Do what you love for those you love.

Past Articles:

By: Esther Sassoon

It's that time of year again! Everyone is searching for that original apple dessert recipe. Try these apple and cinnamon sticky buns for Rosh Hashanah or all year round.



2 tbsp yeast

5 cups flour

1/2 cups sugar

2 cups slightly warm water

1/4 cup oil

1 egg

1 tsp vanilla

1 tsp salt


2 tbsp water

1 tsp vanilla

1 cup confectioners’ sugar

1 container of parve cream cheese


Apple Filling:

2 apples

Pam spray

5 tbsp oil

1/2 cup sugar

1 tsp cinnamon

1/2 tsp salt

Flour the parchment paper surface before rolling out dough so that dough doesn't stick.

Cinnamon buns can also be made all attached in a 9x13 pan.

Feel free to use dairy cream cheese, when serving after a dairy or parve meal.


Cut up apples into small squares and place on a baking tray sprayed with Pam.

Spray apples with Pam and sprinkle with a little cinnamon.

Bake at 350 degrees for 15 minutes.

Meanwhile, dissolve yeast in water with sugar and add remaining dough ingredients. Mix in an electric mixer for 5 minutes, or until dough pulls away from the sides of the bowl.

Divide the dough into two parts. Roll out each piece of dough onto parchment paper about 10 inches by 7 inches long.

Place baked apples on rolled out dough.

Mix together the remaining cinnamon filling ingredients. Pour over apples which are on the dough. Roll the dough, jelly roll style, into a log. Slice each log into 7-8 slices and place individual slices into a greased muffin tin.

Bake for 20 minutes or until golden.


Mix together confectioners’ sugar and water until sugar is dissolved.

Add vanilla. Mix in parve cream cheese. Mix thoroughly so no lumps remain. (You may need to use an electric hand mixer or an emersion blender.)

When cinnamon buns are cool, spoon on cream cheese frosting.