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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
- After the dough has risen and your filling has been mixed, roll out the dough into a large rectangle.
- Spread the filling over the dough, taking it to the edges.
- Tightly roll up the dough by the short side.
- Stretch the dough into a longer cylinder. Use a sharp knife to cut the dough in half.
- Lay one half of the dough over the other and form an X.
- Twist the dough around itself.
- 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.
- 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
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
Ingredients
- 2/3 cup whole milk, warmed to about 110 degrees F
- ¼ oz active dry yeast (1 pkg)
- 2 2/3 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
-
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.
-
In the bowl of a stand mixer fitted with a paddle attachement, add the flour, salt, and sugar and stir to combine.
-
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.
-
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
-
While the dough is rising, make the filling. Stir all of the ingredients together and reserve.
Make the Bread
-
Butter a loaf pan and line with two small sheets of parchment, allowing the paper to overhang on all sides. Set aside.
-
Preheat the oven to 350 degrees.
-
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.
-
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.
-
Place in the prepared loaf pan and cover loosely with plastic wrap or a clean dish towel. Allow to rise about an hour.
-
Brush with egg wash and sprinkle with sugar.
-
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.
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Melissa says
This is a great recipe! Easy and delicious! Question though- would chilling the dough for a bit after rolling it up make the cut/twist easier? Mine was quite messy. Would chilling it affect how it will raise?
Cathy Roma says
You shouldn’t chill the dough after the first rise as it will effect the texture of the dough. It can definitely be a little messy, but worth it in the end!
Sally says
Hi, I’ve baked this bread a few times, but haven’t had a good result on a full size. What I’ve done is split the dough in half to make a smaller version, which actually baked through. The full size the bottom is raw or under baked. Is it absolutely necessary to rise for an hour after you’ve twisted it? Could I lower the temperature to 325 and bake longer? I also have had to use the oven by heating it on low, turning it off, then rising the dough inside. It does work, maybe try less rising time. I understand it could over rise it, which is not good!
Love the Babka, just want to make it right. New to baking breads.
Thank you
Cathy Roma says
I’m sorry that you haven’t had the best result with the full loaf. I would check to be sure your oven is calibrated properly. Often times ovens have hot spots which can effect baking times and or cause things to burn on top but not cook on the bottom. Yes, the babka should be allowed to rest and rise again after it is twisted, being careful not to over-proof and you can use a warm oven to help with the rise. I do recommend sticking with 350 as the oven temp. You can check for doneness by tapping on the bread, it should sound hollow. Also, you can use an instant read thermometer to check the internal temp, it should be about 180 degrees. Allow the bread to cool before you slice it, as slicing too soon could change the texture resulting in a heavy or soggy bread. Hope this helps!
Rick Greenberg says
This is the best!! I am a novice at baking but this one always gets rave reviews.
For me when i make the fillingas the first rise is working, it is always too firm to spread evenly so I heat it for 10 sec in the microwave. Nevertheless, I can’t seem to get the roll tight without parts of the dough becoming too thin and the filling oozing out. Any suggestions? Despite that, The final result is always so excellent.