Danishes are one of those ultra impressive pastries that will have your guests rushing the brunch buffet table, and licking their fingers for more. So, when I was set with the task of bringing the starring (sweet) attraction to a family brunch over the holidays, I though I’d try my hand at a simplified version of this elaborate treat.

My infatuation with cinnamon rolls began in high school. I am a little ashamed to admit that instead of a wholesome, nourishing meal, at lunchtime I would instead shell out $1.50 to the high school cafeteria for one of their home-baked (or I guess it would be “school-baked”) cinnamon rolls. They were simple enough: warm and doughy, chewy and sweet, drizzled with a thick, white, sugary frosting, and — as one might expect — cinnamony.

There is nothing quite as satisfying as making bread. Especially if it’s the nourishing traditional bread of European Jewish peoples known as “challah,” eaten on Shabbat and Jewish holidays (except Passover, when leavened bread is not allowed). Challah is a rich, eggy, and deliciously tender yeast-leavened bread that’s surprisingly easy to make, and quite fun to shape, as it is typically braided, which makes for a beautiful presentation.