A fantastic twist on the traditional challah bread. It's sweeter and can be made as a braid or loaf. It freezes well and is great toasted.
A traditional loaf of challah bread is a favorite around here.
It's soft and rich without being too much, suitable for celebrations or to eat daily. Together with this pulla bread, it's our favorite bread to customize depending on the holiday.
I was inspired to make this cinnamon challah recipe one morning, searching for a different alternative to cinnamon raisin bread.
The result was fantastic. And so pretty.
Ingredients
- All-purpose flour.
- Yeast: besides active-dry yeast, you can use instant yeast (¾ of the amount given for active-dry) and add it to the flour, then add the water. Or fresh yeast (3 teaspoons) that you crumble and mix with the water first.
- Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- Vegetable oil: I use sunflower.
- White granulated sugar.
- Eggs: fresh, large.
- Heavy cream.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
How to make cinnamon challah
Filling: it involves cream and cinnamon sugar.
Braid or crown: after cutting the filled dough in half, you can make a round twisted bread bringing the edges together and sealing them, or you can twist the two ropes and leave them as a long twisted braid.
There's never a bad moment when it comes to bread baking.
And challah is one of my favorites, not only because it tastes great but because it's extremely versatile, both in itself and as a leftover. Any bread pudding is made better with it.
French toast is fantastic with a piece of eggy challah. It makes the best ham and cheese grilled sandwiches. Not to mention croutons.
Or the most decadent apple bread pudding.
Let's say that cinnamon sugar is meant to be baked directly with the heat, as it caramelizes and becomes a crunchy, fragrant surprise.
Bake it in any shape, and add other spices or nuts. It makes the day brighter.
Related recipes you might like:
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Cinnamon Sugar Challah
Ingredients
For the bread:
- 7 ½ to 8 cups all-purpose flour
- 2 ½ cups warm water
- 2 tablespoons active dry yeast
- ⅓ cup + 1 tablespoon sugar
- 3 large eggs, at room temperature
- ½ cup vegetable oil
- 2 teaspoons salt
For the filling:
- 3 tablespoons heavy cream
- 4 tablespoons sugar
- 1 ½ teaspoons ground cinnamon
Instructions
For the bread:
- In a large bowl or the work bowl of a stand mixer, place 6 cups of the flour amount.
- Make a well in the center with your hand, pour ½ cup of the water amount, and sprinkle yeast and 1 tablespoon of sugar over the water. Stir the water gently to dissolve the yeast (some of the flour will be incorporated) and let stand for 10 minutes.
- Add the remaining sugar and water, eggs, oil and salt and mix with a wooden spoon or the paddle attachment until a shaggy mass is formed.
- If using a stand mixer, knead for 6 or 7 minutes, adding more flour if needed, 1 tablespoon at a time to form a smooth and springy but not dry dough.
- If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes, adding more flour, 1 tablespoon at a time if needed, to form a smooth and springy but not dry dough.
- Place the dough in a greased, deep container. Turn over to coat with oil, cover with film and let rise in a warm, draft-free area until doubled, about 2 to 2 ½ hours. Don't let it rise more than doubled.
- Gently deflate the dough down, cover again and let rise until almost doubled about 1 hour.
- Deflate the dough again gently.
- For the filling, mix the sugar and cinnamon in a small bowl.
- Turn the dough onto a lightly floured work surface and divide it into 2 equal portions. Roll each piece into a rectangle. Brush with half the cream. Sprinkle with half the cinnamon sugar. Repeat with the remaining rectangle.
- Roll up like you would cinnamon rolls, starting at the long edge. Transfer the rolls to a greased parchment paper that will fit the baking tray. (You can use two papers and baking trays, or keep half of the dough in the refrigerator while you roll and let the other rise. When ready to bake the first one, take the second piece of dough out, roll, fill and let rise. Bake one at a time).
- Cut the roll in two, exposing the filling. Put the ropes side by side and pinch the edges together on one end. Twist the two halves together carefully. Pinch the other end. Bring the two ends together to form a rope. Transfer the parchment paper carefully to the baking tray.
- Cover loosely with some foil or parchment paper and let rise until it's spongy but not quite doubled about 45 minutes.
- Preheat oven to 350ºF (180ºC) for about 20 minutes before baking.
