Description
Cinnamon Roll Challah adds a special warm and welcoming festiveness to your Rosh Hashanah Meals. You can smell the cinnamon challah baking and it’s the harbinger of New Year traditions.
Ingredients
For the Cinnamon Roll Filling
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
For the Challah Dough
- nonstick baking spray
- Extra gluten free oat flour for rolling
- 1 pound Gluten Free Honey Oat Challah Dough
To Finish
- 2 large eggs, lightly beaten
- 1 tablespoon water
Instructions
Spray two 7-inch or 8-inch round pans with nonstick baking spray. Set aside.
For the Cinnamon Roll Filling
In a small bowl combine the sugar, brown sugar, cinnamon and nutmeg. Set Aside.
For the Challah Dough
Sprinkle a large work surface with oat flour. Divide the dough into two 1/2 pound pieces.
Roll a piece into a large rectangle. Sprinkle 1/3 of the cinnamon roll filling over the dough.
Tightly roll the dough up jelly roll style, pinching the ends. Twist the long dough into a circle and place in one of the prepared round pans. Cover with plastic wrap.
Repeat with the remaining 1/2 pound of challah dough.
Allow the dough to rise in a warm location for 60 minutes.
Preheat the oven to 350°F.
Uncover the challahs, then brush with egg wash and sprinkle the tops with the remaining cinnamon roll filling.
Bake for 30 minutes. Always serve warm.
Equipment
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Prime-Line Z 10699 Wood Bread Board, 18 x 22-Inch
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OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
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If you have a convection oven you can have your dough rise on the proofing setting which is usually set at “bake 100°F”.
If using traditional glutenous dough, allow the dough to rise before shaping.
