Name: Cinnamon Raisin Challah Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Jewish
Ingredients: 3 grams active dry yeast (1 teaspoon); 120 grams water (½ cup); 20 grams liquid honey (1 tablespoon); 25 grams vegetable oil (2 tablespoons); 1 egg, separated (yolk and white); 250 grams all-purpose flour (2 cups); 4 grams ground cinnamon (½ tablespoon); 3 grams salt (½ teaspoon); ½ cup raisins; 2 tablespoons slivered almonds

Jump to Recipe· 4.9 from 94 reviews

If you’ve ever wanted to bake a bread that’s as beautiful as it is delicious and a little bit indulgent, this Cinnamon Raisin Challah Bread Recipe is absolutely for you. I love this bread because it hits all the right notes – soft, fluffy, subtly sweet with warm cinnamon, and studded with plump raisins that make every bite a mini celebration. Plus, it’s braided like classic challah, making it a showstopper whether it’s breakfast, snack time, or a cozy coffee break. Stick with me here and I’ll share all my tips so you nail it on your first try.

🧡

Why You’ll Love This Recipe

Soft and Tender Crumb: Thanks to the honey and oil, the bread comes out wonderfully moist every time.
Beautiful Braided Loaf: Braiding adds that classy touch that makes it look like you spent hours mastering it – trust me, it’s easier than it looks.
Perfect Cinnamon-Raisin Balance: Sweet cinnamon and juicy raisins are folded in just right without overpowering the bread.
Family Favorite: My family goes crazy for this bread – it disappears fast at any gathering.

Cinnamon Raisin Challah Bread Recipe - Recipe Step

Ingredients You’ll Need

These ingredients are simple pantry staples you might already have, but each one plays its role perfectly in this Cinnamon Raisin Challah Bread Recipe. Fresh active dry yeast is key for a good rise, and the cinnamon paired with raisins gives this bread a lovely warmth and subtle sweetness. Here are some shopping and prep tips to keep in mind:

Cinnamon Raisin Challah Bread Recipe - Ingredients

Active dry yeast: Make sure it’s fresh – expired yeast won’t give you that satisfying rise. I like to proof it in warm water with honey to check it’s alive.
Water: Use lukewarm, about 100°F (warm to the touch but not hot) to activate the yeast just right.
Liquid honey: Adds moisture and sweetness naturally, balancing the spices nicely.
Vegetable oil: Keeps the bread soft without weighing it down – you can substitute with canola or light olive oil if you prefer.
Egg: You’ll separate this for the dough and for a shiny egg wash that makes the crust beautiful.
All-purpose flour: This provides just the right amount of structure without making the bread too heavy.
Ground cinnamon: Freshly ground if possible for the best aroma and flavor.
Salt: Balances sweetness and enhances flavor – don’t skip it!
Raisins: Plump and juicy raisins work best; soak them in warm water if they seem dry.
Slivered almonds: These are for a crunchy, nutty topping that adds a lovely finishing touch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this lovely bread your own. Whether it’s swapping raisins for other dried fruits or switching up spices, you’ll find these twists make the recipe just as special while fitting your taste preferences perfectly.

Swap raisins for dried cranberries or chopped dried apricots: I tried this once for a holiday brunch and the tartness gave a fresh punch to the bread.
Add orange zest with cinnamon: For a bright, citrusy note that lifts the flavors beautifully.
Use whole wheat flour: I recommend substituting half the all-purpose flour with whole wheat for a nuttier taste and slight chew – it’s delicious but may need a bit more hydration.
For vegan version: Replace the egg with flax egg and use maple syrup instead of honey; the texture changes a bit but still very tasty!

How to Make Cinnamon Raisin Challah Bread Recipe

Step 1: Activate and Mix the Yeast with Wet Ingredients

Start by dissolving the active dry yeast in warm water – I usually check that the water isn’t too hot by feeling it on my wrist. Then whisk in the honey, vegetable oil, and the egg yolk only (keep the egg white for later). You’ll notice the mixture starts bubbling and smelling yeasty in about 5–10 minutes, which means your yeast is active and ready for action!

Step 2: Combine Dry Ingredients and Mix Dough

In a large bowl, whisk together the flour, ground cinnamon, and salt. Pour your yeast mixture into the dry ingredients and stir until there are no dry flour patches left. The dough might be a little sticky at this point, which is perfect – it’ll become smooth as you knead it.

Step 3: Knead the Dough and First Rise

Turn the dough out onto a clean surface and knead for about 5 minutes. I like to lean into it gently but firmly, folding the dough over and pushing it down – it’s so satisfying to see it change into a smooth ball. Transfer it to a lightly oiled bowl and cover with plastic wrap. Let it rise for about an hour or until it doubles in size – this part is crucial for that fluffy, airy challah bread texture.

