Challah with Cinnamon Filling

Challah & Cinnamon…A wonderful match!  Is there anything better??? Maybe, but this is close to being one of the most delicious breads I have had.

Mind you… there are a lot of delicious breads out there & I am intent on continuing to try to find our favourite!!! I know there are also many recipes for Challah & Cinnamon…this one was quite quick to make..I had decided last minute to make this & it was done in just about 2 hours…which is quick for yeast bread I think.  It was very good, hard not to eat it all up right from the oven. The house smelt great!   I saw this recipe on Facebook. It is from I made it with all the same ingredients, just mixed it in a bowl instead of on the counter as they suggest in their recipe. I will include a link to the original recipe but will post the recipe here.

Here is the link

Challah with Cinnamon Filling


Bread dough

3 1/2 cups flour

3 eggs total…2 for the dough & 1 for the braided challah

1 pkg of dry active yeast ( 2 1/4 tsp )

3 tbsp of honey

1/3 cup olive oil

1 tsp salt

2/3 cup warm water

Cinnamon Filling

1/3 cup canola oil

3/4 cup brown sugar

1 1/2 tsp cinnamon

pinch of salt


Line a baking sheet ( large enough for a loaf of bread) with parchment paper

  1. Put the flour in a large bowl.
  2. Add 2 eggs, yeast, honey, olive oil, salt & the warm water
  3. Mix well together with a wooden spoon or your hands, bringing all the ingredients together forming a dough
  4. Knead for 7 minutes
  5. Leave in the bowl, cover & let rise for 1 hour in a warm place
  6. Mix the ingredients for the cinnamon filling together at this point so that when the bread dough is ready, you can put the filling on
  7. Once the dough has risen, divide it into 3 equal pieces, and set aside
  8. Taking one piece of bread dough & using a rolling-pin, roll the piece of bread dough into a rectangle. ***Use a small amount of flour if needed on the rolling pin & rolling surface so the dough does not stick to the rolling pin but be careful not to use too much flour as this can make your dough stiff
  9. Spread the rolled dough with 1/3 of the cinnamon mixture, leaving approximately 1 inch of dough on all sides *** this is so that the filling does not  ooze out too much when rolled up!
  10. Once the cinnamon filling is on, starting with the longest side, roll up the bread dough into a log. Pinch the ends tightly together. Set aside
  11. Do the same with the remaining 2 pieces of dough & the rest of the cinnamon filling
  12. You can stretch the logs out a bit if they are too thick…they should be about 12 inches long
  13. Take the 3 rolls & braid them, gathering the ends together tightly
  14. Place your challah dough on the parchment lined baking sheet.
  15. Cover & let rise in a warm place for 30 minutes *** do not cover tightly.  Just cover it with a clean dish towel. if your dough is sticky, flour the cloth lightly before covering the bread dough to prevent it from sticking to the challah
  16. While the dough is rising, pre-heat your oven to 375F
  17. Whisk the remaining egg
  18. Once the challah has risen for the 30 minutes, uncover & gently brush all over with the beaten egg
  19. Bake for 30 minutes. ***my challah started getting too brown so as recommended in the original recipe, I covered the bread with some alumminium foil
  20. Cool on the cookie sheet for awhile & then continue cooling on a wire rack



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