We’ve always been captivated by the warm, spiced aroma of cinnamon challah bread a traditional Jewish favorite with a sweet twist. This braided loaf brings together the soft texture of classic challah and the cozy flavor of cinnamon making it ideal for family gatherings or lazy weekend brunches.
Originating from ancient Jewish baking traditions we’ve updated it with simple ingredients to create an irresistible treat. Our recipe delivers that perfect balance of tenderness and spice ensuring your kitchen fills with mouthwatering scents in no time.
Ingredients
For our Cinnamon Challah Bread recipe, we gather fresh, high-quality ingredients to create a soft, aromatic loaf rooted in traditional Jewish baking. Below, we list them in the order they’re typically used, with prep notes for accuracy and ease.
Dough Ingredients
- 1 packet (2 1/4 teaspoons) active dry yeast: Proof this in warm water to activate its rising power.
- 1 cup warm water (around 110°F): Ensure it’s not too hot to avoid killing the yeast.
- *1/2 cup granulated sugar: Divided, with some used for the yeast mixture and the rest for sweetness in the dough.
- *4 large eggs: Beaten lightly before adding for better incorporation.
- *1/2 cup vegetable oil: A neutral option that keeps the bread tender; measure it precisely.
- *1 tablespoon ground cinnamon: The star spice that infuses our bread with its signature warm flavor—freshly ground if possible for maximum aroma.
- *1 teaspoon salt: Added to balance the sweetness and enhance the overall taste.
- *4 to 4 1/2 cups all-purpose flour: Sifted and added gradually to achieve the right dough consistency—start with 4 cups and add more as needed.
Optional Topping or Filling
- *1/4 cup honey: Brushed on after baking for a glossy finish and extra sweetness, evoking ancient traditions.
- *1/2 cup raisins or chopped nuts: If desired, fold these in during the dough stage for added texture and flavor.
With these ingredients, we ensure our Cinnamon Challah Bread delivers a perfect blend of tenderness and spice, making it ideal for family gatherings.
Tools and Equipment
To bring our cinnamon challah bread recipe to life after preparing the ingredients, we need a selection of essential tools that ensure smooth preparation and baking. These items help us achieve the perfect soft texture and aromatic spice blend that make this bread a family favorite.
Essential Tools List
We recommend gathering the following tools, organized by their use in the process:
- Measuring cups and spoons: Accurate measurements are key for activating the yeast and balancing flavors, so we use sturdy, heat-resistant sets to measure ingredients like warm water, granulated sugar, and ground cinnamon precisely.
- Large mixing bowl: This serves as our base for combining dry and wet ingredients; opt for a glass or stainless steel bowl that holds at least 4 quarts to handle the dough’s expansion.
- Stand mixer with dough hook: For efficient kneading, we rely on a stand mixer to work the all-purpose flour and eggs into a smooth, elastic dough—alternatively, use a sturdy wooden spoon if mixing by hand.
- Bench scraper or dough scraper: This tool is invaluable for dividing and shaping the dough, helping us create the traditional braided loaf with minimal mess.
- Baking sheet or loaf pan: We prefer a 9×5-inch loaf pan for even baking, ensuring the bread rises uniformly and develops a golden, spiced crust.
- Plastic wrap or clean kitchen towel: Used to cover the dough during rising, this keeps our loaf moist and allows it to double in size for that signature soft interior.
- Oven thermometer: To guarantee perfect baking, we use this to monitor oven temperature, aiming for 350°F to lock in the warm cinnamon aroma without over-browning.
- Pastry brush: Essential for applying egg wash or optional honey glaze, giving our challah its shiny, appealing finish.
With these tools in hand, we’re set to move seamlessly into the preparation steps, turning simple ingredients into a beautifully spiced loaf.
Instructions
Let’s transform our fresh ingredients into a soft, aromatic Cinnamon Challah Bread that fills our kitchen with warm, spicy scents. We’ll follow these steps carefully to achieve a tender, braided loaf perfect for any gathering.
Prep the Dough
First, we activate the yeast by dissolving 2 ¼ teaspoons of active dry yeast in 1 ½ cups of warm water (around 110°F) in a large mixing bowl. Stir in ½ cup of granulated sugar and let it sit for 5-10 minutes until it foams indicating the yeast is alive.
Next, we add 4 large eggs, ½ cup of vegetable oil, 1 tablespoon of ground cinnamon, and 2 teaspoons of salt to the yeast mixture. Gradually incorporate 6-7 cups of all-purpose flour one cup at a time using a stand mixer with a dough hook on medium speed. Knead the dough for 8-10 minutes until it forms a smooth elastic ball that doesn’t stick to the sides of the bowl. If the dough feels too sticky, add a bit more flour; if it’s too dry, sprinkle in a little warm water.
First Rise
Once the dough is prepped, we shape it into a ball and place it in a lightly oiled large mixing bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm spot for about 1-1.5 hours until it doubles in size. During this time, the dough develops its signature soft texture and the cinnamon infuses a delightful spicy aroma that we’ll soon smell throughout the room.
Shape and Braid
After the first rise, we punch down the dough gently to release air and transfer it to a floured surface. Divide the dough into 3-6 equal portions depending on the braid style we want—three strands for a simple braid or six for a more intricate one.
Roll each portion into a long rope about 12-15 inches long. If desired, sprinkle extra ground cinnamon and optional mix-ins like raisins or nuts along the ropes for added flavor. Braid the ropes together starting from the center and working outward pinching the ends to seal. Place the braided loaf on a prepared baking sheet or in a greased loaf pan ensuring the shape is even and the cinnamon is evenly distributed for that irresistible spiced crust.
