Pareve
12 rolls
Intermediate
45 minutes
3½–4 hours
Mezonot
Take the most beloved enriched dough in Jewish baking and turn it into the most beloved breakfast pastry in the world. These challah cinnamon rolls use a slightly enriched challah dough as the base — softer and richer than standard cinnamon roll dough, with the familiar eggy sweetness that makes challah special. Rolled with a generous layer of cinnamon sugar, they emerge from the oven puffy, fragrant, and impossible to resist.
Unlike the mile-high bakery rolls drenched in cream cheese frosting, these stay true to their Jewish roots: pareve, not too sweet, and designed to be eaten at any meal. A simple glaze of powdered sugar and water lets the cinnamon and challah flavors shine. They are stunning for a Shabbat morning brunch, a Chanukah breakfast, or any morning you want the kitchen to smell like a Jewish bakery.
The secret is in the roll — tight enough to create distinct layers, but not so tight that the filling bursts out during baking. Cut them with a sharp knife or dental floss, nestle them close together in the pan so they rise into each other, and bake until just golden. The result is a pull-apart texture that is soft, swirled, and absolutely addictive.
What Makes This Special
- Challah dough base — Richer and softer than standard cinnamon roll dough.
- Pareve — No dairy, suitable for any meal.
- Pull-apart bake — Rolls baked touching create soft, steamy sides.
- Simple glaze — Powdered sugar and water for clean, pareve sweetness.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g flour. Separate challah without a bracha at this quantity.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade baked goods fulfill Pas Yisroel when a Jewish person is involved in baking.
- Brachot: Before eating: Mezonot (if eaten as a snack). HaMotzi if eaten as a meal bread. After: Al HaMichya or Birkat HaMazon accordingly.
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 400 g | 3¼ cups | 100% |
| Granulated sugar | 50 g | ¼ cup | 12.5% |
| Fine sea salt | 7 g | 1¼ tsp | 1.75% |
| Instant yeast | 7 g | 2¼ tsp | 1.75% |
| Eggs | 100 g (2 large) | 2 large | 25% |
| Vegetable oil | 50 g | 3½ tbsp | 12.5% |
| Warm water | 120 g | ½ cup | 30% |
Filling
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Brown sugar | 150 g | ¾ cup packed | — |
| Ground cinnamon | 12 g | 2 tbsp | — |
| Vegetable oil or margarine, melted | 40 g | 3 tbsp | — |
Glaze
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Powdered sugar | 120 g | 1 cup | — |
| Water or non-dairy milk | 20 g | 1½ tbsp | — |
| Vanilla extract | 3 g | ½ tsp | — |
Step-by-Step Instructions
Step 1: Make the Dough
Mix flour, sugar, salt, and yeast. Add eggs, oil, and water. Knead 8–10 minutes until smooth. Cover and let rise 1–1½ hours until doubled.
Step 2: Roll and Fill
On a floured surface, roll the dough into a rectangle about 40 × 30 cm (16 × 12 in). Brush with melted oil. Mix brown sugar and cinnamon and spread evenly over the dough, leaving a 1 cm border on one long edge. Roll up tightly from the long side, seam-side down.
Step 3: Cut and Arrange
Using a sharp knife or dental floss, cut into 12 equal pieces. Place in a greased 23 × 33 cm (9 × 13 in) baking pan, cut-side up, spacing evenly. Cover and proof 30–40 minutes until puffy.
Step 4: Bake
Preheat oven to 180°C / 355°F. Bake 22–26 minutes until golden on top and the center rolls are cooked through. Let cool 10 minutes.
Step 5: Glaze
Whisk powdered sugar, water, and vanilla until smooth. Drizzle over warm rolls. Serve warm.
Storage & Make-Ahead
- Room temperature: Best day-of. Store covered 1–2 days.
- Freezing: Freeze un-glazed rolls up to 2 months. Thaw and glaze before serving.
- Overnight method: After cutting, refrigerate overnight. Let warm 1 hour, then bake.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Filling leaking out | Roll too tight or too loose | Roll firmly but not crushing; seal seam well |
| Raw in center | Pan too crowded, oven too hot | Space rolls evenly; lower temp to 175°C if browning too fast |
| Dry rolls | Over-baked | Pull at 22 minutes; they firm up as they cool |
Frequently Asked Questions
Can I make these dairy with butter and cream cheese frosting?
Absolutely. Replace oil with melted butter in both dough and filling, and make a cream cheese frosting. Just remember to designate these as dairy.
Can I add raisins or nuts to the filling?
Yes. Sprinkle raisins, chopped pecans, or walnuts over the cinnamon sugar before rolling. Add about 60–80 g for a generous filling.
Why Mezonot instead of HaMotzi?
The higher sugar content and sweet filling classify these as mezonot (pas haba b’kisnin). If eaten as the basis of a meal, say HaMotzi and Birkat HaMazon.
Can I use this for babka instead?
Same dough, different shape. Roll, fill, twist into a babka shape, and bake in a loaf pan for 35–40 minutes.