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Cinnamon Roll Challah

By: Sharon Matten January 06, 2022
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.
Prep: 20m Cook: 30m Total: 50m
Rating
0 from 0 votes
Cousines: Gluten Free
Cooking Technique: Baking
Tags: Bread
Servings: 2

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

To Finish

  • 2 large eggs, lightly beaten
  • 1 tablespoon water

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.

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.

Tips

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.

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