Challah and Almond Rolls

These rolls were truly a revelation. I have been wanting to make almond babka with the Everyday Challah dough for a long time but have not been up to it as it is slightly intimidating. Intimidating not only because its quite a process but also because it is very “in” right now and so I would want it to be perfect and that’s not really me. So on my two hour drive to my moms, I thought about how much dough the recipe makes and thought I could make two babka loaves and casually use the left overs for challah cinnamon rolls and then it hit me. CHALLAH CINNAMON ROLLS. But then I thought more. Maybe through some cinnamon in the challah dough to make cinnamon rolls and make a delectable almond paste filling, similar to what you find in a bear claw.

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Guys, these are seriously good. They are unique and make enough big rolls for a crowd. Plus, you bake them in a cast iron skillet which makes everything better.

It was past 3pm when I pulled the skillet out of the oven but I decided to pretend it was breakfast so I put a pot of coffee on and went to town. I fully recommend a second breakfast, especially on a Saturday, especially with these gorgeous things.

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Cinnamon and Almond Challah Rolls
A special treat for a sweet breakfast but a change from classic cinnamon rolls.
Ingredients
  • Cinnamon Challah:
  • 2 C water
  • 1/2 C salted butter
  • 2 T honey
  • 7 C bread flour
  • 1/4 C granulated sugar
  • 3 (1/4 oz) packets active dry yeast
  • 1 T cinnamon
  • 4 eggs
  • Filling:
  • 1 7oz tube of almond paste
  • 1 t cinnamon
  • 1/2 C salted butter, partially melted
  • 1 egg white
  • 1 C powdered sugar
  • Glaze:
  • 1/2 C powdered sugar
  • 2 1/2 t half and half
Instructions
1. Heat water and butter in small saucepan until butter is melted, add honey and stir. Take off heat.  2. In a standing mixer fitted with wire beating attachment, mix together 3 cups flour, sugar, yeast, and butter saucepan mixture.  Mix until combined. Add 4 eggs, one at a time, and beat after each addition. Add cinnamon and beat. 3. Change standing mixer attachment to bread hook. Add remaining 4 cups flour in half-cup increments. The machine will begin to struggle before all the flour is added. 4. Place dough in a lightly oiled, large bowl and cover with a damp cloth. Let rise in a warm area until doubled in volume, about an hour (an oven warmed to 200 degrees then turned off will work well).  5. Punch down dough and turn it out onto floured surface. Knead for a few minutes and add necessary flour until the dough is no longer sticky. 6. Use a rolling pin to roll the dough out into a large rectangle. Be sure to flip the dough over and add necessary flour as you roll. Roll to the thickness of ¼ to 1/8 inch. 7. To make the filling: beat together almond paste, cinnamon, semi-melted butter, powdered sugar, and egg white until smooth. Spread filling onto rolled out dough leaving a half inch border around the entire edge. 8. Carefully roll the dough (roll the long end so you have a long roll). Cut off the ends and cut the roll into 12 one inch segments. 9. Place rolls in a greased 11¾ inch cast iron skillet. Let rise again for an hour under a towel. 10. After the second rise, preheat oven to 350 F and bake for 35-40 minutes. Halfway through, cover with foil to decrease browning. The rolls should be browned and the dough should not give at all when touched. 11. Once taken out of the oven, make the glaze by lightly whisking powdered sugar and half and half. Drizzle over warm rolls*. Serve immediately. *the glaze can easily be doubled or tripled depending on how much you want but they are pretty sweet as is so discretion is advised. 
Details
Prep time: Cook time: Total time: Yield: 12 large rolls
challah

For those of you following my move to wine country: I love my job so far and am getting to know the area! My commute is filled with farms, wineries, animals of all sorts, and very few cars. It is truly what every commute should consist of!

challah

Listening to: old Coldplay songs