Learn to bake tender, delicious homemade Cinnamon Babka with this illustrated step-by-step tutorial. This recipe is tested, reviewed, and ready for your kitchen! Even if you’re not a born baker, you can make a crave-worthy babka by following the steps in this post.
While Chocolate Babka might be more familiar to most people, Cinnamon Babka is an equally tasty treat. To create this Cinnamon Babka, I stuck with the same dough as my Chocolate Babka (why mess with success?) and added a cinnamon brown sugar filling with a streusel topping. I know chocolate is often the go-to babka, but I may like this cinnamon version even more. After all, Jerry Seinfeld himself said “cinnamon takes a backseat to no babka” and who am I to argue?
Babka is similar in texture to challah, but slightly more cake-like. Yeast-risen dough is the basis for this Eastern European sweet bread. The name comes from the Slavic babcia, which is closely related to the Yiddish bubbe – both meaning grandmother. The word babka translates to “grandmother’s cake,” inspired by the shape of an old woman’s skirt. Grandmothers typically baked babka in fluted skirt-shaped baking pans.
Jewish babka first appeared during the early 1800s. Polish housewives prepared extra egg challah dough to be filled with cinnamon or jam, which was rolled up and baked alongside the Shabbat challah. It was served to hungry children during busy Shabbat preparations or reserved as a special treat. Streusel toppings came along during the mid 1900s.
Chocolate Babka is more common today, but Cinnamon Babka is more similar to the early Polish versions made in the 1800’s. I personally love Cinnamon Babka, it’s a real treat when paired with a warm cup of coffee on a chilly winter afternoon.
Recipe Update: Back in 2015 I launched this Cinnamon Babka recipe, as well as my method for making Chocolate Babka. Since then many readers have tested both babkas with great results. Throughout the years I have adjusted a few steps to help make this Cinnamon Babka recipe even better. I have incorporated those adjustments in this updated post, along with a few tips and lovely photos from my friend Kelly Jaggers. Enjoy!
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Food Photography and Styling by Kelly Jaggers
Cinnamon Babka
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 tablespoons granulated sugar, plus 1 tsp for activating yeast
- 2/3 cup whole milk, warmed to 110 degrees F, plus 1 additional tbsp for egg wash
- 5 tablespoons unsalted butter, room temperature
- 1 1/2 tablespoons vegetable oil (I use canola or grapeseed)
- 1 1/2 teaspoons vanilla extract
- 4 egg yolks (reserve 1 egg white for egg wash and 1 egg white for cinnamon filling)
- 2 1/2 - 3 1/4 cups all purpose flour (flour amount detailed in instructions below)
- 1 teaspoon kosher salt
Cinnamon Filling Ingredients
- 1 cup dark brown sugar
- 1/4 cup all purpose flour
- 3 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 egg white
Streusel Ingredients
- 1/4 cup dark brown sugar
- 1/4 cup all purpose flour
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 teaspoon salt
NOTES
Instructions
- To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast and 1 tsp sugar into the milk to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.
- While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.
- Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
- Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.
- Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity levels; best to add flour slowly and check texture as you go.You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.
- Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.
- Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I prefer to let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.
- To prepare the cinnamon filling: Combine all ingredients in a mixing bowl until smooth. Set aside.
- Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.
- Evenly spread the cinnamon filling over the dough, leaving an even 1 inch border around the edge.
- Starting with the long side, roll the dough into a tight log.
- Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
- Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick.
- Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!
- While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.
- Once the dough has risen, preheat oven to 350 degrees F.Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.
- Brush the babka with an egg wash made from 1 egg white and 1 tbsp of whole milk.
- Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.
- Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.
- Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!
Nutrition
tried this recipe?
Let us know in the comments!
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hometechie says
Just wanted to say thank you Tori for this amazing recipe. Cinnamon babka is one of my favourites, and I never thought I’d be able to make it myself since it always looked so involved when purchasing from a bakery. I followed your recipe to the tee, and it came out perfectly. I let the dough proof overnight in the fridge and it was fine after letting ti come to room temperature as you instructed.
I was worried how it’d come out since I don’t have a stand mixer (only a hand mixer) for the dough, or a food processor for the streusel, but I kneaded the dough by hand and made the streusel by hand as well and both worked great. And you’re most certainly right, the hardest part was waiting for it to cool before serving!
hometechie says
Forgot to add, the filling amount is perfect. I learned 2 adjustments I’ll make for next time: the joined ends work better if they’re somewhere near the middle of the figure eight; and I won’t leave a 1-inch spacing on the shorter edges when spreading the filling, so that there isn’t a pronounced gap in filling at the joined ends.
Jacki says
O. M. G. My house smells amazing and this was incredible! So, so yummy! I bake a lot and this is my first attempt at a babka. Everyone around here is making chocolate & I like to be a little different! Thanx for an awesome recipe – this one’s a keeper!
M says
Making it for the second time, it is delicious and the smell is divine.
Rob says
Whatever the baking equivalent of a green thumb is, I definitely don’t have it: I basically kill yeast and end up with dense, heavy paper weights. This recipe was a resounding success, though — it rose perfectly and turned out absolutely delicious!!! Thanks, Tori!
