Cream is usually used during baking and contributes a pleasant aroma to the baked foods, but the effect of its polar components on the cream flavor is not fully understood. In this study, the polar components were extracted by using ethanol, and then were analyzed by 1H nuclear magnetic resonance (NMR). The main compositions in the extraction were lactose, phospholipids, free amino acids and free fatty acids. Then all the samples were baked at 160 °C for 30 min, respectively. GC-MS analysis showed that the polar components could generate lots of odorants, and with the addition of polar components, the lipid-derived volatile compounds in cream were significantly increased and varied, as well as Maillard reaction and caramelization products, especially butanoic acid, hexanal, (E,E)-2,4-decadienal, furfural, furaneol, maltol, methylpyrazine, 2,3-dimethylpyrazine, 2-methyl and 3-methylbutanal. On the contrary, the ethanol-treated cream sample had less odorants. Sensory analysis confirmed that the caramel and roasted notes were significantly enhanced with the addition of polar components, the ethanol-treated cream and polar components sample was similar to the cream in the attributes of milk, sweet and buttery. These data indicated that polar components in cream could be used as a functional flavor enhancer.