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.
Cinnamon Roll Challah
This cinnamon roll challah bread is sweet and stringy on the inside with a crisp crust on the outside. Our all-time favorite challah!
Servings
6 Servings
Ingredients
- 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
- 1 teaspoon salt
- ⅔ cup warm water
- ⅓ cup canola oil
- ¾ cup brown sugar1 ½ teaspoons cinnamon
- pinch of salt
Instructions
- 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.
Can it be made with gluten free bread flour?
I don’t recommend it.
Super fun recipe!!! I just took my out of the oven and it’s beautiful. I made mine round, so I coiled the braided dough just before baking. It has that lacquered brown crust that is so iconic with challah. Very easy recipe, though I did knead longer than called for because it was very sticky after 7 minutes, so I added about a half cup of flower while kneading. I also added raisins to the cinnamon sugar.
Can the dough be made i a bread oven?
We haven’t tried it but I think so.
Can I omit cinnamon and just make regular challah from this recipe?
We have tons of challah recipes so if you just want a plain one I might suggest one of the others, but you can do it.
You can let it go for 2 hours if the temp is a little cooler, not quite the fridge but not too warm.
can I let this rise for two hours or will that ruin the recipe?
Hi, could I let this rise for two hours or will that ruin the recipe?
Sure
Can you use canola oil instead of olive oil for the first part?
I think it should work in a bread maker and it can be halved.
Can you substitute chocolate for cinnamon? Not a big cinnamon roll fan. Or tahini and Honey?
Can this made in a breadmaker? Also, can it be halved?
Made it, and the recipe turned out fantastic…My boyfriend loved it!
For sephardi Jews this would be mezonot. It sounds like a nice cake. We eat our challa with the fish and salads so sweet just doesn’t make it.
It’s best to ask your Rabbi there are different opinions.
this recipe is amazing! just not sure what bracha should be recited on the challah? is it mezonot or hamotzi?