This Cinnamon Babka is an indulgent, enriched sweet bread swirled with cinnamon. Soft, fluffy and buttery, it’s perfect toasted for breakfast, as a dessert, or with afternoon tea.
Why we love this recipe
This Cinnamon Babka is hard to resist. The brioche-style, egg- and butter-enriched dough is tender and rich, while layers of gooey cinnamon-brown sugar filling make every bite decadent. The aroma while it bakes fills the house with warm cinnamon notes, similar to freshly made cinnamon rolls.
What is a Babka?
A babka is an Eastern European Jewish sweet yeast bread known for its twisted or braided shape and layered fillings. Traditional fillings include jam, cinnamon, or dried fruit; chocolate became a popular variation after immigration to America. Babka dough is essentially a brioche-like enriched dough (eggs and butter), while challah is an enriched but typically dairy-free braided bread.
Ingredients
This recipe has three components: the enriched babka dough, the cinnamon filling, and an optional sugar syrup glaze. Quantities are listed in the recipe card below.
Babka Dough
- Milk: Full cream/whole milk gives a richer crumb. Water can be substituted, but the result will be less tender and less flavorful.
- Yeast: Instant (dried) yeast is used here. Active dry yeast will also work but should be rehydrated in lukewarm liquid first.
- Sugar: Caster or fine granulated sugar. Brown sugar can be used for a deeper flavor.
- Plain/AP Flour: Plain/all-purpose works well; bread flour can be used for a slightly different texture.
- Salt & Cinnamon: Cinnamon in the dough is optional but adds extra flavor. Use fine table salt.
- Eggs: Room-temperature eggs are important. An extra egg is used for an optional egg wash before baking.
- Butter: Unsalted, very soft, and at room temperature.
Cinnamon Filling
A simple blend of soft unsalted butter, brown sugar and ground cinnamon. You can customize with spices, chocolate chips or chopped nuts.
Sugar Syrup (optional)
Made from water and caster sugar. For added depth, stir in vanilla extract after removing the syrup from heat.
How to make Cinnamon Babka — step-by-step
Make the enriched dough and proof it, roll it out, spread the cinnamon filling, roll into a log, cut and twist to form the babka, then bake. Brush with warm sugar syrup after baking for shine and extra sweetness.
Making the Babka Dough
- Warm the milk (not hot). Mix with a tablespoon of sugar, add the yeast and let it bloom until frothy (about 10 minutes). This step verifies the yeast is active; it’s optional with instant yeast but required for active dry yeast.
- Add the eggs.
- Add the flour, remaining sugar, and cinnamon, then add salt last. Knead with a dough hook on medium speed until a sticky dough forms.
- Add softened butter a little at a time, incorporating fully before adding more. Knead on medium-high for about 10 minutes until the dough passes the windowpane test. The dough should be soft and slightly sticky.
- Cover and proof in a warm spot for about 1.5 hours, or until doubled. For a slower flavor development, proof overnight in the fridge (see Notes).
Rolling and filling
After bulk fermentation, prepare the filling and shape the babka.
- Mix the filling: soft butter, brown sugar and cinnamon. If the mixture is too soft, chill briefly to firm up.
- Punch the dough down, transfer to a lightly floured surface and roll into a rectangle about 30 x 40 cm (12 x 15 in).
- Spread the cinnamon filling evenly, then roll the dough along the long side into a log.
Shaping, baking and syrup
- Slice the log down the length to expose the layers, then twist the two pieces together to form the characteristic babka braid. Trim ends if desired.
- Place the twisted loaf into a greased and parchment-lined 11.5 x 30 cm (4.5 x 12 in) loaf pan. Brush with egg wash if using.
- Cover and proof for 30–45 minutes until puffy.
- Preheat the oven to 180°C / 350°F and bake for 25–30 minutes, until golden and puffed.
- While the babka bakes, make the syrup: heat water and caster sugar until the sugar dissolves, then remove from heat.
- Brush the hot babka immediately with warm syrup for shine. Cool in the pan briefly, then transfer to a wire rack to finish cooling.
Recipe FAQs
Yes. Bread flour will work in the same quantities, though plain/AP flour often yields a lighter, softer crumb in enriched doughs.
Yes — this recipe is a great base. Try cardamom, nutmeg, ginger, dried fruit, chopped nuts (walnuts or pecans), or chocolate chunks/chips.
