The Best Cinnamon Babka Recipe

Introduction

The Best Cinnamon Babka is a rich, tender, and beautifully braided sweet bread filled with cinnamon sugar. Perfect for breakfast or dessert, this babka combines a soft buttery dough with a fragrant cinnamon filling that melts in your mouth.

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)
• 113 g unsalted butter (softened)
• 150 g soft brown sugar
• 1 ½ tablespoons ground cinnamon
• Pinch salt
• 50 g granulated sugar
• 60 g water

Instructions

1. Step 1: Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let the mixture sit for 5–10 minutes until foamy.
2. Step 2: Add eggs, flour, vanilla, and salt to the milk mixture and mix until a thick dough forms.
3. Step 3: Incorporate the room temperature butter a few cubes at a time, mixing continuously until combined.
4. Step 4: Mix on medium speed until the dough is sticky but strong, passing the windowpane test and pulling away from the bowl sides. This should take about 15 minutes for best gluten development.
5. Step 5: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it proof in a warm place until doubled in size.
6. Step 6: Optional: After one hour at room temperature, cover tightly and refrigerate for 8–16 hours for enhanced flavor. The dough will be stiff but easier to shape after chilling.
7. Step 7: In a bowl, beat the softened butter, brown sugar, and cinnamon into a creamy paste. Grease and line two 9×5 inch loaf pans with parchment paper.
8. Step 8: Deflate the dough, divide it into two equal pieces, and roll each piece into an 11×14 inch rectangle on a floured surface.
9. Step 9: Spread half the cinnamon-sugar filling evenly over each rectangle, leaving a ½ inch border. Roll each up jelly roll style from the long side and chill for 15 minutes.
10. Step 10: Slice each log in half lengthwise. Twist the halves over each other repeatedly to form a braid, tucking ends underneath. Place the braid into a prepared loaf pan. Repeat with the other piece.
11. Step 11: Let the babkas rise a second time until nearly doubled, about 1–2 hours depending on room temperature.
12. Step 12: Preheat the oven to 350°F (180°C) and position a rack in the middle.
13. Step 13: Bake the babkas for 35–40 minutes until deep golden brown. If browning too quickly, cover loosely with foil.
14. Step 14: While baking, combine granulated sugar and water in a saucepan over medium heat. Simmer until sugar dissolves and remove from heat.
15. Step 15: Brush the warm babkas generously with the syrup right after removing them from the oven.
16. Step 16: Let them cool in the pans for 20 minutes, then transfer to a wire rack to cool further. Serve at room temperature or slightly warm.

Tips & Variations

• For extra flavor, try adding chopped chocolate or nuts to the cinnamon filling before rolling.
• Using vanilla paste instead of extract adds a richer vanilla flavor.
• Allowing the dough to proof overnight in the fridge enhances the dough’s texture and taste.
• If you don’t have a stand mixer, knead the dough by hand for 20–25 minutes until elastic and smooth.

Storage

Store babka tightly wrapped at room temperature for up to 2 days or refrigerate for up to a week. Reheat slightly in the oven or microwave before serving to refresh softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. If using active dry yeast, dissolve it in warm milk with sugar and let it sit for 5–10 minutes until foamy before mixing the dough.

What is the windowpane test mentioned in the recipe?

The windowpane test checks gluten development. Stretch a small piece of dough between your fingers—if it stretches thinly without tearing and you can see light through it, the dough is ready.

The Best Cinnamon Babka Recipe

Print Recipe

★★★★★

5 from 102 reviews

This delightful cinnamon babka recipe features a rich, buttery yeast dough swirled generously with a sweet cinnamon-sugar filling. The dough undergoes a long, slow rise to develop complex flavors, then is carefully braided and baked to a golden crust with a tender, fluffy crumb. Finished with a simple sugar syrup glaze for a shiny, moist finish, this babka makes an irresistible breakfast or dessert treat perfect for any occasion.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 30 minutes plus 8-16 hours chilling (optional overnight rise)
• Yield: 2 loaves (9×5 inch each) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

Dough:

• 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)

Filling:

• 113 g unsalted butter (softened)
• 150 g soft brown sugar
• 1 ½ tablespoons ground cinnamon
• Pinch salt
• 50 g granulated sugar

Syrup:

• 60 g water

Instructions

1. Activate yeast: Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let sit 5-10 minutes until foamy to activate.
2. Form dough: Add eggs, flour, vanilla, and salt to the milk mixture and mix until the dough forms and thickens.
3. Incorporate butter: Gradually add cubed room temperature butter to the dough, mixing continuously to combine fully.
4. Knead dough: Mix on medium speed for at least 15 minutes until the dough passes the windowpane test and pulls away from the bowl, developing gluten and becoming soft but strong.
5. First proof: Shape dough into a ball, place in lightly oiled bowl, cover, and let rise in a warm place until doubled in size.
6. Optional overnight rise: After one hour at room temperature, cover tightly and refrigerate for 8-16 hours for enhanced flavor. Bring dough back to room temperature before shaping; it will be stiff but loosens up.
7. Prepare filling and pans: Beat softened butter, brown sugar, cinnamon, pinch of salt, and granulated sugar into a creamy paste. Grease and line two 9×5 inch loaf pans with parchment paper.
8. Divide dough: Deflate dough, weigh, and divide into two equal pieces. Roll each into an 11×14 inch rectangle on a floured surface.
9. Fill and roll: Spread half the cinnamon filling evenly over each rectangle, leaving a ½ inch border. Roll tightly from the long side into a log and refrigerate for 15 minutes to firm up.
10. Braid babka: Slice each log lengthwise, twist the halves over each other to form a braid, tucking ends underneath. Place braids into prepared pans.
11. Second proof: Let babkas rise again at room temperature until nearly doubled, about 1-2 hours depending on room temperature.
12. Preheat oven: Heat oven to 350°F (180°C) and position rack in the center.
13. Bake babkas: Bake for 35-40 minutes until deep golden brown. Cover loosely with foil if browning too quickly.
14. Make syrup: While baking, combine water and sugar in a saucepan, simmer until sugar dissolves, then remove from heat.
15. Glaze babkas: Brush the baked babkas liberally with the sugar syrup immediately after pulling them from the oven.
16. Cool and serve: Let cool in pans for 20 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.

Notes

• For best flavor, use active dry yeast and allow the dough to proof overnight in the fridge.
• Ensure butter for the dough is at room temperature to incorporate smoothly.
• Use a stand mixer with dough hook for efficient kneading, or knead by hand for about 20 minutes.
• Be careful not to overfill the dough before shaping to avoid leaking during baking.
• If the babka tops brown too quickly, tent with foil to prevent burning while finishing baking.
• The sugar syrup glaze keeps the babka moist and adds a beautiful shine.
• Store babka wrapped at room temperature up to 3 days or freeze for longer storage.

Keywords: cinnamon babka, braided bread, yeast bread, sweet bread, cinnamon swirl, holiday bread