The Best Cinnamon Babka
This cinnamon babka has a rich, tender dough, swirled with a sweet cinnamon filling. It uses a beautiful brioche dough that’s buttery and tender and a dream to eat. This recipe makes two cinnamon babka loaves.
Babka is a sweet bread that originated from Eastern European Jewish tradition. It uses a brioche dough. A chocolate babka recipe is a popular one, but a cinnamon version is even better in my opinion. (Despite Elaine from Seinfeld claiming the cinnamon version is the “lesser babka.”)
With its rich, tender dough swirled with a sweet cinnamon filling, a piece of cinnamon babka with a cup of coffee or tea is the perfect way to start or end your day.
Ingredients
Find the ingredient amounts for this cinnamon babka recipe in the printable recipe card at the bottom of this post. Here is a rundown of the dough ingredients.
- All-purpose flour- one with a protein level of around 11%. This protein content is enough to develop the gluten but not too much that the bread is chewy.
- Yeast – Either instant or active dry yeast. Instant yeast will rise faster than active dry yeast. To test the viability of yeast before beginning, warm the milk (to around 95-104°F / 35-40°C) and mix in the yeast with one tablespoon of the sugar. Leave this yeast mixture to sit for 5-10 minutes first. If it becomes foamy, it’s good to go.
- Milk. This can be whole milk or skim milk.
- Large eggs. A large amount of egg in the dough makes it super tender.
- Granulated sugar.
- Vanilla bean paste or vanilla extract
- Salt.
- Butter – There is plenty of butter needed as it’s an enriched brioche dough. You can use salted or unsalted butter at room temperature.
- Cinnamon and brown sugar – Along with more butter for the filling.
Equipment
- Stand mixer fitted with dough hook
- Two 9×5 inch loaf pans
Method
- Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook attachment.
- Add eggs, flour, vanilla, and salt to the milk mixture and mix on medium-low speed until it forms a thick dough.
- Next, add in the room temperature butter, a few cubes at a time, and keep mixing to incorporate the butter.
- Turn the mixer to medium speed and keep mixing until the sticky dough strengthens and passes the windowpane test.
- Shape the dough into a ball on a lightly floured work surface, then place it into a lightly oiled bowl. Cover the bowl with a lid or plastic wrap and let it proof in a warm place until doubled in size.
Overnight fridge proof – The dough can rise further in the refrigerator for extra flavor before being shaped. This is an optional step. Let the dough rise at room temperature for an hour, then cover it tightly and place it in the refrigerator for 8-16 hours. The chilled dough will be stiff the next day, but it will loosen up when shaping it.
Shaping
- Grease and line two loaf pans with parchment paper
- Beat the softened butter, brown sugar, and cinnamon into a creamy paste in a large mixing bowl. Set aside.
- Cut the dough into two and roll each into a rectangle measuring around 11×14 inches (27×35 cm). Spread over the cinnamon filling
- Roll it up, from the long side upwards, into a log, jelly roll style. Place it in the fridge for 15 minutes.
- Once chilled, slice a log in half lengthwise with a sharp knife to expose the cinnamon filling.
- Twist into a braid.
- Place the braid into a prepared loaf pan.
- Let the babkas undergo a second rise until they nearly double in size, around 1 1/2 hours. The rising time depends on room temperature.
- Bake until deeply browned, then brush with sugar syrup.
- Let them cool In their pans for 20 minutes, then remove them and let them cool further on a wire rack. Serve the babka at room temperature or slightly warm.
Storing
Babka can be stored in an airtight container at room temperature for up to two days. Alternatively, it can be frozen in a freezer bag for future use. Leftover babka reheats well in the microwave for 5-10 seconds until warm.
Related recipes
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The Best Cinnamon Babka
This cinnamon babka has a rich, tender dough, swirled with a sweet cinnamon filling.
Ingredients
- 120 g whole milk lukewarm
- 2 ½ teaspoons instant yeast or active dried yeast
- 50 g granulated sugar
- 500 g all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla paste or extract
- 1 teaspoon salt
- 170 g unsalted butter at room temperature, cubed
Cinnamon filling
- 113 g unsalted butter softened
- 150 g soft brown sugar
- 1 1/2 tablespoons ground cinnamon
- Pinch salt
Sugar syrup
- 50 g granulated sugar
- 60 g water
Instructions
- Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook attachment. If using active dry yeast, let this mixture sit for 5-10 minutes until foamy.
- Add eggs, flour, vanilla, and salt to the milk mixture and mix until it forms a thick dough.
- Next, add in the room temperature butter, a few cubes at a time, and keep mixing to incorporate the butter.
- Turn the mixer to medium speed and keep mixing until the sticky dough strengthens and passes the windowpane test. It should pull away from the sides of the bowl. For the best gluten development and babka crumb, mix for at least 15 minutes. The dough should feel very soft but strong.
- Shape the dough into a ball on a lightly floured work surface, then place it into a lightly oiled bowl. Cover the bowl with a lid or plastic wrap and let it proof in a warm place until doubled in size.
- Overnight fridge proof – The dough can rise further in the refrigerator for extra flavor before being shaped. This is an optional step. Let the dough rise at room temperature for an hour, then cover it tightly and place it in the refrigerator for 8-16 hours. The chilled dough will be stiff the next day, but it will loosen up when shaping it.
Shaping
- Beat the softened butter, brown sugar, and cinnamon into a creamy paste in a large mixing bowl. Set aside. Grease and line two 9×5 inch loaf pans with parchment paper.
- Deflate the dough and pull it from the bowl onto a lightly floured surface. Weigh the dough on kitchen scales and cut it into two equal pieces.
- Use a rolling pin to roll one piece into a rectangle measuring around 11×14 inches (27×35 cm).
- Dollop half the cinnamon-sugar mixture over the rectangle in little pieces. Use an offset spatula to spread it out, leaving a ½ inch (1cm) border around all the sides. Roll it up, from the long side upwards, into a log, jelly roll style. Place it in the fridge for 15 minutes. This will make it easier to cut later. Repeat with the other dough piece and the remaining filling.
- Once chilled, slice a log in half lengthwise with a sharp knife. Lift the left half over the right half in the middle of the dough, and repeat down and up, to make a braid. When you reach the ends, tuck the dough underneath to compact the loaf. Place the braid into a prepared loaf pan.
- Repeat the process with the second half of the dough. Let the babkas undergo a second rise until they nearly double in size. This can be between 1-2 hours. The rising time depends on room temperature.
Baking
- Preheat the oven to 350°F/180°C and place a rack in the middle.
- Once risen, bake the risen babkas for approximately 35-40 minutes until deep golden brown. If they are browning too much, loosely cover the tops with foil.
- Combine the sugar and water in a small saucepan over medium heat. Bring it to a simmer until the sugar dissolves, then remove it from the heat.
- After removing the babkas from the oven, brush them liberally with the syrup.
- Let them cool In their pans for 20 minutes, then remove and cool them further on a wire rack. Serve the babka at room temperature or slightly warm.
Notes
Measurements – Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
Flour. This recipe works best with flour with around 11% protein. All-purpose flour protein levels can vary between brands, and the name of the flour itself can vary between countries. It’s best to check protein levels rather than just the name of the flour
Kneading by hand. This dough can be kneaded by hand, although it may take longer and require more effort. It’s a very sticky wet dough, so don’t be tempted to add more flour, or it will ruin the texture.
Nutrition
Serving: 1sliceCalories: 331kcalCarbohydrates: 41gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 282mgFiber: 1gSugar: 16g
Tried this recipe?Let us know how it was!
Tô amando tudo. Não vejo a hora de meter a mão 🤭 na massa.Muito conteúdo bom 👍
Absolutely the BEST babka recipe! Elaine from Seinfeld is SO wrong…cinnamon babka is so much better than chocolate! Lol Easy to follow recipe and excellent product. Give it a try!
This was the first time making Babka, as well as tasting Babka. Wow! this recipe is great! I had no issues with the instructions and my Babka came out PERFECT on my first try. Thank you for sharing this recipe with all of us to try.
so happy to read this Marcia! 😀
I just made this, first time making this or any babka, just wanted something a little special for this Easter weekend. The smell of this baking was delightful. It is a work of art, and can hardly believe it came from my kitchen. We haven’t actually cut into it yet, but I’m worried it won’t last until tomorrow’s get together.
Yay Laurie so happy you enjoyed making this recipe!