Cinnamon Roll Challah

Prep Time10

Cook Time30

kneading and rising2 8

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

For the Challah

4 ½ c unbleached bread flour see instructions
⅓ c sucanat see note
2 ¼ teaspoon instant yeast
1 egg
1 egg yolk
1 c warm water plus
1 Tb warm water
½ teaspoon salt
¼ c butter unsalted, softened
1 Tb extra virgin olive oil

For the Filling

¾ c brown sugar
⅓ c butter unsalted, melted
1 ½ teaspoon cinnamon

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.

See This Recipe:

https://cosmopolitancornbread.com/cinnamon-roll-challah/

Equipment Used

Nutrition