Yeast Dough Cookies with Cinnamon and Poppy Seeds
These soft yeast dough cookies are filled with cinnamon sugar or poppy seeds and topped with a crisp sugar coating. Unlike buns, they need no second proofing after shaping.
Updated : 04 November, 2026
Easy
More than 1 hour.
Ingredients
Dough
150 milliliters
Milk
1 teaspoon
Vanilla sugar
50 grams
Sour cream
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
50 grams
Butter
330 grams
Wheat flour
30 grams
Sugar
Filling
70 grams
Sugar
1 teaspoon
Ground cinnamon
1 tablespoon
Poppy seeds
1.5 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use all-purpose flour. Milk and sour cream can be of any fat content. Take the sour cream out of the refrigerator in advance so it is not cold, and gently warm the milk.
Step 2
Sift the flour into a large bowl to remove any lumps.
Step 3
Melt the butter over low heat and let it cool slightly.
Step 4
In a small bowl, combine the yeast, 1 teaspoon sugar and about half of the warm milk. Stir and leave for 10–12 minutes, until a foamy layer appears on the surface.
Step 5
In a large bowl, dissolve the salt, sugar and vanilla sugar in the remaining warm milk.
Step 6
Add the sour cream and mix well.
Step 7
Pour in the activated yeast mixture and stir lightly.
Step 8
Add the melted, slightly cooled butter and mix.
Step 9
Gradually add the sifted flour. Do not add it all at once, as you may need slightly less depending on the flour.
Step 10
Mix first with a spoon, then continue adding the remaining flour in small portions while kneading by hand. Do not add too much flour, or the dough may become too stiff.
Step 11
The dough should be soft, pliable and no longer sticky. Cover with a towel or plastic wrap and leave in a warm place to rise for about 1½ hours.
Step 12
The dough should increase in volume about 2–2½ times.
Step 13
Prepare two fillings: cinnamon sugar and poppy seed.
Step 14
Mix 1½–2 tablespoons sugar with cinnamon to taste.
Step 15
Gently deflate the risen dough and place it on a lightly floured work surface. Divide into 2 portions. Roll one portion into a rectangle and cut it into equal squares or rectangles, depending on the desired cookie size.
Step 16
Lightly brush each piece of dough with vegetable oil and sprinkle with the cinnamon sugar mixture.
Step 17
Roll each piece into a small tube and pinch the edge firmly so it does not open during baking.
Step 18
Dip the shaped cookies in sugar. You can coat them on all sides or only on top.
Step 19
Prepare the remaining dough in the same way, lightly brushing each piece with vegetable oil and sprinkling with sugar and poppy seeds.
Step 20
Shape the poppy seed cookies and dip the tops in sugar.
Step 21
Arrange the cookies on a parchment-lined baking sheet, leaving some space between them. They do not need a second proof, so they can be baked immediately after shaping.
Step 22
Bake in an oven preheated to 355°F for 20–25 minutes, until golden. The exact baking time may vary depending on your oven.
Step 23
Let the finished cookies cool and serve.
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