Here is a recipe for Cinnamon and Sugar Babka – a rich, sweet, yeasted bread swirled with layers of cinnamon sugar, soft and buttery inside with a slightly crisp crust. This version uses a traditional approach with an enriched dough and a cinnamon-sugar filling.
🍞 Cinnamon and Sugar Babka Recipe
🔹 Yield: 2 loaves
⏰ Time:
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Preparation: 45 minutes
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First rise: 1.5–2 hours
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Second rise: 1 hour
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Baking: 35–40 minutes
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Cooling: 1 hour
🧈 Ingredients
For the Dough:
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4 cups (500g) all-purpose flour (plus more for dusting)
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1/2 cup (100g) granulated sugar
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2 1/4 tsp (7g) instant yeast (1 packet)
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3/4 cup (180ml) whole milk, lukewarm (about 100°F / 38°C)
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2 large eggs, room temperature
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1 tsp vanilla extract
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3/4 tsp salt
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10 tbsp (140g) unsalted butter, softened and cubed
For the Cinnamon Sugar Filling:
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3/4 cup (150g) brown sugar, packed
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2 tbsp ground cinnamon
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1/4 tsp salt
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6 tbsp (85g) unsalted butter, softened
For the Syrup:
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1/2 cup (100g) granulated sugar
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1/2 cup (120ml) water
🧑🍳 Instructions
1. Make the Dough
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In the bowl of a stand mixer (or large bowl if mixing by hand), whisk together:
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Flour, sugar, and yeast.
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Add:
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Lukewarm milk, eggs, and vanilla.
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Mix on low until combined. Then switch to medium and knead (or knead by hand) for about 5 minutes until a shaggy dough forms.
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Add salt and butter a few pieces at a time, mixing until incorporated after each addition.
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Knead the dough on medium speed (or by hand) for 10–12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
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Form into a ball, place in a greased bowl, cover with a clean towel or plastic wrap, and let rise at room temperature for 1.5 to 2 hours, or until doubled in size.
2. Prepare the Filling
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In a medium bowl, mix together:
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Brown sugar, cinnamon, and salt.
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Set aside the softened butter separately – you’ll spread it on the dough before sprinkling the cinnamon-sugar mix.
3. Shape the Babka
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Once dough has risen, punch it down and divide it in half. Work with one half at a time (keep the other covered).
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Roll out one half into a rectangle about 12×16 inches (30×40 cm) on a lightly floured surface.
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Spread half of the softened butter (3 tbsp) across the dough.
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Evenly sprinkle half the cinnamon-sugar mixture over the butter.
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Starting from the long side, roll the dough into a tight log.
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Using a sharp knife, slice the log in half lengthwise to expose the layers.
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With the cut sides facing up, twist the two strands together like a rope, trying to keep the open layers facing up.
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Gently lift and place into a greased 9×5 inch loaf pan (or line with parchment).
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Repeat with second half of dough.
4. Second Rise
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Cover both pans loosely with a towel or plastic wrap.
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Let rise for 1 hour at room temperature, or until puffy.
5. Bake
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Preheat oven to 350°F (175°C).
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Bake both loaves for 35–40 minutes, until deep golden brown and an internal temperature reaches about 190°F (88°C).
6. Make Sugar Syrup
While babkas are baking:
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Combine sugar and water in a small saucepan.
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Bring to a boil, stir until sugar is dissolved.
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Remove from heat and set aside.
7. Finish the Babka
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When babkas come out of the oven, immediately brush with syrup (use all of it between the two loaves).
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
📝 Tips
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Make ahead: After shaping, you can refrigerate the loaves overnight for a slow second rise. Let come to room temp (about 1 hour) before baking.
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Storage: Keeps for 3–4 days at room temperature wrapped tightly. Also freezer-friendly for up to 2 months.
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Add-ins: For a twist, add chopped nuts, chocolate chips, or raisins to the filling.