We’ve got a soft spot for challah, that iconic braided bread with roots in Jewish traditions, and we’re thrilled to share our twist on it with this cinnamon-infused version. Imagine the cozy aroma of cinnamon weaving through every golden strand—it’s the perfect blend of heritage and comfort that elevates any gathering.
What makes our Cinnamon Challah recipe stand out is how simple tweaks turn a classic into something irresistible. We’ll guide you through the process so you can bake a loaf that’s not only delicious but also a hit at your table, whether it’s for holidays or a cozy weekend treat.
Ingredients
In our Cinnamon Challah recipe, we gather simple yet flavorful ingredients that transform this traditional braided bread into a warm, aromatic delight. The key is the infusion of cinnamon, which adds a spicy-sweet essence that fills your kitchen with an irresistible scent as it bakes.
We organize the ingredients below in the order they are used, with precise measurements and any necessary prep notes to ensure your loaf turns out perfectly golden and tender.
- Warm water (1 cup, 110°F/43°C): Use this to activate the yeast; make sure it’s not too hot to avoid killing the yeast.
- Active dry yeast (2 1/4 teaspoons): This is our starter; sprinkle it into the warm water for a quick bloom.
- Granulated sugar (1/2 cup, divided): We use part for the yeast mixture and the rest for sweetness in the dough—envision the subtle crunch it adds.
- Large eggs (4, at room temperature): Beat these well; they provide richness and a soft, airy texture to the bread.
- Vegetable oil (1/2 cup): Our choice for moisture—it keeps the challah light and helps achieve that signature fluffy crumb.
- Salt (2 teaspoons): This enhances all the flavors, balancing the sweetness and cinnamon notes.
- Ground cinnamon (2 tablespoons): The star of Cinnamon Challah—fold it in for that warm, spicy aroma that evokes cozy gatherings.
- All-purpose flour (4 1/2 to 5 cups, plus extra for kneading): Add this gradually to form a smooth, elastic dough; it’s the foundation that makes the bread easy to braid.
- Egg for wash (1, beaten): Applied just before baking, it gives a glossy, golden finish with a slight sheen.
- Optional toppings (e.g., sesame seeds or extra cinnamon-sugar mix): Sprinkle these on top for added texture and visual appeal, enhancing the bread’s inviting appearance.
Tools and Equipment
To bring our Cinnamon Challah recipe to life, we rely on a few essential tools and equipment that make the baking process smooth and efficient. Having the right items on hand ensures accurate measurements, proper dough handling, and a perfectly baked loaf. Below, we break down the key tools you’ll need, organized by category for easy reference.
Basic Measuring Tools
We start with precise measuring tools to handle the ingredients from our previous section. These are crucial for accuracy in baking:
- Measuring cups and spoons: Use dry measuring cups for flour and sugar, and liquid measuring cups for water and oil to avoid overflow and ensure exact quantities.
- Digital kitchen scale: Ideal for weighing flour (we recommend aiming for 4-5 cups, which is about 500-600 grams) to achieve consistent dough texture.
Mixing and Dough Preparation
Once ingredients are measured, these tools help us mix and knead the dough effectively:
- Large mixing bowl: A sturdy, 4- to 6-quart bowl works best for combining yeast, water, and flour without spills.
- Stand mixer with dough hook: If available, this saves time and effort; otherwise, a wooden spoon or your hands will do for manual kneading.
- Bench scraper or dough cutter: Great for dividing and shaping the braided loaf, helping us handle sticky dough with ease.
Baking and Finishing Tools
For the final stages, these items ensure our Cinnamon Challah bakes evenly and gets that signature glossy finish:
- Baking sheet or loaf pan: Opt for a rimmed baking sheet lined with parchment paper to prevent sticking and promote even browning.
- Pastry brush: Essential for applying the egg wash, giving the bread its golden shine.
- Oven thermometer: While not always necessary, it helps verify that your oven is at the precise 350°F for optimal rising and cinnamon aroma.
In our experience, gathering these tools ahead of time streamlines the process and minimizes interruptions, allowing you to focus on creating a delicious, aromatic Cinnamon Challah that impresses at any gathering. Always prioritize quality tools for the best results—invest in durable ones if you’re baking regularly.
Instructions
Now that we have gathered our ingredients and tools, let’s bring our Cinnamon Challah to life with these straightforward steps. We will walk you through the process to create a soft, aromatic loaf that’s perfect for any occasion.
Prep the Dough
To start, we activate the yeast by combining 1 cup of warm water (around 110°F) with 2 1/4 teaspoons of active dry yeast and 1 tablespoon of granulated sugar in a large mixing bowl. Let this mixture sit for about 5-10 minutes until it foams, signaling the yeast is alive and ready.
Next, we add the wet ingredients: 2 large eggs, 1/4 cup of vegetable oil, and 1 teaspoon of salt, stirring until fully incorporated. Gradually mix in 1 tablespoon of ground cinnamon for that signature warm spice, followed by 4 to 4 1/2 cups of all-purpose flour, one cup at a time, until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic, with the Cinnamon Challah dough developing a subtle, inviting cinnamon aroma that hints at the delicious bread to come.
First Rise
Once the dough is prepped, we shape it into a ball and place it in a lightly oiled large bowl, turning it once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it doubles in size.
During this time, the dough will fill your kitchen with the comforting scent of cinnamon, transforming from a simple mixture into a fluffy base that’s essential for our Cinnamon Challah‘s light texture.
Shape and Braid
After the first rise, we punch down the dough gently to release air bubbles, then transfer it to a floured surface. Divide the dough into three equal portions—each about 12-14 ounces if using a kitchen scale—and roll each into a long rope, approximately 12-14 inches long.
