Print

Cinnamon Babka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cinnamon Babka is a rich, buttery yeast bread with beautiful swirls of cinnamon-sugar filling throughout a soft, tender crumb. A simple sugar syrup brushed over the warm loaf adds sweetness, shine, and moisture.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast or instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, lukewarm
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter, softened and cut into pieces
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/4 cup water

Instructions

  1. Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
  2. Add the lukewarm milk, eggs, and vanilla. Mix on low speed until the ingredients form a rough dough.
  3. Increase to medium-low speed and knead for several minutes. Add the softened butter a few pieces at a time, allowing each addition to incorporate before adding more.
  4. Continue kneading for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. Add a small amount of flour only if the dough is extremely sticky.
  5. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 1/2–2 hours, until noticeably expanded. For an overnight version, refrigerate the covered dough after this initial rise.
  6. Prepare the filling by mixing the softened butter, brown sugar, cinnamon, flour, salt, and vanilla into a smooth, spreadable paste.
  7. Lightly grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  8. Place the risen dough on a lightly floured surface and roll it into an approximately 12 x 16-inch rectangle.
  9. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  10. Starting from a long side, tightly roll the dough into a log and gently pinch the seam to seal.
  11. Using a sharp knife, carefully cut the log lengthwise down the center to create two long pieces with the cinnamon layers exposed.
  12. Position the pieces cut-side up and cross them over each other several times to create a twist, keeping the exposed cinnamon layers facing upward when possible.
  13. Transfer the twisted dough to the prepared loaf pan. Cover loosely and let rise for 45–60 minutes, until puffy.
  14. Preheat the oven to 350°F (175°C) toward the end of the second rise.
  15. Bake for 40–50 minutes, until deeply golden brown and baked through. Loosely cover the top with foil if it browns too quickly.
  16. While the babka bakes, combine the sugar and water for the syrup in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves completely, then remove from the heat.
  17. Immediately after removing the babka from the oven, generously brush the warm sugar syrup over the surface and allow it to soak into the bread.
  18. Cool in the pan for 15–20 minutes, then lift out the babka and transfer it to a wire rack to cool further before slicing.

Notes

  • For Cinnamon Walnut Babka, sprinkle finely chopped toasted walnuts or pecans over the filling before rolling.
  • Raisins or dried cranberries can be added sparingly for extra texture.
  • For Cinnamon Apple Babka, add a thin layer of finely diced cooked apples, making sure they are not excessively wet.
  • Add ground cardamom, nutmeg, or ginger to the filling for additional warm spice flavor.
  • For a cinnamon-chocolate variation, scatter finely chopped dark chocolate over the filling before rolling.
  • The dough can be refrigerated overnight after its initial rise. Chilled dough is also easier to roll and shape.
  • Store cooled babka tightly wrapped or in an airtight container at room temperature for 2–3 days.
  • Freeze the whole loaf or individual slices, tightly wrapped, for up to 2–3 months.
  • Warm individual slices briefly in the microwave or a low oven before serving to soften the buttery cinnamon layers.

Nutrition

Find it online: https://thefamilycooking.com/cinnamon-babka/