Step 4: Incorporate Raisins and Shape the Loaf

Once your dough has risen, punch it down gently to release the air and then knead in the raisins so they’re evenly spread throughout. Roll the dough into a log and split it into three equal pieces, rolling each into a rope about 1-inch thick. Braid these ropes by crossing the right strand over the middle, then the left over the middle, back and forth until you reach the end. Pinch the ends and tuck them under neatly before placing your loaf in a greased 9×5-inch pan.

Step 5: Second Rise and Prepare to Bake

Cover the loaf with plastic wrap once again and let it rise until almost doubled in size, usually around 45 minutes. Meanwhile, preheat your oven to 375°F. Just before baking, brush the dough with the reserved egg white for that gorgeous shiny crust and sprinkle slivered almonds on top – this step adds a lovely crunch and helps the nuts stick beautifully.

Step 6: Bake to Golden Perfection

Bake your cinnamon raisin challah for 30 minutes. You’ll know it’s done when the almonds are golden and the loaf sounds hollow when tapped on the bottom. After baking, transfer the pan to a wire rack and allow the bread to cool fully before slicing – this helps the crumb set and gives you cleaner slices when you dig in.

👨‍🍳

Pro Tips for Making Cinnamon Raisin Challah Bread Recipe

Proof Your Yeast: Always proof your yeast in warm water with honey first – it ensures your dough will rise beautifully.
Don’t Over-Knead: Knead just long enough for a smooth dough but don’t go too far or the bread can get tough instead of soft.
Handle With Care During Braiding: Use gentle but firm tension so your braid doesn’t get too tight or loose – practice makes perfect!
Allow Proper Cooling: Let the bread cool fully before slicing to avoid a gummy texture inside.

How to Serve Cinnamon Raisin Challah Bread Recipe

Cinnamon Raisin Challah Bread Recipe - Serving

Garnishes

I like to keep it simple here – the slivered almonds on top add that perfect crunch and nuttiness that pairs so well with the raisins and cinnamon. Sometimes I dust a tiny bit of powdered sugar over the cooled loaf just before serving for an extra touch of sweetness and that bakery feel.

Side Dishes

This bread goes perfectly with a pat of butter or a smear of cream cheese for breakfast or snack. I also love serving it alongside fresh fruit or a warm cup of coffee or chai tea. For a brunch spread, try pairing with eggs or yogurt parfaits – it’s sweet but not overly so, so it balances savory dishes well.

Creative Ways to Present

For holidays or special occasions, I’ve braided two smaller loaves and twisted them into circles to make wreath shapes – it’s such a crowd-pleaser! You can also slice the bread thick, toast it lightly, and stack it up as mini bread puddings with a drizzle of maple syrup and a few fresh berries on top for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

I store my challah at room temperature in a bread box or wrapped tightly in plastic wrap inside an airtight container. It stays fresh and soft for up to three days – it’s usually gone by then, but if not, refrigeration extends life to about a week. Just avoid leaving it exposed to air, which dries it out fast.

Freezing

Freezing this bread works great! I slice it first if I want to grab a piece or two easily in the freezer. Wrap slices in plastic wrap and then place them into a freezer bag or airtight container. It keeps perfectly for up to three months. When it’s time, thaw at room temp or in the fridge overnight.

Reheating

To bring back that fresh-baked vibe, I pop slices or the whole loaf in the oven or air fryer at 300°F for 5–10 minutes. Toasting slices in a toaster oven works beautifully too. This makes the outside a little crisp but keeps the inside tender and fragrant.

FAQs

Can I make this Cinnamon Raisin Challah Bread Recipe without raisins?

Absolutely! You can omit raisins if you prefer a simpler cinnamon challah or replace them with other dried fruits like chopped dried apricots, cranberries, or even chocolate chips for a different twist. Just fold them in after the first rise as instructed.
How do I keep my challah bread soft for longer?

Storing the bread in an airtight container or a bread box at room temperature helps keep moisture in. Avoid refrigerating it unless you’ll eat it within a week, as cold temperatures can dry bread out faster. Freezing slices individually wrapped also preserves softness when thawed properly.
Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Since instant yeast doesn’t require proofing, mix it directly with dry ingredients, but keep an eye on rising times as they might be shorter.
What’s the best way to braid the challah dough?

Start with three equal ropes and pinch them together at the top to seal. Then alternate crossing the right strand over the middle, then the left strand over the middle, continuing this pattern until the ends. Pinch the ends and tuck them under neatly to keep the shape inside the pan. Practice helps a lot, and the braid doesn’t have to be perfect to taste amazing!

Final Thoughts

I absolutely love how this Cinnamon Raisin Challah Bread Recipe turns out every time – soft, fragrant, and with just the right touch of sweetness. When I first tried baking challah, I struggled with the braiding and perfect rise, but this recipe really clicked for me once I got the yeast and kneading just right. I hope you’ll give it a go and find, like I did, that this bread quickly becomes a favorite for breakfasts, snacks, or whenever you just want a little homemade comfort. Dive in, braid away, and enjoy every cinnamon-scented slice with friends and family!