Cinnamon Babka
Cinnamon Babka is a soft, buttery yeast bread with a sweet cinnamon swirl.An enriched dough creates a tender crumb and rich flavor.Brown sugar, cinnamon, and butter make a fragrant filling.The dough is rolled, filled, twisted, and baked into a beautiful loaf.A simple sugar syrup adds shine and helps keep the crust tender.Serve it for breakfast, brunch, dessert, or afternoon tea.
Ingredients
For the Dough
- 3½ cups (440 g) all-purpose flour or bread flour
- 2¼ teaspoons (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) lukewarm milk
- ⅓ cup (75 g) unsalted butter, softened
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- ½ cup (100 g) packed brown sugar
- 2 tablespoons ground cinnamon
- ⅓ cup (75 g) unsalted butter, softened
- 1 tablespoon all-purpose flour, optional, to help stabilize the filling
For the Sugar Syrup
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 ml) water
Instructions
- In a large mixing bowl, combine the flour, instant yeast, granulated sugar, and salt. Add the eggs, lukewarm milk, and vanilla extract. Mix until a rough dough forms.Add the softened butter gradually while mixing. Knead for about 8–12 minutes by hand or 6–8 minutes using a stand mixer with a dough hook. The dough should become smooth, elastic, and slightly tacky. If it feels excessively sticky, add flour a teaspoon at a time rather than adding too much at once.
- Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Leave it in a warm place for approximately 1½–2 hours, or until it has noticeably increased in size.The exact time depends on your room temperature. A cooler kitchen may require a longer rise.
- In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and optional tablespoon of flour. Mix until you have a spreadable paste.Keep the filling soft enough to spread but not melted. Melted butter can make the filling run out of the loaf during shaping and baking.
- Lightly flour your work surface. Gently press the risen dough to release excess air, then roll it into a rectangle approximately 12 × 16 inches (30 × 40 cm).Try to keep the thickness even so the loaf develops consistent layers. If the dough keeps shrinking back, let it rest for 5–10 minutes before rolling again.
- Spread the cinnamon mixture evenly over the dough, leaving a small border along one long edge. Avoid spreading a very thick layer right to the edges, as this can make shaping messy.Starting from the opposite long edge, roll the dough into a tight log. Pinch the seam gently to seal it.
- Using a sharp knife, cut the log lengthwise into two long pieces, exposing the cinnamon layers. Place the two pieces side by side with the cut sides facing upward.Cross one piece over the other, continuing to twist them together while keeping the cut layers facing up as much as possible. Pinch the ends together to secure the shape.
- Grease a 9 × 5-inch loaf pan and line it with parchment paper. Carefully lift the twisted dough into the pan, tucking the ends underneath if necessary.Cover loosely and let it rise for another 45–60 minutes, or until puffy. It may not double in size, but it should look noticeably fuller.
- Bake for approximately 35–45 minutes, until the loaf is deeply golden brown and cooked through. If the top browns too quickly, loosely cover it with aluminum foil during the remaining baking time.For the most reliable result, the center should reach approximately 190–200°F (88–93°C) on an instant-read thermometer. This helps ensure the enriched dough is fully baked without becoming overly dry.
- While the babka bakes, combine the sugar and water in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from the heat.
- Let the babka rest in the pan for approximately 15 minutes before transferring it to a wire rack. Allow it to cool enough for the swirls to set before slicing with a serrated knife.Serve the slices plain, slightly warmed, or with coffee, tea, or a little butter.
Notes
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Use the correct yeast: Instant yeast can be mixed directly with the dry ingredients. If using active dry yeast, activate it according to the package instructions.
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Measure flour carefully: Too much flour can make the dough dry and the finished babka heavy.
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Keep the butter soft: Softened butter incorporates more easily into the dough and filling.
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Allow enough rising time: Follow the dough's appearance rather than relying only on the clock.
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Keep the filling spreadable: Very hot or melted butter may cause the filling to leak excessively.
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Cut with a sharp knife: A clean cut exposes the cinnamon layers and makes twisting easier.
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Brush syrup onto the hot loaf: Applying syrup immediately after baking helps create a glossy finish.
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Cool before slicing: Cutting too early may compress the soft bread and disturb the beautiful swirls.