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Italian Classics · Lazio

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Maritozzi con la Panna

Roman maritozzi: soft sweet buns split and overfilled with lightly sweetened whipped cream, eaten with morning espresso.

Maritozzi con la Panna

Rome's cream bun

Italian breakfast of espresso, pastry and frittata on a dark table

The short version

Roman maritozzi: soft sweet buns split and overfilled with lightly sweetened whipped cream, eaten with morning espresso.

Prep
40 min
Cook
18 min
Total
58 min
Serves
10 buns

Ingredients

  • 500 g bread flour
  • 80 g sugar and 2 eggs
  • 200 ml milk and 8 g yeast
  • 80 g butter, softened
  • Zest of 1 orange
  • 500 ml heavy cream, whipped with 40 g sugar

Instructions

  1. 01

    Enriched dough. Mix flour, sugar, eggs, milk and yeast, then work in butter and zest. Knead 10 minutes.

  2. 02

    Rise twice. Bulk rise 2 hours, shape into 10 ovals and proof 1½ hours.

  3. 03

    Bake and glaze. Bake at 350°F for 16–18 minutes and brush with sugar syrup while hot.

  4. 04

    Fill cold. Cool completely, split lengthwise and pack with whipped cream. Level the cream flat with a spatula.

Larry’s rule: Fill them within an hour of serving. Cream-soaked brioche is a sad breakfast.

Nutrition (estimated, per serving)

Serving
1 serving (about 190 g)
Calories
691 calories
Protein
11 g
Carbs
54 g
Fat
49 g
Saturated fat
29 g
Fibre
2 g
Sugar
29 g
Sodium
101 mg
Cholesterol
207 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/maritozzi-con-panna).

Before you cook

What to know about Maritozzi con la Panna

What it is

Maritozzi con la Panna is a breakfast recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 10 buns in 58 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: enriched dough, then rise twice, then bake and glaze. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 80 g sugar and 2 eggs — adds richness and helps bind or set the finished dish.
  • 200 ml milk and 8 g yeast — supports the dish's balance, texture and regional character.
  • 80 g butter, softened — builds the savory foundation and carries flavor through the dish.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare and measure the ingredients ahead, then cook close to serving for the best texture.

What to serve with it

  • Serve hot with coffee and fresh fruit.
  • Round it out with bread or a simple salad for brunch.

Questions Larry gets asked

How long does maritozzi con la panna take to make?
About 58 min start to finish — roughly 40 min of prep and 18 min of cooking. That yields 10 buns.
What do you need to make maritozzi con la panna?
6 ingredients, starting with 500 g bread flour, 80 g sugar and 2 eggs, 200 ml milk and 8 g yeast. The full list with quantities is on this page.
How do you start maritozzi con la panna?
Enriched dough: Mix flour, sugar, eggs, milk and yeast, then work in butter and zest. Knead 10 minutes.
How do you know when maritozzi con la panna is done?
Fill cold. Cool completely, split lengthwise and pack with whipped cream. Level the cream flat with a spatula.
What is the most common mistake with maritozzi con la panna?
Fill them within an hour of serving. Cream-soaked brioche is a sad breakfast.
Can you make maritozzi con la panna ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a breakfast that reheats well.

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Quick answer

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Sausage and peppers takes about 30 to 40 minutes total. Brown whole sausages 10 to 12 minutes over medium heat, soften peppers and onions 12 to 15 minutes, then simmer everything together 8 to 10 minutes until the sausage reaches 160°F (71°C) in the center.

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