Jump to Recipe Print RecipeAs I pulled my favorite cinnamon babka out of the oven, the warm aroma danced through my kitchen, wrapping around me like a comforting hug. This rich, tender bread—a timeless classic—features a sweet, swirled cinnamon filling that’s simply irresistible. Perfectly paired with coffee or tea, my recipe for Cinnamon Babka transforms a traditional favorite into an achievable masterpiece for any home chef. Not only is it an impressive showstopper that will delight your family and friends, but it also requires minimal effort, making it a breeze to whip up during busy weekends. Are you ready to embark on a baking adventure that fills your home with delightful scents and flavors? Let’s dive into making the best-ever cinnamon babka together! Why is This Cinnamon Babka a Must-Try? Decadent Flavor: The rich brioche dough envelops a luscious cinnamon filling that delights in every bite. Irresistible aroma wafting through your kitchen feels like a warm hug, making it a go-to recipe for cozy gatherings. Effortless Baking: With simple steps and easy-to-follow instructions, even beginner bakers can create this stunning dessert. Versatile variations such as chocolate babka or nut-filled twists allow for personal touches that cater to everyone’s preferences. Perfect for Sharing: This beautifully braided loaf not only looks impressive but serves as a crowd-pleaser, leaving your family and friends wanting more. Pair it with a warm beverage, like coffee or tea, for the ultimate experience—just like the delightful Cinnamon Roll Muffins you may also enjoy! Cinnamon Babka Ingredients For the Dough • Whole Milk – Provides moisture and richness; use lukewarm milk for optimal yeast activation. • Instant Yeast – Essential for the dough’s rise; active dried yeast can be substituted but must be activated first. • Granulated Sugar – Sweetens both the dough and filling, promoting browning; brown sugar is a great alternative. • All-Purpose Flour – Forms the structure of the bread; choose flour with about 11% protein for the best results. • Large Eggs – Contributes moisture and structure; be sure they are at room temperature for easy mixing. • Vanilla Paste/Extract – Adds rich flavor depth to the dough; almond extract works well as a substitute. • Salt – Enhances flavor and strengthens the dough’s gluten; it’s crucial for balanced taste. • Unsalted Butter – Ensures richness and tenderness; room temperature butter mixes in more easily. For the Cinnamon Filling • Unsalted Butter – Softened for spreading, providing a creamy base for the filling. • Soft Brown Sugar – Adds sweetness and a slight moisture; gorgeous flavor when combined with cinnamon. • Ground Cinnamon – The star ingredient that delivers the signature cinnamon flavor of this Cinnamon Babka. • Salt – Just a pinch to balance the sweetness and elevate flavors. For the Glaze • Granulated Sugar – Used in the syrup to give the baked loaf a shiny finish. • Water – Helps dissolve the sugar, creating a simple syrup that enhances sweetness. Step‑by‑Step Instructions for Cinnamon Babka Step 1: Dough Preparation In a mixing bowl, combine 1 cup of lukewarm whole milk, 2 ¼ teaspoons of instant yeast, and ¼ cup of granulated sugar. Let this mixture sit for about 5-10 minutes until it becomes foamy. Next, mix in 2 large eggs, 4 cups of all-purpose flour, 1 teaspoon of vanilla extract, and 1 teaspoon of salt until a thick dough forms. Gradually incorporate ½ cup of room temperature unsalted butter until the dough is glossy and smooth. Step 2: First Rise Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 2 hours, or until the dough has doubled in size. You’re aiming for a soft, puffy texture that signals the yeast has worked its magic! Step 3: Overnight Fridge Proof (Optional) For an even richer flavor, after the first rise, gently punch down the dough to release air, then cover it tightly with plastic wrap and place it in the refrigerator. Allow the dough to proof overnight for 8 to 16 hours, enhancing the taste and texture of your cinnamon babka. This step is ideal for baking on a busy morning! Step 4: Filling and Shaping On a lightly floured surface, roll the risen dough into a large rectangle approximately 10×16 inches. Spread half of the softened cinnamon filling over the dough, ensuring even coverage. Carefully roll the dough into a tight log, then chill it for about 15 minutes. Once chilled, cut the log lengthwise to expose the beautiful filling and twist both halves together, creating an eye-catching braid. Step 5: Second Rise Place the braided babka in greased 9×5 inch loaf pans. Cover them again with a towel and let them rise in a warm place for an additional 1 to 2 hours, until nearly doubled in size. The dough should look puffy and full, indicating it’s ready for baking! Step 6: Baking Preheat your oven to 350°F (180°C). Once the dough has completed its second rise, bake the cinnamon