The Hong Kong cream bun () is a type of Chinese pastry. It is a common pastry in Hong Kong and can also be found in most bakeries in Chinatowns abroad. The oval-shaped cream bun is traditionally filled with sweetened buttercream in the center with shredded coconut sprinkled on the outside.
After World War II, Hong Kong saw a boom in local Chinese-owned bakeries that adapted Western baking techniques to Chinese tastes. The cream bun emerged during this period as a soft milk bread roll, split or filled with sweet buttercream or custard-style cream, which was affordable and filling for working families.