Name: Cinnamon Apple Babka
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Eastern European
Ingredients: All-purpose flour; Active dry yeast; Warm milk; Granulated sugar; Eggs; Unsalted butter, softened; Salt; Vanilla extract; Apples, peeled, cored, and diced; Brown sugar; Ground cinnamon; Unsalted butter (for filling); Lemon juice; Ground nutmeg (optional); Granulated sugar (for syrup); Water (for syrup)

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Why You’ll Love This Recipe

This Cinnamon Apple Babka is the ultimate fusion of comfort and elegance. The tender brioche-style dough is layered with gooey cinnamon-sugar apples, then twisted into a stunning loaf. It’s rich, aromatic, and makes your kitchen smell amazing while it bakes. Perfect served warm with a cup of coffee or tea, this babka is also a great make-ahead option and tastes just as good the next day—if not better.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

All-purpose flour
Active dry yeast
Warm milk
Granulated sugar
Eggs
Unsalted butter, softened
Salt
Vanilla extract

For the Apple Cinnamon Filling

Apples (peeled, cored, and diced)
Brown sugar
Ground cinnamon
Unsalted butter
Lemon juice
Ground nutmeg (optional)

For the Syrup (Optional but Recommended)

Granulated sugar
Water

Directions

Activate the yeast by mixing it with warm milk and a teaspoon of sugar. Let it sit until foamy, about 5–10 minutes.
In a mixing bowl, combine flour, sugar, salt, eggs, vanilla extract, and the yeast mixture. Mix until a sticky dough forms.
Gradually add softened butter, a few tablespoons at a time, mixing until fully incorporated. Knead until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours, or until doubled in size.
While the dough rises, make the filling by cooking diced apples with butter, brown sugar, cinnamon, lemon juice, and nutmeg in a skillet until soft and caramelized. Cool completely.
Punch down the risen dough and roll it into a rectangle on a floured surface.
Spread the apple filling evenly over the dough.
Roll the dough tightly into a log, then slice it in half lengthwise. Twist the two halves together, cut sides up, to form the braid.
Transfer the twisted loaf to a greased loaf pan and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 40–45 minutes, or until golden brown and cooked through.
While baking, prepare the syrup by boiling sugar and water until dissolved.
Brush the syrup over the warm babka right after baking for shine and moisture.
Let cool slightly before slicing.

Servings and timing

This recipe makes 1 loaf (8–10 slices).
Prep time: 30 minutes
Rise time: 2 hours (total)
Cook time: 45 minutes
Total time: About 3 hours 15 minutes

Variations

Add Chopped Nuts: Sprinkle chopped walnuts or pecans over the filling for extra crunch.
Use Different Fruit: Swap apples for pears, peaches, or berries depending on the season.
Add a Glaze: Drizzle with vanilla or cream cheese glaze instead of syrup for a bakery-style finish.
Mini Babkas: Divide the dough and make smaller loaves or individual twists.
Spiced Dough: Add cinnamon or cardamom directly into the dough for extra warmth.

Storage/Reheating

Store babka at room temperature, wrapped in foil or plastic wrap, for up to 3 days.
Reheat slices in the microwave for 10–15 seconds or in a 300°F oven for 8–10 minutes.
Freeze the whole loaf or individual slices tightly wrapped for up to 2 months. Thaw at room temperature and reheat before serving.
Do not refrigerate, as it may dry out the bread.

FAQs

Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the fridge overnight. Bring it to room temperature before rolling and filling.

What kind of apples are best?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Fuji work best for flavor and texture.

How do I prevent the babka from being too soggy?

Let the filling cool completely and avoid using overly juicy apples. A light sprinkle of flour or breadcrumbs on the dough before adding filling can help absorb excess moisture.

Can I use instant yeast?

Yes, you can use instant yeast and skip the activation step—just mix it directly with the dry ingredients.

Why is my babka dense?

Under-kneading or not letting the dough rise fully can result in a dense texture. Be sure the dough is well-kneaded and given enough time to rise.

Can I skip the syrup?

Yes, but the syrup adds moisture and a shiny finish. If skipping, consider brushing the loaf with melted butter instead.

Do I need a stand mixer?

No, but a stand mixer makes kneading easier. You can also knead the dough by hand for 10–12 minutes.

How do I know when it’s fully baked?

The top should be deep golden brown, and an inserted skewer should come out clean. An internal temperature of 190°F ensures it’s done.

Can I add raisins or dried fruit?

Yes, raisins or chopped dried fruit like apricots or cranberries make great additions to the filling.

What should I serve it with?

Serve with coffee or tea, or as a sweet addition to a brunch spread. It’s also great toasted with a smear of butter.

Conclusion

Cinnamon Apple Babka is a cozy, flavorful twist on a classic, combining the soft richness of sweet bread with a spiced apple filling that’s full of warmth. Whether you’re making it for a holiday breakfast, afternoon treat, or edible gift, this babka brings a homemade touch that’s both rustic and refined. With its beautiful swirl and irresistible flavor, it’s a loaf worth sharing—and savoring.

Cinnamon Apple Babka

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Cinnamon Apple Babka is a soft, brioche-style yeast bread filled with tender spiced apples and cinnamon sugar, then twisted into a beautiful, marbled loaf. It’s a cozy and elegant treat perfect for fall mornings, holiday brunches, or gifting.

Author: Laura
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 3 hours 15 minutes
Yield: 1 loaf (8–10 slices)
Category: Bread
Method: Baked
Cuisine: Eastern European
Diet: Vegetarian

Instructions

Activate the yeast by mixing it with warm milk and a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a mixing bowl, combine flour, sugar, salt, eggs, vanilla extract, and the yeast mixture. Mix until a sticky dough forms.
Add softened butter gradually and knead until smooth and elastic, about 10 minutes. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled.
While the dough rises, cook diced apples with butter, brown sugar, cinnamon, lemon juice, and nutmeg until soft and caramelized. Cool completely.
Punch down the dough and roll it into a rectangle on a floured surface.
Spread the cooled apple filling over the dough evenly.
Roll the dough tightly into a log, then slice it in half lengthwise. Twist the two halves together with cut sides facing up.
Transfer the twisted loaf into a greased loaf pan and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C) and bake for 40–45 minutes until golden brown and fully cooked.
While baking, prepare the syrup by boiling sugar and water until dissolved.
Brush syrup over the warm babka after baking for moisture and shine.
Cool slightly before slicing and serving.

Notes

Use tart, firm apples like Granny Smith or Honeycrisp for best texture.
Let the apple filling cool before spreading to prevent soggy dough.
Syrup adds moisture and shine—highly recommended.
To make ahead, refrigerate the dough overnight after the first rise.
Sprinkle chopped nuts into the filling for added crunch and flavor.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg