Breakfast & Desserts/ Other Desserts/ Russian Monday

Russian Monday: “Sladkay Bulochka” – Cinnamon Chocolate Pastry Wheels

Sweet, buttery, laced with chocolate and fragrant with cinnamon, these beautifully twisted wheels is easy to prepare and you can serve them with a chilled glass of milk or some hot coffee or tea.

Buns are pastry of usually round or oval shape. We all love buns since childhood – sweet buns with raisins, poppy seeds, jam, cheese,  sesame buns, French buns, Vienna buns, from bakery shop or home-baked. They are perfect with tea or coffee on your weekday or your holiday table. Buns are widely loved and very popular in Russia. There are many recipes, but I would like to share with you my own one. I think this recipe fits fall season perfectly; cinnamon and chocolate complement each other in it creating a unique taste.

For more Russian recipes, visit Russian Cuisine page.

K.E.Makovskiy (1839-1915)

Cinnamon Chocolate Pastry Wheels

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.80 out of 5)
By Yelena Strokin Serves: 8


  • 2 cups (275g) all-purpose flour, plus more for surface
  • 6 Tbsp. (85g) unsalted butter, melted
  • 1 1/2 Tbsp. sugar
  • 3/4 cup warm milk (110 degrees)
  • 1/2 tsp salt
  • 1 egg yolk
  • 1/2 Tbsp. dry active yeast
  • For the filling:
  • 5 Tbsp. butter, melted
  • 3 Tbsp. sugar
  • 2 tsp ground cinnamon
  • 2-3 oz semisweet dark chocolate (60% Cacao), coarsely chopped
  • Confectioners' sugar for dusting



In a medium bowl, sprinkle the yeast and a sugar over the milk and let stand for about 5 minutes, or until foamy. Whisk the melting butter and egg yolk into the yeast mixture. In the bowl of a stand mixer fitted with the dough-hook attachment, combine the flour and kosher salt. Add the yeast-egg mixture and mix on low speed and mix until smooth, soft, and slightly sticky, about 2-3 minutes. Butter a large bowl. Turn out the dough onto a floured surface and knead a few times until smooth. Place in a bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 1 hour or longer (it will depend upon how warm your house is).


Preheat the oven to 395°F (200°C).


In the small bowl combine all the ingredients for the filling and set aside.


After an hour take the dough and divide into 8 equal parts. On a well-floured surface, roll out each dough ball to a 5″ circle. With a brush spread the filling mixture on the dough, covering all of the surfaces in a thin layer. Roll into a log and cut lengthways into the half. Now take the 2 parts and twist together and form into a round. Make sure you reveal the cut side up. Repeat with all dough balls. Transfer to a baking tray lined with parchment baking paper. Cover with a cloth and let rise for another 30 minutes.


Brush with the remaining cinnamon-butter mix and sprinkle with sugar. Bake at 395°F for around 5-7 minutes. Reduce the temperature to 345°F and bake for another 10-12 minutes until nicely browned. Dust with powdered sugar and serve for breakfast or afternoon tea.

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  • Reply
    Shibi Thomas
    September 29, 2014 at 11:53 am

    The pastry looks delicious Yelena!! Loved the 4th picture!!

  • Reply
    Rosa's Yummy Yums
    September 29, 2014 at 12:02 pm

    Beautiful pastries and great pictures (I love the 4th one too)!



  • Reply
    La Table De Nana
    September 29, 2014 at 1:12 pm

    They are beautiful!
    I tried my hand at a large was fun..but it was not as lovely as all of yours here:)

  • Reply
    Angie Schneider
    September 29, 2014 at 2:28 pm

    These twisted bread buns look beautiful. I baked a large one before with cinnamon filling. Love your chocolate filling even more.

  • Reply
    September 29, 2014 at 5:30 pm

    Is it a bit strange to tell another woman that her "buns look AMAZING!"? Hopefully not, because these buns look absolutely scrumptious! I am imagining them heaped up tastefully in a great big pile surrounded by eager eaters all waiting for the kettle to boil. What a glorious autumnal (fall) feast! I am afraid that if I made this recipe it would all go straight to MY bun's but if Stevie-boy got a sniff of them first they would all disappear and my derriere would be safe. Thank you for this scrumptious and most luxurious share and for your beautiful images that make every single blog post a work of art 🙂

  • Reply
    September 29, 2014 at 5:50 pm

    Thank you so much for your warm comments!!

  • Reply
    September 30, 2014 at 9:15 am

    I would like to grab one! 🙂

  • Reply
    Nippon Nin
    September 30, 2014 at 4:20 pm

    I love your food photos! So gorgeous..and the amazing creation! I have to share with my husband. He loves sweet bread.

  • Reply
    Nami | Just One Cookbook
    October 5, 2014 at 5:54 am

    I enjoy your Russian Monday every week. I've learned so much about Russian foods through this series (sorry I can't always leave a comment but have been reading via email). The bread looks so beautiful. It's like one from famous bakery! Wish I have this for breakfast tomorrow morning with my coffee! 🙂

  • Reply
    Rebecca Subbiah
    October 7, 2014 at 7:22 pm

    these look divine wish a had some now with afternoon tea

  • Reply
    Kaoutar Elhilali
    August 22, 2015 at 9:52 pm

    I tried these today and made the recipe as is and another batch with orange marmelade and silvered almonds. both are absolutely deliscious. thanks again for another winning recipe.

  • Reply
    August 25, 2015 at 11:25 pm

    Thank you, Kaoutar. I am happy to hear that! I am so glad that you enjoyed the recipe.

  • Reply
    Bread for the Road – The Logophile's Bookshelf
    November 15, 2023 at 6:26 pm

    […] left? It doesn’t seem like much. But then I found these Sladkay Bulochka, Russian sweet rolls, in my Pinterest saves. I had never made a Russian recipe before, so I thought […]

    • Reply
      Yelena Strokin
      November 28, 2023 at 4:29 am

      Its a very good dessert, please try it, I hope you like it!

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