Everything you love about Cinnamon Sugar filled challah…in mini! These little Bon Bons are made with homemade challah dough and filled with a sweet cinnamon sugar filling. The secret ingredient….RUM! Wrapped up into little bundles that are perfect for place-setting, these really couldn’t be more adorable and tasty.
You guys loved the Cinnamon Sugar Filled Challah video that I posted on TikTok, but I have to admit it was one of those throw together recipes that doesn’t have actual measurements. So instead of making that again I decided to just create a new recipe for you with the same idea.. and it’s so much cuter!
I wanted all the Cinnamon-y feels but in personal bundles so you can have that sweet bite without needing to cut into a whole loaf of bread. Also the Rum was out on the counter( I might have been attempting to clean out my lentil cabinet, again), so we obviously had to use that. If you know me you know I put rum in everything. (Case in point: these Rum Swirl Cinnamon Cookies and this Rum Macerated Swiss Roll. DE-LISH )
These Cinnamon filled challah bon buns are showstoppers but really so easy to make! For the glossiness we’ll finish off with a sticky sugar glaze and sprinkle of sesame seeds because, this is Israel right?! (Everyone is obsessed with sesame in the Middle East. Annoyingly obsessed.)
The sesame adds a really nice homemade finishing touch. I have a food photography book and one of the pointers the author gives is finding that “something extra” to add to your dish that makes people just want to dig in. I think this is true in real life food as well- sometimes all your plate needs is that grind of pepper on top or sprinkle of cilantro to push it over the edge from “oh yum”, to “wow!”.
the details
The challah dough I use on a weekly basis is a water challah recipe AKA vegan challah. The dough is eagless but extremely fluffy and soft and heavenly to work with. I usually make a full/half batch to make challah for the weekend and I set aside a hunk for these Cinnamon Bon Bons. The recipe for water challah is HERE. If you want a quicker dough, make this Half Hour Challah Dough.
cinnamon rum filling
For our filling we have dark brown sugar, cinnamon, rum, and oil. Make sure not to substitute the dark brown sugar for any other type of sugar- you need the thick stickiness to get the right consistency and caramel undertones. For the rum I am using Captain Morgan. Stuff lasts for a year even if you use it in baking as often as I do!
shaping
The shape is everything! We are going for that little artisan basket-look. Once you spread the filling on the dough, we’ll fold it up like a letter to sandwich the filling in the center. Then roll it out again with a rolling pin, and slice the dough into strips lengthwise. The layers may separate a little bit so just try to hold them together as best as you can while you shape each one- while in the oven they will hold together.
to shape: using two hands, pick up a strip with your left hand and hold the end in your right hand. Moving towards the back of your hand, wrap the strip around 4 fingers, overlapping the dough when you get to the front of your hand. When you reach the end of the strip, wrap the remaining dough across the dough like a cross, and around the back. Holding the shape in place, gently slip out your 4 fingers from the center of the bundle. We’ll place these on a parchment sheet, brush with egg, and bake up!
I hope you love these Glazed Cinnamon Challah Bon Bons. If you make them we would love to see a review below, and share your best shots with us on Insta!
Happy cooking, Estee
Glazed Cinnamon Challah Bon Bons
Ingredients
- 650-700 grams challah dough(my favorite challah recipes are linked in the post above)
Filling
- 1/3 cup packed dark brown sugar
- 4 TBSP canola oil
- 1 1/2 tsp cinnamon
- 1 tsp rum
Egg Wash
- 1 egg
- 1 tsp water
Sugar Syrup Glaze
- 1/8 cup sugar
- 1/8 cup water
- sesame seeds for garnish
Instructions
Prep
- Preheat oven to 350f/175 c.combine all filling ingredients in a bowl and mix with a fork until comined.lightly flour your work surface and roll out the challah dough into a long rectangle, about 4 hands width in length.
- Spread the filling over the challah dough. Fold the dough into a letter fold- bring the left edge to the center of the dough, and then the right edge over to the left side, so the filling in sandwitched in the centre. Again roll out the dough to a long rectangle.
- Slice the rectangle lengthwise into long strips, each almost an inch wide.
Shape
- Working one at a time, pick up a strip in the centre in your right hand and hold the end with your left hand between your thumb and middle finger.
- Holding the end in place, wrap the dough around the back of your hand and to the front(around four fingers)- move your thumb out of the way and continue to wrap the dough, corssing the dough to the left and to the right when you get to the front, to create that criss cross pattern.
- When you reach the end of the dough, hold the strip in place again with your left thumb, and using your right hand, bring the dough across the centre of the bundle and to the back.
- Pull your four fingers through and then, still holding the strip with your thumb, pull the bottom of the bundle through as well so there is a centre strip crossing the bundle.
- Place all bundles on a baking sheet. Mix the egg and water together for the egg wash and brush the top of the bundles.
- Bake for 15-20 minutes, until golden.
Sugar Syrup
- while the bundles are baking, make the sugar syrup. In a small saucepan add the sugar and water and bring it to a boil. Boil for about 2 minutes, until the syrup thickens slightly- you don't want it too thick!
- Use a pastry brush to brush the sugar syrup on the bundles once they come out of the oven. Sprinkle with sesame seeds and enjoy!
Store
- Freeze these while still slightly warm by wrapping in foil and then closing in an airtight ziplock bag. Or store at room temperature in an airtight container.
![Vegan Date and Pecan Bars [Chocolate Covered]](https://soulandstreusel.com/wp-content/uploads/2023/02/IMG_9212-920x400.jpg)
Leave a Reply