Opening soonNana’s Cinnamon Buns
Skillet of 6
The original. Overnight yeast dough, dark cinnamon sugar, and a thin vanilla glaze that goes on warm.
$34planned price
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Mawmaw’s recipe · Nana’s hands
Nana learned these yeast rolls standing at her mother’s elbow in Memphis. Mawmaw never wrote a thing down — you learned by watching, or you didn’t learn. Seventy years later they still come out of a cast-iron skillet, and now they can come out of your oven too.
Real yeast dough, proofed slow and overnight. It pulls apart in soft sheets instead of crumbling. That is the whole difference, and it is why nobody can copy it from a can.
Real butter, real cinnamon, real vanilla. Nothing bleached, nothing bromated, nothing with a number in its name. Clean enough for the strictest grocery shelf in America.
Cast iron gives the edges their caramel and keeps the middles pillowy. We ship them in the same pan shape they were born in.
The Bakery
When we open, they will ship frozen and par-baked in an insulated box. Twenty-two minutes in your oven and your kitchen smells like Sunday morning in 1962.
Nana Buns is being built right now — kitchen, licensing and all. The prices below are what we intend to charge when the first batch ships. Join the list and you will hear before anyone else.
Opening soonSkillet of 6
The original. Overnight yeast dough, dark cinnamon sugar, and a thin vanilla glaze that goes on warm.
Opening soonTwo skillets of 6
One for the table, one for the freezer. This is the size families reorder — and it clears free shipping.
Opening soon6 buns + a handwritten card
Kraft box, wax paper, twine, and a card Nana writes herself. Tell us what to say and she will say it.
Opening soonSkillet of 6, every month
Arrives the last week of the month so it is in your freezer by Sunday. Skip or cancel any time.
Three generations
“Mawmaw never gave me the recipe. She gave me a Saturday.”
— Nana, born 1955, Memphis, Tennessee
She was a girl in a Memphis kitchen with a mother who taught by doing. She has been in Jacksonville for more than forty years now, and in all that time the recipe has not moved an inch. The proof is that every person who has ever eaten one asks for the recipe, and she still says the same thing Mawmaw said: come over Saturday.
Read the whole storyHow it gets to you
Par-baked the morning it ships, flash-frozen, and packed in an insulated liner with gel packs. We will ship Monday through Wednesday only — nothing should sit in a truck over a weekend.
Two-day carrier, tracked. Into your freezer for up to three months, or straight into the fridge if Sunday is close.
Twenty-two minutes at 350°F, then the glaze while they are hot. Full instructions will ride in the box in Nana’s handwriting.
Grocers & Cafes
We are a Florida local producer in the making, building toward Whole Foods, The Fresh Market and independent grocers across the Southeast. If you buy for a store, a cafe or a hotel, start here.
Wholesale & RetailThe Pantry
The buns came first because they are the thing people beg for. But Nana’s kitchen has two more famous things in it: a dark gumbo roux she stirs for the better part of an hour, and a Sunday gravy that simmers all afternoon. Both are coming to a jar.
Get on the list and you will hear when the first buns are ready — and about the first jars before anyone else.
