5 Shvat 5781 / Monday, January 18, 2021 | Torah Reading: Bo
dot  Add to favorites   dot  Set as homepage  
    Create an account    |    Sign in
    My Account     Orders History     Help
  My Country:  
  United States   
   My Currency:  
  US Dollar   
Home Page Torah Portion Spirituality and Faith Foundations of Judaism Inspirational Stories Family & Daily Life Holidays and Fast Days Israel and Society
   Cooking Tips and Tricks     Soups     Salads     Meat and Poultry             
Desserts and Baking  
HomeRecipes and CookingDesserts and BakingCinnamon and Nut Rollada
  Advanced Search

Cinnamon and Nut Rollada    

Cinnamon and Nut Rollada

Crispy rolls filled with walnuts, cinnamon, and dates. Absolutely delicious, especially when served with a cup of coffee!


Crispy rolls filled with walnuts, cinnamon, and dates. Absolutely delicious, especially when served with a cup of coffee! 




Baking time: 25 minutes

Preparation time: 1½ - 2 hours (includes rising time)

Level of Difficulty: Easy

Kashrut Type: Dairy or Parve




2 cups (280 g) white flour 

100 grams powdered sugar (1 package)

½ teaspoon baking powder 

1 teaspoon of vanilla extract 


100g (about ½ cup) of cold butter cut into small cubes 1 

2 tablespoons ground almonds  

1/3 cup cold milk from the fridge1 



Package of date spread 

½ cup finely chopped walnuts (I grind them in a blender) 

1 teaspoon cinnamon  



Powdered sugar 



  1. 1. In a mixer bowl with a dough hook, mix flour, ground almonds, baking powder, and powdered sugar. 

  1. 2. Add salt and the butter cubes, and then mix until crumbly. 

  1. 3. Add half the vanilla extract and milk and mix. If needed, slowly add more milk until a dough ball is obtained. Do not add all the milk at once, otherwise the dough will get sticky! 

  1. 4. Remove the dough from the mixer, wrap tightly in plastic wrap, and transfer to the refrigerator for ½-1 hour. 

  1. 5. Preheat oven to 180°C/350°F degrees. Line the baking sheet with baking paper. 

  1. 6. Divide the dough into two equal parts and roll each portion into a rectangle onto a well-floured surface. For both portions of dough, do the following steps: 

  1. a. Use a plate or a spoon to spread half of the date spread onto one portion of the dough. 

  1. b. Sprinkle half of the chopped walnuts and half of the cinnamon over the date spread. 

  1. c. Roll up the dough and place on the baking sheet. 

  1. d. With a sharp knife, make cuts about 1 cm (½ inch) deep into the dough to mark serving sizes. Pre-cutting will make it easier to cut the rolls after baking. 

  1. 7. Bake the rolls for 25 minutes or until golden, being careful not to brown too much. They should come out of the oven while still soft, and then hardened as they cool off. 

  1. 8. Cool slightly, sprinkle with powdered sugar, and cut the rolls into serving portions. 


Keeps in a sealed container for up to 4-5 days. 


1 For a parve recipe, substitute orange juice for milk and butter.



* * * 

Keren Agam, owner of the blog Married to Baking, conducts kitchen baking workshops in Jaffa, develops recipes for commercial companies, writes for sites such as Mako, and specializes in quality home baking. Kern's recipes are never complicated or too expensive, and she is a self-proclaiming lover of baking shortcuts. 




New Comment    New Comment
   See More Articles By Keren Agam
   Read more about Desserts and Baking

Top of article    Top of article       Email This Article    Email This Article          Share to Facebook       Print version    Print version

 Join the distribution list Join the distribution list
If you would like to receive other related articles or Breslev.co.il features via e-mail, please enter your e-mail address here:


 Related Articles Related Articles

  0 Talkbacks for this article     

Add Your CommentAdd Your Comment    Add Your Comment    

In Honor of:    In Memory of:
Like What You Read?
Help Breslev Israel spread the light of Rebbe Nachman
across the globe, and be a partner in making a better world.
Click here to support Breslev.co.il
 Products of the Day Products of the Day
Back  1 2 3  Next
Back  1 2 3  Next
 Most talked about Most talked about
Up  1 2 3  Down
 Most read Most read
Up  1 2 3  Down
 Facebook Facebook
 Mailing List Mailing List
Subscribe Here:   


open toolbar