Cinnamon Babka

This Cinnamon Babka is a super indulgent sweet bread filled with delicious cinnamon swirls. It’s soft, fluffy, buttery, and absolutely irresistible! Whether you enjoy it toasted for breakfast, as dessert, or with your afternoon tea, it’s sure to satisfy your cravings.

Why You Will Love This Recipe:

You just can’t get enough of this Cinnamon Babka loaf! Seriously, it’s so good, you’ll keep coming back for more. And more. And more! It’s a delightful twist on classic Cinnamon Roll Bread.

The brioche-style yeasted dough is an absolute treat—soft, buttery, and downright delicious. And those swirls of gooey cinnamon and brown sugar filling? They take it to a whole new level of yum. Plus, it’ll fill your entire house with the amazing aroma of freshly baked Cinnamon Scrolls.

What is a Babka?

A babka is a traditional Eastern European bread, known for its distinctive twisted or braided shape. Originally, it was filled with fruit jam, cinnamon, or dried fruits. When Jewish immigrants arrived in America, chocolate fillings became popular additions to babkas.

In this cinnamon babka recipe, there are three main components: the enriched sweet dough, which resembles Brioche; the filling; and the sugar syrup brushed over the babka after baking.

Ingredients for Cinnamon Babka:

Babka Dough:

• Milk: Full cream or whole milk adds richness, but water can be substituted for a lighter texture.
• Yeast: Instant (dried) yeast is preferred, but active dry yeast works too if properly bloomed in lukewarm liquid.
• Sugar: Caster sugar or fine white granulated sugar. Brown sugar can be used for a deeper flavor.
• Plain/AP Flour: Bread flour can be used for a lighter, fluffier dough.
• Salt & Cinnamon: Cinnamon is optional for the dough but adds a nice flavor. Salt should be fine table salt.
• Eggs: Medium-sized eggs at room temperature. An extra egg is used for egg wash before baking.
• Butter: Unsalted butter, softened at room temperature.

Cinnamon Filling:

• Soft unsalted butter
• Brown sugar
• Ground cinnamon
• Optional additions: Different spices, chocolate chunks/chips, chopped nuts

Sugar Syrup (optional):

• Water
• Caster sugar (fine white granulated sugar)
• Optional: Vanilla extract or paste for extra flavor.

Tips:

• Activate the yeast: Even though instant yeast is used in this recipe, it’s a good practice to “bloom” the yeast by rehydrating it in warm liquid to ensure it’s alive and active. Nothing’s worse than a bread that doesn’t rise due to inactive yeast!
• To perform the “windowpane test” and ensure your dough is kneaded enough: Take a small piece of dough from the main batch. Gently stretch it between your fingers. If it tears easily and breaks apart, it needs more kneading. If the dough stretches nicely without tearing and you can see light passing through it, it’s ready. This indicates that the gluten has developed adequately, giving the dough strength and elasticity. Continue kneading if necessary, repeating the windowpane test until the desired result is achieved.
• Proof the cinnamon babka dough overnight in the fridge for deeper flavors and a lighter texture. Chilling the dough also makes it easier to roll and work with.
• Prepare the Sugar Syrup when the babka has about 10 minutes left in the oven. Both the babka and the syrup should be warm when brushed over the loaf for a beautiful shine and glow.
• Customize the babka filling with chopped nuts, dried fruits, citrus zest/peels, or chocolate chunks to add your own delicious twist!

Storing & Freezing Tips:

• Enjoy this cinnamon babka fresh for the best soft and tender crumb, ideally within a day of baking. If it starts to dry out, you can quickly reheat individual slices in the microwave for a few seconds to restore their softness.
• Babka freezes exceptionally well, making it perfect for preparing ahead of time. You can freeze it whole by placing it on a tray in the freezer until fully frozen, then wrapping it in a layer of plastic wrap followed by aluminum foil. Alternatively, you can freeze pre-cut slices, separating them with baking or parchment paper. When you’re ready to enjoy it, simply let it thaw at room temperature.

Be sure to check out these other delicious recipes!

• Marble Loaf Cake
• Cinnamon Roll Pancakes
• Lemon Loaf Cake

Cinnamon Babka

This Cinnamon Babka is a super indulgent sweet bread filled with delicious cinnamon swirls. It’s soft, fluffy, buttery, and absolutely irresistible! Whether you enjoy it toasted for breakfast, as dessert, or with your afternoon tea, it’s sure to satisfy your cravings.

Prep Time: 45 minutes
Cook Time: 30 minutes
Proofing Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 12

Ingredients

Babka Dough

• 75 ml (5 tbsp) Full Cream / Whole Milk
• 60 grams (1/4 cup) Caster Sugar
• 9 grams (2 teaspoons) Instant Yeast
• 3 Eggs – at room temperature
• 350 grams (2 1/3 cups) Plain/AP Flour
• 1 tsp Ground Cinnamon
• 1/3 tsp Fine Salt
• 90 grams (6 tbsp) Unsalted Butter – soft

Cinnamon Filling

• 120 grams (1/2 cup) Unsalted Butter – soft
• 100 grams (1/2 cup) Brown Sugar
• 2 tsp Ground Cinnamon
• 1 Egg – for the Egg Wash (optional)

Syrup Glaze

• 80 grams (1/3 cup) Caster Sugar
• 80 ml (1/3 cup) Water.

Instructions

Babka Dough

1. Start by placing lukewarm milk in the bowl of your stand mixer. Mix it with one tablespoon of caster sugar. Then, add the yeast, stir, and let it bloom for about 10 minutes until the mixture appears bubbly and frothy.
2. Add the eggs to the mixture, followed by the plain/AP flour, the remaining caster sugar, ground cinnamon, and finish with the salt. Knead on medium speed using the dough hook attachment until a sticky dough forms.
3. Gradually add the soft butter, incorporating it into the dough a little at a time. Keep kneading on medium-high to high speed for about 10 minutes, or until the dough passes the “windowpane test.” The babka dough will be very soft and slightly sticky, which is normal!
4. Cover the bowl with a tea towel and let the dough proof in a warm spot for about 1.5 hours, or until it has doubled in size.

Cinnamon Filling

1. In a small bowl, mix together the soft butter, cinnamon, and brown sugar.
2. Punch down the babka dough to remove the air, then transfer it onto a lightly floured surface. Roll the dough into a large rectangle using a rolling pin, approximately 30 x 40 cm (12 x 15 inches).
3. Spread the cinnamon filling evenly over the dough, then roll the dough along its longest side to form a log shape. Cut the cinnamon babka dough in half lengthwise, then twist the two pieces of dough around each other.
4. Transfer the twisted dough into a loaf pan (11.5 x 30 cm / 4.5 x 12 inches) that has been greased and lined with baking paper. With egg wach, Brush the top of the cinnamon babka. Cover it with a tea towel and let it rise in a warm spot for about 30 to 45 minutes.
5. Preheat your oven to 180°C/350°F. Bake the babka for about 25 to 30 minutes or until it’s puffed and golden brown.

Sugar Syrup

1. In a small saucepan, combine water and sugar. Heat the mixture on the stove over medium heat.
2. Stir the mixture occasionally until the sugar completely dissolves. Once dissolved, remove the saucepan from the heat.
3. Once the babka is baked, take it out of the oven. Immediately brush the hot sugar syrup over the top of the babka.
4. Allow the babka to cool completely in the loaf pan before removing it.