The Ultimate Homemade Cinnamon Babka Recipe

Last updated on November 21st, 2024.

Cinnamon babka is a soft, buttery bread filled with a rich cinnamon sugar swirl. Its beautiful twisted shape and swirls of sweet cinnamon filling make it a treat that looks as good as it tastes. 

Cinnamon Babka recipe might just be the second traditional Jewish bread, even more so then the classic chocolate babka recipe. Only because cinnamon has always been available and affordable, much more than chocolate.

But unlike the traditional babka, which was made with leftover challah dough, this wonderful recipe uses sweet, buttery yeast dough that is very similar to brioche dough. It is the perfect breakfast pastry or afternoon treat you can enjoy next to your cup of coffee or tea. For the dessert version, check out my Nutella Babka recipe. 

This recipe makes two loaves, but you can also make one cinnamon loaf and another flavor like Almond Babka or these Schnecken (German Cinnamon Rolls.)

For more sweet yeast dough recipes, check out my Israeli Chocolate Rugelach, these Bakery-Style Cinnamon Rolls, and these Brioche Croissants. 

Ingredients

For the Dough

I am using my favorite Babka Dough recipe, and if you want to learn more about the dough ingredients substitutions, including converting to active dry yeast, click the highlighted link.

• Bread flour. Or unbleached all-purpose flour.
• Instant yeast.
• Salt.
• Sugar.
• Milk powder.
• Large eggs. 
• Warm milk. Skim or whole milk or warm water.
• Unsalted butter at room temperature cut into 1-inch pieces.

For the Cinnamon Filling

• Light brown sugar
• Ground cinnamon
• Unsalted butter, softened
• Optional: Chopped walnuts or pecans

For the Simple Syrup

• Granulated sugar
• Water

Step By Step Instructions

Making cinnamon babka involves preparing a rich, slightly sweet dough, a cinnamon filling, and a simple syrup to finish it off. Here’s a step-by-step guide for each part.

Make the Dough

1. Place the dry ingredients and the eggs in a bowl of a stand mixer. Mix on low speed while you add the warm milk. Mix for an additional two minutes until you have a rough, slightly dry dough.
2. Increase the speed to medium-high and add the butter, one piece at a time, waiting for each piece to incorporate before adding the next. 
3. Mix on high speed for about five more minutes, until you have a smooth dough that does not cling to the sides of the bowl.
4. Cover with plastic wrap and set aside to rest for 90-120 minutes for the first rise, until dough is in size.

Make the Cinnamon Sugar Filling

1. Measure the sugar, cinnamon, and butter in a large bowl.
2. Use an electric mixer or a whisk to mix until you have a smooth mixture.

Shape the Babka

1. Divide the dough into two equal parts, and roll one half of the dough (refrigerate the second part) into a 12×14-inch rectangle over a lightly floured surface. Spread half of the cinnamon filling on top of the rolled dough.
2. Roll the rectangle into a log (like a jelly roll) starting from the long edge.
3. With the seam facing dough, use a sharp knife, or a bench scraper to cut the log in the middle vertically.
4. Twist the two halves around each other.
5. Gently place the log into a greased loaf pan lined with parchment paper. Repeat with the second piece of dough, then brush the raw cinnamon babka loaves the egg wash and set aside in a warm place for the second dough rise.

Bake and Soak

1. Measure the syrup ingredients in a medium saucepan and cook over medium heat for about 5 minutes until the sugar has dissolved. Remove from the stove and refrigerate until used.
2. Bake the babka until deep golden brown, and the internal temperature is 190-210F (88-98C).
3. Remove from the oven and use a pastry brush to brush the simple syrup into the babka. 
4. Allow the babkas to cool in the pan for 30 minutes before inverting to a cooling rack and serving.

Tips

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smooth dough consistency.
• The dough is easier to roll and shape when it is chilled. Place it in the refrigerator for 30-60 minutes after the first rise, before shaping it.
• Rotate the dough as you roll it to prevent it from sticking to the work surface and rolling pin, and if you need, sprinkle flour as you go.
•  Place a large baking tray, lined with parchment paper under the pans. Sometimes the filling drips down and it can cause the oven to smoke (spoken from experience).
• Use a serrated knife to slice the babka without squishing it.

Yields and Pan Options

• Yield: This recipe makes two 8—or 9-inch loaf pans, each of which can be sliced into about 8-12 slices. Alternatively, one large babka baked in a tube pan can be sliced into 18-24 slices.

Store, Make Ahead, and Freeze

• Store: Cover the babka at room temperature for up to 5 days.
• Make Ahead: To prepare the dough the night before, reduce the yeast amount to 1 1/2 teaspoons. Let it rise for one hour at room temperature, then place it in the fridge overnight.
• Freeze: To freeze, wrap the baked babka tightly in plastic wrap, then place it in a plastic wrap. It can be stored in the freezer for up to 2 months.