Variations of cream buns exist all around the world. Typically they are made with an enriched dough bread roll that is split after baking and cooling and filled with cream.
Among the numerous international variations are the splits of Devon and Cornwall in southwest England, which are yeasted buns filled with clotted cream, and the maritozzi of the Lazio region of Italy, which are enriched buns, made with dried fruit and filled with whipped cream.
In Europe there is the Semla (from Sweden), which is a cream bun made with wheat and cardamom.
Another specific national version is the Hong Kong sweet bun. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops. The bun has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream.
- "Recipe: Swedish Semla - sweet cream bun". blog.ingredientmatcher.com. February 16, 2015. Retrieved 2018-02-13.
- Qiu, Yongling (2011). 港麵包 港味道 (Popular bread in Hong Kong). 萬里機構 (Wan Li Book). p. 112. ISBN 9789621446473.
- MyTravelFoods (7 October 2010). "Cream Bun". mytravelfoods.com. Retrieved 12 August 2012.