- Bake for 40 to 45 minutes, until the sugar has caramelized, the bread is deeply golden and the bottom sounds hollow when tapped.
- Let cool on a wire rack before slicing.
Notes
Adapted from Bread, by Beth Hensperger
Rosie @ Blueberry Kitchen says
This looks absolutely incredible Paula! I really love the sound of the peach version too!
Lora CakeDuchess says
So lovely, Paula. I'm with you on the organizing and the work things being around. I also get what you feel with baking bread (energetic and sometimes so meditative). I feel the same way. I get lost in my thoughts when I'm making bread. Love your cinnamony, gorgeous bread!
laurasmess.me says
Oh yum! I love challah... it's such a deliciously indulgent bread. The idea of the cinnamon sugar ribbon makes it even more enticing! Hm... twelve loaves is a fantastic idea. I still retain my intense fear of baking with yeast (I have such a poor track record) so maybe I should join, to knock it out of me!! Lovely post x
yummychunklet says
I love the look of all that cinnamon!
Beth says
This bread looks absolutely amazing! I'm dying to try it.
Karen Kerr says
Absolutely beautiful Paula. I have that book too. Of course bread books have taken over my house =) Thanks for the reminder, and thanks for such gorgeous photographic inspiration!
Andrea_TheKitchenLioness says
Paula, I know how much you love baking bread and working with yeast doughs and I am sure that it felt wonderful baking this fabulous bread! It sure looks like another masterpiece to me and the recipe sounds so tempting that I really should give it at try as soon as I have a chance.
Always enjoy all your posts and wishing you a lovely Wednesday!
cooking with curls says
OMG...that looks amazing!!! I saw it on pinterest and now I have the recipe 🙂 Thank you so much!
Deb says
What a stunning Challah Paula! Viewing your photos brought a smile this morning! I have also been pairing down, organizing and pondering. If can be challenging to find the right path but I look forward to following your next creative adventure!
Abbe@This is How I Cook says
Love challah and make it quite often. Now cinnamon sugar challah sounds really good. And thanks for the heads up on Blog Lovin. Can't figure out why my blog isn't being recognized. But I'll keep plugging away at it!
Carol | a cup of mascarpone says
Gorgeous, Paula!!! Prettiest challah I've ever seen! Such wonderful talent...thanks for sharing!
Nancy @ gottagetbaked says
Your challah is gorgeous, Paula. Even with your wonderfully detailed instructions, I can't wrap my brain around how you got the challah looking this lovely, especially with the ribbons of cinnamon on top. I'm going to have to check out Lora's tutorial and maybe youtube some challah-making videos, lol. I'm saving this recipe - can't wait to try it!
Jamie says
What a beautiful Challah, Paula! And I love baking with cinnamon (cinnamon sugar. I also find it soothing, comforting and love the smell in my home. And love the way cinnamon sugar makes everything taste better. Now I need to make a challah with it! Perfect!
And ha husband and I both work at home so you can only imagine...
Renee says
I can so very relate to having items from your business fill your home. One of my bedrooms has been taken over with food props, linens, and more. I need to get it into order and one day move it all to a better storage system in my basement.
Meanwhile, I'll dream about your wonderful cinnamon challah and hopefully make it soon. How fantastic it would be for french toast.
Holly @ abakershouse.com says
Oh how pretty! I somehow missed that (big) detail about your textile business and only ever think of you of a master in the kitchen. I just read about and looked at your textile goods and am very impressed. A woman of many talents indeed! Best of luck as you work through your plans in the coming months.
Krista Low says
Wow Darlin'! This bread looks absolutely amazing! I was going to buy this book, I definitely want to now. Challah is so yummy then adding cinnamon sugar just makes it over the top! Thank you for sharing such a fabulous bread. This is pinned for future reference 🙂 Krista @ A Handful of Everything
Liz Berg says
Sorry for the typos!
Liz Berg says
Just brilliant, Paula! Such a gorgeous loaf...I can't waito see yourpeach version! xo
Gourmet Getaway says
This loaf looks so amazingly perfect!! I can't even begin to imagine how gorgeous your kitchen smelled, the cinnamon and dough cooking would have been intoxicating.
Medeja says
I am always amazed by so nicely twisted breads 🙂 Perfect snack with milk..
I don't know..I still dream about having my bakery, but I guess that's cause I have no idea what it means 😀