Cinnamon Challah in a Bag


1 tablespoon of yeast

3 tablespoons of sugar

1 cup of warm water

1/2 tablespoon of salt

1/3 cup of canola oil

3 cups + 1/4 cup of flour

1 ziplock bag


1.5 tablespoons of cinnamon

3/4 cup of brown sugar

1/3 cup of canola oil


Step 1 - In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake.

Step 2 - Place the bag in a bowl of warm water for 30 mins. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet.

Step 3 - After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag.

Step 4 - Once the sugar mixture is bubbling, pour it on your sheets of matzah and spread it evenly using a spatula.

Step 5 - Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. 

Step 6 - Preheat the oven to 375°F/190°C. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin. Spread the cinnamon-sugar mix on the dough, leaving a 1/2 inch around the edges. Roll each square. Pinch the ends and stretch each strand to about a foot long. Braid them up! Place on a non-stick baking surface and cover for 30 minutes.

Step 7 -  Bake for 30 minutes or until golden brown.



In 1999, we brought a life-size house made of bread to the Museum with our exhibition Yeast of Eden: Ethnic Breads of Florida. This week, as we look back, we're bringing you a fun and easy Cinnamon Roll Challah recipe! Grab your apron and let us know how yours turns out by tagging @jmof_fiu and using the hashtag #FridayFundayJMOF.