challah cinnamon rolls
weekends and challah cinnamon rolls, it doesn’t get much better than that
my kids have gotten to the ages where hanging out with mom and dad on the weekends is not really part of their plans.
and they sure do make a lot of plans for kids that don’t drive yet. honestly I don’t mind driving them around; I have a feeling once they are driving themselves, I won’t be able to relax at all.
now with this new found weekend freedom, I have been spending even more time in the kitchen, usually baking bread. we have grown very fond of freshly baked challah. there are few things I enjoy more than baking bread.
cinnamon rolls are one of those things.
hungry or not, the smell will drive you crazy.
challah with buttery, sugary, cinnamony filling (don’t forget the glaze) and these just may be the very best cinnamon rolls ever.
- for the challah -
- 1 envelope active dry yeast - I use Red Star Platinum
- 1/4 cup honey
- 4 Tbsp butter, melted
- 3/4 cup warm milk
- 2 eggs
- 1 tsp salt
- 3 1/2 cups flour
- for the filling -
- 4 Tbsp butter, very soft but not melted
- 1/2 cup sugar
- 2 Tbsp cinnamon
- for the glaze -
- 2 cups of confectioners sugar
- 2 Tbsp melted butter
- 2 - 3 tablespoons of heavy cream
- 1 tsp vanilla
- in a large bowl or the bowl of a stand mixer whisk together the yeast, honey, butter, and milk
- beat in the eggs ( one at a time) salt, and then gradually add 3 ups of the flour, adding extra if needed until the dough comes together
- knead - either by hand of with a dough hook, until you have a smooth ball
- place in an oiled bowl, cover, and let rise 1 hour
- punch down the dough, cover, and let rise another hour
- roll dough into a rectangle (about 12 x 16 inches)
- spread with the softened butter, and sprinkle on the sugar and cinnamon
- roll from the long side, and cut into 12 rolls
- place rolls close to each other on a parchment or silpat lined baking sheet
- cover and let rise 30 minutes
- pre-heat oven to 375 degrees
- bake rolls 25 minutes
- while the rolls are baking, prepare the glaze by whisking the confectioners sugar with butter,cream, and vanilla
- spread cinnamon rolls with glaze as soon as they come out of the oven
weekends and challah cinnamon rolls both seem to disappear a bit too fast
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