To braid, we lay the ropes side by side and pinch them together at one end. Cross the right rope over the middle one, then the left over the new middle, repeating until you reach the end and pinch to seal. This creates the classic braided shape that makes our Cinnamon Challah visually appealing and easy to slice.
Second Rise
Place the braided dough on a parchment-lined baking sheet and cover it loosely with a towel. We let it rise again in a warm area for 45-60 minutes, or until it puffs up noticeably, allowing the flavors to deepen and the structure to set.
As it rises, you’ll notice the dough becoming lighter and more resilient, ensuring our Cinnamon Challah bakes into a golden, fragrant masterpiece.
Bake the Challah
Preheat your oven to 350°F. In a small bowl, whisk 1 large egg with 1 tablespoon of water to create an egg wash, then brush it evenly over the risen dough for a glossy finish—sprinkle with optional sesame seeds or cinnamon-sugar for extra texture.
Bake the Cinnamon Challah on the middle rack for 25-35 minutes, rotating the pan halfway through for even browning. To monitor doneness, use an oven thermometer; the internal temperature should reach 190°F. Once baked, remove it from the oven and let it cool on a wire rack for at least 20 minutes before slicing, revealing a tender crumb with a rich cinnamon flavor.
| Step | Time (minutes) | Temperature (°F) |
|---|---|---|
| First Rise | 60-90 | Room temp (warm) |
| Second Rise | 45-60 | Room temp (warm) |
| Bake | 25-35 | 350 |
Make-Ahead Instructions
We understand that life gets busy, so preparing Cinnamon Challah ahead of time lets us enjoy its warm, cinnamon-spiced aroma without last-minute rushes. Below, we break down the steps to make and store the dough or baked loaf confidently, ensuring it retains its tender crumb and flavorful profile.
Preparing the Dough in Advance
To maximize flexibility, we can prepare the dough up to the first rise and store it for later use:
- After kneading the dough until smooth and elastic as outlined in our previous steps, cover it tightly with plastic wrap or place it in an airtight container.
- Refrigerate the dough immediately to slow fermentation, allowing flavors to deepen overnight for up to 24 hours.
- When ready to continue, remove the dough from the fridge and let it sit at room temperature for 1 to 2 hours until it reaches a workable consistency, then proceed with the first rise as normal.
Freezing the Dough or Shaped Loaf
For longer storage, freezing is our go-to method to preserve the dough’s moisture and cinnamon essence:
- Shape and braid the dough after the first rise, but before the second rise, as described earlier.
- Place the shaped loaf on a parchment-lined baking sheet and freeze it uncovered until solid, about 1 to 2 hours, then transfer to a freezer-safe bag or container for up to 1 month.
- To thaw, move the frozen loaf to the refrigerator overnight, then let it rise at room temperature for 1 to 2 hours until puffy before applying the egg wash and baking as per the original instructions.
Storage Tips and Timeline
We recommend tracking storage details in the table below to maintain optimal freshness and avoid any guesswork:
| Make-Ahead Method | Storage Duration | Key Tips for Quality |
|---|---|---|
| Refrigerated Dough | Up to 24 hours | Punch down slightly before rising to release gases; this enhances the bread’s cinnamon-infused texture. |
| Frozen Unbaked Loaf | Up to 1 month | Wrap tightly to prevent freezer burn; bake directly from thawed state for that fresh-baked golden crust. |
| Frozen Baked Loaf | Up to 3 months | Cool completely before freezing; reheat in a 350°F oven for 10-15 minutes to restore warmth and aroma. |
By following these steps, we ensure our Cinnamon Challah turns out perfectly every time, with minimal effort on baking day.
Conclusion
We’ve loved sharing this cinnamon challah recipe with you as it’s a simple way to bring warmth and tradition into your kitchen. Baking it lets us create something truly special that fills our homes with an inviting aroma and delightfully soft texture.
Now it’s your turn to try it and make it your own—whether for family gatherings or cozy nights in. We’re confident it’ll become a staple in your baking repertoire, so grab those ingredients and enjoy the rewarding results.
Frequently Asked Questions
What is Cinnamon Challah?
Cinnamon Challah is a flavorful twist on traditional Jewish braided bread, infused with the warm aroma of cinnamon. It’s perfect for holidays, gatherings, or casual weekends, offering a comforting, sweet bread that’s easy to bake at home.
What ingredients are needed for Cinnamon Challah?
You’ll need simple ingredients like warm water, active dry yeast, granulated sugar, large eggs, vegetable oil, salt, ground cinnamon, and all-purpose flour. An egg wash and optional toppings like sesame seeds or cinnamon-sugar add a glossy finish and extra appeal, making it straightforward to prepare.
What tools are required to bake Cinnamon Challah?
Essential tools include measuring cups, spoons, a digital scale for accuracy, a large mixing bowl, stand mixer with dough hook, bench scraper, baking sheet or loaf pan, pastry brush, and an oven thermometer. These help streamline the process for a successful bake.
How do I make Cinnamon Challah step by step?
Start by activating yeast in warm water, mix in wet ingredients and flour to form dough, knead until smooth, let it rise, shape and braid, then rise again. Bake at the right temperature with an egg wash until golden brown, and cool before slicing for the best texture and flavor.
Can I make Cinnamon Challah ahead of time?
Yes, prepare the dough in advance by refrigerating it after the first rise to deepen flavors overnight. For longer storage, shape and freeze the loaf before the second rise, then thaw and bake when needed, ensuring fresh bread with minimal effort.
How should I store Cinnamon Challah?
Store baked loaves at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months. For dough, refrigerate after the first rise for 1-2 days or freeze shaped loaves, thawing in the fridge before baking to maintain quality.