There’s something magical about homemade sweet yeast buns—the soft pillowy texture, the sweet aroma of vanilla and sugar wafting through the kitchen, and the simple joy of kneading dough by hand. Now imagine taking all that and turning it into a bouquet of edible roses. These Fluffy Sweet Yeast Rose Buns with Chocolate Streusel are a feast for both the eyes and the taste buds. Shaped into delicate floral spirals, they rise to fluffy perfection and are finished with a crunchy cocoa streusel topping.
What’s more, the dough-making process follows a new, foolproof method that ensures soft, fluffy results every time. Whether you’re baking with little helpers or preparing a special treat for loved ones, this recipe is sure to impress.
Preparation & Cooking Time
Prep Time: 40 minutes
Resting Time (Proofing): 90 minutes total
Bake Time: 25 minutes
Total Time: About 2.5 hours
Yield
Makes 12 large rose buns
Cuisine
European-inspired bakery (ideal for Eastern European, German, and modern homestyle baking lovers)
Ingredients
For the Sweet Yeast Dough
300 ml warm milk
8 g (2 tsp) dry yeast
80 g (4 tbsp) sugar
5 g (1 tsp) vanilla sugar
2 eggs
630–670 g all-purpose flour
4 g (¾ tsp) salt
15 g (1 tbsp) cornstarch
100 ml vegetable oil
For the Chocolate Streusel Topping
100 g (about 4 heaping tbsp) flour
60 g (3 tbsp) butter, softened
50 g (2.5 tbsp) sugar
30 g (1.5 tbsp) cocoa powder
For Egg Wash
1 egg yolk
1 tbsp milk
For Serving (Optional Homemade Tea)
15 g dried cherries (1 tbsp)
1 piece green tea flower
10 g sugar (2 tsp)
Boiling water
Step-by-Step Directions
Step 1: Activate the Yeast
In a large bowl, whisk together the warm milk, yeast, sugar, and vanilla sugar. Let the mixture sit for about 5–10 minutes until foamy and bubbly. This ensures your yeast is active and ready to create a light, fluffy dough.
Step 2: Add the Eggs
Crack in both eggs and whisk again until smooth. The eggs will enrich the dough, giving it both softness and color.
Step 3: Incorporate the Dry Ingredients
Gradually add 630–670 g flour, starting with 630 g and adjusting as needed. Mix in the salt and cornstarch. Use a spatula to combine until the dough begins to come together. The cornstarch helps create a fine, tender crumb in the finished buns.
Step 4: Add Oil and Knead
Pour in the vegetable oil and mix well again with a spatula. The dough will start to look smooth and glossy.
Transfer the dough to a lightly floured surface and knead for 5–10 minutes. You’re aiming for a smooth, elastic dough that no longer sticks to your hands or the table. The more you knead, the more gluten develops—essential for structure and rise.
Step 5: First Rise
Lightly oil a large bowl and place the dough inside. Cover with a towel and let rise in a warm place for 50–60 minutes, or until doubled in volume.
Tip: While the dough is rising, take a moment to tidy up the kitchen or enjoy a short break with music or a cup of tea.
Step 6: Divide the Dough
Once the dough has risen, punch it down gently and weigh it (you should have around 1200 g of dough). Divide it into 12 equal portions (about 100 g each).
Roll each portion into a smooth ball. Place on a baking sheet lined with parchment and cover with a clean towel. Let them rest for 10–15 minutes to make rolling easier.
Step 7: Shape the Rose Buns
Now comes the fun part—shaping your edible roses!
Take one dough ball and roll it into a circle about 18–20 cm in diameter.
Using a sharp knife or pizza cutter, slice it into 12 triangular segments, like slicing a pizza.
Stack the segments on top of each other in a neat pile.
Gently press the stack down with your fingers and roll it up into a spiral.
Stand the rolled dough on its side and slightly fan out the edges to create a rose shape.
Repeat this for each dough ball until you have 12 beautiful rose-shaped buns.
Step 8: Second Rise
Place the roses on a baking sheet lined with parchment paper. Make sure there’s enough space between them, as they will expand.
