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    Home » Recipes » Breads

    Buffalo Chicken Buns

    Published: Feb 1, 2021

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    Buffalo Chicken Buns - A Savoury take on traditional Cinnamon Buns - these make a great on-the-go lunch, as a nice break from sandwiches.

    Originally Posted March 14, 2014. Updated 2/1/2021

    A pan of 6 baked buffalo chicken buns. They resemble cinnamon buns, but with a buffalo chicken and cheese filling.

    As you may know, I was diagnosed with a gluten allergy a few years ago.

    Not Celiac, mind you, just an inflammatory thing, secondary to my autoimmune hypothyoid.

    Big fun, made my life miserable, gave me fibromyalgia... and then everything cleared up once I went gluten free.

    At the time, my Dr offered me a slight bit of hope: Go off gluten for a 2-3 years, things MAY heal themselves, and the allergy could clear up. MAYBE.

    Flash forward a year and a half. I'd been really good, and only caved once, early on. (Got so violently ill, I swore off gluten for the rest of my sentence!).

    A close up photo of a buffalo chicken roll - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.

    The Gluten Bender

    One day, I made a batch of bagels for my husband that looked and smelled SO good, I caved.

    I rationalized that it had been long enough. I mean, I tend to heal ridiculously fast, so odds were good, right?

    I rationalized that eating a bagel would be done "in the name of SCIENCE!", and how would I know how things were progressing, if I didn't test it?

    I rationalized that any fallout from it would be worth it. I mean really, those suckers were loaded with toasted caraway! I ate one, with no problem. I savored it, angels sang, my world became more colorful in that instant, it was breathtaking.

    So, I ate 3 more. Well... more like inhaled. I figured hey, if I am going to get sick, I am going to make it really worth my while! If I'm going to do the time... 😀

    Well, I didn't get sick. No pain, no fibro, absolutely no lingering evidence of the hell that gluten put me through just a couple years ago. WOO HOO!

    I've been on the most ridiculously hedonistic gluten bender ever since.

    Bagels! Baguettes! A real doughnut! Loads of bread. I thought... "Oh yes, the goddess of gluten is back in full effect!"

    Except not. BOO. Took a week or two, and then the problems set in again.

    A close up photo of a buffalo chicken bun - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.

    Buffalo Chicken Buns

    So, I'm back to gluten-free, but would love to share one of the very first things I baked after being sprung from "gluten free jail": Buffalo Chicken buns.

    I developed this recipe a few years ago, and have been dreaming of it ever since! So ridiculously good.

    A single buffalo chicken roll on a plate. There are celery sticks on the plate next to it.

    How to Make Buffalo Chicken Buns

    Prepare Your Dough

    Stir yeast and sugar into warm water*, allow to stand for 10 minutes – it should get very bubbly.

    A 2 cup glass measuring cup is half filled with a cloudly liquid. There is a thick layer of fine bubbles on top of the liquid.

    In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.

    Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

    A 4-photo compilation of progress shots, showing the progression from ingredients, through rough dough, to a smooth dough.

    Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.

    A 3 photo compilation image, showing the progression from the initial dough, the risen dough, and the punched down dough.

    * For a more complex and adult flavor, use a 12 oz bottle of beer in place of the water (We used a light tasting home brewed corn beer). Pour beer into a microwave safe bowl, heat til warm (not hot).

    While the dough is rising, make your filling:

    Make Your Filling

    Freeze chicken breasts just long enough to firm them up a bit, maybe 10-15 minutes. Trim, chop into very small cubes.

    In a large pan, saute onion and celery in vegetable oil, until vegetables are soft and translucent.

    Add chicken, garlic, and hot sauce, continue cooking until chicken is fully cooked. Set aside, allow to cool to room temperature.

    Assemble Your Buffalo Chicken Rolls

    Once dough has doubled in size and chicken mixture has cooled, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

    Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle.

    A rectangle of dough is rolled out on a counter, and covered in shredded cheese.

    Evenly scatter the chicken filling over the cheese, avoiding the edge of the dough.

    A rectangle of dough is spead with finely chopped chicken in buffalo sauce.

    Scatter the remaining cheese over the chicken mixture, once again avoiding the edge of the dough.

    A rectangle of dough is spead with finely chopped chicken in buffalo sauce, and sprinkled with shredded cheese.

    Starting with one of the shorter edges, tightly roll the dough up.

    A 4 part compilation image showing the dough being rolled up.

    Generously grease or spray a 9x 13″ baking pan.

    Using a very sharp knife, slice the roll into 6 even rounds. I recommend wiping your knife down between each slice, to keep them looking clean and pretty.

    Carefully place each roll into the pan, spacing them evenly.

    6 unbaked buffalo chicken buns are resting in a rectangular baking pan, before rising.

    The buns, before the final rise.

    Let Them Rise, Then Bake!

    Cover pan with plastic wrap, allow to rise one more time – about 45 minutes.

    6 unbaked buffalo chicken buns, after the final rise.  They are puffier and crowded up against each other.

    After the final rise.

    While waiting for the buns to rise, heat oven to 375F.

    Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

    A pan of 6 baked buffalo chicken buns. They resemble cinnamon buns, but with a buffalo chicken and cheese filling.

    Allow to cool for a few minutes, if you’re patient.

    Enjoy!

    Serve hot, preferably with a drizzle of ranch dressing!

    Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!

