The Best Cinnamon Babka Recipe

Introduction

Cinnamon babka is a rich, braided bread filled with a fragrant cinnamon-sugar mixture that’s perfect for breakfast or an indulgent snack. This recipe creates a soft, tender crumb with a beautiful golden crust, sure to impress both family and friends.

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: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, yeast, and granulated sugar. If using active dry yeast, let the mixture sit for 5-10 minutes until it becomes foamy.
2. Step 2: Add the eggs, flour, vanilla, and salt to the milk mixture. Mix until a thick dough forms.
3. Step 3: Gradually add the room temperature butter, a few cubes at a time, mixing continuously to incorporate.
4. Step 4: Increase the mixer speed to medium and mix for at least 15 minutes until the dough is sticky but strong and passes the windowpane test. It should pull away from the sides of the bowl and feel soft yet resilient.
5. Step 5: Shape the dough into a ball on a lightly floured surface, place it in a lightly oiled bowl, cover, and let it proof in a warm place until doubled in size.
6. Step 6: (Optional) For extra flavor, after an hour of room temperature rise, cover the dough tightly and refrigerate for 8-16 hours. The dough will be stiff but will relax when shaped.
7. Step 7: In a separate bowl, beat together the softened butter, brown sugar, cinnamon, and a pinch of salt until creamy. Set aside. Grease and line two 9×5 inch loaf pans with parchment paper.
8. Step 8: Deflate the dough and place it on a lightly floured surface. Weigh and divide it into two equal pieces.
9. Step 9: Roll one piece into an 11×14 inch (27×35 cm) rectangle using a rolling pin.
10. Step 10: Spread half of the cinnamon-sugar filling evenly over the rectangle, leaving a ½ inch (1 cm) border around the edges. Roll up from the long side into a log. Chill in the fridge for 15 minutes to firm up. Repeat with the second piece and remaining filling.
11. Step 11: Slice each chilled log lengthwise. Braid the two halves by lifting and twisting one over the other repeatedly. Tuck in the ends and place each braid into a prepared loaf pan.
12. Step 12: Allow the babkas to rise a second time until nearly doubled in size, about 1-2 hours depending on room temperature.
13. Step 13: Preheat the oven to 350°F (180°C) and position a rack in the center.
14. Step 14: Bake the babkas for 35-40 minutes until deep golden brown. If they brown too quickly, loosely cover with foil.
15. Step 15: While baking, combine 50 g granulated sugar and 60 g water in a small saucepan. Bring to a simmer over medium heat until sugar dissolves, then remove from heat.
16. Step 16: Remove babkas from the oven and brush them liberally with the syrup.
17. Step 17: Let the babkas cool in their pans for 20 minutes, then transfer to a wire rack to cool further. Serve at room temperature or slightly warmed.

Tips & Variations

• For a richer filling, add chopped nuts or chocolate chips to the cinnamon-sugar mixture.
• Use instant yeast for quicker proofing, or active dry yeast for a slightly deeper flavor with longer proofing times.
• Overnight refrigeration of the dough enhances flavor and improves texture but is optional.
• If you don’t have vanilla paste, pure vanilla extract works just as well.

Storage

Store the babka in an airtight container or wrapped tightly at room temperature for up to 3 days. For longer storage, freeze the cooled babka wrapped in plastic wrap and foil for up to 1 month. Thaw at room temperature and warm briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make babka without a stand mixer?

Yes, you can knead the dough by hand. It will take longer—about 20-30 minutes—to develop gluten to the right consistency.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel light and airy. You can gently press a finger into it—if the indentation remains, it’s ready for the next step.

The Best Cinnamon Babka Recipe

Print Recipe

★★★★★

5 from 84 reviews

This cinnamon babka recipe creates a beautifully soft, rich, and braided yeast bread filled with a luscious cinnamon-sugar butter mixture. Perfect for breakfast, dessert, or a sweet snack, this babka features a tender, buttery crumb and a fragrant cinnamon filling that caramelizes during baking. The process includes an optional overnight fridge proof for enhanced flavor and texture, resulting in a moist and flavorful loaf with a glossy, sweet finish.

• Author: Felix
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 25 minutes (including proofing, excluding optional overnight fridge proof)
• Yield: 2 loaves (9×5 inch each) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

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

• 50 g granulated sugar
• 60 g water

Instructions

1. Activate Yeast: Add the lukewarm milk, yeast, and 50g granulated sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let it sit for 5-10 minutes until foamy to activate the yeast.
2. Mix Dough: Add the eggs, all-purpose flour, vanilla paste, and salt to the milk mixture. Mix until a thick dough forms.
3. Incorporate Butter: Add the room temperature cubed butter in small portions while mixing. Continue mixing to incorporate fully into the dough.
4. Knead Dough: Increase mixer speed to medium and knead for at least 15 minutes until the dough strengthens, passes the windowpane test, and pulls away from the sides of the bowl. The dough should be soft but strong and slightly sticky.
5. First Proof: Shape the dough into a ball on a lightly floured surface, transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1–2 hours.
6. Optional Overnight Refrigeration: After an initial 1-hour rise at room temperature, cover tightly and refrigerate for 8–16 hours to enhance flavor and texture. The dough will be stiff but will loosen when ready to shape.
7. Prepare Filling: Beat the softened butter, soft brown sugar, ground cinnamon, pinch of salt, and 50g granulated sugar together in a large bowl until creamy and smooth. Set aside.
8. Divide and Roll Dough: Deflate the dough and turn it out onto a lightly floured surface. Weigh and divide into two equal portions. Roll each portion into an 11×14 inch (27×35 cm) rectangle.
9. Spread Filling: Dollop half the cinnamon-sugar butter mixture onto each rectangle, leaving a ½ inch (1 cm) border around the edges. Use an offset spatula to spread evenly.
10. Roll into Log: Roll the dough tightly from the long side to form a log (jelly roll style). Place logs in the refrigerator for 15 minutes to firm up.
11. Braid the Dough: Slice each log lengthwise in half. Cross the left half over the right repeatedly to create a braid. Tuck ends under to compact the loaf, then place into greased and parchment-lined 9×5 inch loaf pans.
12. Second Proof: Let the shaped babkas rise again until nearly doubled, approximately 1-2 hours, depending on room temperature.
13. Preheat Oven: Set the oven to 350°F (180°C) and position a rack in the center.
14. Bake Babkas: Bake the babkas for 35-40 minutes until deep golden brown. If tops brown too quickly, loosely cover with foil.
15. Make Syrup: While baking, combine sugar and water in a small saucepan and simmer over medium heat until sugar dissolves, then remove from heat.
16. Glaze Babkas: Immediately after baking, brush the babkas liberally with the prepared syrup to add shine and sweetness.
17. Cool and Serve: Allow the babkas to cool in their pans for 20 minutes, then transfer to a wire rack to cool completely. Serve at room temperature or slightly warm.

Notes

• You can use active dry yeast but it requires proofing in warm milk until foamy before mixing.
• The optional overnight fridge proof deepens flavor and improves dough texture.
• Keep the butter for the dough at room temperature to ensure it incorporates evenly.
• Be patient with the kneading step; well-developed gluten is key for soft, structured babka.
• Ensure filling is spread evenly but leave borders to prevent filling from leaking out during rolling.
• Chilling the logs before slicing helps achieve clean, even cuts for braiding.
• If babka tops brown too much during baking, tent with foil to prevent burning.
• Brush with the sugar syrup warm to ensure the babka remains moist and shiny.
• Store babka wrapped at room temperature for up to 2 days or freeze for longer storage.

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