babka in the preheated oven for 35 to 40 minutes. The loaf should be golden brown on top, and a toothpick inserted into the center should come out clean. If it starts browning too quickly, lightly cover it with foil. Step 7: Glazing Immediately after removing the baked cinnamon babka from the oven, brush it generously with the sugar syrup to create a shiny glaze. Allow the breads to cool in their pans for about 20 minutes before transferring them to a wire rack. This step ensures that each bite remains sweet and moist while finishing up your delightful baking journey! Make Ahead Options These delectable Cinnamon Babka loaves are perfect for meal prep enthusiasts looking to save time in the kitchen! You can prepare the dough and allow it to rise, then refrigerate it for up to 24 hours. After the first rise, punch it down, wrap it tightly in plastic wrap, and place it in the fridge for enhanced flavor. Additionally, you can roll the dough, fill, and shape it into a braid, then refrigerate it for another up to 3 days. When you’re ready to bake, simply let the chilled babka rise again to ensure a fluffy texture. Finish by baking as directed for that irresistible, homemade goodness! Cinnamon Babka Customization Ideas Feel free to explore delightful twists to make this cinnamon babka your own, guaranteeing everyone finds their favorite flavor! Chocolate Babka: Swap the cinnamon filling for your favorite chocolate spread for a decadent dessert experience. Nutty Delight: Incorporate ground walnuts or almonds into the filling for added crunch and flavor nuances. Fruit Fusion: Throw in raisins or chopped dried apricots to the mix, creating bursts of fruity sweetness with each bite. Maple Glaze: Instead of sugar syrup, brush the babka with a maple syrup glaze after baking for a sweet, earthy flavor. Spicy Kick: Mix in a pinch of nutmeg or cardamom with the cinnamon filling for a cozy, spiced twist that warms the heart. Cheese Twist: Spread a thin layer of cream cheese in the filling to add a tangy richness that complements the sweetness. Savory Option: Easily transform it by creating a savory herb filling using garlic, herbs, and a dash of cheese for a unique twist! Infused Dough: Replace the milk with chai tea or almond milk for a subtle change in flavor that pairs beautifully with cinnamon. For more delightful treats, check out my wonderful Cinnamon Roll Muffins that are equally accessible and delicious! Enjoy your baking adventures! Expert Tips for the Best Cinnamon Babka Check Yeast Freshness: Always ensure your instant yeast is fresh for optimal rise; expired yeast can lead to dense bread. Maintain Dough Temperature: Keep your dough warm during rising times; a kitchen that’s too cool can slow down the yeast activity in your cinnamon babka. Hydration is Key: Avoid adding too much flour when kneading; a sticky dough is essential for achieving that tender crumb you crave. Braid with Care: When creating the braid, be gentle to maintain the exposed swirls of cinnamon; a loose braid may burst while baking. Glaze While Warm: Apply sugar syrup immediately after baking for a shiny finish and to seal in moisture, ensuring your babka remains soft and sweet. Storage Tips for Cinnamon Babka Room Temperature: Keep your cinnamon babka in an airtight container at room temperature for up to 2 days to maintain its freshness and flavor. Fridge: If you’d like to keep it longer, refrigerate the babka wrapped in plastic wrap for up to 5 days. This will help preserve its texture. Freezer: For longer storage, freeze slices of cinnamon babka in an airtight container or freezer bag for up to 1 month. Ensure they’re well-wrapped to prevent freezer burn. Reheating: To enjoy frozen slices, thaw them in the fridge overnight or pop them into the microwave for 15-30 seconds until warm. This will refresh the delightful taste of your cinnamon babka! What to Serve with Best Ever Cinnamon Babka Indulge in the heavenly flavors of this cinnamon babka while creating a complete meal that warms the soul and pleases the palate. Fresh Fruit Salad: A colorful mix of seasonal fruits balances the babka’s richness, adding a refreshing sweetness that’s simply delightful. Espresso or Coffee: The bold, aromatic flavors of coffee perfectly complement the sweet, spiced notes of cinnamon, creating a cozy pairing. Classic Cream Cheese Frosting: A generous dollop of this creamy frosting enhances the cinnamon flavor, making each bite even more indulgent. Vanilla Ice Cream: Melting vanilla ice cream drizzled over warm babka creates a deliciously decadent dessert that’s hard to resist. Maple Syrup Drizzle: A light drizzle of maple syrup introduces an earthy sweetness that harmonizes beautifully with the cinnamon. Chai Tea: The warm spices in chai tea echo the flavors of cinnamon babka, offering a comforting, aromatic beverage pairing. Chocolate Milk: Pairing it with a glass of rich chocolate milk