Cinnamon Roll Challah
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
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
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.