These Cinnamon Rolls are so amazing that I made a 2 ½ minute video so there’s no excuse to not watch it or make them! Seriously, they’re superrrr-easy to make and ridiculously delicious.
Growing up in South Africa, it was our tradition to break the fast on Yom Kippur on a warm bulka / boolka / boolke (heavenly anytime, so imagine when you haven’t eaten for 24 hours!)… but nowadays I make them all the time. They’re way too good to only make once a year. But if you’re going to make them once, here’s your chance. I scrrrrambled to get this out in time.
Two things I recommend:
- Bench scraper—one of my favorite kitchen tools. Great for cutting & lifting dough and scraping the counter clean, plus for scooping up veggies when prepping: https://amzn.to/33Jtucc
- Tulip baking cups: https://amzn.to/2HdTPrv
I usually use unbleached all purpose flour, but bleached all purpose flour (that you probably have already) or bread flour work well too.
Please share the video and tag @OrnaBakes if you make them. ??
With much love,
Here’s the longer video with more explanations and the traditional way of making them: https://youtu.be/Pzhu7noo31o
Here’s the recipe for the traditional way:
Try my Round Apple & Honey Challah for Rosh Hashanah:
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Quick Bulkas from OrnaBakes.com
- ½ cup (113g) unsalted butter
- 1 teaspoon salt
- ⅓ cup (63g) sugar
- ¾ cup (183g) milk
- 2 large eggs room temperature
- 4 cups (480g) all purpose flour unbleached or bleached
- 2 teaspoons instant yeast (preferably SAF Gold) if you use active dry yeast rising times will be longer
- ¼ cup (56g) melted butter
- ½ cup cinnamon sugar (2/3 cup sugar mixed with 2 tablespoons cinnamon)
- canola or vegetable oil spray
- Heat the butter, salt, sugar, and milk on low heat until lukewarm (100 – 110°F/37 – 43°C). Transfer to mixer bowl. Add eggs. Mix with a spatula or paddle attachment to combine.
- Add 3 ½ cups (420g) flour and the yeast and mix to combine. Switch to the dough hook and knead for 5 minutes on low speed.
- Scrape the sides and bottom as necessary to incorporate all the flour. If sticky add ½ cup (60g) flour, one tablespoon at a time.
- Scrape onto a lightly floured counter. Knead by hand for 1 - 2 minutes to make a soft, elastic dough. The dough should be slightly tacky but not sticky.
- Form it into a ball. Place in a clear container sprayed with canola or vegetable oil spray; press down to flatten (so you can tell when it’s doubled in size) and spray the top of the dough.
- Cover tightly with plastic wrap or a lid and place in a warm spot for 60 – 90 minutes until double in size.
- Press down to deflate; fold one side and then the opposite side over to form a rough rectangle. Turn out onto a lightly floured counter. Press down to get rid of air bubbles.
- Roll into a rectangle; 18 x 12-inch (45 x 30 cm) and about ¼ inch (½ cm) thick. Brush with melted butter. Sprinkle with cinnamon sugar. Roll up tightly lengthwise. Trim the ends (“tasters” ?). Cut in half then in half again, etc. to get 16 pieces.
- Place in tulip or regular muffin cups or sprayed muffin pan. Cover loosely; rise 20 - 30 minutes until puffy. Or overnight in the refrigerator and bring to room temperature for 30 – 40 minutes before baking.
- Twenty minutes before baking, preheat the oven to 325°F/160°C CONV/FAN or 350°F/180°C REGULAR.
- Brush with melted butter. Sprinkle with cinnamon sugar.
- Set on a baking sheet(s); bake for 14 – 18 minutes until golden. Rotate and switch pans after 12 minutes. Tent with foil if getting too brown.
- Remove immediately to a cooling rack to cool completely.
- Reheat for 3 – 5 minutes at 350°F/180°C.
- Serve warm with butter. Enjoy! ?
- Make-ahead: Freeze in a ziptop bag and bring to room temp before reheating