Cinnamon Challah Recipe

We love the comforting aroma of cinnamon so we created a tender loaf that blends tradition with a sweet twist. This cinnamon challah is a nod to our heritage and it’s perfect for special occasions or a cozy weekend treat.

The subtle swirl of cinnamon sugar draws us in and we can’t get enough of the golden crust. We’ll walk you through each step to help you create a beautiful braided bread that’s soft and absolutely delightful.

Cinnamon Challah Recipe

Time And Yield

Step	Duration
Prep Time	20 minutes
Rise Time	90 minutes
Bake Time	30 minutes
Total Time	2 hours 20 minutes
Yield	1 large loaf

Ingredients

• 1 packet active dry yeast (about 2¼ teaspoons)
• 1 cup warm water
• ¼ cup granulated sugar
• 2 large eggs (room temperature)
• ¼ cup vegetable oil
• 1 teaspoon salt
• 4 cups all-purpose flour (plus extra for dusting)
• 2 tablespoons softened butter
• ¼ cup brown sugar
• 2 teaspoons cinnamon
• 1 egg (for egg wash)

Steps To Make The Dough

1. Dissolve the yeast in warm water with granulated sugar. Let it rest for 5 minutes or until foamy.
2. Beat eggs with vegetable oil. Stir this mixture into the yeast bowl.
3. Add salt and gradually incorporate the flour. Knead until a smooth dough forms. If it feels too sticky add extra flour one tablespoon at a time.
4. Coat a bowl with light oil. Place the dough inside. Cover with a clean towel. Let it rise for 1 hour or until doubled in size.

Layering With Cinnamon Filling

1. Punch down the dough. Transfer it to a floured surface.
2. Roll out the dough into a rectangle about ¼ inch thick.
3. Spread softened butter across the surface. Combine brown sugar and cinnamon in a small bowl. Sprinkle it evenly over the butter.

Braiding And Baking

1. Roll the dough tightly from the longer edge. Pinch the seam to seal. Slice the roll lengthwise into three long strands.
2. Braid the strands. Tuck both ends under the loaf.
3. Place the braided dough on a baking sheet lined with parchment. Cover it. Let it rise for 30 minutes or until puffy.
4. Brush the loaf with beaten egg. Bake at 350°F for 30 minutes or until golden brown.
5. Remove from the oven. Let it cool on a rack before slicing.

Ingredients

These items form the base of our Cinnamon Challah dough. They ensure a soft texture and a perfect rise.

For the Dough

Ingredient	Amount
Active dry yeast	1 packet (about 2¼ teaspoons)
Warm water	3/4 cup (110°F to 115°F)
Sugar	1/4 cup
Eggs	2 large
Vegetable oil	1/4 cup
Salt	1 teaspoon
All-purpose flour	3 1/2 cups plus extra if needed

For the Filling

Ingredient	Amount
Butter (softened)	3 tablespoons
Brown sugar	1/3 cup
Ground cinnamon	1 tablespoon
Egg (for wash)	1 large

Tools and Equipment

Tool	Usage	Tip
Large Mixing Bowl	Holds dough and allows space for swelling of yeast	We choose a bowl that leaves enough room for our dough to double
Wooden Spoon or Stand Mixer (with dough hook)	Blends and kneads dough for an even texture	We stir actively until the dough forms a cohesive ball If using a mixer we watch closely to avoid overmixing
Rolling Pin	Flattens dough for uniform cinnamon filling	We lightly flour our work surface to prevent sticking
Pastry Brush	Applies egg wash for a shiny crust	We brush gently to avoid pressing air out of the braided dough
Clean Kitchen Towel or Plastic Wrap	Covers dough and keeps warmth while it rises	We place our dough in a draft-free spot for a steady rise
Parchment Paper	Prevents sticking and allows easy transfer on baking sheet	We line our baking sheet for easy loaf removal
Wire Cooling Rack	Allows airflow under the loaf and prevents a soggy bottom	We let our loaf rest fully before slicing to preserve moisture and flavor

Directions

Here is how we bring our cinnamon challah to life. We keep each step clear so we can focus on that comforting aroma.

Prep the Dough

• In a large bowl we stir together warm water, sugar, and yeast until fully dissolved
• We wait about 5 minutes for the mixture to become foamy
• We add eggs and vegetable oil then mix until combined
• We gradually incorporate salt and flour until the dough forms a soft ball
• We transfer the dough to a floured surface and knead for about 8 minutes or until smooth
• We shape the dough into a ball then place it in a greased bowl and cover it with a clean towel

Shape and Fill

• We punch down the dough gently and transfer it to our floured counter
• We roll the dough into a rectangle that measures about 15 inches by 10 inches
• We spread softened butter evenly on the surface then sprinkle with brown sugar and ground cinnamon
• We roll the dough from the shorter side into a tight log and pinch the seam to seal
• We slice the log into three equal strands
• We braid the strands by crossing them over each other to form our braided loaf

Proof and Bake

• We transfer the braided loaf onto a parchment-lined baking sheet and cover it with a clean towel
• We let it rise for about 30 minutes or until puffy
• We brush the surface with our egg wash and place the loaf in a preheated 350°F oven
• We bake for about 25 minutes or until golden brown
• We shift the loaf onto a wire cooling rack to prevent a soggy bottom

| Step              | Approx Time  |
|-------------------|--------------|
| Dough Kneading    | 8 minutes    |
| First Rise        | 60 minutes   |
| Shaping and Filling | 10 minutes |
| Second Rise       | 30 minutes   |
| Baking            | 25 minutes   |

We enjoy the sweet smell that fills our kitchen as the loaf bakes to a soft and fluffy finish.

Conclusion

We can’t get enough of the gentle warmth that comes from swirling sweet cinnamon into our braided loaf. It transforms a comforting classic into something extra special that fills our kitchen with tempting aromas and brings everyone together.

We love how every slice serves as a cozy reminder of the simple joys found in homemade bread. This recipe is a true treat for any day of the week and an irresistible option for celebrating life’s little moments with those we cherish.

Frequently Asked Questions

How long does it take to make the cinnamon challah?

It typically takes about 2 hours and 20 minutes from start to finish. This includes mixing the dough, letting it rise, shaping and filling the dough with cinnamon, plus the final baking time.

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast works similarly, but it can speed up the rising process. Keep an eye on the dough and reduce the rising time slightly if needed.

Do I need a stand mixer to knead the dough?

No. While a stand mixer makes kneading easier, you can mix and knead the dough by hand. It just requires a bit of patience and elbow grease.

What’s the secret to a tender, fluffy texture?

Proper kneading and allowing the dough enough time to rise are key. Ensure the yeast is active and the dough is well-hydrated. Also, avoid adding too much flour.

Can I prepare the dough in advance?

Yes. After the first rise, you can refrigerate it overnight. Let it come to room temperature, then shape, fill, and braid before the final rise and bake.

How should I store leftover cinnamon challah?

Keep leftover slices in a sealed plastic bag or airtight container at room temperature. They stay fresh for a couple of days. You can also freeze slices and reheat them later.

What are some serving suggestions?

Enjoy cinnamon challah on its own or spread it with butter, jam, or cream cheese. It also makes excellent French toast when slightly stale.