Cinnamon Babka Recipe – Bake Tender, Delicious Homemade Cinnamon-Filled Babka with this Illustrated Step-by-Step Tutorial on ToriAvey.com
A few weeks ago I posted a recipe for Chocolate Babka and promised a cinnamon version would follow. I stuck with the same dough (why mess with success??) and swapped out the chocolate filling for a cinnamon brown sugar filling and 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. It’s an Eastern European sweet cake-bread made with yeast-risen dough which is filled, rolled and typically baked in a loaf pan. The name comes from the Slavic babcia, meaning grandmother, which is closely related to the Yiddish bubbe. The word babka translates to “grandmother’s cake,” inspired by the shape of an old woman’s skirt (they were originally baked in fluted Polish baking pans) and the fact that they were typically baked by grandmothers. Jewish babka first appeared during the early 1800s when Polish housewives would prepare extra egg challah dough to be filled with cinnamon or jam, then rolled up and baked alongside the Shabbat challah. It was served to hungry children during busy Shabbat preparations or reserved as a special treat. The now common streusel topping came along during the mid 1900s.
For those of you who have already mastered my last babka, here’s a chance to switch it up. Enjoy!
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DescriptionBake tender, delicious homemade cinnamon-filled babka with this tested recipe and illustrated step-by-step photo tutorial.
- 2 1/4 tsp active dry yeast (1 packet)
- 2/3 cup whole milk, warmed to 110 degrees F, plus 1 additional tbsp for egg wash
- 5 tbsp unsalted butter, room temperature
- 3 tbsp granulated sugar plus 1 tsp for yeast
- 1 1/2 tbsp vegetable oil (I use canola or grapeseed)
- 1 1/2 tsp vanilla extract
- 4 egg yolks (reserve 1 egg white for egg wash and 1 egg white for cinnamon filling)
- 3 1/4 cups all purpose flour
- 1 tsp kosher salt
Cinnamon Filling Ingredients
- 1 cup dark brown sugar
- 1/4 cup all purpose flour
- 3 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tbsp unsalted butter, melted
- 1 egg white
- 1/4 cup dark brown sugar
- 1/4 cup all purpose flour
- 2 tbsp unsalted butter, chilled and cut into small pieces
- 1/4 tsp salt
You will also need: Mixing bowls, whisk, stand mixer with paddle attachment and dough hook attachment, rolling pin, 9x5 loaf pan, nonstick cooking spray, parchment paper, pastry brush
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 flour and 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 just until a soft dough forms. Do not walk away during this part, you want to keep an eye on the dough to make sure that you do not over mix it.
- Once the dough 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!
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