Cinnamon Roll Challah

Cinnamon rolls are the ultimate nostalgic treat. Growing up, we would get a massive cinnamon roll as our birthday breakfast, and woken up to a cinnamon roll with a candle on top. Every time I think of cinnamon rolls, I think of my family, and I start to get the feels!

Why you need to make this challah recipe:

If you also love the taste of cinnamon rolls and you love Challah, then you will love this cinnamon roll challah, baked to perfection in a cast iron pan. This challah recipes has all that sweet cinnamon goodness braided into rich challah dough, and twirled into a round pan. This challah pairs well with everything (I like mine with drizzled with (dairy free!) cream cheese frosting!)

Bake up this light and fluffy Cinnamon Roll Challah bread recipe- your kitchen smelling absolutely amazing is a pretty neat bonus too.

Scroll down below for the full recipe! 📝

Cinnamon Roll Challah

Author: Micah Siva

Makes 2 medium sized cinnamon roll challahs (in 8 or 9 inch skillets)

Ingredients

• 1 package instant yeast

• 1 tbsp sugar

• 1 ½ cup lukewarm water, divided

• 3 large egg yolks, egg whites reserved for brushing on top

• ¼ cup maple syrup or honey

• ¼ cup butter, melted

• 1 tbsp vanilla extract

• 2 tsp sea salt

• 4 ½ -5 cups all purpose flour

• 2 tbsp coarse sanding sugar, to sprinkle before baking

Filling:

• ¼ cup butter, softened

• ¼ cup brown sugar

• 2 tbsp tahini

• 1 tbsp cinnamon

Egg wash:

• Egg whites, reserved

• Coarse sugar

Preparation:

1. Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**

2. Add remaining water, egg yolks, honey, butter, vanilla and salt, mixing on low to combine. Replace the paddle for the dough hook.

3. Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.

4. Preheat the oven to 350F. Line a baking tray with parchment paper, or grease a 9-inch cast iron pan.

5. Punch down dough to remove any air bubbles, and transfer to a floured surface.

6. Cut into 6 even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.

7. Meanwhile, make the filling: combine the butter, sugar, tahini and cinnamon.

8. Flatten the dough strands with your fingers, place a line of filling in the center, and pinch to seal. Braid the ropes into 2 braids of 3 strands each. Coil into a circle, and pinch together.

9. Make the egg wash: whisk the egg white, brush on the braided loaf, and top with coarse sugar (optional)

10. Bake in a cast iron pan or baking tray for 40 minutes, turning the tray halfway through and brushing with additional egg wash.

11. Serve with optional cream cheese frosting.

Note: make the second half of dough into regular braid if you don’t have two skillets