Yes. Refrigerating the dough overnight develops deeper flavor and makes the dough easier to handle. Cover the bowl tightly and refrigerate; bring back to room temperature for about 30 minutes before rolling and filling.
Enjoy it fresh, warmed briefly in the microwave, or toasted with butter. For dessert, it’s delicious with cream cheese frosting or a fruit compote.
Tips for success
- Bloom the yeast (rehydrate it in warm liquid) to confirm it’s active, especially if using active dry yeast.
- Perform the windowpane test to ensure sufficient gluten development: stretch a small piece of dough thinly; if it holds without tearing, it’s ready.
- Proofing overnight in the fridge enhances flavor and makes the dough easier to roll.
- Start the sugar syrup with about 10 minutes remaining in the bake, so both syrup and babka are warm when you glaze it.
- Customize the filling with nuts, dried fruit, citrus zest or chocolate.
Storing & freezing
This babka is best eaten within a day for the softest crumb. Reheat individual slices briefly in the microwave if they dry out. Babka freezes well: freeze whole (flash-freeze on a tray, then wrap) or pre-slice and separate with parchment. Thaw at room temperature before serving.
More bread recipes
- Chocolate Chip Brioche
- Sweet Potato Buns
- Spinach and Ricotta Rolls
- Chocolate Cinnamon Rolls
- Apple Cinnamon Pull-Apart Bread
- Chocolate Brioche Wreath
- Chocolate Brioche Bread
- Challah Rolls
- Pumpkin Buns
Made this recipe?
Tell us what you thought in the comments and tag your photos on Instagram @a.baking.journey with a picture of your creation!
Recipe
Cinnamon Babka
Ingredients
Babka Dough
- 75 ml (5 tablespoons) Full cream / Whole milk
- 60 gr (1/4 cup) Caster sugar
- 9 gr (2 teaspoons) Instant yeast
- 3 Eggs, at room temperature
- 350 gr (2 1/3 cups) Plain/AP flour
- 1 teaspoon Ground cinnamon
- 1/3 teaspoon Fine salt
- 90 gr (6 tablespoons) Unsalted butter, soft
Cinnamon Filling
- 120 gr (1/2 cup) Unsalted butter, soft
- 100 gr (1/2 cup) Brown sugar
- 2 teaspoons Ground cinnamon
- 1 Egg (for egg wash, optional)
Syrup Glaze
- 80 gr (1/3 cup) Caster sugar
- 80 ml (1/3 cup) Water
Instructions
Babka dough
- Place lukewarm milk and 1 tbsp sugar in a mixer bowl. Add yeast, stir and let bloom until frothy (about 10 minutes).
- Add the eggs, then flour, remaining sugar and cinnamon. Add salt last. Knead with a dough hook until a sticky dough forms.
- Add the softened butter a little at a time, fully incorporating between additions. Knead for about 10 minutes until the dough passes the windowpane test. The dough will be soft and slightly sticky.
- Cover and proof in a warm place for about 1.5 hours, or until doubled.
Cinnamon filling & shaping
- Mix the soft butter, brown sugar and cinnamon to make the filling.
- Punch down the dough, roll out to about 30 x 40 cm (12 x 15 in). Spread the filling evenly.
- Roll the dough on the long side into a log. Slice the log lengthwise into two pieces and twist them together, exposing the layers.
- Place the twisted loaf into a greased, lined 11.5 x 30 cm (4.5 x 12 in) pan. Brush with egg wash if desired. Cover and proof for 30–45 minutes.
- Preheat oven to 180°C / 350°F and bake for 25–30 minutes, until golden and puffed.
Sugar syrup
- Heat water and sugar in a small saucepan over medium heat until sugar dissolves. Remove from heat.
- Brush the hot babka immediately with the warm syrup after removing from the oven. Let cool before removing from the pan.
Notes
Ingredients notes:
- Plain/AP flour can be substituted with bread flour.
- Instant yeast is used here; active dry yeast can be used but should be bloomed first.
Instruction notes:
- Add salt last so it does not come into direct contact with yeast.
- The dough may feel greasy while incorporating butter; scrape the bowl as needed.
- Chill the filling briefly if it becomes too soft to spread evenly.
- For overnight proofing, cover the dough and refrigerate; allow it to warm slightly before rolling and filling the next day.
Nutrition (per serving)
Carbohydrates: 41 g |
Protein: 6 g |
Fat: 16 g |
Saturated fat: 10 g |
Sugar: 19 g