Ukrainian Scuffles {Or, Tiny Cinnamon Sugar Rolls}

Every year, Scuffles are probably my favorite Christmas baking item. True, there’s nothing really to them beyond a delicious pastry and cinnamon sugar, but Scuffles are not something that you eat in July. It just feels wrong. A cinnamon bun? Sure. A Scuffle? Blasphamy!


I’m still learning how to perfect this recipe, but I think I’m getting close. Instead of deleting my original post from 2013 sharing the first recipe, I decided to keep it (because, Pinterest traffic) but share here my recipe update (and way better photo!)

There are 3 tricks to making perfect scuffles I have learned:

  1. Your dough must be well chilled. Chill overnight and keep unused portions in the fridge while you’re making them.
  2. When rolling, the dough should be super-thin. That’s why I increased my plate tracing size in this recipe!
  3. Use lots and lots of cinnamon sugar. You can never use too much!

ukrainian scuffles recipe

Below is the updated recipe incorporating changes I’ve learned. With 4 batches made this week and more to come for taking to my sister’s later this month, every day I’m scuffle-ing. Sorry, had to. πŸ™‚

5.0 from 19 reviews
Ukrainian Scuffles {Or, Tiny Cinnamon Sugar Rolls}
  • 1 Tbsp. active dry yeast (or one package)
  • ΒΌ cup lukewarm water
  • 3 cups all-purpose flour
  • 3 Tbs. sugar
  • Β½ tsp. salt
  • 1 cup butter, softened at room temperature
  • Β½ cup milk
  • 2 eggs, beaten
  • Sugar and cinnamon, for rolling (the more the better!)
  1. In a small bowl, dissolve yeast in warm water and let stand 10 minutes while you prepare the other ingredients.
  2. Next, in a large bowl, stir together the flour, 3 Tbs. sugar and salt.
  3. Add the butter, cutting it in with a fork or pastry cutter as if you were making pie crust.
  4. In a smaller bowl, mix together the milk, eggs, and yeast mixture, then add to the dry ingredients.
  5. Mix well (by hand) and knead a few times until you've got a round ball of dough. Add flour as needed if it's super sticky.
  6. Cover bowl and refrigerate overnight (important, you need to keep the dough chilled so overnight is perfect!)
  7. When ready to bake, preheat the oven to 350Β°F. Divide dough into 6 parts (about the sie of a baseball), keeping one part out and putting the rest back in the fridge until ready for it.
  8. Scatter your counter generously with sugar and cinnamon (and flour if needed), and roll each piece into a circle on the sugar. Ensure your dough is thin. I use a dinner plate upside down to trace and cut a circle in the dough, if I have enough space I'll even cut an inch or so outside the circle. Put back remaining dough in the fridge in a smaller bowl, to use at the end with all the other discarded pieces.
  9. Cut your circle into wedges like a pie. I typically end up with 12-16 pieces depending on how large my circle is.
  10. Roll each wedge from the widest side inward to the skinniest.
  11. Place on a baking sheet about about 1 inch apart and bake for 10-12 minutes, or until golden.
  12. Remove from baking sheet immediately and cool, then start your next batch!




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