Buffalo Chicken Rolls

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.

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5 from 10 votes

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

Prep Time30

Cook Time40

Rising Time1 45

Total Time2 55

Course: Main Course, Snack

Cuisine: American, Comfort Food

Servings: 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