Cinnamon Buns (Bulochki)

This is a recipe for classic, home-style cinnamon rolls — fluffy, soft, doughy, and bursting with buttery cinnamon swirls. In Russia and the Baltics, sweet buns like these are called bulochki, and they're the smell of every grandma's kitchen on a Sunday. It's genuinely easier than any sweet roll I've made before, and quicker too. Perfect if you want to learn how to bake with yeast for the first time.

Why you'll love these cinnamon buns

• Soft, fluffy and buttery with a gooey cinnamon-sugar swirl.
• A great first yeast recipe — very forgiving dough.
• Makes 12 big buns, perfect for sharing.
• Freezer-friendly, so you can have fresh buns any time.

Ingredients (makes 12 buns)

Dough

• 250ml (1 cup) lukewarm milk
• 2 sachets (14 g) instant dry yeast
• 2 eggs, room temperature
• 80g (1/3 cup) butter, melted
• 100g (1/2 cup) white sugar
• 2 tbsp vegetable/sunflower oil
• 1 tsp vanilla extract
• 1 tsp salt
• About 500–550g (4 to 4 1/2 cups) bread flour (strong white flour)

Filling

• 220g (1 cup packed) brown sugar
• 3 tbsp ground cinnamon
• 80g (1/3 cup) butter
• Apricot glaze (optional)

Egg wash

• 1 egg beaten with 1 tbsp milk

Directions

1. In a large cup, combine lukewarm milk, sugar, yeast, and 2 tbsp of flour. Stir to dissolve, then set aside for 10-15 minutes to activate.

2. In a large bowl, combine the milk-yeast mixture, melted butter, oil, eggs, vanilla, salt and the remaining flour. Knead on a floured surface until soft, slightly sticky, but elastic and pulling away from the bowl. Add up to 1/2 cup extra flour if it feels too soft.

3. Return the dough to an oiled bowl, cover, and let rise for an hour or more until doubled in size.

4. Meanwhile, make the filling: melt butter, sugar, and cinnamon together in a small pan over low heat. Set aside.

5. Roll the risen dough into a 12x18 inch rectangle. Spread the cinnamon filling over the top, roll it up, seal the seam with water, and cut into 12 equal rolls. Arrange on a lined tray with space between each.

6. Cover and let rise again for about an hour, until doubled.

7. Preheat oven to 180°C/350°F. Brush the rolls with egg wash and bake for 15-25 minutes until golden. Brush with warm apricot glaze for a shiny finish, if you like.

8. Serve warm alongside a cup of milk.

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Alla's tips for fluffy buns

• Lukewarm milk, not hot. It should feel like a warm bath — hot milk kills the yeast.
• Keep the dough slightly sticky. Too much flour makes dry, heavy buns.
• Find a warm spot to rise — an oven with just the light on is perfect.
• Cool the filling slightly before spreading so it doesn't run out.
• Cut with dental floss for neat rolls that don't get squashed.
• Don't overbake. Pull them out when golden so the centres stay soft.

Storage

Keep covered at room temperature for 2 days, or in the fridge for up to 4 days. Warm for 15–20 seconds in the microwave. Freeze baked buns for up to 2 months.

Frequently asked questions

What are bulochki?
Bulochki is the Russian word for sweet buns — soft, enriched yeast buns that are a classic in Russian, Ukrainian and Baltic home baking.

Can I use all-purpose flour?
Yes. Bread flour gives a chewier, fluffier bun, but all-purpose flour works well too.

Can I make them the night before?
Yes. After shaping, cover and refrigerate overnight. In the morning, let them rise at room temperature for 45–60 minutes, then bake.

Why didn't my dough rise?
The yeast may have been old, or the milk was too hot. Check that the yeast mixture foams before adding it to the flour.

Can I add frosting?
Yes — a simple cream cheese frosting (cream cheese, butter, powdered sugar and vanilla) is delicious.

More bakes to try

• Poppy Seed Braid
• Vecriga - Latvian Pastry
• Cinnamon Roll Cheesecake
• The Best Easy Banana Bread

Hugs, Alla xox

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