Heaven on Earth

Heaven on Earth

Monday, April 25, 2011

Sweet Rolls

I rarely make cinnamon rolls for one simple reason - I have a hard time resisting them. I'd feel OK about making them if I could just eat one...like that's going to happen.
But I made a batch because
  • It was Easter Sunday and my girls were home, so there were more of us to eat a batch.
  • I made challah dough from the Artisan Bread Book last Tuesday with Erin and Sarah
  • And the said challah dough was still in the fridge and needed to be baked off.
So you see,
I HAD TO BAKE THESE ROLLS.  And yes, these were wonderful... fluffy and rich, buttery and crunchy sweet.   And yes, I ate more than one.

My favorite part of the cinnamon roll is not the creamy frosting with it's vanilla flavor profile, or the rich challah dough, or even the frosting that I made with real butter and cream.  My favorite part of the cinnamon roll is the crunchy bottom where the sugar has caramelized just below the pillowy pastry.  Maybe I should just cut off the bottom and eat that part.  As I said before, like that's going to happen.  

Challah Cinnamon Rolls

1 ¾ cup lukewarm water
1 1/2 Tablespoons granulated yeast
1 ½ Tablespoons Kosher salt
3 large eggs, lightly beaten
½ cup honey
½ cup unsalted butter, melted
7 cups all-purpose flour

1/2 cup of butter, softened
½ cup of granulated sugar
½ cup of brown sugar
2 tablespoons of ground cinnamon

4 cups of confectioner’s sugar (powdered sugar)
½ cup of butter, softened
1Tablespoon of real vanilla extract
Small amount of cream or milk

Mixing and storing the dough:

Mix the yeast, salt, eggs, honey, and melted butter (or oil) with water in a 6- quart bowl, or a lidded (not airtight) food container.

Using a spoon or a heavy duty stand mixer with a dough hook, mix the flour into the ingredients from step 1. without kneading. If you’re not using a machine, you may need to use wet hands to mix in the last bit of flour.

Cover (not air tight) and allow the dough to rest at room temperature until the dough rises and collapses (or flattens on top), about 2 hours.

The dough can be used immediately after the first rise, though it is easier to handle when cold. Refrigerate in a lidded container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Allow the usual rest and rise time.

Rolling out the dough into rolls and baking them:

Roll out the dough into a 10” x 14” rectangle. Spread with softened butter. Sprinkle with the sugar and cinnamon mixture. Roll up jelly-roll style starting from the longest side of the rectangle. Pinch seam together. Cut into slices with dental floss. Set in a greased pan and cover. Let rise until double in size.

Preheat the oven to 375ยบ F. Bake for 10 minutes or until golden brown. Let cool.

For Frosting: Cream the butter until fluffy. Slowly add the powdered sugar. Add vanilla, pinch of salt, and cream or milk to achieve desired spreading consistency and fluffiness. Frost.


  1. Yum! Those look wonderful! Thanks for sharing.

  2. Challah Cinnamon rolls, I would have a hard time resisting them too! I had Challah for the first time last Friday and could not believe how good it is, soft and flavorful with a little (ok, a lot) of butter on it. I can only imagine it would be fabulous as a cinnamon roll.


  3. Bonnie -- I bet they loved them! I agree with you, I don't make them often because I love them so much. I, of course, have never made them with Challah. My favorite part is the center of them -- yum! Joni

  4. So nice that you had to bake these gorgeous rolls. My favorite part is the gooey middle. Hope you had a wonderful Easter.

  5. Wow, those rolls must have made your kitchen smell so good.

  6. Um wow. WOW. These look divine! We're in love with them...carbs, frosting aaaand that crunchy sugary goodness on the bottom?! Sold.

  7. My weakness is in baked goods as well. Your rolls look delicious. Everything you make is delicious!

  8. I bet these were fabulous with the challah dough-my favorite!

  9. Ok, that's just cruel to my tummy.... trying to cut down on sweet things, but those look divine!

  10. This is absolutely my kind of baking. I'll be giving this recipe a go ... then eating the results with great relish.