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Cinnamon Babka Recipe

Cinnamon Babka

Steven
This Cinnamon Babka recipe delivers a tender, buttery brioche-like loaf swirled with ribbons of sweet cinnamon-brown sugar filling. A simple sugar syrup brushed on after baking locks in moisture and gives it a gorgeous bakery-worthy sheen, making it the perfect centerpiece for brunch or a special weekend treat.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert
Cuisine French, German
Servings 10 slices
Calories 320 kcal

Equipment

  • Stand mixer - with dough hook attachment (strongly recommended)
  • Large mixing bowl
  • Plastic wrap
  • Rolling Pin
  • 9x5-inch loaf pan
  • Parchment paper
  • Offset spatula - or butter knife for spreading the filling
  • Sharp knife - or bench scraper for cutting the log
  • Small saucepan - for the sugar syrup
  • Pastry brush - for applying the syrup
  • Instant-read thermometer - optional but very useful for checking internal temperature
  • Wire cooling rack
  • Clean kitchen towel

Ingredients
  

  • 3 1/2 cups all-purpose flour - 440g, plus more for dusting
  • 2 1/4 teaspoons active dry yeast - 7g, 1 standard packet
  • 1/3 cup granulated sugar - 65g
  • 1/2 teaspoon salt
  • 1/2 cup whole milk - 120ml, warmed to 110°F (43°C)
  • 2 large eggs - at room temperature
  • 1 egg yolk - at room temperature
  • 1 teaspoon pure vanilla extract
  • 7 tablespoons unsalted butter - 100g, softened and cut into cubes

For the Cinnamon Filling

  • 6 tablespoons unsalted butter - 85g, softened
  • 2/3 cup light brown sugar - 130g, packed
  • 2 tablespoons powdered sugar - 15g, helps the filling hold together and not run
  • 2 tablespoons ground cinnamon - 16g

For the Sugar Syrup

  • 1/4 cup granulated sugar - 50g
  • 1/4 cup water - 60ml

For the Optional Streusel Topping

  • 1/4 cup all-purpose flour - 30g
  • 3 tablespoons granulated sugar - 35g
  • 2 tablespoons cold unsalted butter - 28g, cubed
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Proof the yeast by combining warm milk, a teaspoon of sugar, and yeast in the mixer bowl. Let sit until foamy, about 10 minutes.
  • Add the flour, remaining sugar, and salt to the yeast mixture. Mix with the dough hook on low, then add eggs, yolk, and vanilla. Knead until combined.
  • With the mixer running, add the cubed butter one piece at a time, waiting for each to incorporate. Knead until the dough is smooth and pulls away from the bowl.
  • Place the dough in a greased bowl, cover, and let rise at room temperature until doubled in size, about 1.5 to 2 hours. (Or refrigerate overnight for better flavor).
  • While the dough rises, mix softened butter, brown sugar, powdered sugar, and cinnamon together to form a spreadable paste for the filling.
  • If using the streusel, combine flour, sugar, and cinnamon in a bowl, then cut in cold butter until crumbly. Refrigerate until ready to use.
  • Punch down the risen dough and roll it into a 12x18-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border on one long edge.
  • Roll the dough tightly into a log starting from the opposite long edge. Chill in the freezer for 15-20 minutes if it becomes too soft, then cut the log in half lengthwise.
  • Place the two halves with the cut sides facing up, cross them over each other in a twist, and pinch the ends to seal. Transfer the twist to a parchment-lined 9x5-inch loaf pan.
  • Cover the pan and let the babka rise at room temperature until puffy and domed, about 1 to 1.5 hours. Meanwhile, preheat the oven to 350°F (175°C).
  • Scatter the streusel over the risen loaf, if using. Bake for 40 to 45 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).
  • While the babka bakes or immediately after, boil the sugar and water together to make a simple syrup. Brush the hot loaf generously with the warm syrup as soon as it comes out of the oven.
  • Let the babka cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing and serving warm or at room temperature.

Notes

  • Milk Temperature: Use an instant-read thermometer to ensure your milk is between 105°F and 115°F (40-46°C). Too hot will kill the yeast; too cool will prevent it from activating.
  • Butter Addition: Do not rush adding the butter. Adding it slowly in cubes allows it to emulsify properly into the dough, ensuring a tender crumb rather than a greasy one.
  • Chilling the Dough: If the dough feels sticky or difficult to roll, refrigerate it for 30-60 minutes. Chilling firms up the butter and makes shaping significantly easier.
  • Filling Tips: Keep the cut sides facing up while twisting to ensure the beautiful swirl pattern is exposed on the top of the loaf.
  • Syrup is Key: Do not skip the sugar syrup. It's what gives babka its characteristic moist texture and glossy sheen, keeping it fresh for days.
  • Make-Ahead: Prepare the dough the night before and let it have its first rise in the refrigerator. The next day, bring it to room temperature and proceed with shaping.
  • Storage: Store leftover babka at room temperature for up to 3 days or freeze for up to 2 months. Reheat slices gently in a low oven to restore softness.
  • Variations: Swap cinnamon for cardamom, add chocolate chips, or swirl in a layer of Nutella for a delicious twist on the classic recipe.
  • Day-Old Uses: Stale babka makes incredible French toast. Soak thick slices in a vanilla custard and pan-fry until golden for a decadent breakfast.
  • Measuring Flour: Spoon flour into your measuring cup and level it off to avoid packing in too much flour, which can make the dough dense.
Keyword cinnamon babka, eastern european, jewish baking, sweet bread, swirled bread