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Challah Dough Cinnamon Buns

 

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Challah Dough Cinnamon Buns
 

 

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Recipe

Challah Dough Cinnamon Buns

Make these Cinnamon Buns to enjoy for Shabbat dessert or Breakfast. You are already making the dough, set aside a portion to make these easy cinnamon buns.

Times

  • Ready Time : 0 min

Servings

8 Cinnamon Buns

Ingredients

  • Cooking Spray
  • 2 pounds prepared challah dough
  • 1 1/2 tablespoons cinnamon
  • 2/3 cup light brown sugar, packed
  • 1 1/3 cups confectioners sugar
  • 2 tablespoons water

Directions

Preheat oven to 350 degrees F and lightly grease an 8-inch round baking pan with cooking spray.

Roll out challah dough into a thin rectangular shape about 24 inches long by 10 to 12 inches wide. Spread cinnamon evenly over the surface of the dough. Sprinkle brown sugar evenly over cinnamon. Working from the longer side gently roll up the dough like a jelly roll and slice into 8 equal pieces.

Arrange 7 pieces around the circumference of the pan with the 8th in the middle so they are tightly packed.

Bake at 350 for 40 to 45 minutes. Remove from oven and allow to cool in the pan for about 10 minutes. Whisk together confectioners sugar and water to make a glaze.

Drizzle over cinnamon buns and serve warm.

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

30 Responses to Challah Dough Cinnamon Buns

  1. do we need to wash for this if the base is challah dough?

    • our rabbi said no we don’t have to but PLEASE ask your local rabbi

  2. I’ve made these! They were so delicious, people really loved them. And so easy too!!!!

  3. I made this and everything look fine until baking than it turned into a disaster.
    I didn’t have a pan like yours at all so I used a loaf pan and they turned out so hard and over done they might as well be burnt.Not at all what you showed it was almost like they where so long that by the time the middle was done the outside was hard.
    Please please help me

    • Hi Brooke oy vey– trying to guess at what went wrong… did you squish too many into the loaf pan? If it’s a standard size loaf pan I would guess maybe you could fit 4 or 5 buns at the most…

  4. Would I be able to use this recipe for more, smaller cinnamon buns? Let’s say 12 medium instead of 8 large? What would I do differently from the recipe so that it cooks the same?

    • in fact I recommend that bc then they will be slightly less doughy – baking time would be about 35- 40 minutes then.

  5. When I made these I ended up making 14 cinnamon buns out of the dough. I got lazy and used store-bought challah dough (really it was a frozen raw challah that you’re supposed to defrost and stick in the oven, but I just defrosted it most of the way and continued the recipe from there). I made a cinnamon/brown sugar mixture and added some margarine to it. I baked it in a 10″ springform pan for 40 mins. Came out DELICIOUS! My guests were so impressed! Thank you Jamie :)

  6. avatar says: judy

    glaze was awful!!!!!!!!!!!!!

    • wow – weird – we love it! you can always use less sugar – just combine water and sugar to taste/to your liking and drizzle over top.

  7. avatar says: rivkacm

    Delicious!! But how do you get the glaze to stay white? Even though it tasted good, my glaze just disappeared.

    • make sure that the buns are completely cool before drizzling the glaze otherwise the warmth of the buns will just absorb the glaze. You can also try soy milk in place of the water in the glaze.

  8. Best cinnamon buns ever. Recipe worked perfectly :)

  9. avatar says: shayna

    can you make this as individual buns?
    Thanks! Looks delish!

    • yuparoo! I make them in individual challah roll pans or jumbo muffin pans, or smaller in regular muffin pans – be sure to grease well.

  10. avatar says: jessi

    Love doing this each week with my leftover challah dough!
    Thanks Jamie!
    My husband prefers a thicker less sweet glaze, kind of like a cream cheese glaze.do you know of any?
    Thanks!

  11. avatar says: rebecca

    my challah recipe is 6 lb to 1-1/2 tbs salt and 3/4 c sugar. not sweet at all. does this affect taste of cinnamon buns?

    • Yes it will – the Challah recipe I am using has a hint of sweetness (6lbs flour to 2 cups sugar, more than double yours). If you’d like to make it with your challah dough, I suggest rolling it out as thin as possible – make the buns smaller in size and load with the cinnamon sugar filling and use extra glaze – should counteract the fact that the dough is not sweet. It should be good but you just want to ensure your buns are not too big and doughy.

  12. avatar says: avigail

    Can I freez this ??

  13. These are the best, best, best. Too bad I can’t stop at one.

  14. avatar says: Sara

    These were amazing! The best part is that they taste like a lot of prep went into them. You would never know they were made from challah dough. Thank you!

    • oh Sara – YAY!!! totally agree it’s the best part – once you are already (investing the time and eneregy into) making the challah dough there are so many wonderful ways to reinvent it – my sister in law even makes mini rugelach from her extra challah dough!

  15. avatar says: Stefanie

    Hi Jamie. These are my new favorite Cinnamon Rolls. I went to visit my sister a couple of weeks ago and I made these along with your challah, garlic knots and breadsticks. The whole family loaved the garlic knots and breadsticks, even my niece and nephew. My sister and I went crazy with the cinnamon rolls. We sent a couple to my brother-in-law but I think we polished off the rest. They were absolutely delicious. You were right too, it doesn’t even taste like the same dough. Will definitely make again.

    • YAY YAY YAY!!! Stefanie, I love that you made the garlic knots, bread sticks and cinnamon rolls!!! you are so awesome! isn’t it so pleasantly surprising how versatile this challah dough recipe is?!? I started making the cin rolls half the size and baking in a 9×13 pan so the same amount of dough feeds a larger crowd and we all don’t feel as guilty about eating one (or more :-) !

  16. avatar says: Stefanie

    Hello again Jamie. Thanks for responding to my comment. I don’t know why, but I am always pleasantly surprised when you respond. Maybe it’s because I know you are busy with 5 kids. The challah dough is very versaitle. I have made it a few times and love it. I was also requested to make it for Easter brunch. I also wanted to add that I got your most recent cookbook, Joy of Kosher, from the library. I loved looking through it and just today purchased it from Amazon. can’t wait to get it. Maybe I will use a pic of me holding it as my profile pic. I love the pics of your kids. They are adorable. I don’t have kids but I do have 6 nieces and nephews. I wanted to ask you something. I have a picture of the first challah I ever made. I tried to post it on your Challah recipe page but it didn’t show up. What could I be doing wrong?

    • Stefanie – don’t be surprised! I am here to respond to your comments! But lol it does get busy around here so sorry my response time is not as quick as I would like. Thank you SO SO SO much for checking my book out of the library and then buying it! Please do take a pict holding it for your profile – that would be SO nice. I love that you made my challah for Easter brunch that’s so cool! As for your1st challah pict — we are trying to improve the post a picture functionality but until we do you can send it to info@joyofkosher.com and we can post it in the comments here. BIG HUGS!

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