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