# List of buns

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.

## Buns

A
* Anpan – A bun that is filled, usually with red bean paste, or with white beans, sesame, or chestnut
B
* Bagel – a ring-shaped bun originating in the Jewish communities of Poland that is traditionally made from yeasted wheat dough which is shaped by hand into a torus or ring, briefly boiled in water, and then baked, resulting is a dense, chewy, doughy interior with a browned and sometimes crisp exterior.
* Bakpao – Indonesian term for steamed bun. The bun is usually filled with ground pork, but can instead be filled with other ingredients, such as mung bean paste, ground peanuts, or vegetables.
* 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.
* Butterkaka – A bun similar to cinnamon rolls, but where several buns are compressed together and baked in a cake pan like sticky buns.
C
* 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.
D
* 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
F
* 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
H
* 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
* Hawaiian buns aka Portuguese sweet bread – A sweet bread roll which was brought to Hawaii by Portuguese immigrants and is now known as Hawaiian Bread.
* 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
I
* Iced bun – A bread roll that is made to a sweet recipe with an icing sugar glaze covering the top
J
* Jjinppang – A Korean steamed bun with red bean paste filling
K
* Krachel – Moroccan buns, see Qrashel
L
* London bun – square shaped or rectangle bun made of rich yeast dough flavored 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
M
* 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.
N
* 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
* Nigerian buns
P
* 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
* Portuguese sweet bread – enriched sweet bread or yeasted cake originally reserved for festive occasions, but now enjoyed at all times.
Q
* Qrashel – Moroccan buns or bread rolls made of sesame and anise seeds.
R
* Rum roll – historic Washington, D.C. specialty, similar to a cinnamon bun with rum flavored icing
S
* 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 – An 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 been incorporated into Filipino cuisine as well as 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
T
* Teacake – A fruited sweet bun usually served toasted and buttered.
* Tingmo – A steamed bread in Tibetan cuisine.[1] It is sometimes described as a steamed bun[2] 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
W
* Wang Mandu – A savory steamed bun filled with vegetables and meat. Literally means,"king dumpling" or "big dumpling".
X
* 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
Z
* Zeeuwse bolus – A spiral shaped bun covered in dark brown sugar, lemon zest and cinnamon.
* Buns
* Belgian buns
* Cha siu bao, filled with char siu pork
* Norwegian skillingsbolle, type of cinnamon bun
* A cross-section view of a cocktail bun, revealing the coconut filling
* A cream bun
* Honey buns
* Mantou, a type of steamed bun
* A sticky bun loaf