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6 strand challah braid sliced on the bottom on a white surface.

Cinnamon Sugar Challah Recipe

This challah recipe showcases a 6 strand braid with a cinnamon sugar topping. With a video tutorial and an easy recipe to follow, you can skip the trip to the bakery and make your own!
3.63 from 8 votes
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Course: Bread & Breakfast
Cuisine: jewish
Keyword: challah, challah recipe, how to make challah
Prep Time: 30 minutes
Cook Time: 35 minutes
Rise Time: 3 hours 30 minutes
Servings: 12 people
Calories: 301kcal
Author: Sam Adler



  • 1 cup lukewarm water (240 grams), (85°F/29°C to 90°F/32°C), divided
  • 2 1/4 teaspoons active dry yeast (7 grams)
  • 5 1/3 cup bread Flour (677 grams), divided
  • 3 tbsp granulated sugar (36 grams), divided
  • 1 tbsp kosher salt (9 grams)
  • 3 eggs (150 grams), large, room temp and divided
  • 1 egg yolk (19 grams), large, room temperature
  • 1/4 cup vegetable oil (56 grams)
  • 1/4 cup honey (85 grams)
  • 1 tbsp water (15 grams)
  • 1/4 tsp ground cinnamon (0.67 grams)


  • In the bowl of a stand mixer, whisk together ½ cup (120 grams) lukewarm water and yeast by hand until dissolved. Add 1 cup (127 grams) flour; using the paddle attachment, beat at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  • Add 4 cups (508 grams) flour, 2 tablespoons (24g) sugar, and salt to yeast mixture.
  • In a medium bowl, whisk together 2 eggs (100 grams), egg yolk, oil, honey, and remaining ½ cup (120 grams) lukewarm water. Add egg mixture to flour mixture. Switch to the dough attachment, and beat at low speed until a smooth, elastic dough comes together, 5 to 6 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, beating until dough is slightly tacky. Turn out onto a very lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
  • Line a baking sheet with parchment paper.
  • Punch down dough, and turn out onto lightly floured surface. Divide into 6 even portions (about 198 grams each). Roll each portion into a 22-inch-long rope. Group 3 ropes together and pinch at the top. Group the second set of 3 ropes and pinch again. Bring the 2 sets together and pinch them at the top. You should have 6 ropes pinched together at the top. Cross outer ropes over each other with over each other, with the right outer rope going over top of the left outer rope. Then bring the now outer left rope to the center and the second rope from right over to the left. Continue by bringing the outer right rope to the center and then the second rope from left over the braid. Continue repeating the pattern until the end. Tuck ends under, and place on prepared pan. Cover loosely with a clean kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
  •  Preheat oven to 350°F (180°C).
  • In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Generously brush loaf with egg wash. In another small bowl combine 1 tablespoon (12 grams) of sugar with ¼ (about 0.67 grams) teaspoon cinnamon. Sprinkle the challah with the cinnamon sugar mixture.
  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan, and place on a wire rack. Serve warm or at room temperature.


This recipe makes one large challah braid. You can divide the dough into smaller portions to make smaller challahs.
Make sure to decrease the baking time if you are making them smaller!


Nutrition Facts
Cinnamon Sugar Challah Recipe
Amount Per Serving (1 g)
Calories 301 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 57mg19%
Sodium 601mg26%
Potassium 96mg3%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 9g10%
Protein 9g18%
Vitamin A 81IU2%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.