Challah Cinnamon Rolls

Your home will be filled with the warm and comforting scent of cinnamon and baked dough.

Kosher, Dairy

In the bowl of a standing mixer, put flour and yeast and mix/stir for one minute.
Add oil and sugar and mix for about one minute.
Slowly add water and mix to form the dough .*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that the flour will absorb more liquid on different days than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
Add the salt and knead for 8-12 minutes (It helps the gluten form and the dough to be elastic with better structure). Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour.
Grease the dough with a bit of oil so it won't dry out; cover it with a kitchen towel or loosely with Saran wrap and let the dough rise until doubled (place the bowl somewhere warm).

Roll the dough out in a14×17-inch (36×43-cm) rectangle. Spread the softened butter on top. Mix the brown sugar and cinnamon. Sprinkle it all over the dough. Roll up the dough tightly to make a 17-inch log. Cut it into 14-16 even rolls and arrange it in a lightly greased rectangle– 9-inch x 13-inch pan.
Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
After the rolls have doubled in size, brush them with milk or cream.

Preheat the oven to 375°F (190°C). Bake for 20–25 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the pan with aluminum foil and continue baking. For precise assessment of their doneness, use an instant-read thermometer to measure their internal temperature- it should be around 195–200°F (91–93°C) when done. Remove the pan from the oven.

Whisk all of the icing ingredients together. Drizzle over warm rolls and serve immediately.
Cover leftover rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.