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Parve
Medium
1 Hour
Diets 
You won’t regret these fall-flavored confections, topped with a coffee glaze. Watch the magic happen in the Shortcuts episode. Based on Brynie Greisman’s original cinnamon Danish recipe.
1/4 recipe challah dough
1 and 1/2 teaspoons pumpkin spice (or more to taste)
1 and 1/2 teaspoons cinnamon (or more to taste)
4–5 tablespoons oil or melted margarine
1 cup sugar
1/8 heaping teaspoon coffee dissolved in 2 tablespoons hot water
1 cup confectioners’ sugar
1/4 teaspoon maple extract
1 tablespoon oil
1 tablespoon (1 package) vanilla sugar
Combine all filling ingredients together in a small bowl. Set aside.
Divide dough into two parts. Roll each half into a large rectangle. Brush each part with half of the oil or melted margarine. Sprinkle half of the filling over each rectangle.
Starting with longer side, roll up tightly (jelly-roll style). Pinch edges to seal. Cut into 12–14 slices.
Place the slices in two 9×13-inch (23×33-centimeter) baking pans lined with baking paper. Cover and let rise in warm place until almost doubled, about 30 minutes. Halfway through rising, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Bake for 20 minutes until golden brown.
Combine all glaze ingredients in a small bowl; blend until smooth. Drizzle glaze over hot Danish.
Yields 24–28 large buns (depending on what size you make them)
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