Rachel says
Another great recipe! This will be my go to recipe for cinnamon babka (for years you have been my go to for kugel as well!). It was my first attempt at a babka so definitely need to roll it a bit tighter next time, but a very easy recipe to follow and it made the house smell amazing ! Plus it tastes amazing. Just beware this makes a HUGE babka!
Sandy says
I would double the cinnamon filling recipe and add walnuts and raisins. Not enough Filling. Otherwise the dough is delicious
Lillian Hellman says
Do you think I could make the dough in my bread machine with your ingredients and then follow the rest of your directions for the babka?
I’ve followed your blog since your “Shiksa in the Kitchen” days and enjoy your recipes and stories very much, especially for the Jewish holidays.
Thanks again.
Tori Avey says
That’s so cool Lillian, glad you’ve been following for so long! I don’t have a bread machine, to be honest, so not really sure. Maybe another reader has tried it and can comment?
Lillian Hellman says
Well I made the babka dough in my bread machine using all of your ingredients and 3 1/4 cups flour, and it came out great! The only difficulty I had was that when I rolled it out it would contract back into a smaller rectangle. Also, it rose so high after baking that it made the slices very tall. I will try it again next time using 2 loaf pans and I think it will come out more similar to the store bought size. Delicious and a lot of fun too!
Thank you again for responding to me.
Jerry Lieberman says
I’ve been a subscriber for quite a while and adore your site. At 85 years old I’m the family cook for two. Your site is fascinating and I love the depth of your research into cooking history.
Tori Avey says
That’s great Jerry! Thank you so much for writing. Very happy you’re enjoying the site. 🙂
Tamar McMahon says
This turned out wonderfully! No loaf pan, so I had to improvise just a touch. It came out beautiful and delicious and was a wonderful quarantined weekend project. My family gives it two big thumbs up!!!
Halle says
This was my favorite babka recipe before I went vegan, and I thought somebody might like to know how I’ve successfully adapted it to be vegan (and as such pareve)!
Most of the recipe can be followed exactly. For the dough, substitute whole milk for any nondairy milk. I like soy or oat. Use a stick of vegan margarine (NOT whipped spreads, you need the solid sticks) like Earth Balance instead of real butter. Instead of egg yolks, vigorously whisk 1/4 cup aquafaba (the liquid in a can of beans, preferably something mildly flavored like chickpeas) until it increases in volume and becomes light in color, resembling whisked egg white. In the streusel, substitute more vegan margarine. In the filling, substitute vegan margarine or coconut oil as well as 3 tbsp of aquafaba (no need to whisk it this time). I don’t miss the eggs and dairy at all, and my non vegan family loves it!
gayle says
I was just about to make this babka in a vegan version and then I saw your substitutions! I will try your recommendations except I will try flaxeed egg instead of aquafaba. Thank you!
Stephanie says
Yum!! Thanks for the great recipe and photo guide. This is a keeper and definitely both beautiful and tasty enough to share. We also think it will be great for french toast. P.S. I made this while on COVID lockdown and it was a wonderful distraction.
Tori Avey says
Baking projects always help!
Bill Reed says
This was fantastic! You must eat it warm. Mine was dry the next day but proved great for making French Toast. I also split the tube and braided the halves together to have the cinnamon mixture inside and out (may have contributed to my next day dryness). Thanks, I will never again be able to purchase someone else’s cinnamon swirl bread.
Tori Avey says
Glad you enjoyed it Bill!
Rebekah Feese says
This recipe was super easy to follow and fun. My whole house smells like cinnamon and the babka looks beautiful. And now we wait… I hope I can make it the whole hour.
Vivienne Frank says
The babke looks delicious . With chutzpah and hope , do you have a vegan recipe for it ?
I’d rather have your delicious recipe than try , try and try to work out something on my own !
Tori Avey says
I don’t, so sorry! But I will keep it in mind for future recipe development. 🙂
Wendy says
After pulling the dough from the refrigerator is it fairly stiff? It seemed to roll out okay, but I wasn’t sure if it was right?
Tori Avey says
Did it seem softer when it came to room temperature? If yes it should be fine. 🙂
Nicole Shuster says
Thank you! It was a huge hit tonight at break fast! I’ve been searching for years for a good babka recipe! No one could believe it was homemade. <3
Tori Avey says
Wonderful!!
gail says
Superb recipe. Dough very easy to work with!
Tori Avey says
Glad to hear it! 🙂
Gail says
I have made it 4 times now- one with bittersweet chopped Caillebaut chocolate. Outstanding! The crumb topping stays in place with the egg white wash.
Beth says
What if one does not have a mixer with a paddle?
Suzanne says
Sounds so yummy and one of my favorites but alas, I don’t eat gluten any more. So I’d attempt to make this with Fat Head Pizza Dough which has no grains in it.
Geri says
Yum & so pretty when sliced!
I loved having a temperature to check for doneness!
I used my own “don’t mess with success recipe” for the babka, it has 2/3 cup of steamed golden raisins.
Your filling, streusel & technique gave me the finished Babka I have been striving for.
Thank you! Next time I will use your Babka recipe & will most likely keep the raisins in.