Cinnamon Buns with Esty Wolbe, Easy Does It
Esty Wolbe is keeping it real with these delicious, ooey gooey cinnamon buns! Use leftover challah dough to make this indulgent treat!
Best Challah Ever
4 Tbsp active dry yeast
5 cups warm water
2 Tbsp sugar
5 lbs high gluten flour + more as needed
1 cup sugar
2 Tbsp salt
¼ cup honey
1¼ cup vegetable oil
Combine dry yeast, warm water and 2 Tbsp sugar in a glass bowl and set aside to proof 10 minutes.
In a very large bowl, combine almost all of the flour with 1 cup sugar and 2 tbsp salt. Add the eggs, honey and oil. Mix well.
Once the yeast is proofed, add to the flour mixture and mix until all ingredients are well incorporated. Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed.
Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for 1 hour and 30 minutes in a warm, draft-free spot.
Preheat the oven to 350°F.
Uncover the dough and "take challah" then portion and braid your challahs. Allow to rise 10 minutes then egg wash, sprinkle toppings and bake about 45 minutes.
Allow to cool completely before storing.
1/6th of my challah dough batch
Almond milk for brushing
1 1/2 cups confectioners sugar
1 1/2 tbsp ground cinnamon
Roll out the dough into a large rectangle. Brush evenly with almond milk. In a bowl, combine confectioners sugar with cinnamon and generously sprinkle evenly over the almond milk. Roll the dough into a tight log, pinching the ends shut. Cut into 12 portions and place into a greased 9x13 baking dish, cradling so none of the filling falls out. Leave some space in between them for the buns to rise. Preheat the oven to 350°F. Allow to rise 20 minutes then bake for 30 minutes, uncovered. Allow to cool completely before glazing.
1 1/2 cups confectioners sugar, plus more as needed
1 tbsp oil
A few tablespoons boiling water
Mix the confectioners sugar with the oil and a few tablespoons of boiling water. Mix well, pressing against the side of the bowl to remove any clumps of confectioners sugar if necessary. Mixture should be thick as honey. If too runny, add confectioners sugar a bit at a time. If mixture is too stiff, add boiling water a bit at a time. Pour into a zip top freezer bag, snip a corner and drizzle the glaze over the cinnamon buns in back and forth motions.