Cinnamon Babka
Cinnamon Babka
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup milk, warmed to 105-115°F
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and salt. Mix on low speed for 30 seconds to combine.
⏱️ 1 min
- 2
In a separate bowl, whisk together the eggs and warm milk. Pour the wet ingredients into the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 3 min
- 3
Increase the mixer speed to medium-low and add the softened butter pieces one at a time, allowing each piece to incorporate before adding the next. Continue to knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min
- 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 5
While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Evenly spread the cinnamon filling over the entire surface of the dough, leaving a 1/2-inch border along one of the long edges.
⏱️ 3 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 5 min
- 9
Using a sharp knife, carefully slice the dough log lengthwise down the middle, creating two long halves with the cut side facing up.
⏱️ 2 min
- 10
Cross one half over the other, forming an 'X'. Then, twist the two halves together, keeping the cut sides facing up as much as possible, to create a braided shape.
⏱️ 5 min
- 11
Carefully transfer the braided dough into a greased 9x5-inch loaf pan lined with parchment paper, allowing the parchment to overhang the sides for easy removal.
⏱️ 2 min
- 12
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 13
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 14
Bake the babka for 35-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 350
- 15
While the babka is baking, prepare the simple syrup. In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.
⏱️ 5 min
- 16
As soon as the babka comes out of the oven, brush the warm simple syrup generously over the entire top of the babka. This will give it a beautiful shine and keep it moist.
⏱️ 2 min
- 17
Let the babka cool in the loaf pan for 15-20 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Babka
For the Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup milk, warmed to 105-115°F
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and salt. Mix on low speed for 30 seconds to combine.
⏱️ 1 min - 2
In a separate bowl, whisk together the eggs and warm milk. Pour the wet ingredients into the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2 minutes.
⏱️ 3 min - 3
Increase the mixer speed to medium-low and add the softened butter pieces one at a time, allowing each piece to incorporate before adding the next. Continue to knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 10 min - 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 5
While the dough is rising, prepare the cinnamon filling. In a small bowl, combine the softened butter, light brown sugar, and ground cinnamon. Mix until well combined and creamy.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Evenly spread the cinnamon filling over the entire surface of the dough, leaving a 1/2-inch border along one of the long edges.
⏱️ 3 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed to seal.
⏱️ 5 min - 9
Using a sharp knife, carefully slice the dough log lengthwise down the middle, creating two long halves with the cut side facing up.
⏱️ 2 min - 10
Cross one half over the other, forming an 'X'. Then, twist the two halves together, keeping the cut sides facing up as much as possible, to create a braided shape.
⏱️ 5 min - 11
Carefully transfer the braided dough into a greased 9x5-inch loaf pan lined with parchment paper, allowing the parchment to overhang the sides for easy removal.
⏱️ 2 min - 12
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 13
Preheat your oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 14
Bake the babka for 35-45 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 350 - 15
While the babka is baking, prepare the simple syrup. In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat.
⏱️ 5 min - 16
As soon as the babka comes out of the oven, brush the warm simple syrup generously over the entire top of the babka. This will give it a beautiful shine and keep it moist.
⏱️ 2 min - 17
Let the babka cool in the loaf pan for 15-20 minutes before carefully lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely before slicing and serving.
⏱️ 20 min