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~ Buns List

This is a list of buns. A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom.


  • Anpan – A bun that is filled, usually with red bean paste, or with white beans, sesame, or chestnut


  • Bakpao – Indonesian term for steamed bun. The bun is usually filled with pork, but can also be filled with other ingredients, such as chicken, peanuts, or mung beans.
  • Bánh bao – Vietnamese meaning “Enveloping Cake”, which is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in the Vietnamese cuisine
  • Baozi – A type of steamed, filled bun or bread-like item made with baker’s yeast in various Chinese cuisines, as there is much variation as to the fillings and the preparations
  • Bath bun – A rich and round sweet roll that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking
  • Beef bun – A type of Hong Kong pastry; one of the most standard pastries in Hong Kong and can also be found in most Chinatown bakery shops; has a ground beef filling, sometimes including pieces of onions
  • Belgian bun – A sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry
  • Blaa – A dough-like, white bread bun (roll) speciality particularly associated with Waterford, Ireland; historically, the blaa is also believed to have been made in Kilkenny and Wexford
  • Boston bun – A large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand
  • Bread roll – A short, oblong, or round bun served usually before or with meals, often with butter.
  • Bun kebab – A spicy Pakistani patty which is shallow-fried, onions, and chutney or raita in a hot dog bun
  • Buñuelo — A fried dough ball popular in Latin America, Greece, Guam, Turkey, Israel and Morocco. It will usually have a filling or a topping.


  • Cha siu bao – A Cantonese barbecue-pork-filled bun (baozi); filled with barbecue-flavored cha siu pork
  • Cheese bun – A variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Bolivia, Brazil (especially in the state of Minas Gerais), Paraguay, Colombia and northern Argentina
  • Chelsea bun – A currant bun that is first created in the 18th century at the Chelsea Bun House in Chelsea, London, an establishment favoured by Hanoverian royalty which was demolished in 1839
  • Cinnamon bun – A sweet roll served commonly in Northern Europe and North America; its main ingredients are dough, cinnamon, sugar, and butter, which provide a robust and sweet flavor
  • Cocktail bun – A Hong Kong-style sweet bun with a filling of shredded coconut; one of several iconic types of baked goods originating from Hong Kong
  • Colston bun – A bun named after Edward Colston; made in the city of Bristol, England; composed of a yeast dough flavored with dried fruit, candied peel and sweet spices
  • Cream bun – A bun that varies all around the world; typically they are made with an enriched dough bread roll that is baked and cooled, then split and filled with cream
  • Currant bun – A sweet bun that contains currants or raisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton, Hampshire UK
  • Curry bread – Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and usually deep fried or baked.


  • Da Bao – An extra large version of the Chinese steamed bun. When translated, the name literally means big bun.
  • Dampfnudel – A white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace); a typical dish in southern Germany


  • Finger Bun – A hot dog sized fruit bun with flavoured icing originating in Australia.
  • Fruit bun – A sweet roll made with fruit, fruit peel, spices and sometimes nuts; a tradition in Britain and former British colonies including Jamaica, Australia, Singapore, and India


  • Ham and egg bun – A Hong Kong bun or bread that contains a sheet of egg and ham
  • Hamburger bun – A round bun designed to encase a hamburger; invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921
  • Heißwecke – A traditional type of currant bun that goes back, within the German-speaking region of Europe, at least to the Late Middle Ages
  • Honey bun – A sweet roll of American origin, somewhat similar to the cinnamon bun, that is popular in the southeast United States
  • Hoppang – A variant of jjinppang (Korean steamed bun)
  • Hot cross bun – A sweet, spiced bun usually made with fruit but with other varieties such as apple-cinnamon or maple syrup and blueberries and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now popular all year round
  • Hot dog bun – A long, soft bun shaped specifically to contain a hot dog or frankfurter


  • Iced bun – A bread roll that is made to a sweet recipe with an icing sugar glaze covering the top


  • Jjinppang – A Korean steamed bun with red bean paste filling


  • London bun – finger-shaped or elongated bun made of rich yeast dough flavoured with either currants or caraway seeds and topped with white sugar icing
  • Longevity peach – A type of lotus seed bun that is white with a red dyed tip with a crease along the side, mimicking the shape of a peach.
  • Lotus seed bun – A Chinese sweet bun found in China, prepared by steaming a yeast-leavened dough that contains lotus seed paste


  • Manchet – A yeast bread of very good quality, or a small flat circular loaf of the same; small enough to be held in the hand.
  • Mandarin roll – A steamed bun originating from China; cooked by steaming; a food staple of Chinese cuisine which is similar to white bread in western cuisine
  • Mantou – A steamed bread or bun originating in China; typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown
  • Melonpan – A sweet bun from Japan, also popular in Taiwan, China and Latin America; made from an enriched dough covered in a thin layer of crisp cookie dough
  • Momo – A type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia.


