This is a fun way to make your challah dough right on your countertops. But you can use the same filling with any challah dough. For more incredible challahs, check out our famous Jamie Geller's Challah or our super-easy No Knead Challah.
When this cinnamon roll challah is in the oven the house will smell amazing.
- Cook Time
- Prep Time
- 3 ½ cups all-purpose flour
- 2 eggs (and 1 more for egg wash)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons honey
- ⅓ cup extra virgin olive oil, such as Colavita
- 1 teaspoon salt
- ⅔ cup warm water
- ⅓ cup canola oil
- ¾ cup brown sugar1 ½ teaspoons cinnamon
- pinch of salt
- For this recipe, we make the dough on the counter because it's fun and you don't need to wash a huge bowl afterwards. Place the flour in the center of your table and make a hole in the center like a crater in the top of a pyramid.
- In the center of the flour, add the eggs, yeast, honey, oil, salt and half of the water. Mix with a fork. Then using a spoon or your hands pull some of the flour from the edges into the center to form a dough. Add the remaining water while there is still a bowl shape in the flour. Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place.
- While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix.
- Preheat the oven to 375°F/190°C. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin. It helps to flip the dough and pull the corners with your hands. If you rip the dough, simply patch it with your fingers. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square. Pinch the ends and stretch each strand to about a foot long. Braid them up! Place on a non-stick baking surface and cover for 30 minutes.
- Gently brush the challah dough with one beaten egg. Bake for 30 minutes. If the top is getting too dark, place a piece of foil on top of the challah in the oven.