    A close up photo of a buffalo chicken bun - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.

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    Love sandwiches, or just want some new ideas for your lunches? We've got you covered!

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    A close up photo of a buffalo chicken roll - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Enjoy these buffalo chicken buns!

    A single buffalo chicken roll on a plate. There are celery sticks on the plate next to it.

    A close up photo of a buffalo chicken roll - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 10 votes

    Buffalo Chicken Rolls

    A Savoury take on traditional Cinnamon Buns - these make a great on-the-go lunch, as a nice break from sandwiches.
    Prep Time30 mins
    Cook Time40 mins
    Rising Time1 hr 45 mins
    Total Time2 hrs 55 mins
    Course: Main Course, Snack
    Cuisine: American, Comfort Food
    Servings: 6 Large Buns
    Calories: 488kcal
    Author: Marie Porter

    Ingredients

    Dough

    • 1 ½ Cups Warm - not hot! - Water*
    • 4 teaspoon Active Dry Yeast
    • 1 tablespoon Granulated Sugar
    • 3 ½ Cups All-Purpose Flour
    • 2 teaspoon Salt

    Filling

    • 2 Large Boneless, Skinless Chicken Breasts
    • 1 Small Onion Finely Chopped
    • 2-3 Celery Ribs Finely Chopped
    • 2 teaspoon Vegetable Oil
    • 2 Garlic cloves Minced or Pressed
    • ½ Cup Hot Sauce Or more, to taste
    • 2 Cups Finely Shredded Colby Jack Cheese

    Instructions

    • Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
      (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
    • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
    • While the dough is rising, make your filling:
      Freeze chicken breasts just long enough to firm them up a bit, maybe 10-15 minutes. Trim, chop into very small cubes.
    • In a large pan, saute onion and celery in vegetable oil, until vegetables are soft and translucent. Add chicken, garlic, and hot sauce, continue cooking until chicken is fully cooked. Set aside, allow to cool to room temperature.
    • Once dough has doubled in size and chicken mixture has cooled, roll dough out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.
    • Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle.
    • Evenly scatter the chicken filling over the cheese, avoiding the edge of the dough.
    • Scatter the remaining cheese over the chicken mixture, once again avoiding the edge of the dough.
    • Starting with one of the shorter edges, tightly roll the dough up.
    • Generously grease or spray a 9x 13″ baking pan.
    • Using a very sharp knife, slice the roll into 6 even rounds. I recommend wiping your knife down between each slice, to keep them looking clean and pretty.
    • Carefully place each roll into the pan, spacing them evenly.
      Cover pan with plastic wrap, allow to rise one more time – about 45 minutes. While waiting for the buns to rise, heat oven to 375F.
    • Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
    • Allow to cool for a few minutes, if you’re patient. Serve hot, preferably with a drizzle of ranch dressing! (Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!)

    Notes

    * For a more complex and adult flavor, use a 12 oz bottle of beer in place of the water (We used a light tasting home brewed corn beer). Pour beer into a microwave safe bowl, heat til warm (not hot).

    Nutrition

    Calories: 488kcal | Carbohydrates: 61g | Protein: 26g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 1557mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 17mg | Calcium: 302mg | Iron: 4mg

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just make you happy? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!

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    Chai Cinnamon Rolls
    Everything Bagels
    How to Make Bagels
    Jalapeno Popper Stuffed Pretzel Bites
    Maple Walnut Spiced Pumpkin Buns
    Marble Rye Bagels
    Paska - Ukrainian Easter Bread
    Persians Recipe
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    Roasted Red Pepper Bagels
    Rye Bagels with Caraway Seeds
    Sauerkraut Balls - Pyrizhky
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels
    Spinach Hand Pies
    Strawberry Orange Rolls
    Za'atar Manakish (With Cheese!)

    A close up photo of a buffalo chicken bun - like a cinnamon bun, but with a buffalo chicken filling instead. It is drizzled with ranch dressing, and has celery sticks on the side.

    Buffalo Chicken Buns - A Savoury take on traditional Cinnamon Buns - these make a great on-the-go lunch, as a nice break from sandwiches.

    Related posts:

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    « Tri-Colour Bread Braid
    Chai Cinnamon Rolls »

    Reader Interactions

    Comments

    1. Geoffrey Anderson

      March 14, 2013 at 8:06 am

      5 stars
      I assume the 1/2 cup (or more to taste) ingredient is the hot sauce (it is missing). Any recommendations on the type?

      These look yummy

      Reply
    2. Marie Porter

      March 14, 2013 at 8:15 am

      Good catch, Geoffrey! Fixed that!

      Hrm, no real recommendations on type, just whatever you prefer on your wings!

      Reply
    3. Adney

      March 14, 2013 at 9:38 am

      5 stars
      Those look amazing! I may have to try those for my next party!

      Reply
    4. Nani

      March 14, 2013 at 6:08 pm

      5 stars
      And now my mouth is watering...How many Weight Watchers points? 😉

      Reply
    5. Geoffrey Anderson

      March 16, 2013 at 7:39 pm

      5 stars
      Making them tonight. Just too yummy looking. In the second rise right now, about to pop into the oven. Hmmmmmmm

      Reply
    6. Barbara

      November 27, 2013 at 12:50 pm

      5 stars
      Made these twice, excellent both times! Second time I switched the hot sauce for bbq sauce. YUM!!

      Reply

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    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

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