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Parve
Medium
4 Hours, 30 Minutes
Diets 
Don’t these look cute? With your choice of chocolate or cinnamon fillings, these sweet little buns are sure to please.
2 sticks margarine (use soy-free if needed)
2 packages dry yeast
1/4 cup warm water
6 – 6 and 1/2 cups Mishpacha Flour
1 cup boiling water
2 teaspoons Gefen Vanilla
3/4 cup sugar
4 eggs
1/2 teaspoon salt
1/3 cup brown sugar
1/3 cup sugar
1 tablespoon Gefen Cinnamon
oil, for smearing
1/4 cup Gefen Cocoa
1/2 cup sugar
oil, for smearing
Melt margarine in one cup boiling water. Dissolve yeast in a quarter cup warm water.
In a large mixer bowl, combine the margarine and the yeast mixture and then add the rest of ingredients, adding flour last. Mix and add more flour, as necessary. (Dough should be a bit sticky.)
Refrigerate dough at least three hours. Preheat oven to 350 degrees.
Combine filling ingredients of your choice.
Divide dough into three parts. Roll out each part to quarter-inch thickness. Smear with oil. Sprinkle filling of choice (chocolate or cinnamon) generously over dough. (Make more filling, if necessary – see note.)
Roll up dough, jelly-roll fashion. Cut into one- to one- and- a- half-inch thick slices. For buns, place slices on greased cookie sheet. To shape as a babka, place slices in a round pattern in a greased nine-inch round pan.
Allow dough to rise for 15 additional minutes. Bake at 350 degrees for 20 minutes.
Photography and Styling by Chavi Feldman
How Would You
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What’s the recipe for the drizzle?
flour should they be made with high gluten flour or all purpose?
When we write flour it always refers to ‘all-purpose’ flour unless specified 🙂
oil Can this be made with oil instead of margarine?
I have never tried making a cinnamon bun dough with margarine. If you don’t like using margarine I would recommend using refined coconut oil (which does not taste like coconut oil).