Second Rise
We cover the shaped and braided dough loosely with plastic wrap or a kitchen towel and let it rise again in a warm area for 45-60 minutes. The dough should puff up noticeably becoming lighter and ready for baking as the yeasts work their magic to enhance the bread’s fluffy interior and deepen the cinnamon’s warm essence.
Bake
Preheat our oven to 350°F and position the rack in the center. Before baking, brush the top of the loaf with a beaten egg for a golden shiny finish. Bake the bread for 25-35 minutes until it’s golden brown and sounds hollow when tapped on the bottom. Once done, remove it from the oven and let it cool on a wire rack allowing the spicy aromas to linger and the texture to set perfectly.
Make-Ahead and Storage
One of the beauties of our cinnamon challah bread is its flexibility for make-ahead preparation, allowing us to enjoy fresh-baked goodness even on busy days. By planning ahead, we preserve that soft, aromatic texture and warm, spiced flavor that makes this bread a family favorite.
Make-Ahead Tips
We can streamline our baking process by preparing the dough or the fully baked loaf in advance. Here’s how:
- Prepare the dough ahead: After mixing and kneading the dough as outlined in our earlier steps, cover it tightly with plastic wrap and refrigerate it immediately after the first rise. This allows the flavors to develop overnight, enhancing the bread’s cinnamon-infused aroma. Let it rise at room temperature for about 1 hour before shaping and proceeding to the second rise.
- Shape and proof in advance: Once shaped and braided, place the loaf in the refrigerator for up to 24 hours during the second rise. This slow proofs the dough, resulting in a tender, even crumb. Remove it from the fridge 1-2 hours before baking to reach room temperature.
- Bake and freeze the loaf: Fully bake the bread, let it cool completely, then wrap it securely in plastic wrap followed by aluminum foil. Freeze for later use, ensuring we capture that fresh-baked scent of cinnamon and honey when we reheat it.
Storage Guidelines
Proper storage keeps our cinnamon challah bread fresh, maintaining its soft interior and golden crust for as long as possible. Below, we break down the best methods based on storage duration.
For quick reference, here’s a table summarizing storage times and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | 2-3 days | Store in a bread box or wrap tightly in plastic wrap to retain moisture and prevent staleness. Keep in a cool, dry spot away from direct sunlight for the best texture. |
| Refrigerator | Up to 1 week | Wrap the loaf in plastic wrap or place in an airtight container to avoid drying out. The cold helps preserve the spiced flavor, but we recommend reheating slices in the oven at 350°F for 5-10 minutes to restore that warm, fresh-baked feel. |
| Freezer | Up to 3 months | Double-wrap in plastic wrap and foil, or use a freezer-safe bag. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10-15 minutes to revive the soft, cinnamon-kissed interior without sogginess. |
Always check for signs of mold or staleness before consuming, and if we’re reheating, brush the loaf lightly with water for a shiny, crisp finish that enhances its inviting aroma. By following these steps, we ensure our cinnamon challah bread remains a delightful treat straight from storage.
Conclusion
We’ve loved sharing this cinnamon challah recipe and hope it’s become a staple in your kitchen. It’s more than just bread—it’s a way to bring warmth and tradition to your table.
Baking it connects us to timeless flavors that make every bite memorable. Give it a try and let us know how yours turns out—we’re confident it’ll become a favorite for gatherings and cozy moments.
Frequently Asked Questions
What is cinnamon challah bread?
Cinnamon challah bread is a traditional Jewish bread with a warm, spiced twist, featuring a soft, braided texture and sweet flavor from cinnamon. Originating from ancient Jewish baking traditions, it’s perfect for family gatherings and brunches, filling your kitchen with enticing aromas.
What ingredients are needed for cinnamon challah bread?
You’ll need active dry yeast, warm water, granulated sugar, eggs, vegetable oil, ground cinnamon, salt, and all-purpose flour. Optional additions include honey, raisins, or nuts. Use fresh, high-quality ingredients for the best balance of tenderness and spice.
What tools are required to bake cinnamon challah bread?
Essential tools include measuring cups and spoons, a large mixing bowl, a stand mixer with a dough hook, a bench scraper, a baking sheet or loaf pan, plastic wrap or a kitchen towel, an oven thermometer, and a pastry brush. These ensure smooth preparation and a perfect texture.
How do I prepare and bake cinnamon challah bread?
Start by activating the yeast in warm water and sugar, then mix in eggs, oil, cinnamon, salt, and flour to form the dough. Let it rise, shape and braid it, allow a second rise, then bake at the preheated oven temperature until golden. Brush with egg for a shiny finish.
Can I make cinnamon challah bread ahead of time?
Yes, prepare the dough in advance by refrigerating it after the first rise to enhance flavor. You can also shape and proof the loaf ahead or freeze the baked bread. This flexibility makes it easy for busy schedules while keeping the bread fresh and aromatic.
How should I store cinnamon challah bread?
Store at room temperature in an airtight container for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. To maintain freshness, wrap tightly and reheat in the oven for the best texture and aroma.
How do I know when cinnamon challah bread is done baking?
The bread is done when it turns golden brown and sounds hollow when tapped on the bottom, typically after 25-35 minutes at 350°F. Use an oven thermometer for accuracy and check with a digital thermometer—internal temperature should reach about 190°F.