Sweet & Savory Buns - Choose Your Own 2 Dozen

From Nice Buns
$99
+ Free Shipping

Hey, get your mind out of the gutter! These are indeed some seriously nice buns — rolled up with fillings including salty pecans and caramel, creamy cheese, lemon curd and even ham & Swiss. Founder Eliot SIlver spent more than a year developing recipes for these sweet and savory buns in his home kitchen before selling them wholesale to coffee shops in and around Los Angeles.

Now you can choose your own 2 Dozen buns, ready-to-bake, and enjoy at home!

More Details

This package serves 24 people and includes your choice of 24 Buns

  • Buns are unbaked upon arrival
  • Each bun weighs approximately 5.5 oz.

Bun Options Include

  • Sticky-icky Buns – Classic cinnamon buns with a salted pecan sticky caramel topping
  • Cinnamon Buns – The classic. Deliciously soft dough with a cinnamon filling and cream cheese frosting
  • Cheddar Chive Buns – Savory craveable cheddar chive dough with a cream cheese filling
  • Lemon Papi Buns – The lemon daddy of buns. Sweet and tart. Lemon poppy seed dough, with lemon curd filling, and lemon glaze
  • Ham & Swiss Buns – These savory buns have a delicious whole grain and dijon mustard filling.

Ingredients

  • Sticky-icky Buns – flour, sugar, salt, butter, buttermilk, baking soda, yeast, eggs, soybean oil, vinegar, cinnamon, pecans
  • Cheddar Chive Buns – flour, sugar, salt, butter, buttermilk, baking soda, yeast, eggs, soybean oil, vinegar, white cheddar cheese, cream cheese, chives
  • Lemon Papi Buns – flour, sugar, salt, butter, buttermilk, baking soda, yeast, eggs, soybean oil, vinegar, lemon, poppy seeds, food coloring
  • Cinnamon Buns – flour, sugar, salt, butter, buttermilk, baking soda, yeast, eggs, soybean oil, vinegar, cinnamon, cream cheese, milk
  • Ham & Swiss Buns – flour, sugar, salt, butter, buttermilk, baking soda, yeast,
    eggs, soybean oil, vinegar, white cheddar cheese, cream cheese, chives

Instructions / Storage

  • Buns ship ready-to-bake and frozen with dry ice
  • Do not remove dry ice with bare hands
  • Upon arrival place in the freezer
  • Unbaked buns may be kept frozen for up to 6 weeks Immediately freeze
  • Once baked, buns may be kept refrigerated for up to 3 days or frozen for up to 3 months.

To Serve

Sticky-icky Buns

  • Place 50g of pecan caramel per bun in the bottoms of a sprayed muffin tin
  • Add the frozen buns and defrost overnight, in a refrigerator. Plastic wrapped.
  • Preheat oven to 325°F (300°F for convection ovens)
  • Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • Uncover the buns.
    • Some bun flavors have special toppings that get baked on. This is when those toppings should be added.
  • Bake for 10 minutes.
  • Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • Take baked buns out and place them on a resting rack.
  • Allow 5 minutes to set and then flip the buns out of the tin
  • Serve and enjoy!

Ham & Swiss Buns and Cheddar Chive Buns

  • Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • Preheat oven to 350°F (325°F for convection ovens)
  • Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • Uncover the buns.
  • Bake for 10 minutes.
  • Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • Take baked buns out and place them on a resting rack.
  • Serve and enjoy!

Lemon Papi Buns

  • Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • Preheat oven to 350°F (325°F for convection ovens)
  • Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • Uncover the buns.
  • Bake for 10 minutes.
  • Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • Take baked buns out and place them on a resting rack.
  • Cover each bun with the provided glaze
  • Serve and enjoy!

Cinnamon Buns

  • Defrost buns on a sprayed or lined baking sheet, overnight, in a refrigerator. Plastic wrapped. Leave 1” between each bun
  • Preheat oven to 350°F (325°F for convection ovens)
  • Take the buns out of the refrigerator and allow to proof for ~45 minutes at room temperature, ~72°F. Plastic wrapped. The buns should double in size.
  • Uncover the buns.
  • Bake for 10 minutes.
  • Rotate buns and bake for another 10 minutes. They should reach a golden to brown color.
  • Take baked buns out and place them on a resting rack.
  • Cover each bun with the provided frosting
  • Serve and enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • Nice Buns ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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