Cinnamon Babka
Delicious Cinnamon Babka is rich, buttery bread with swirling ribbons of cinnamon sugar, topped off with a sweet syrup topping. Tender, soft and perfectly sweet, this loaf is a welcome treat for any occasion!
Servings: 16 slices (2 loaves)
Ingredients
Dough
- 4 ¼-4 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 packet instant yeast 2 ¼ teaspoons
- 4 large eggs room temperature
- ½ cup whole milk warm
- 1 ½ teaspoon salt
- 1 cup plus 2 tablespoons unsalted butter room temperature
Filling
- ¾ cup dark brown sugar
- 1 tablespoon flour
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon
- 6 tablespoons unsalted butter melted
Simple Syrup
- ½ cup granulated sugar
- ½ cup water
Instructions
Dough
- In the bowl of a stand mixer, whisk together 4 ¼ cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110 degrees Fahrenheit), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
- Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium-low speed for 8-10 minutes until the dough is smooth. It will be quite sticky but have a good stretch to it.
- Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.
Filling
- When you are ready to start forming the bread, prepare the filling by mixing the brown sugar, salt, four, and cinnamon together. Add the melted butter and mix until a paste forms. Set aside.
Baking
- Spray 2 9x5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2-inch overhang on either side if desired.
- Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12x16 inch rectangle.
- Spread half of the cinnamon filling over the rolled dough, leaving a 1-inch border on one short side of the dough.
- Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.
- Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.
- Place the twisted dough gently into one of the prepared pans keeping the cut sides of the dough facing up. Repeat with the second half of the dough and the remaining filling.
- Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.
- Preheat the oven to 350 degrees Fahrenheit. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185 degrees Fahrenheit once they are fully baked.
Simple Syrup
- While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and remove from the heat.
- Once the loaves come out of the oven immediately brush the tops of them generously with the syrup.
- Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.
Nutrition
Serving: 1slice | Calories: 372kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 279mg | Potassium: 86mg | Fiber: 1g | Sugar: 23g | Vitamin A: 560IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
