Another week another recipe! I’ve made several cinnamon sugar stuffed pastries, but for one reason or another, never tried making actual cinnamon rolls. Naturally, I couldn’t just make normal cinnamon rolls. I present: Challah mini cinnamon rolls

These are rich, fluffy and sticky sweet like any other great cinnamon roll, but with the convenient of being able to enjoy without needing multiple napkins to clean up sticky fingers. These make a great grab and go treat for breakfast, snack or party. Why challah? The eggy taste adds depth of flavour and I didn’t have butter or milk at hone >< Also, why not get creative with challah?

Notes:

1. Make sure to use an unopened, relatively new package of yeast. Challah is a heavy, fat rich dough and weak yeast = less rise. With that said, as long as the yeast isn’t dead, it will be fine. Put into a warm place and wait for longer.
2. For an overnight proof, cover and refrigerate overnight, up to 36 hours. Warm to room temperature before rolling. This will take up to 2 hours!
3. The dough SHOULD be slightly sticky. It should come cleanly off the board or bowl, but with a bit of difficulty (slight tackiness). Resist the temptation to add more flour.
4. This recipe does not include a glaze. My friends find it too sweet. Perhaps that disqualifies it from being a recipe for “cinnamon rolls”, but so be it. Joking aside, for a glaze, mix 1/4 cup powdered sugar with 1/2 tbsp milk and 1/2 tsp flavouring of choice. Omit the egg wash from the recipe and pour glaze onto the rolls when warm out of the oven
5. Get creative! Chop up toasted nuts and mix into the filling, add cocoa powder or some zest into the dough.

With that said, let’s get baking!

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Ingredients

For the flour paste

• 58g water
• 12g flour

For the Dough

• 28ml water
• 15ml oil
• 1 egg + 1 egg yolk (egg wash, optional)
• 172g flour
• 2.5g instant yeast
• 20g sugar
• pinch of salt

For the Filling

• 90g brown sugar
• 30ml oil
• 6-8g ground cinnamon

Directions

1. Mix the ingredients for the flour paste in a small microwave safe bowl. Microwave in 20sec bursts until the mixture becomes a thick paste (thick like frosting). Allow to cool slightly
2. Beat together egg, water, and oil in a separate bowl
3. In a large mixing bowl, combine flour, sugar and yeast, then add the egg mixture and flour paste. Mix unitl there is no dry flour remaining. Let the dough rest for 20 min.
4. After resting, knead the dough for 35-45min by hand or with a stand mixer for 8-10min. The dough should be slightly sticky but come cleanly off the cutting board or mixing bowl and pass the windowpane test. If the dough does not get less sticky with consistent kneading, add flour 1tbsp at a time
5. Allow dough to proof for 1.5 hours or until doubled in size (or proof “overnight”, see note 2). While proofing, mix other ther the oil, brown sugar and cinnamon for the filling and set aside
6. Punch down the dough and roll into a rectangle. Spread filling in a n even layer and roll up liek a log. Trim ends so the roll is even.
7. Cut the log into 1.5in thick slices. Place each slicein a cupcake wrapper and proof for another 1-1.5 hour until doubled.
8. Preheat oven to 365F. Bake for 16-20min or until lightly golden brown
9. Serve and enjoy!

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That’s it for now! Next time I will do something different. Until then, Bye!

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