is a fun twist, adding a touch of nostalgia to your cinnamon-inspired experience. Yogurt Parfait: Layer yogurt with granola and honey for a light, crunchy element that cuts through the sweetness of the babka. Caramel Sauce: Adding a touch of caramel sauce provides a sweet, buttery richness that wonderfully complements the cinnamon flavor. Cinnamon Babka Recipe FAQs What type of milk should I use for the dough? I recommend using whole milk for the best results. It provides moisture and richness, essential for a tender dough. Be sure to warm the milk to lukewarm temperatures, as this helps activate the yeast effectively! How can I store leftover cinnamon babka? Store your cinnamon babka in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to 5 days. This will help maintain its soft texture and delicious flavor. Can I freeze cinnamon babka? Absolutely! You can freeze cinnamon babka slices for up to 1 month. Just make sure each slice is wrapped securely in plastic wrap and placed in an airtight freezer bag or container to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge or reheat in the microwave for 15-30 seconds. What should I do if my dough doesn’t rise? If your dough isn’t rising, it might be due to inactive yeast. Check that your yeast is fresh and ensure your dough is rising in a warm, draft-free area. If it’s too cool, you can try placing it in a warm oven (turned off) or near a warm stovetop to encourage fermentation. A warm, damp towel over the bowl can also help create a perfect micro-climate for rising! Can I make dietary adjustments to this recipe? Yes, you certainly can! For a dairy-free option, substitute whole milk with almond milk or oat milk and use dairy-free butter in the dough and filling. If you’re gluten-sensitive, swap all-purpose flour for a 1:1 gluten-free baking flour blend. Always check ingredient labels for potential allergens, especially with substitutions. What can I add to the cinnamon filling for extra flavor? Feel free to get creative with your filling! You can add finely chopped nuts like walnuts or pecans for a delightful crunch. Raisins or dried cranberries can also be mixed in for added sweetness and texture. Don’t hesitate to experiment—there’s no wrong way with such a fantastic base! Irresistible Cinnamon Babka: A Sweet Homemade Delight This irresistible cinnamon babka features a rich, sweet filling and is a delightful addition to your dessert table. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 40 minutes minsFirst Rise 2 hours hrsTotal Time 3 hours hrs 10 minutes mins Servings: 10 slicesCourse: DessertCuisine: BakingCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough1 cup Whole Milk Lukewarm for optimal yeast activation2 1/4 teaspoons Instant Yeast Essential for the dough's rise1/4 cup Granulated Sugar Promotes browning4 cups All-Purpose Flour Choose flour with about 11% protein2 large Eggs Room temperature for easy mixing1 teaspoon Vanilla Paste/Extract Almond extract can be used as a substitute1 teaspoon Salt Enhances flavor1/2 cup Unsalted Butter Room temperature for easy mixingFor the Cinnamon Filling1/2 cup Unsalted Butter Softened for spreading1/2 cup Soft Brown Sugar Adds sweetness and moisture2 tablespoons Ground Cinnamon Signature cinnamon flavor1 pinch Salt Balances the sweetnessFor the Glaze1/2 cup Granulated Sugar Used for syrup glaze1/4 cup Water Helps dissolve the sugar Equipment Mixing bowlloaf pansRolling PinWhiskplastic wrap Method Dough PreparationCombine lukewarm milk, instant yeast, and granulated sugar in a mixing bowl. Let sit for 5-10 minutes until foamy.Mix in eggs, all-purpose flour, vanilla extract, and salt until a thick dough forms.Gradually incorporate room temperature unsalted butter until the dough is glossy and smooth.First RiseShape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let rise for 1-2 hours until doubled in size.Overnight Fridge Proof (Optional)Gently punch down the dough, cover with plastic wrap, and refrigerate overnight for 8 to 16 hours.Filling and ShapingRoll the risen dough into a 10x16 inch rectangle on a lightly floured surface.Spread half of the softened cinnamon filling evenly over the dough. Roll into a tight log and chill for 15 minutes.Cut the log lengthwise to expose the filling and twist both halves together.Second RisePlace the braided babka into greased loaf pans. Cover and let rise for 1-2 hours until nearly doubled.BakingPreheat oven to 350°F (180°C). Bake for 35-40 minutes until golden brown and a toothpick comes out clean.GlazingBrush the baked babka with the sugar syrup immediately after removing from the oven and cool in pans for 20 minutes. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 50mgIron: 1mg NotesStore at room temperature for up to 2 days; refrigerate for up to 5 days, or freeze for up to 1 month. Thaw in the fridge or microwave for quick reheating. Tried this recipe?Let us know how it was!