Rolls

Sticky pumpkin bread rolls that are wonderfully tender and stuffed with cream cheese. The recipe is a reimagined Khaliyat Al-Nahl, based on the arabic sweet which translates as honeycomb, named after the shape that the rolls are arranged into.

Soft, pillowy cinnamon roll dough is filled with brown sugar & apple cider, rolled up baked and doused in an apple cider caramel. Think of the most perfect cinnamon roll and add the tart flavor of cider and some deep caramel. 

Super super soft and gooey cinnamon rolls made with sour cream and a hint of nutmeg! These sour cream cinnamon rolls are reminiscent of an old fashioned donut (minus the fried bits). The sour cream does crazy things for this dough, makes it so incredibly tender once baked. 

Croissants meet rolls in this laminated brioche dough with a dark chocolate swirl. The most crispy, buttery roll you can make at home swirled with a salted dark chocolate filling.

Cinnamon rolls elevated in all the ways: a buttermilk dough that uses the tangzhong method to make it soft and fluffy, a cinnamon filling made more flavorful with nutty brown butter and covered with a brown butter cream cheese icing to round out for the perfect roll.

An intense strawberry filling made from roasting the berries and mixing them with white chocolate is surrounded by a super soft milk-bread challah roll and covered in a cream cheese strawberry icing.

Super fluffy poppyseed challah rolls with lemon and white chocolate, covered in a cream cheese icing. Can also be made as a babka or a pull-apart bread.

Two layers of soft challah bread: one a light vanilla, the other enriched with dutch cocoa. The buns are filled twice with a hazelnut chocolate spread that is studded with tiny bits of chocolate cookie crumbles.

These combine the best of both bagel worlds; the dough is easy and quick, requires only ingredients you already have in your pantry, and are exploding with as much cream cheese as your heart desires. Toppings and fillings can be manipulated to your liking.