Cinnamon Challah Bread

This Cinnamon Challah Bread is light and airy. Intense cinnamon flavor in the dough and the swirl. 11 ingredients and just 45 minutes rising time. Watch the video on how to make challah bread.

Making Cinnamon Challah Bread is absolutely no science, guys.

In fact, if you have a stand mixer you just need to roll out the risen dough, fill it, roll it up to ropes and braid the three ropes like you braid anything else. Doesn’t sound that complicated, right?

This Cinnamon Challah Bread is, like I said, made with three ropes instead of six. I don’t see any advantages of having six instead of three.

But it’s totally up to you. If you want to make a braid with more ropes or round challah bread, then go for it. That this Cinnamon Challah Bread isn’t round is just because of my personal preference. But consider that the baking time would vary in different shapes. However, I would love to see some snaps of yours!

This sweet and divine bread is perfect for breakfast, dessert, or use leftovers for a Blueberry French Toast Bake.

Almost every yeast baking stuff I make rises in just 45 minutes. With a simple trick, 45 minutes are enough to get super fluffy and airy bread, buns, or whatever.

While the challah bread dough is kneading by the kitchen machine, preheat oven to 200°F. When the dough is done, transfer it to a greased heatproof bowl. Turn off the oven and put the dough in the oven. Clamp a wooden spoon in the very top of the oven door, that the door is almost closed but very slightly opened. Let the dough rise for just 15 minutes.

Take the dough out of the oven and preheat again to 200°F. Then divide dough into 3 equal pieces. Roll each dough into a 16×5 inch rectangle and fill it with a cinnamon-sugar-filling. Starting on one long end, roll the dough up to a rope, trapping the filling.

Place the 3 ropes next to each other and pinch the ends. Start braiding the three ropes like you would braid your hair or anything else. Pinch the ends to seal.

Let the dough rise for another 30 minutes until the Cinnamon Challah Bread is doubled in size. Brush with beaten egg. I sprinkled coarse sugar on top of mine, but this is optional. The coarse sugar on top brings a crunch to the soft and airy Cinnamon Challah Bread. So don’t miss that.

This Cinnamon Challah Bread recipe is

1. loaded with 4 tsp of cinnamon (in the dough and the swirl)
2. easy to make and it comes with a video that you see how to make challah bread
3. super delicious because of the light and airy texture, sweet cinnamon swirl, and crunchy coarse sugar on top
4. perfect for breakfast and dessert and even leftovers can be used for French Toast Bake

Happy Cinnamon Challah Bread baking!

If you make this Cinnamon Challah Bread recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like Blueberry Cream Cheese French Toast Bake (made with Challah Bread), Baked Buttermilk French Beignets, or click here to see all things sweet.

5 from 1 vote

Print

Cinnamon Challah Bread Recipe

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

This Cinnamon Challah Bread is light and airy. Intense cinnamon flavor in the dough and the swirl. 11 ingredients and just 45 minutes rising time. Watch the video on how to make challah bread.

Course: Breakfast, Dessert

Cuisine: American

Servings: 18 slices

Calories: 210 kcal

Author: Also The Crumbs Please

Ingredients

Bread

• 1/2 cup lukewarm milk (120ml)
• 1/4 cup granulated white sugar (50g)
• 3 tbsp honey (64g)
• 2 + 1/4 tsp active dry yeast (7g)
• 2 eggs
• 1/2 cup butter, melted (113g)
• 1 tsp cinnamon
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 1 tsp salt
• 3 + 1/2 cups all-purpose flour (420g)

Filling and brushing

• 1/2 cup butter, melted (113g)
• 3/4 cup brown sugar (150g)
• 1 tbsp cinnamon
• 1 egg, beaten
• 2 tbsp coarse sugar for sprinkling on top

Instructions

1. In a large mixing bowl, using a stand or handheld mixer fitted with a whisk attachment, combine milk, sugar, honey, and yeast and stir to combine. Let sit for about 10 minutes until it starts to get foamy on the surface. 

2. Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper. Set aside.

3. Add eggs, butter, cinnamon, vanilla*, and salt and whisk to combine. Replace whisk attachment and attach a dough hook. Add flour and stir on medium-low speed until the dough comes together. The dough should be a little bit sticky to touch but shouldn't stick to the bowl anymore. If it does stick to the sides of the bowl add 1 tbsp of flour after another mixing on low speed until you reach this point but don't add too much flour that your Cinnamon Challah Bread doesn't get dry. (Watch the video to see the required consistency.) Then turn on medium speed and knead for about 5 minutes. Transfer dough to a lightly greased heatproof bowl (brush a few drops of oil in a bowl or use a non-stick spray). Turn off preheated oven and place bowl in the oven to rise for about 15 minutes. Leave the oven door ajar. 

4. For the filling microwave butter for about 30 seconds until liquid. Stir together butter, brown sugar, and cinnamon until combined. Set aside.

5. Remove bowl from the oven and preheat again to 200°F (100°C). 

6. On a very lightly floured surface cut challah bread dough into 3 equal pieces. Roll each dough into a 16-inch (40cm) long and 5-inch (12cm) wide rectangle, about 0.15 inch (3-4mm) thick. Spread filling on top of each dough equally leaving a 1 - 1.25-inch (2-3cm) space around the edges. Starting at one long side, roll up each dough tightly, trapping the filling. Seal the edges with your fingers. Place all 3 ropes side by side on the prepared baking sheet. Pinch together the upper end of the 3 ropes. Braid the ropes and pinch the end to seal. Turn off preheated oven and place baking sheet in the oven to rise for about 30 minutes until the bread is doubled in size. Leave the oven door ajar.

7. Remove baking sheet from oven and preheat to 375°F (190°C). Brush challah bread with egg and sprinkle with coarse sugar. Bake for about 30-32 minutes. Cover loosely with parchment paper or foil the last 10-12 minutes to prevent from browning too much. Let cool for about 30 minutes. Even if it's best eaten fresh, you can store the challah bread in an airtight container at room temperature up to 2 days.

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

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