  • Nikuman – A bun made from flour dough, and filled with cooked ground pork or other ingredients; a kind of chūka man (中華まん lit. Chinese-style steamed bun) also known in English as pork buns


  • Pampushka – A small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
  • Pan de muerto – Spanish for “Bread of the Dead”; also called “pan de los muertos”; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de los Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces
  • Pão de queijo – A Brazilian cheese bread, small, baked cheese roll, a popular snack and breakfast food in Brazil.
  • Peanut butter bun – A Hong Kong sweet bun also found in Chinatown bakery shops; it has layers of peanut butter filling, sometimes with light sprinkles of sugar mixed in for extra flavor
  • Pets de sœurs – A French Canadian sweet bun, similar in construction to a cinnamon bun.
  • Pebete – An Argentine soft oval bun made of wheat flour with a thin brown crust, rather like a fatter hot dog roll
  • Penny bun – A small bread bun or loaf which cost one old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread in England regulated by the Assize of Bread Act of 1266; the size of the loaf could vary depending on the prevailing cost of the flour used in the baking; a version of the nursery rhyme London Bridge Is Falling Down includes the line “build it up with penny loaves”
  • Piggy bun – A Hong Kong pastry that is essentially the equivalent of the French baguette; found in Hong Kong bakeries and Cha chaan teng; in Hong Kong, it is often cut in half and served with butter and condensed milk
  • Pineapple bun – A sweet bun predominantly popular in Hong Kong and Macau, though they are not uncommon in Chinatowns worldwide; although it is known as “pineapple bun”, the traditional version contains no pineapple
  • Pork chop bun – famous and popular snack in Macau, the “piggy bun” is crisp outside and soft inside; a freshly fried pork chop is filled into it


  • Rum roll – historic Washington D.C. specialty, similar to a cinnamon bun with rum flavored icing


  • Saffron bun – A rich, spiced, yeast-leavened sweet bun, flavored with saffron and cinnamon or nutmeg, and contains currants, similar to a teacake
  • Sally Lunn bun – A enriched yeast bread associated with the city of Bath in the West Country of England
  • Sausage bun – Hong Kong pastry, essentially the equivalent of pigs in a blanket; found in Hong Kong as well as in many bakeries in Chinatowns in western countries
  • Semla – A traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, Lithuania, Sweden and Norway; associated with Lent and especially Shrove Monday and Shrove Tuesday; the oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk; in Swedish this is known as hetvägg
  • Shengjian mantou – A type of small, pan-fried baozi which is a specialty of Shanghai and usually filled with pork and gelatin that melts into soup/liquid when cooked.
  • Siopao – Hokkien term for bāozi (包 子), literally meaning “steamed buns”; it has also been incorporated into Thai cuisine where it is called salapao (Thai: ซาลาเปา)
  • Spiced bun – A sweet bun to which spices are added; common examples are the hot cross bun and the Jamaican spiced bun
  • Sufganiyah – A deep-fried bun, filled with jam or custard, and then topped with powdered sugar. Typically eaten in Israel during Hanukkah.
  • Sticky bun – A dessert or breakfast sweet roll that generally consists of rolled pieces of leavened dough, sometimes containing brown sugar or cinnamon, which are then compressed together to form a flat loaf corresponding to the size of the baking pan; they have been consumed since the Middle Ages, at which time cinnamon became more prominent


  • Teacake – A fruited sweet bun usually served toasted and buttered.
  • Tingmo – A steamed bread in Tibetan cuisine. It is sometimes described as a steamed bun that is similar to Chinese flower rolls. It does not contain any kind of filling.
  • Tuna bun – A Hong Kong-style fish bun that contains tuna paste; commonly found in Hong Kong


  • Wang Mandu – A savoury steamed bun filled with vegetables and meat. Literally means,”king dumpling” or “big dumpling”.


  • Xiaolongbao – A steamed bun from the Jiangnan region of China; fillings vary by region and usually include some meat and/or a gelatin-gelled aspic that becomes a soup when steamed


  • Zeeuwse bolus – A spiral shaped bun covered in dark brown sugar, lemon zest and cinnamon.

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