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Apple and Honey Sticky Buns

This year has me thinking more and more about how to celebrate Rosh Hashana in less traditional ways. As we head into the second High Holiday season of the pandemic, our synagogue just announced that they will be doing virtual services for a second year in a row.

I thought, if the synagogues can pivot and reinvent High Holiday services, I can do the same with my Rosh HaShana dinner! So, this year why not do breakfast for dinner for your Rosh Hashana meal??

These Apple and Honey Sticky Buns are the perfect way to have a low-key Rosh Hashana breakfast for dinner at home. They are fluffy, not super sweet, and fruit filled, so that makes them healthy, right?


1 Tablespoon instant yeast

½ Cup brown sugar

¼ Cup honey

1 large egg, beaten

1 Teaspoon kosher salt

¼ Cup butter (melted)

1 Cup warm water

3-4 Cups flour

Apple Filling

3 Granny smith apples

3 Teaspoons cinnamon

1 Teaspoon lemon zest

1 Tablespoon butter

⅓ Cup brown sugar

Brown Sugar Filling

½ Cup butter, softened

¾ Cup brown sugar

Whisk egg, salt, melted butter, water, brown sugar, honey, and yeast in a large bowl.

Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.

Once the dough is fully mixed, turn onto a floured surface and knead for 8-10 minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)

Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

While the dough is proofing, heat a large non-stick skillet over medium heat. Melt the butter and add the chopped apples. Let the apples cook down for about 5 minutes before adding the cinnamon, lemon zest, and brown sugar. Lower the heat to low and cook for an additional 10-15 minutes until apples begin to soften. Cool completely.

Once proofed, turn the dough onto a floured surface and roll into a large rectangle, about 14 inches long.

Mix together the butter and brown sugar. Spread over the dough. Sprinkle the cooked and cooled apples on top of the brown sugar mixture.

Starting on the side closest to you, roll the dough away from you to create a log. Cut the long into 1 ½ inch pieces and place into a pie pan to proof for a second time.

Let proof for 30 minutes.

Preheat oven to 350 degrees. Bake for 20 minutes. Up the oven temperature to 425 and bake for an additional 10 minutes.

Serve warm and enjoy!

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