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Cinnamon Babka

5 from 4 votes
Created by Mariam Ezzeddine
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!
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Prep Time 4 hours 20 minutes
Total Time 5 hours
Course Breakfast/Brunch
Cuisine American
Servings 12 servings
servings

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 9x5 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.

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 62mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin A: 326IU | Calcium: 37mg | Iron: 2mg
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