes until foamy.
In a stand mixer with dough hook, combine flour, remaining sugar, and salt. Add yeast mixture and beaten eggs; mix on low until dough forms.
Add softened butter, one tablespoon at a time, mixing until each is incorporated. Continue kneading for 8 minutes until dough is smooth and elastic. (Tip: Dough should be slightly sticky; resist adding extra flour.)
Cover bowl with plastic wrap and let rise in a warm place for 1 hour until doubled.
Punch down dough, divide into 6 equal pieces, shape into balls. Place on parchment-lined baking sheet, cover, and let rise again for 30 minutes.
Preheat oven to 375°F. Brush risen buns with egg wash (1 egg + 1 tbsp water). Bake 18-20 minutes until golden brown. Let cool completely.
While buns bake, make bourbon caramel: In a heavy-bottomed saucepan over medium heat, melt sugar, swirling occasionally, until deep amber. Remove from heat, whisk in butter, then cream (careful of bubbling), then bourbon and salt. (Tip: Use a heavy-bottomed pan for even caramelization.)
For candied pecans: In a skillet over medium heat, melt butter. Add pecans, brown sugar, and bourbon; stir until sugar coats pecans and caramelizes, about 3 minutes. Spread on parchment to cool.
For cream filling: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to soft peaks. (Tip: Chill your bowl and beaters for fluffier cream.)
Split cooled buns horizontally (not all the way through). Pipe or spoon cream into each bun. Drizzle with bourbon caramel and top with candied pecans.

The combination of textures—fluffy bun, smooth cream, crunchy pecans, and gooey caramel—is absolutely irresistible. Serve these for brunch or as a decadent dessert, and watch them disappear.

Conclusion

Really, this collection has everything from classic cream-filled buns to modern twists. I hope you find your perfect maritozzo recipe to try at home. Which one are you most excited to bake? Let me know in the comments and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.