Make these Cinnamon Buns to enjoy for Shabbat dessert or breakfast. You are already making the dough using my favorite challah dough recipe. Set aside a portion to make these easy cinnamon buns.
Challah Dough Cinnamon Buns
Servings
8 Servings
Ingredients
- Cooking Spray
- 2 pound prepared challah dough
- 1 1/2 tablespoon cinnamon
- 2/3 cup light brown sugar packed
- 1 1/3 cup confectioners sugar
- 2 tablespoon water
Instructions
- 1 Preheat oven to 350 degrees F and lightly grease an 8-inch round baking pan with cooking spray.
- 2 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.
- 3 Arrange 7 pieces around the circumference of the pan with the 8th in the middle so they are tightly packed.
- 4 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.
- 5 Drizzle over cinnamon buns and serve warm.
- Get my recipe for the best challah dough here.
Hi- I’m planning on making these with frozen dough and was wondering about rising time. Should I let the dough rise before shaping or use as is? Thanks!
Once it comes to room temp you can fill and shape.
you are right Faigie the best advice is to really ask your LOR (local orthodox Rabbi) but ours said that unless it’s fully immersed in liquid (like french toast for example) then we have to wash.
Hey Dina – they most likely will over proof and lose their shape overnight – best to refrigerate the dough and punch it down and shape in the morning. Get some sleep 🙂
Hi Jamie!! First time trying your challah recipe! And makin cinnamon buns with extra dough. Can they be left overnight after being braided and brushed with egg? Too tired to wait for any more batches to bake and would prefer to wait for the morning! Please let me know!!:)
LOL and TOTALLY!!!! (nice to know I am not alone 🙂
These are so dangerous… 😉 I can’t make them too often because I’ll eat the whole pan, they are that good.
OH ELISHEVA!!!!!!!!!!!!! Thank you thank you thank you for posting a comment! I am so so so happy to know your Hubby loved it. It feels so good to make something our husbands so enJOY! I am happy for you and happy for him and just happy 🙂
Only if you hide them first.
LOL!!!!!!!!
Yes I believe so.
no, ask your own rabbi. mine said no
NOT AT ALL LAUGHING!!!! (SERIOUSLY!) In fact I suggest using prepared frozen dough all the time (when doing demos) as a time saver. I believe the kineret is pre-braided though so you would have to reshape it 🙂
I never usually write posts but this was unbelievable. My husband loves cinammon buns but nothing I ever made was to his taste. This week I made the above recipe and it was absolutely delicious. What made it even more delicious was that my husband LOVED it. It was a huge success. Thanks
wouldn’t this cake then be Hamotzi and reqire washing and benching??
don’t laugh at me for asking, but can the frozen kineret challah dough be used for this recipe?
LOL and YAY! and I also promised my hubby some special dishes for about 10 years (oh my how the time flies!!!)
I told my husband I will learn how to make cinnamon buns for him after we are married 10 years. Well that happened in Nov of `14. Just made for this shabbos. IY”H he will have a nice surprise! Thanks!!
Hi Sydney, an 8 or 9 inch round is great – BUT!!! what I do now is make the buns even smaller so I use the same amount of dough and fill two 8-inch rounds or one 9 x 13 – I find they cook better and are a more manageable size (and it makes it ok to eat 2!) enJOY!
Hi Jamie! Just wondering what size pan you used?
Hey there Frippie! Ok so do you have my new book JOY of KOSHER Fast Fresh Family Recipes? That has the BEST recipe – if not this one is pretty close: http://www.joyofkosher.com/recipes/jamie-gellers-challah-recipe/
as for your other Q. Warm the buns on shabbos covered on the blech say they stay nice and soft – pour glaze just before serving. but note that since they will be warm the glaze may disappear into the buns but it will still be delish! Also note that I now make this same recipe above but cut teh dough into 16 smaller buns and arrange in 2 8-inch round baking pans or one 9 x 13 bc I think the 8 buns were just too big especially after a big Shabbos meal 🙂 I also think they bake up nicer this way. enJOY (the buns and your time with your niece and nephew!)
I’m so excited to make this recipe with my niece and nephew coming to visit soon. A couple questions:
1) Is there a link to your challah dough recipe? I have a recipe I love, but you mention here that this works well specifically with your challah recipe, but I don’t see a link to it.
2) How would you suggest accomplishing serving this warm on Shabbos? Would you wait to glaze it until just before serving? Would warming on the blech work? Covered or not?
Thank you so much!
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 [email protected] and we can post it in the comments here. BIG HUGS!
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?
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 :-)!
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.
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!
i know that’s the worst part
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!
These are the best, best, best. Too bad I can’t stop at one.
you can. but in all cases I do like to serve this recipe warm.
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.
My challah dough recipe is not at all sweet (5 pounds flour to 1/2 cup sugar) and it comes out great even without the glaze.
WOW – AWESOME!!!!!!!!! Thanks SO SO SO much for letting us all know!
Can I freez this ??
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?
Hey Jessi love that you love this! I have this pareve cream cheese icing– let me know if you like: http://www.joyofkosher.com/recipes/carrot-apple-mini-cupcakes-with-non-dairy-cream-cheese-icing/
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!
yuparoo! I make them in individual challah roll pans or jumbo muffin pans, or smaller in regular muffin pans – be sure to grease well.
can you make this as individual buns?
Thanks! Looks delish!
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.
and you are my new best friend ever!
Best cinnamon buns ever. Recipe worked perfectly 🙂
Delicious!! But how do you get the glaze to stay white? Even though it tasted good, my glaze just disappeared.
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.
glaze was awful!!!!!!!!!!!!!
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 🙂
in fact I recommend that bc then they will be slightly less doughy – baking time would be about 35- 40 minutes then.
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?
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…
I’m guessing the same, Jamie. I’d like to add that if/when something like that happens – the outside looks ready and the inside can’t Possibly be done yet!, I’d slip a piece of foil lightly onto the top of what is baking, tuck it around the edges, then lower the oven temperature to 325 or even 300, and let it stay in the full amount of time. Lower temp keeps the inside baking and the cover shields the crust.
YES YES YES! Thanks for adding this here!
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
our rabbi said no we don’t have to but PLEASE ask your local rabbi
I’ve made these! They were so delicious, people really loved them. And so easy too!!!!
do we need to wash for this if the base is challah dough?