Cinnamon Babka

Cinnamon Babka is a treat! It’s light, fluffy, and buttery, with an irresistible cinnamon swirl. Use it for toast, bread pudding, or just cut off a slice and eat it as-is!

While there’s a classic Seinfeld episode that classifies cinnamon babka as the lesser babka compared to chocolate babka, I think there’s room in this world for both. It’s a little like comparing apples to oranges—chocolate babka is more of a straight-up dessert flavor, while cinnamon babka has a bit more versatility. 

Like chocolate babka, this cinnamon babka recipe starts with an enriched dough, which means it’s made with butter, eggs, and sugar, which makes it more indulgent like a brioche dough than your standard white sandwich bread. It has an aromatic cinnamon sugar filling. Once baked, the dough becomes light and fluffy. Slice into the bread and you’ll reveal cinnamon sugar swirls—the best part!

What Is Babka?

Babka is a sweet bread that’s braided or twisted originating in Jewish communities in Eastern Europe. The base is made with enriched yeast dough, similar to brioche or challah, but what makes babka babka is the fillings, which are marbled into the middle—chocolate, cinnamon, and fruit are the most common. 

My polish grandfather made this recipe for the holidays and it still is my favorite comfort food.

Ingredients for Cinnamon Babka

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

Dough:

• Warm Milk – I like to use whole milk, but any milk you have in the fridge will work.
• Granulated Sugar – Because cinnamon babka is sweet.
• Active Dry Yeast – Yeast does go bad, so if yours has been sitting in the pantry for a few years, I recommend testing it first or just buying a fresh package.
• All-Purpose Flour – Lightly spoon this into the measuring cup to make sure you don’t use too much.
• Salt – Table salt is fine.
• Eggs – You’ll need 2 whole eggs and 1 egg yolk.
• Vanilla Extract – Use pure vanilla extract, not imitation.
• Unsalted Butter – Soften this so it’s easy to incorporate into the dough. 

Cinnamon Filling:

• Unsalted Butter – This should also be softened, enough that it’s spreadable. 
• Light Brown Sugar – I recommend light brown sugar because the flavor won’t compete with the cinnamon.
• Ground Cinnamon – The star of your babka! Make sure it’s fresh and fragrant.

Syrup:

• Water and Granulated Sugar – Just like when you make your own simple syrup for cocktails.

How to Make Cinnamon Babka

Scroll to the recipe card at the bottom of the page for full printable instructions.

1. Activate the yeast. In the bowl of a stand mixer, whisk together the warm milk and sugar. Sprinkle the yeast on top and let the mixture sit until it gets foamy.
2. Start the dough. Mix the flour, sugar, and salt, then add the yeast mixture and mix it in with the dough hook attachment on your mixer on low speed.
3. Add the eggs and butter. Add the eggs and egg yolks one at a time, then start kneading on medium speed until the dough begins to pull away from the sides of the bowl. Add the butter a tablespoon at a time and knead for 7 to 8 minutes.
4. Let the dough rise. Place in a greased bowl, cover, and let the dough double.
5. Make the cinnamon filling. Mix together the butter, brown sugar and cinnamon.
6. Roll out the dough. After the first rise, gently punch down the top of the dough and divide it into two portions on a lightly floured surface. Roll each into a 9×13 rectangle. 
7. Add the filling. Spread the filling over the dough, leaving a border on the edges.
8. Roll up the dough. Tightly roll the dough into logs, then cut each log lengthwise.
9. Form the loaf. Place the logs in an X on your countertop and twist them together. Set in a greased loaf pan lined with parchment paper.
10. Let the loaf rise. Cover with a clean kitchen towel and rise for another hour or two. Start preheating the oven to 350ºF near the end of the rising time.
11. Bake. Bake the cinnamon babka for 35 to 40 minutes, or until the top is golden brown.
12. Make the syrup. While the babka bakes, warm the water and sugar in a saucepan until the sugar dissolves.
13. Finish. Brush the syrup over the cinnamon babka after you take it out of the oven. Let the loaves cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.

Tips for Making Babka

These additional tips will help you get perfect cinnamon babka.

• Soften the butter for real. I have been known to impatiently throw half-softened butter into recipes, but it really doesn’t work when you’re making cinnamon babka—you’ll just be left with unmixed lumps of butter in your dough or, even worse, you’ll end up over-working the dough to get the cold butter to incorporate.
• Be patient with the rise. Allowing the dough to rise undisturbed gives it the best chance to develop flavor and achieve a light, airy texture. A warm environment is key, and if your house is chilly, you can expect the rising time to take a bit longer.
• Don’t skip the syrup. The sugar syrup not only adds a beautiful sheen, but it also keeps the babka moist for longer. Even if it seems like a lot as you brush it on, remember it absorbs into the warm bread as it sits.
• Resist the temptation to eat it warm. Yes, it smells amazing! No, you shouldn’t slice into it right away! Even after you take a loaf of bread out of the oven, it’s still “baking” from the residual heat. Cutting into it too soon can give you a gummy, under-baked texture in the middle.

How to Store Cinnamon Babka

Once the cinnamon babka has completely cooled, wrap it tightly in plastic wrap  to prevent it from drying out. Keep it at room temperature in a cool, dry place for up to 3 days, or freeze it for 2 to 3 months. When you’re ready to enjoy your babka, thaw it at room temperature. 

Ways to Use Cinnamon Babka

• Toast. Toast the cinnamon babka, then top it with The Best CrockPot Apple Butter, Chai Spice Pumpkin Butter or Easy Fig Jam.
• Bread pudding. Caramel Apple Bread Pudding is even better when you make it with cinnamon babka!
• French toast. I love using babka for French toast. Try it in my Best French Toast recipe or Overnight French Toast Casserole.

More Bread Recipes

• No Knead Sourdough Bread
• Easy Brioche Rolls
• Irish Brown Bread
• Garlic Rosemary Focaccia
• Easy Baked Sourdough Pretzels
• Homemade Cinnamon Rolls
• Easy Popovers

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