Name: Cheesy Dynamite Chicken Buns
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: Fusion
Ingredients: 500g all-purpose flour; 7g instant yeast; 1 tbsp sugar; 1 tsp salt; 250ml warm milk; 50ml vegetable oil; 1 egg; 300g cooked chicken breast, shredded; 2 tbsp mayonnaise; 1 tbsp hot sauce (like sriracha or sambal); 1 tsp garlic powder; 1/2 tsp paprika; Salt and black pepper to taste; 100g grated cheese (cheddar or mozzarella); 1 egg yolk (for brushing); 2 tbsp grated cheese (for topping); Fresh parsley, chopped (optional)

Soft, fluffy, and absolutely packed with flavor, these Cheesy Dynamite Chicken Buns are my go-to when I want something comforting, spicy, and satisfying. Each bun is loaded with spicy shredded chicken, creamy melted cheese, and topped with a golden crust that delivers bakery-style results straight from my oven. Whether I serve them as a main meal, party appetizer, or even a late-night snack, they always disappear fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

500g all-purpose flour

7g instant yeast

1 tbsp sugar

1 tsp salt

250ml warm milk

50ml vegetable oil

1 egg

For the Filling:

300g cooked chicken breast, shredded

2 tbsp mayonnaise

1 tbsp hot sauce (like sriracha or sambal)

1 tsp garlic powder

1/2 tsp paprika

Salt and black pepper to taste

100g grated cheese (cheddar or mozzarella)

For Topping:

1 egg yolk (for brushing)

2 tbsp grated cheese

Fresh parsley, chopped (optional)

Directions

I start by mixing the flour, yeast, sugar, and salt in a large bowl.

Then I add the warm milk, oil, and egg, kneading everything into a smooth, elastic dough—this takes about 10 minutes by hand or 5 minutes in my stand mixer.

I cover the bowl with a cloth and let the dough rise for an hour until it’s doubled in size.

While it rises, I mix the shredded chicken with mayonnaise, hot sauce, garlic powder, paprika, salt, and pepper. Then I stir in the cheese.

After the dough has risen, I divide it into 10 equal parts.

I flatten each ball, spoon in the filling, and pinch the edges to seal.

I place the buns seam-side down on a parchment-lined baking tray.

After covering them for another 20 minutes, I preheat my oven to 180°C (350°F).

Just before baking, I brush each bun with egg yolk, sprinkle more cheese, and add parsley.

I bake them for 20–25 minutes, until they’re golden brown and smell amazing.

Servings and timing

This recipe makes 10 buns.

Prep time: 30 minutes

Cooking time: 25 minutes

Total time: 1 hour 55 minutes

Calories: About 290 kcal per bun

Variations

Cheese Swap: I sometimes use a mix of cheddar and mozzarella for extra gooeyness.

Add Veggies: Diced bell peppers or corn add a nice crunch and sweetness.

Extra Heat: I increase the hot sauce or add chopped jalapeños when I want it spicier.

Mini Buns: I make smaller, bite-sized versions for parties or as a side dish.

BBQ Twist: Swapping the hot sauce for barbecue sauce gives a smoky, sweet profile.

Storage/Reheating

Once cooled, I store the buns in an airtight container in the fridge for up to 3 days.

To reheat, I pop them in a 160°C (320°F) oven for about 10 minutes, or until warmed through. I also reheat them in the microwave for 30–40 seconds when I’m in a hurry, though the crust is softer that way.

To freeze, I wrap each bun individually in plastic wrap and store them in a freezer-safe bag. They keep well for up to 2 months. I thaw overnight in the fridge and reheat as usual.

FAQs

What kind of chicken should I use for the filling?

I use cooked chicken breast, either boiled or leftover roast chicken. Shredding it helps the filling stay tender and soak up all the flavors.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead and keep it in the fridge after the first rise. I let it come to room temperature before shaping the buns.

How spicy are these buns?

They have a mild to medium heat depending on the hot sauce. I adjust it to my taste—adding more for extra heat or toning it down for kids.

Can I make these buns vegetarian?

Definitely. I replace the chicken with sautéed mushrooms or mashed potatoes mixed with cheese and spices for a vegetarian version.

What’s the best cheese to use?

I prefer cheddar for flavor and mozzarella for meltiness. A mix of both gives me the best of both worlds.

Conclusion

These Cheesy Dynamite Chicken Buns bring bakery-level comfort food right into my kitchen. With a rich, spicy filling wrapped in soft homemade dough, they never fail to impress—whether I’m feeding my family or hosting friends. They’re freezer-friendly, easy to reheat, and endlessly customizable. Once I made them the first time, they quickly became part of my regular recipe rotation.

Recipe: