I remember the first time I made a Cinnamon Babka. My youngest was just a toddler, and the house smelled like a warm hug. That rich, swirled bread became our Sunday morning tradition.
Now, my kids help me twist the dough. This Cinnamon Babka is more than a recipe. It’s a feeling of home. Trust me, once you bake this beautiful Cinnamon Babka, you’ll never buy store-bought again.
WHY YOU’LL LOVE THIS CINNAMON BABKA
You will adore this soft, buttery Cinnamon Babka. It looks fancy but is surprisingly simple. Every slice reveals a beautiful cinnamon swirl.
This Cinnamon Babka fills your kitchen with an irresistible aroma. It makes the perfect breakfast or dessert. Everyone will think you spent hours on this gorgeous Cinnamon Babka.
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Cinnamon Babka
- Total Time: 2 hours 40 mins
- Yield: 1 loaf (12 slices) 1x
- Diet: Vegetarian
Description
A soft, buttery, swirled yeast bread filled with cinnamon sugar. This indulgent loaf fills your home with a warm, comforting aroma and is perfect for breakfast, dessert, or a special treat. It's a family tradition in the making, with a beautiful rustic charm.
Ingredients
3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet instant yeast (2 ¼ teaspoons)
1 teaspoon salt
½ cup warm milk
2 large eggs
½ cup unsalted butter, softened
¾ cup packed brown sugar
1 tablespoon ground cinnamo
½ cup unsalted butter, softened (for filling)
¼ cup water (for simple syrup, optional)
¼ cup granulated sugar (for simple syrup, optional)
Instructions
- Make the dough: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs. Mix until a shaggy dough forms. Knead in the softened butter (from the dough list) and continue kneading for about 8 minutes until the dough is smooth and elastic
- Let it rise: Place the dough in a greased bowl, cover with a towel, and let it rest in a warm place for 1 hour, or until doubled in size
- Prepare the filling: In a small bowl, mix together brown sugar and cinnamon. Set aside
- Shape the babka: On a lightly floured surface, roll the dough into a 12×16 inch rectangle. Spread the softened butter (from the filling list) evenly over the dough. Sprinkle the cinnamon-sugar mixture on top. Starting from a long edge, roll the dough tightly into a log. Cut the log in half lengthwise. Twist the two halves together, keeping the cut sides facing up. Place the twisted dough in a greased 9×5 inch loaf pa
- Second rise: Cover the pan loosely with plastic wrap or a towel. Let it rise for another 45 minutes, or until puffy
- Bake: Preheat oven to 350°F (175°C). Bake the babka for 30-35 minutes, until golden brown and a thermometer inserted into the center reads 190°F (88°C). If using the simple syrup, while the babka bakes, boil water and granulated sugar together for 2 minutes. Brush the syrup over the hot babka immediately after removing from the oven. Let cool completely in the pan before slicing
Notes
Use room temperature ingredients for best results.
Do not rush the rising time; a slow rise builds better flavor.
Don't worry about making the twist perfect; a rustic babka has charm.
Brush with simple syrup to keep the babka moist for days.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: Jewish / Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
Keywords: cinnamon babka, babka, sweet bread, yeast bread, brunch, dessert, cinnamon swirl
INGREDIENTS YOU’LL NEED
Gather simple pantry staples for this incredible Cinnamon Babka.
For the dough:
– 3 ½ cups all-purpose flour
– ¼ cup granulated sugar
– 1 packet instant yeast (2 ¼ teaspoons)
– 1 teaspoon salt
– ½ cup warm milk
– 2 large eggs
– ½ cup unsalted butter, softened
For the filling:
– ¾ cup packed brown sugar
– 1 tablespoon ground cinnamon
– ½ cup unsalted butter, softened
For the simple syrup (optional):
– ¼ cup water
– ¼ cup granulated sugar
SUBSTITUTIONS & VARIATIONS
You can easily adapt this Cinnamon Babka. Use bread flour for a chewier texture. Swap the cinnamon for pumpkin pie spice.
Add a cup of chopped pecans or walnuts. For a chocolate cinnamon babka, mix ½ cup cocoa powder into the filling. You can also use a dairy-free butter alternative. This Cinnamon Babka is very forgiving.
You can easily adapt this Cinnamon Babka. Use bread flour for a chewier texture. For another take on cinnamon goodness, try Amish Cinnamon Buns Recipe.
STEP-BY-STEP INSTRUCTIONS
1. Make the dough.
Combine flour, sugar, yeast, and salt. Add warm milk and eggs. Mix until a shaggy dough forms. Knead in the softened butter. Continue kneading for 8 minutes until smooth.
2. Let it rise.
Place the dough in a greased bowl. Cover with a towel. Let it rest for 1 hour, or until doubled in size.
3. Prepare the filling.
Mix brown sugar and cinnamon in a small bowl. Set aside.
4. Shape the babka.
Roll the dough into a 12×16-inch rectangle. Spread softened butter over the dough. Sprinkle the cinnamon sugar mixture evenly on top. Roll the dough tightly into a log. Cut the log in half lengthwise. Twist the two halves together. Place in a greased loaf pan.
5. Second rise.
Cover the pan. Let it rise for another 45 minutes.
6. Bake the Cinnamon Babka.
Preheat the oven to 350°F. Bake your Cinnamon Babka for 30-35 minutes until golden brown. If using syrup, boil water and sugar for 2 minutes. Brush it over the hot Cinnamon Babka. Cool completely before slicing.
PRO TIPS FOR SUCCESS
A perfect Cinnamon Babka needs a few tricks. Use room temperature ingredients for best results. Do not rush the rising time.
A slow rise builds better flavor. When twisting, don’t worry about perfection. A rustic Cinnamon Babka has charm.
Always bake your Cinnamon Babka until a thermometer reads 190°F. Brush with syrup to keep your Cinnamon Babka moist for days.
A perfect Cinnamon Babka needs a few tricks. Use room temperature ingredients for best results. A slow rise builds better flavor. If you’re short on time, Easy Cinnamon Roll Bars (No Yeast, No Rolling!): Your 30-Minute Breakfast Fix hits the spot.
STORAGE & REHEATING TIPS
Store leftover Cinnamon Babka in an airtight container at room temperature for up to 3 days. You can freeze this Cinnamon Babka for up to 2 months. Wrap it tightly in plastic wrap then foil.
To reheat, warm a slice in the microwave for 15 seconds. A toaster oven works wonderfully for a crisp edge.
WHAT TO SERVE WITH THIS RECIPE
Pair this Cinnamon Babka with a hot cup of coffee. It also complements creamy vanilla ice cream. Serve it alongside fresh berries for brunch.
A drizzle of cream cheese glaze elevates your Cinnamon Babka. For breakfast, enjoy it with scrambled eggs. This Cinnamon Babka is the star of any table.
Pair this Cinnamon Babka with a hot cup of coffee. It also complements creamy vanilla ice cream. For another cozy cinnamon treat, bake a batch of Soft, Chewy Snickerdoodles: The Best Cozy Cinnamon Cookie.
FAQs
Can I make this Cinnamon Babka the night before?
Yes! Prepare the twisted babka in the pan. Cover and refrigerate overnight. Bake it fresh in the morning.
Why is my Cinnamon Babka dry?
You likely overbaked it. Check with a thermometer. The syrup also adds moisture to your Cinnamon Babka.
Can I use active dry yeast instead of instant?
Yes. Activate it in warm milk with a pinch of sugar for 5 minutes before adding to flour.
How do I get a perfect swirl?
Chill the rolled log for 15 minutes before cutting. This makes slicing easier for your Cinnamon Babka.
Cinnamon Babka is a sweet, braided yeast bread swirled with cinnamon sugar. It belongs to the family of Jewish sweet breads that originated in Eastern Europe and are often filled with chocolate or cinnamon.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Fat | 15g |
| Carbohydrates | 40g |
| Protein | 5g |
| Sugar | 18g |
| Sodium | 220mg |