Challah Cinnamon Rolls

Challah Cinnamon Rolls are fluffy and soft rolls that are perfect pastries for breakfast or for snacks with some milk or hot chocolate. The dough is made from a traditional Challah bread dough, which is traditional Jewish bread.

While Challah is a traditional bread baked for the Jewish Sabbath, it has become popular with everyone, everywhere. It’s attractive and has a firm, egg-rich texture that works for dinner, sandwiches, or French toast.

Challah is really very easy to make, especially from a mix. There is a sense of satisfaction in working the dough by hand and crafting such an attractive bread and it certainly will impress guests.

Now, to twist things up, let’s make these Challah Cinnamon Rolls and served them whenever you want. Not just for big occasions, but also for breakfast or just for a snack.

Here’s what you need

• The dough is exactly made like the Challah Bun recipe. Follow the instructions for the dough from there and when you did, come back and let’s form these little rolls.
• You need margarine, cinnamon powder, and brown sugar for the filling.

Instructions for the Challah Cinnamon Rolls

1. Make dough with the same amount of ingredients, follow the instructions in the Challah Bun recipe. For the filling mix the cinnamon and the brown sugar together.
2. Turn the dough out onto a large floured work surface and roll it into a 22 x 15-inch rectangle.
3. Spread the butter evenly across the dough.
4. Then spread the cinnamon filling mixture evenly across the dough.
5. Fold the left third of the dough in towards the center
6. Then fold the right third of the dough over that towards the center.

How to shape the Challah Cinnamon Rolls

1. Using a knife, slice the dough into even 2 x 20-cm long strips. Take one strip and twist it several times
2. Gently stretch it as you do so until it nearly doubles in length.
3. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice.
4. Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom.
5. After forming all the rolls give an egg wash to it and leave it proof for 2 hours.
6. Preheat the oven to 375 F and bake them for 15-18 minutes or until they are golden brown.

More Delicious Challah Bread Recipes

• Raisin Challah bread
• Challah Bun

Challah Cinnamon Rolls

Challah Cinnamon Rolls is a traditional Jewish fluffy and soft roll that is served on festive holidays and also on Shabbat.

5 from 6 votes

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Resting Time 6 hours hrs

Total Time 7 hours hrs 25 minutes mins

Course Breads

Cuisine Jewish

Servings 6 rolls

Calories 165 kcal

Ingredients

  

Challah Dough

• 2⅓ cups all-purpose flour
• ⅓ cup warm water
• ⅓ cup white sugar
• ½ tsp salt
• ⅓ tsp instant yeast
• 2 tbsp vegetable oil
• 2 large eggs

Cinnamon Filling

• 2 tbsp cinnamon powder
• ⅓ cup brown sugar
• 2 tbsp margarine or butter

Instructions

 

Make the Dough

• Make dough with the same amount of ingredients, followed by the Challah Bun recipe.

Filling

• Mix the cinnamon and brown sugar together.
• Turn the dough out onto a large floured work surface and roll it into a 22 x 15-inch rectangle. Spread the butter evenly across the dough, then spread the cinnamon filling mixture evenly across the dough.
  
• Fold the left third of the dough in towards the center, and fold the right third of the dough over that towards the center.

Shape the rolls

• Using a pastry cutter or a knife, slice the dough into even 2 x 20-cm long strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice
  
• Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom.
• After forming all the rolls give an egg wash to it and leave it proof for 2 hours.

Bake

• Preheat the oven to 375 F and bake them for 15-18 minutes or until they are golden brown.

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