Cinnamon Buns (Bulochki)

This is a recipe for classic, home-style cinnamon rolls — fluffy, soft, doughy, and bursting with buttery cinnamon swirls. 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.

Ingredients

Dough

• 250ml (1 cup) lukewarm milk
• 2 sachets 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 salt
• 544g (3 1/2 - 4 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)

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, eggs, vanilla, 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.

8. Serve warm alongside a cup of milk.

Hugs, Alla xox

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