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Parve
Medium
3 Hours
Diets 
This recipe starts with a beautiful, easy to work with, soft dough. I offered different choices of fillings to satisfy everyone’s taste. You can keep it all pareve, and it’s still outrageously delicious. I love the cinnamon-cheese combo, which is reminiscent of the Danish they sell in Sesame. Whenever I travel, I know I can’t come home without
them. Now we can all savor bakery goods at home!
Yields 34-38 cinnamon buns
7 cups (2.2 pounds/1 kilogram) white flour (I used Shibolim White Spelt)
1 full tablespoon dough enhancer (optional, but highly recommended)
2/3 cup sugar
1 tablespoon + 1 teaspoon dry yeast
2 eggs
scant 2 cups warm soy milk (or other pareve milk, such as Gefen Oat Milk)
1/2 cup oil
3/4 teaspoon salt
scant 1/4 cup Gefen Cocoa
2 teaspoons oil, plus more for smearing on dough
1 egg, for glazing
2/3 cup light brown sugar
2 teaspoons Gefen Cinnamon
2/3 cup sugar
1 tablespoon + 1 teaspoon Gefen Cocoa
1 tablespoon + 1 teaspoon vanilla sugar
1 pound (450 grams) cream cheese (If using Israeli quark cheese, drain for a few minutes before using)
2/3 cup sugar
1 egg
2 teaspoons vanilla extract
pinch salt
Place the flour, dough enhancer, if using, sugar, and yeast in the bowl of a mixer. Turn it on and add the eggs, soy milk, and oil. Beat for at least 10 minutes, adding the salt midway, until a soft dough forms.
Divide dough in half, using a scale to ensure that it’s divided evenly. Set one half aside. Add the cocoa and oil to one half until totally incorporated into the dough.
Place each dough in a separate bag or greased bowl to rise for approximately one hour. Alternately, it can rise overnight in the fridge and bring to room temperature before proceeding. Meanwhile, mix the cinnamon and cocoa fillings in separate bowls and set aside.
Divide each of the doughs in half. On a floured surface, roll out half of the brown dough into a large rectangle. Turn it onto a floured sheet of parchment paper by gently gathering up the two ends and folding it slightly to facilitate the transfer. Smear lightly with oil and spread evenly with half of the cocoa filling. Roll out half of the white dough into a large rectangle on a separate piece of parchment paper. Transfer onto the top of the brown dough. Gently use a rolling pin to press the doughs together. Smear the top lightly with oil and spread half of the cinnamon mixture over it.
Roll up both doughs, taking care that the brown dough should be in the center of the cinnamon bun. Carefully slice into buns and place on parchment paper. Let rise for 45 minutes, preheating the oven halfway through to 350 degrees Fahrenheit (175 degrees Celsius).
Glaze with beaten egg, making sure it goes into the crevices, acting as glue to keep the doughs together. Bake for 20 minutes, or until golden. These buns freeze beautifully.
Combine all cheese filling ingredients in a bowl.
Replace one of the fillings with cheese filling and proceed as above for either cinnamon-cheese buns or cocoa-cheese buns.
Styling and Photography by Sina Mizrahi
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