Hungarian Cinnamon Bows (Soft Sweet Yeast Dough) – My Festive Favourite

artisanistshop
2 days ago
2 min read

If you love soft pastries that taste like childhood, this Hungarian-style cinnamon bow will become your new favourite. It’s made with a classic sweet yeast dough (kelt tészta), filled with warm cinnamon sugar, and shaped into beautiful little bows.They look festive, smell amazing, and are so easy to make.

This is the exact recipe I used in my video — with the cinnamon filling adapted to my taste. I found the original version too strong, so I used half the cinnamon, and it turned out perfect.

Homemade Hungarian cinnamon bow pastry made from soft sweet yeast dough, filled with brown sugar and cinnamon, shaped into a festive bow. — Soft Hungarian Cinnamon Bows – fluffy, festive, and so easy to make.

🎥 Watch the Video How to make Hungarian Cinnamon Bows

👉 TikTok version: Watch on TikTok

👉 YouTube Short: Watch on YouTube

Ingredients (makes ~14 bows)

For the dough

500 g all-purpose flour
1 tsp salt
50 g sugar
25 g fresh yeast (or 7 g instant yeast)
300 ml lukewarm milk
50 g soft butter
1 packet vanilla sugar (8–10 g)
Zest of 1 untreated lemon
1 egg yolk

For the filling (my version)

105 g melted butter, cooled
95 g brown sugar
10 g cinnamon (instead of 20 g)

Instructions

1. Activate the yeast

Mix the fresh yeast with half of the sugar in lukewarm milk and let it sit for 5–10 minutes until foamy.

2. Make the dough

In a large bowl combine flour, the remaining sugar, salt, vanilla sugar, and lemon zest.Rub the soft butter into the flour mixture.Add the activated yeast and the egg yolk, then knead until the dough becomes smooth, elastic, and shiny.If it feels too soft or sticky, add a little flour. If too firm, add a splash of warm milk.

Cover and let it rise until doubled (about 30 minutes).

3. Roll out the dough

Place the risen dough on a floured surface and roll it into a 1 cm thick rectangle.

4. Add the filling

Brush the dough with melted butter.Mix the brown sugar with cinnamon and sprinkle it evenly on top.

5. Shape the bows

Roll the dough tightly from the long side.Slice into 2–2.5 cm wide pieces.To create the bow shape:

Cut the slice halfway down the middle
Twist both “legs” outward
Press gently to form the bow

(Or keep them as simple cinnamon rolls — both are delicious.)

How I Shape My Hungarian Cinnamon Bows

6. Second rise

Place them on a parchment-lined baking tray.They can be close; touching a little will keep them soft.Let them rest 10 minutes.

7. Bake

Bake at 180°C (350°F) for 12–15 minutes with fan.Traditional ovens may need a bit more time.

8. Serve

Dust with powdered sugar or drizzle with vanilla glaze.Best enjoyed warm.

Why You’ll Love This Recipe

Classic Hungarian sweet dough = fluffy and soft
Perfect for Christmas, brunch, or weekend baking
Easier than cinnamon rolls
Stunning results with minimal effort
Your home will smell like a bakery