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Cinnamon babka has thick cinnamon filling twisted inside a rich and buttery dough. It’s pure delicious! Golden brown on top, sweet and fluffy in the middle. Plus it looks gorgeous!
This tender and delicious homemade Cinnamon Babka will make anyone smile! The smell alone is reason enough to bake this up in your kitchen. Both seasoned and novice bakers can whip this up in no time.
If you’re looking for other sweet treats, why not also try my Nutella Banana Nut Bread and my Chocolate Chip Pumpkin Muffins!
Why you’ll love this Cinnamon Babka
- Amazing textures. Crisp and golden on the outside while staying fluffy, moist and tender in the middle. This is one luscious loaf of loveliness!
- A delicious cinnamon filling. Weaved through the loaf is the perfect amount of cinnamon filling, perfectly sweet, made with vanilla, cinnamon and brown sugar.
- An easy Babka! This Cinnamon Babka looks and tastes amazing but here’s the secret…it’s so simple to make. Easy to prep with only a handful of ingredients needed.
Ingredients you’ll
- AP Flour
- Granulated Sugar
- Active Dry Yeast
- Milk
- Eggs
- Unsalted Butter
- Filling – cinnamon powder, brown sugar, butter, vanilla extract, eggs.
How to make Cinnamon Babka
- Make your dough – In a bowl, add warm milk, sugar and yeast. Allow to bloom. Then in a mixing bowl with dough hook mix your flour and eggs. Add the yeast mix, butter and continue kneading.
- Proof – Place the dough in a greased bowl, cover in cling wrap and rest for 2 hours.
- Make the filling – In a bowl, mix your filling ingredients until well combined.
- Form the Cinnamon Babka – Roll the dough into a rectangular shape, spread the filling and butter on top, then roll up the dough. Cut the roll in half and braid the two pieces together.
- Proof – Place the dough in a loaf pan, cover with cling wrap and allow to rest for 1-2 hours.
- Bake – Place the Babka in the oven for 35-40 mins.
- Remove, allow to cool, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- You can use active dry or instant yeast.
- Test your yeast to be sure it’s active before adding to the flour. The yeast should begin to bubble and foam after about 5 mins.
- Use a thermometer to check the temperature of the milk. You just want it warm. If it’s too hot it can kill the yeast.
- Let the dough rise in the warmest part of your kitchen
- If you don’t have a stand mixer you can mix the dough by hand but get ready for an arm workout when the butter needs to be incorporated.
- Use a well floured surface to roll out the dough.
- Make sure to grease the loaf pan or use grease proof paper.
- You want to tightly roll up the dough in a jelly roll–style tight log.
FAQ’s
What is Babka?
Babka has a long history! It originated in the early 1800s with the Polish Jewish community. Leftover challah dough was filled with jam or cinnamon then rolled up, and baked. The babka you buy today is much richer and sweeter than original.
How do I know when Babka is done?
When it’s ready, the babka will be a deep golden brown on top. You can use a thermometer to check the internal temperature, which will be 185º F when the loaf is finished. Let the babka cool to room temperature before slicing.
How to store Babka.
Store the cinnamon babka covered loosely with foil at room temperature for 2-3 days.
Can I freeze this Cinnamon Babka?
Baked babka freezes really well! Wrap the cooled babka loaf in plastic wrap, then a layer of aluminum foil. You can freeze for up to 3 months. Thaw the wrapped loaf overnight in the refrigerator or at room temperature, then warm to your liking!
Other sweet treats
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Cinnamon Babka
Ingredients
Dough
- 3 cups all purpose flour, sifted, a couple tbsps. more for dusting.
- 1 tbsp granulated sugar
- 1 tsp active dry yeast
- 2/3 cup warm milk
- 2 large eggs
- 4 tbsp unsalted butter, softened
Filling
- 1/2 cup dark brown sugar, packed
- 1 tbsp. cinnamon
- 1/4 cup butter, softened
- 1 tsp. vanilla extract
Other
- 1 large egg, for brushing
Instructions
- In a bowl, add in warm milk, sugar and yeast. Stir and let it stand for about 10 minutes to bloom.
- In a mixing bowl with dough hook attachment and with a low speed, mix in flour and eggs until well combined. Add in the yeast mixture and increase the speed to a medium level and continue kneading the dough until the dough came together.
- While mixing, gradually add in the butter and continue kneading until it does not stick to the sides of the bowl (about 7 minutes).
- Place the dough into a greased bowl and cover it with a cling wrap and let it rest for 2 hours to proof.
- To make the filling, in a bowl, mix together the cinnamon powder and brown sugar until well combined.
- When the dough rests, take the dough out and roll it to a rectangular shape (18 inch x 16 inch).
- Spread the softened butter over the dough and sprinkle the cinnamon sugar mixture evenly.
- From the longer side of the dough, roll up the dough. Using a sharp knife, cut the dough into 2 pieces. Form a “X” using the dough and braid the pieces of dough together. Tuck the ends of the dough under to have a neat finish.
- Place the dough into a 9×5 inch loaf pan lined with parchment paper and lightly cover it with a cling wrap to let it proof for another 1-2 hours until double in size.
- Preheat the oven at 350F. Once the dough is done proofing, brush the top of the loaf with some egg wash and bake it for about 35-40 minutes or until golden brown.
- Remove from the oven, and let it cool completely before slicing.
Notes
- Use a preheated oven.
- You can use active dry or instant yeast.
- Test your yeast to be sure it’s active before adding to the flour. The yeast should begin to bubble and foam after about 5 mins.
- Use a thermometer to check the temperature of the milk. You just want it warm. If it’s too hot it can kill the yeast.
- Let the dough rise in the warmest part of your kitchen
- If you don’t have a stand mixer you can mix the dough by hand but get ready for an arm workout when the butter needs to be incorporated.
- Use a well floured surface to roll out the dough.
- Make sure to grease the loaf pan or use grease proof paper.
- You want to tightly roll up the dough in a jelly roll–style tight log.
Your recipe forgot to tell how much cinnamon. Sounds good though. Might need to try.
Hi Nancy,
Updated the recipe. Thanks for pointing it out. I missed it somehow.