Two-Tone Cinnamon Buns

Name: Two-Tone Cinnamon Buns
Total time: 180 min
Ingredients: 7 cups (2.2 pounds/1 kilogram) white flour (I used Shibolim White Spelt); 1 full tablespoon dough enhancer (optional, but highly recommended); 2/3 cup sugar; 1 tablespoon + 1 teaspoon dry yeast; 2 eggs; scant 2 cups warm soy milk (or other pareve milk, such as Gefen Oat Milk); 1/2 cup oil; 3/4 teaspoon salt; scant 1/4 cup Gefen Cocoa; 2 teaspoons oil, plus more for smearing on dough; 1 egg, for glazing; 2/3 cup light brown sugar; 2 teaspoons Gefen Cinnamon; 1 tablespoon + 1 teaspoon Gefen Cocoa; 1 tablespoon + 1 teaspoon vanilla sugar; 1 pound (450 grams) cream cheese (If using Israeli quark cheese, drain for a few minutes before using); 1 egg; 2 teaspoons vanilla extract; pinch salt

www.kosher.com

This recipe starts with a beautiful, easy to work with, soft dough. I offered different choices of fillings to satisfy everyone’s taste.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.

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Ingredients

7 cups (2.2 pounds/1 kilogram) white flour (I used Shibolim White Spelt)
1 full tablespoon dough enhancer (optional, but highly recommended)
2/3 cup sugar
1 tablespoon + 1 teaspoon dry yeast
2 eggs
scant 2 cups warm soy milk (or other pareve milk, such as Gefen Oat Milk)
1/2 cup oil
3/4 teaspoon salt
scant 1/4 cup Gefen Cocoa
2 teaspoons oil, plus more for smearing on dough
1 egg, for glazing
2/3 cup light brown sugar
2 teaspoons Gefen Cinnamon
1 tablespoon + 1 teaspoon Gefen Cocoa
1 tablespoon + 1 teaspoon vanilla sugar
1 pound (450 grams) cream cheese (If using Israeli quark cheese, drain for a few minutes before using)
1 egg
2 teaspoons vanilla extract
pinch salt