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.
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.
- 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
- 1 7oz tube of almond paste
- 1 t cinnamon
- 1/2 C salted butter, partially melted
- 1 egg white
- 1 C powdered sugar
- 1/2 C powdered sugar
- 2 1/2 t half and half
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!
Listening to: old Coldplay songs