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Short Summary
Main recommendation: Use leftover challah dough to make quick, parve (dairy-free) cinnamon buns, a simple "101 things to do with challah" idea the host developed in the video. The buns are rolled, cut, baked, and finished with a simple confectioners' sugar glaze.
Key Points
- The idea came from Rebbetzin Rosenberg, the wife of the rav of Skokie, whom the host met in Chicago, who uses leftover challah dough this way because the ingredients are simple and healthy.
- The host calls the recipe unmeasured and flexible, so the amount of dough you have decides the pan size.
- Shaping is a jelly-roll method, which the host describes as requiring no special technique and as hands-on enough for kids.
- The host prefers the buns moist and doughy, so she packs them snugly in the pan rather than giving them lots of space or long rising time.
- The host notes the same dough was also used for onion pockets and garlic knots, and mentions a planned future JoyofKosher.com contest for more challah-dough uses (this is tied to the website, but kept here as a factual note about the contest idea).
Details Worth Noting
Concrete instructions:
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Start with roughly two pounds of prepared challah dough, or use whatever dough you have left and choose a pan to match.
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Roll the dough out, then liberally spread cinnamon and brown sugar (hand-crumbled) over it.
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Roll it up from one end like a jelly roll, then cut it into buns.
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Place the buns cut-side up in the pan, packed closely together for a moist, doughy result. You can also use a muffin tin or small individual pans.
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Bake starting at 375°F then reducing to 350°F, for about 30 to 40 minutes.
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For the glaze, mix two-thirds cup confectioners' sugar with two tablespoons of water, adding more water or sugar to adjust the consistency.
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Glaze generously while still warm. The ideal is to cool for about 10 minutes first, but the host admits she usually skips that.
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The buns can be left to rise briefly before baking, but a long rise makes them drier, which the host does not prefer.
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The host notes that British and American names differ: "icing sugar" in England is "confectioners' sugar" in the US.
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The dish is described as a "guilty pleasure" and sticky, ooey-gooey, and warm.
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The recipe is not measured precisely, so adjust by eye.
Bottom Line
Leftover challah dough can become a quick, kid-friendly parve cinnamon bun with a glaze, and the host presents it as one of many ways to reuse challah dough.
