The Journal
People ask her things in the comments. She answers them out loud, and then we write them down here so they stop disappearing.
The real story behind Nana Buns — a 1967 card-game night in Memphis, a leftover ball of roll dough, and the family recipe that's been made the same way ever since.
Read Nana’s answer →2026-09-07Nana Buns ship par-baked and frozen so the last twenty-two minutes happen in your oven. Here is the reasoning, including the part most mail-order bakeries do not tell you.
Read Nana’s answer →2026-08-31Nana Buns are yeast-roll cinnamon buns, not cake-style cinnamon rolls. Here is what actually changes between the two and why the family has always made them this way.
Read Nana’s answer →2026-08-24Nana has proofed yeast dough in Florida for forty years. Here is exactly what she does when the kitchen is too cold and the dough won't move.
Read Nana’s answer →The list
One email when the first batch is ready. Nothing else.