Cinnamon Babka

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Swoon-worthy swirls make this sweet cinnamon babka a delicious treat for breakfast, snack-time or dessert!

Winter baking should be all cozy comfort like this cinnamon babka. Because how do we combat these winter blues?

Carbs. Cinnamon-laced, crunchy-topped, soft-centered carbs.

If the clouds bring me snow. I counter with babka. A heavenly sweet loaf of cinnamon babka.

Now it’s my pledge to always share my tried and true, tastiest recipes on this blog but every now and then I have to play favorites. And this babka, well, let’s just say she would get the extra big present for Christmas.

The flavor, the texture, the eye candy….this cinnamon babka has it all. Sweet, soft, and so delicious sliced fresh or toasted, slathered with butter a couple days post baking..equal yum.

It’s not hard to make, but it is an investment of time. But since we’re socked in and waiting out winter, we may as well pass the time by baking.

Let’s make cinnamon babka

1. After the dough has risen and your filling has been mixed, roll out the dough into a large rectangle.
2. Spread the filling over the dough, taking it to the edges.
3. Tightly roll up the dough by the short side.
4. Stretch the dough into a longer cylinder. Use a sharp knife to cut the dough in half.

5. Lay one half of the dough over the other and form an X.
6. Twist the dough around itself.
7. Butter and line a loaf pan with parchment. Place the twisted dough in the pan and cover loosely with plastic wrap or a damp dish towel.
8. Allow the dough to rise in a warm place for about an hour. Brush with eggs wash and bake.

Tips for success

• Always test your yeast to be sure it’s active before adding to the flour. It should begin to bubble and foam after about 5 mins.
• Use a thermometer to check the temperature of the milk. If it’s too hot it can kill the yeast.
• If you don’t have a mixer with a dough hook. you can knead the dough on a lightly floured surface until it us elastic and smooth.
• Let the dough rise in the warmest part of your kitchen, I’ll often keep mine on top of a warm oven.
• The babka should be a deep golden brown and fully set before removing it from the oven.
• Store the cinnamon babka covered loosely with foil at room temperature for 2-3 days.

More bread recipes

• Fluffy Focaccia Bread
• Apple Challah
• Traditional Irish Soda Bread
• Gooey Monkey Bread

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Cinnamon Babka

Cook Time

45 mins

Resting Time

2 hrs 30 mins

Total Time

3 hrs 15 mins

 

Swoon-worthy swirls make this sweet cinnamon babka a delicious treat for breakfast, snack-time or dessert!

Course: Breads

Cuisine: Polish

Keyword: cinnamon babka

Servings: 8 servings

Calories: 517 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2/3 cup whole milk, warmed to about 110 degrees F
• ¼ oz active dry yeast (1 pkg)
• 2 ¼ cups all-purpose flour
• 1/3 cup sugar
• ½ tsp kosher salt
• 2 egg yolks
• 1 ½ tsp vanilla extract
• 4 oz unsalted butter, melted and cooled slightly (1 stick)
• 1 egg beaten with a little water
• 1 Tbsp sugar

Cinnamon Filling

• 1 cup light brown sugar packed
• 4 oz unsalted butter melted
• 1 ½ Tbsp cinnamon
• ¼ tsp kosher salt

Instructions

Make the Dough

1. In a small bowl, whisk the yeast into the warmed milk with a pinch of sugar. Let the mixture sit until bubbles begin to form on the surface, about 5 mins.
2. In the bowl of a stand mixer fitted with a paddle attachement, add the flour, salt, and sugar and stir to combine.
3. With the mixer set to low, add the milk mixture, egg yolks, vanilla and the melted butter. Mix on low until combined, switch to a dough hook, then increase the speed to medium and mix until the dough is smooth and elastic, about 5 mins.
4. Grease a large bowl with butter and add the dough. Turn to coat and cover tightly with plastic wrap. Place in a warm part of your kitchen and allow the dough to rise until doubled in size, about 1 – 1 ½ hours.

Cinnamon Filling

1. While the dough is rising, make the filling. Stir all of the ingredients together and reserve.

Make the Bread

1. Butter a loaf pan and line with two small sheets of parchment, allowing the paper to overhang on all sides. Set aside.
2. Preheat the oven to 350 degrees.
3. After the dough has doubled, turn it out on to a lightly floured surface and roll it into a large rectangle. Spread the filling over the surface and roll it up tightly by the short side.
4. Stretch and roll it out it into a longer log, about and cut the log in half. Lay one piece on top of the other in a n X and twist both ends together.
5. Place in the prepared loaf pan and cover loosely with plastic wrap or a clean dish towel. Allow to rise about an hour.
6. Brush with egg wash and sprinkle with sugar.
7. Bake until deeply golden brown and set, about 45 mins. Allow to cool in pan for about 10 mins, then remove to a wire rack. Cool to room temperature, slice and serve.

Recipe Notes

• Always test your yeast to be sure it’s active before adding to the flour. It should begin to bubble and foam after about 5 mins.
• Use a thermometer to check the temperature of the milk. If it’s too hot it can kill the yeast.
• If you don’t have a mixer with a dough hook. you can knead the dough on a lightly floured surface until it us elastic and smooth.
• Let the dough rise in the warmest part of your kitchen, I’ll often keep mine on top of a warm oven.
• The babka should be a deep golden brown and fully set before removing it from the oven.
• Store the cinnamon babka covered loosely with foil at room temperature for 2-3 days.

Nutrition Facts

Cinnamon Babka

Amount Per Serving

Calories 517 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 132mg44%

Sodium 249mg11%

Potassium 128mg4%

Carbohydrates 66g22%

Fiber 1g4%

Sugar 37g41%

Protein 6g12%

Vitamin A 835IU17%

Calcium 81mg8%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March 2018 but was republished with step by step photos and tips in February 2020.