Kimbula Bun Recipe (කිඹුලා බනිස්) – Sweet and Fluffy Snack For Tea Time

If you grew up in Sri Lanka, chances are you’ve savored the iconic Kimbula Bun—also known as the Vienna Roll. This golden, sugar-crusted bread is a nostalgic bakery favorite, perfect with a steaming cup of Ceylon tea. Soft on the inside with a sweet, crunchy sugar topping, it’s a snack that bridges generations.

Whether you call it a Vienna roll or a Kimbula bun (meaning “crocodile bun” due to its shape), this recipe will bring the authentic taste of Sri Lankan bakeries right into your kitchen.

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Ingredients (Serves 4–6)

• 1/2 cup warm water (120˚F) + 1 tablespoon (if needed to make the dough)
• 1 teaspoon active dry yeast
• 1/2 teaspoon fine sea salt
• 1 1/2 cups all-purpose flour
• 1/4 cup milk
• 1 1/2 tablespoons salted butter or margarine
• 6-7 tablespoons white sugar, divided

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Instructions

1. Activate the yeast

In a small bowl, combine warm water, yeast, and 1 tablespoon sugar. Stir gently and let it sit for 20 minutes, until it becomes frothy. This step ensures your buns rise beautifully.

2. Make the dough

In a large mixing bowl, add flour, yeast mixture, and salt. Knead the dough by adding warm milk and an additional 1 tablespoon of warm water if needed to make a soft dough.

3. Knead for softness

Add butter or margarine and knead the dough on a tabletop for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook.

4. First rise

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 – 1 1/2 hours or until doubled in size.

5. Shape the buns

Punch down the risen dough and make a large dough ball. Divide it into 4–6 equal portions as per your choice. Roll each piece into a triangle shape (slightly tapered at the ends) to resemble a “croissant” or “crocodile” shape. Place them on a lined baking tray.

6. Second rise

Cover and let the shaped rolls rise for another 30 minutes until puffy.

7. Sugar syrup and crust

Add 2 tablespoons of sugar and 1/2 cup of water to a pan and boil until the sugar melts. Brush the tops with the syrup generously and roll in a plate of remaining sugar to cover each roll.

8. Bake

Bake in a preheated oven at 350˚F for 25–30 minutes until golden brown and fragrant.

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Serving Suggestions

Enjoy your Sri Lankan Vienna rolls warm with a cup of tea, or split them open and spread with butter or jam for a comforting breakfast or teatime snack.

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Tips for the Perfect Kimbula Bun

• For extra flavor and texture, use a mix of white and brown sugar for the topping, preferably the large sugar granules.
• If your kitchen is cold, let the dough rise inside an oven with just the light on.
• As soon as out of the oven, cover the Vienna rolls with a tea towel for about 30 mins before serving, as this will help keep the texture.
• Store in an airtight container for up to 2 days, or freeze for longer freshness.

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Sri Lankan Kimbula Bun is more than just bread—it’s a taste of home, a memory of bakery visits after school, and a simple pleasure that never goes out of style. With this easy recipe, you can enjoy it fresh from your oven, wherever you are in the world.

If you try this recipe, leave a comment below or tag me, or share a picture on Instagram, Facebook, TikTok, or YouTube! I’d love to see your version.
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