Cover with a towel again and let rise for 15–20 minutes.
Step 9: Prepare the Chocolate Streusel Topping
In a small bowl, combine the flour, softened butter, sugar, and cocoa powder. Use your fingers to crumble the mixture together until it resembles coarse crumbs. Set aside.
Step 10: Egg Wash
In a small dish, whisk together 1 egg yolk and 1 tbsp milk. Transfer to a squeeze bottle or use a pastry brush.
Lightly brush each bun with the egg wash to help the streusel stick and give the buns a golden finish.
Sprinkle each rose generously with the prepared chocolate streusel.
Step 11: Bake
Preheat your oven to 180°C (350°F). Bake the buns for 23–25 minutes, or until puffed and golden brown. The kitchen will smell heavenly!
Optional: Brew a Homemade Fruit Tea
To make a simple, aromatic tea for serving:
In a teapot, combine 15 g dried cherries, 1 green tea flower, and 10 g sugar.
Pour over boiling water and let steep for 10 minutes.
Serving Suggestions
These rose buns are perfect:
With a dusting of powdered sugar for a delicate finish
Alongside a cup of black tea, fruit tea, or coffee
For breakfast, brunch, or as a sweet centerpiece for afternoon tea
Wrapped in parchment and tied with twine for thoughtful edible gifts
Nutrition Information (per bun, estimated)
Calories: 320
Fat: 12 g
Carbohydrates: 46 g
Protein: 6 g
Sugar: 12 g
Fiber: 2 g
What Makes These Buns Special?
Stunning appearance: Each bun looks like a real blooming rose
Light and fluffy texture: Thanks to the two proofing stages and enriched dough
Not too sweet: Just the right balance between the dough and cocoa streusel
Simple ingredients: Nothing fancy or hard to find
Fun for all ages: Kids love shaping roses, and adults love eating them!
Helpful Tips
Measure flour by weight (630–670 g) for best results
Don’t skip the kneading—this builds gluten and helps the buns hold shape
Use warm—not hot—milk to activate yeast without killing it
Watch for overbaking; remove from the oven as soon as they’re golden
Store in an airtight container at room temperature for up to 2 days
Variations
Lemon zest dough: Add 1 tsp grated lemon zest for brightness
Cinnamon sugar filling: Before stacking slices, sprinkle with cinnamon sugar
Nutty streusel: Add chopped walnuts or almonds to the topping
Jam swirl: Spread a thin layer of fruit jam before stacking and rolling
Savory version: Omit sugar and fill with garlic butter and herbs
Conclusion
These Sweet Yeast Rose Buns are more than just a pretty pastry—they’re a celebration of soft dough, simple ingredients, and homemade warmth. Whether you’re making them for a family gathering, holiday table, or just because, they’re guaranteed to delight and impress. The addition of the chocolate streusel adds just enough richness to keep you reaching for another.
Serve with a freshly brewed tea and you’ve got a bakery-quality experience right at home. Enjoy the process, take pride in your handiwork, and share the love—one rose at a time.
FAQ
1. Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping.
2. Can I freeze the baked buns?
Absolutely. Freeze in a sealed container and warm up in the oven before serving.
3. My dough is sticky. What should I do?
Add a bit more flour gradually—up to 40 g extra if needed.
4. Can I use instant yeast?
Yes. Skip the proofing step and mix it directly into the flour.
5. Can I use whole wheat flour?
You can substitute up to 1/3 of the flour with whole wheat, but the texture will be denser.
6. What’s the purpose of cornstarch in the dough?
It softens the texture, resulting in a finer crumb.
7. How do I make sure the buns rise properly?
Ensure your dough is warm enough (but not hot), and proof in a draft-free area.
8. Can I add filling inside the roses?
Yes! Try Nutella, jam, or cinnamon-sugar between layers before rolling.
9. How do I know they’re done baking?
They should be golden brown and sound slightly hollow when tapped on the bottom.
10. Can kids help with this recipe?
Absolutely! Shaping the roses is a perfect hands-on activity for little helpers.