Cinnamon Roll Challah (with Recipe Video)

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The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Challah (Hallah) is a traditional, braided Jewish bread. It is a staple for Shabbat and other special days. You can find many varieties of challah, from simple to enriched and flavored.

This particular version is every so lightly sweetened and has a ribbon of cinnamon throughout. I used sucanat in the bread, and brown sugar in the filling.

What is Sucanat?

Sucanat comes from natural sugar cane juice, just like typical granulated or brown sugar. However sucanat is made from extracting the sugar cane juice, boiling it, and then beating it with paddles (or done by machines) to make granules.

It does not undergo any refining processes, so it still contains traces of molasses, which gives it a characteristic brown color, and richer flavor.

Because it is much less processed than traditional sugar, it contains more vitamins and minerals.

cinnamon roll challah ingredients

To Make This Recipe You Will Need:

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Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Watch Me Make this Recipe in the Video Below

To begin, combine 3 1/2 cups of the bread flour in your mixer’s bowl. Add in the sucanat, instant yeast and salt.

Add the water, egg and egg yolk, and turn your mixer on (using the dough hook attachment.)

Add in the softened butter.

While the dough is mixing, add additional bread flour in very small increments, until it reaches a nice soft consistency. This may take up to an additional 1 cup of flour, making 4 1/2 cups total. The amount will vary based on moisture and humidity.

Mix for 5-7 minutes, or until the dough is nice and elastic.

Drizzle a tablespoon of extra virgin olive oil in a large bowl.

Form the dough into a nice, smooth ball. Place the dough in the bowl, top down, sliding it around to coat, then turn it over so that the smooth side is facing up.

Cover the dough with a damp, lint-free kitchen towel (tea towel/flour sack towel) and let it rise for 1 hour in a warm location, or until it is doubled in size.

Then “punch down” the dough and give it a quick kneading to remove air bubbles.

dough in a bowl

In a small bowl, combine your filling ingredients, and whisk them together.

Divide the dough into 3 or 4 sections (depending on how you wish to braid it.)

Take one section and roll it out into a large rectangle.

Brush 1/4 or 1/3 of the cinnamon mixture. (Depending upon how many sections you made.)

rolled out challah dough

Roll it up into a log, pinching the edges together. Repeat with all of the dough portions.

strands of challah dough

Slightly stretch the rolls, and then braid them together. Place the loaf on a rimmed baking sheet that is lined with parchment paper.

braided cinnamon roll dough on a baking sheet

Cover again with the damp tea towel, and let it rise for 45-60 minutes. When it is nearly done rising, preheat your oven to 350°(F).

Coating the Loaf

Create an egg wash by whisking the remaining egg, teaspoon of water and tiny pinch of salt in a small bowl. Use a pastry brush to brush it all over the loaf, avoiding where the loaf touches the baking sheet or stone.

Bake for 30 minutes or until golden and beautiful.

Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Transfer the loaf to a cooling rack and allow it to cool until it is at least nearly room temperature.

One last thing… as a “food blogger” I do a lot of photography.

Every photo on this website has been taken by ME (except for the rare image that is noted as such.) That means chasing natural light, and taking photos in odd locations, like on a bucket of grains, next to a glass door.

Right in view of my most gluttonous chickens. Watching. Waiting. Glaring at me through the glass…

Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Remember to let this gorgeous bread fully cool before cutting into it.

If you cut into hot bread, you lose all of the moisture through steam loss, and your bread will become dry. When you do cut it, use a nice sharp serrated bread knife. I like this one.

Enjoy!

Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.
Cinnamon Roll Challah - The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.

Cinnamon Roll Challah

Constance Smith – Cosmopolitan Cornbread
The wonderful and comforting taste of a cinnamon roll in the form of a beautiful, braided challah loaf.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
kneading and rising 2 hours 8 minutes
Course Breads, Yeast Breads
Cuisine American, Jewish
Servings 12
Calories 358 kcal

Ingredients
  

For the Challah

For the Filling

For Coating the Loaf

  • 1 egg
  • 1 teaspoon water
  • 1 pinch salt

Instructions
 

  • To begin, combine 3 1/2 cups of the bread flour in your mixer's bowl. Add in the sucanat, instant yeast and salt.
  • Add the water, egg and egg yolk, and turn your mixer on (using the dough hook attachment.)
  • Add in the softened butter.
  • While the dough is mixing, add additional bread flour in very small increments, until it reaches a nice soft consistency. This may take up to an additional 1 cup of flour, making 4 1/2 cups total. The amount will vary based on moisture and humidity.
  • Mix for 5-7 minutes, or until the dough is nice and elastic.
  • Drizzle a tablespoon of extra virgin olive oil in a large bowl.
  • Form the dough into a nice, smooth ball. Place the dough in the bowl, top down, sliding it around to coat, then turn it over so that the smooth side is facing up.
  • Cover the dough with a lint-free kitchen towel (tea towel/flour sack towel) and let it rise for 1 hour in a warm location, or until it is doubled in size.
  • After it has risen "punch down" the dough and give it a quick kneading to remove air bubbles.
  • In a small bowl, combine your filling ingredients, and whisk them together.
  • Divide the dough into 3 or 4 sections (depending on how you wish to braid it.)
  • Take one section and roll it out into a large rectangle.
  • Brush 1/4 or 1/3 of the cinnamon mixture. Roll it up into a log, pinching the edges together. Repeat with all of the dough portions.
  • Slightly stretch the rolls, and then braid them together. Place the loaf on a rimmed baking sheet that is lined with parchment paper.
  • Cover again with the tea towel, and let it rise for 45-60 minutes. When it is nearly done rising, preheat your oven to 350°(F).
  • Create an egg wash by whisking the remaining egg, teaspoon of water and tiny pinch of salt in a small bowl. Use a pastry brush to brush it all over the loaf, avoiding where the loaf touches the baking sheet or stone.
  • Bake for 30 minutes or until golden and beautiful.
  • Transfer the loaf to a cooling rack and allow it to cool until it is at least nearly room temperature before cutting into it. If you cut into hot bread, you lose all of the moisture through steam loss, and your bread will become dry.
  • Enjoy!

Video

Notes

  • Honey or granulated sugar can be substituted equally for the sucanat. 
  • If making the bread by hand, combine 4 cups of the bread flour and the remaining dry ingredients in a large mixing bowl, and stir them together. Add in the wet ingredients and stir it together. Turn the dough out onto a lightly floured surface. Knead do 7-10 minutes or until you have a nicely soft, elastic dough. Follow the rest of the instructions.
  • My favorite bread flour is the unbleached unifine bread flour from Azure Standard.

Nutrition

Calories: 358kcalCarbohydrates: 56gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 67mgSodium: 189mgPotassium: 107mgFiber: 2gSugar: 19gVitamin A: 338IUVitamin C: 0.02mgCalcium: 32mgIron: 3mg

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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5 from 1 vote

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