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Quick Bulkas – traditional South African Cinnamon Rolls

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These Cinnamon Rolls are so amazing that I made a 2 ½ minute video so there’s no excuse to not watch it or make them! Seriously, they’re superrrr-easy to make and ridiculously delicious.

Growing up in South Africa, it was our tradition to break the fast on Yom Kippur on a warm bulka / boolka / boolke (heavenly anytime, so imagine when you haven’t eaten for 24 hours!)… but nowadays I make them all the time. They’re way too good to only make once a year. But if you’re going to make them once, here’s your chance. I scrrrrambled to get this out in time.

Two things I recommend:

 

I usually use unbleached all purpose flour, but bleached all purpose flour (that you probably have already) or bread flour work well too.

Please share the video and tag @OrnaBakes if you make them. ??

With much love,

 

Here’s the longer video with more explanations and the traditional way of making them: https://youtu.be/Pzhu7noo31o

Here’s the recipe for the traditional way:

ornabakes.com/best-bulkas-south-african-cinnamon-buns-rolls-aka-boolkes/

Try my Round Apple & Honey Challah for Rosh Hashanah:

https://ornabakes.com/best-apple-honey-challah/

 

Disclosure: this post includes affiliate links, meaning, at no cost to you, I will earn a small commission if you click through and make a purchase. This helps bloggers like me to keep sharing free content.

Quick Bulkas from OrnaBakes.com

Orna
South African Cinnamon Rolls – traditional for Breaking the Fast on Yom Kippur
5 from 1 vote
Servings 18

Ingredients
  

  • ½ cup (113g) unsalted butter
  • 1 teaspoon salt
  • cup (63g) sugar
  • ¾ cup (183g) milk
  • 2 large eggs room temperature
  • 4 cups (480g) all purpose flour unbleached or bleached
  • 2 teaspoons instant yeast (preferably SAF Gold) if you use active dry yeast rising times will be longer
  • ¼ cup (56g) melted butter
  • ½ cup cinnamon sugar (2/3 cup sugar mixed with 2 tablespoons cinnamon)
  • canola or vegetable oil spray

Instructions
 

  • Heat the butter, salt, sugar, and milk on low heat until lukewarm (100 – 110°F/37 – 43°C). Transfer to mixer bowl. Add eggs. Mix with a spatula or paddle attachment to combine.
  • Add 3 ½ cups (420g) flour and the yeast and mix to combine. Switch to the dough hook and knead for 5 minutes on low speed.
  • Scrape the sides and bottom as necessary to incorporate all the flour. If sticky add ½ cup (60g) flour, one tablespoon at a time.
  • Scrape onto a lightly floured counter. Knead by hand for 1 - 2 minutes to make a soft, elastic dough. The dough should be slightly tacky but not sticky.
  • Form it into a ball. Place in a clear container sprayed with canola or vegetable oil spray; press down to flatten (so you can tell when it’s doubled in size) and spray the top of the dough.
  • Cover tightly with plastic wrap or a lid and place in a warm spot for 60 – 90 minutes until double in size.
  • Press down to deflate; fold one side and then the opposite side over to form a rough rectangle. Turn out onto a lightly floured counter. Press down to get rid of air bubbles.
  • Roll into a rectangle; 18 x 12-inch (45 x 30 cm) and about ¼ inch (½ cm) thick. Brush with melted butter. Sprinkle with cinnamon sugar. Roll up tightly lengthwise. Trim the ends (“tasters” ?). Cut in half then in half again, etc. to get 16 pieces.
  • Place in tulip or regular muffin cups or sprayed muffin pan. Cover loosely; rise 20 - 30 minutes until puffy. Or overnight in the refrigerator and bring to room temperature for 30 – 40 minutes before baking.
  • Twenty minutes before baking, preheat the oven to 325°F/160°C CONV/FAN or 350°F/180°C REGULAR.
  • Brush with melted butter. Sprinkle with cinnamon sugar.
     
  • Set on a baking sheet(s); bake for 14 – 18 minutes until golden. Rotate and switch pans after 12 minutes. Tent with foil if getting too brown.
  • Remove immediately to a cooling rack to cool completely. 
  • Reheat for 3 – 5 minutes at 350°F/180°C.
  • Serve warm with butter. Enjoy! ?
  • Make-ahead: Freeze in a ziptop bag and bring to room temp before reheating

Notes

Please tag @OrnaBakes if you make them! ??
Adapted from Bobba Skuy's Bulkas in Es Mein Kind

*This post may contain Amazon Affiliate links whereby I earn a tiny commission at no additional cost to you.

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8 Responses

    1. Sorry Chana but I have zero experience with gluten free baking, and have heard that substituting gluten free flour in this type of pastry does not work at all 🙁 If you hear otherwise please let me know!

  1. Hi Orna
    I cannot seem to get the recipe for the Quick bulkes on your website- is it possible to send it to me please.
    I have made theses a few times and they are fantastic!!!
    Tks
    Heather Levy
    Sydney Australia

    1. Hi Heather, I’m so sorry – we’ve had some technical difficulties and a bunch of my recipes disappeared. Terrible timing! I think the Quick Bulkas is back up though – please try again and let me know if you can’t access it: https://ornabakes.com/quick-bulkas-traditional-south-african-cinnamon-rolls/
      I hope you will also try my new Bulka Twists which uses the same dough but I have simplified the method: https://ornabakes.com/ornas-bulka-twists

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