Directions

1. Prepare dough
   After the challah dough has fermented 6–12 hours, divide in half. Use one half to shape into challah bread.
   

2. Grease pan
   Grease a 9×13-inch baking dish with 2 tablespoons softened butter.
   

3. Roll dough
   Roll out the other half of the dough into an 18" x 12" rectangle.
   

4. Add filling
   Spread ¼ cup softened butter evenly over the dough. Sprinkle with coconut sugar and spread to coat. Dust generously with cinnamon.
   

5. Form rolls
   Roll tightly from the long side. Pinch seam to seal. Slice the log in half, then each half into 6 equal pieces (12 total). Use dental floss or a sharp knife.
   

6. Second rise
   Place rolls in the greased pan. Cover with greased plastic wrap and let rise 2–2½ hours, until puffy.
   

7. Bake
   Preheat oven to 350°F. Bake 25–30 minutes, until golden brown.