To provide a method for producing a new sweet bun having a nonconventional unique flavor, texture and taste by integrating a hot heated baked bun with a chilly cooled filling.

Firstly, in a first process, an operator kneads and forms a bun dough 11 composed of wheat flour as a main raw material into a conch shape, forms a bottomed cylindrical retention part 12 and bakes the dough to produce a baked bun 10. Then, in a second process, the operator freezes the baked bun 10. Then, in a third process, the operator immerses the lower part of the opening 13 of the baked bun 10 in a frozen state in an oil and fries the part in the oil , and immerses the opening part 13 in the oil to fry the part. Then, in a fourth process, the operator makes three cuts 14 on the opening 13, respectively. Then, in a fifth process, the operator arranges a filling 15 composed of a soft serve ice cream from the inside of the retention part 12 of the baked bun 10 upward.