Babka is a traditional, Jewish sweet bread, made with a rich, egg dough and chocolate-cinnamon filling. It is awesome, but it takes for-freaking-ever to make. Once I woke up at 4AM to roll it out, so we could have it hot for breakfast. But only once. These rolls are a decent substitute, and you can do all the prep work the night before. You just have to get your mind around the yeast.
I get that yeast is a little freaky. You may remember it like those Sea Monkies from the 80s - little packets of powder that bloomed when you added water. You'd stand over the foamy bowl, wondering if they were still alive. All distant memories, because it's 2012, no one has Sea Monkies any more, and we all use instant yeast now. You don't have to proof the stuff in warm water to check if it's still alive - just add it in like any other ingredient. Not freaky, not complicated, and no longer expensive, since they sell it at the wholesale clubs for like $4.50 a pound.
|I promise, these rolls are way easier than Sea Monkies.|
(The plural of Monkey is . . .?)
Then divide each quarter in thirds.