Name: The Best Cinnamon Babka Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 5 h
Cuisine: Jewish
Ingredients: 120 g whole milk, lukewarm; 2 ½ teaspoons instant yeast (or active dried yeast); 50 g granulated sugar; 500 g all-purpose flour; 4 large eggs; 1 teaspoon vanilla paste or extract; 1 teaspoon salt; 170 g unsalted butter, room temperature and cubed; 113 g unsalted butter, softened; 150 g soft brown sugar; 1 ½ tablespoons ground cinnamon; Pinch of salt; 50 g granulated sugar; 60 g water; 50 g granulated sugar

Jump to Recipe

If you’ve ever dreamed of biting into a luscious, swirled bread that bursts with cinnamon flavor and boasts a tender, buttery crumb, then you’re in for a treat. The Best Cinnamon Babka Recipe is the perfect blend of sweet and soft with a golden crust that’s simply irresistible. It’s one of those recipes that feels a little fancy but is surprisingly approachable, and the wonderful aroma alone will have everyone in the house asking for more. Once you master this recipe, it will quickly become a beloved staple in your baking repertoire.

The image shows a close-up of a sliced loaf of cinnamon swirl bread on a white marbled surface. The bread has two main layers: a soft, light golden brown dough and a dark brown cinnamon swirl running through the center, creating a spiral pattern inside the slice. The crust is a shiny, darker brown with a slightly crisp texture. In the background, an uncut loaf of the same bread is slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients may look straightforward, but each one plays a crucial role in the magic of The Best Cinnamon Babka Recipe. From the rich eggs giving the dough structure to the cinnamon and brown sugar filling creating that signature flavor twist, every element is essential for that perfect balance of taste, texture, and beautiful color.

120 g whole milk (lukewarm): Warms and activates the yeast to help the dough rise beautifully.
2 ½ teaspoons instant yeast (or active dried yeast): The powerhouse that leavens the dough, giving babka its airy texture.
50 g granulated sugar: Adds a subtle sweetness to the dough.
500 g all-purpose flour: The foundation for the dough—opt for good quality for the best structure.
4 large eggs: Enrich the dough, enhancing its softness and color.
1 teaspoon vanilla paste (or extract): Introduces a warm, aromatic note that heightens the overall flavor.
1 teaspoon salt: Balances sweetness and enhances the dough’s flavor.
170 g unsalted butter (at room temperature, cubed): Incorporates into the dough for an ultra-soft texture and rich taste.
113 g unsalted butter (softened): Used for the filling, giving it a creamy, luscious quality.
150 g soft brown sugar: Adds deep, caramel-like sweetness to the cinnamon filling.
1 ½ tablespoons ground cinnamon: The star spice—its warm, sweet aroma defines the babka’s signature flavor.
Pinch salt: Enhances the filling’s sweetness and complexity.
50 g granulated sugar: For the finishing syrup glaze, bringing a shiny, sweet crust.
60 g water: Combines with sugar in the syrup to add moisture and gloss.

How to Make The Best Cinnamon Babka Recipe

Step 1: Activate Your Yeast

Start by combining warm milk, yeast, and granulated sugar. If you’re using active dry yeast, give it 5 to 10 minutes to foam up—this signals your yeast is alive and kicking, a crucial first step toward a perfect rise in your dough.

Step 2: Mix the Dough

Add eggs, flour, vanilla, and salt to the yeast mixture. Mix until it forms a thick dough. This is where the magic begins—the mixture transforms from a simple combo of ingredients into a promising bread base.

Step 3: Incorporate the Butter

Next, introduce the cubed room temperature butter a few pieces at a time into the dough. Mixing thoroughly ensures the butter is evenly distributed, resulting in a soft yet rich texture that will melt in your mouth.

Step 4: Develop the Gluten

Keep your stand mixer at a medium speed and mix for at least 15 minutes. This process is key because it strengthens the dough’s gluten network, giving The Best Cinnamon Babka Recipe its characteristic chewy and tender crumb. The dough should pass the windowpane test, pulling away from the bowl and feeling strong but soft.

Step 5: First Rise

Shape your dough into a smooth ball and place it in a lightly oiled bowl. Cover and let it proof in a warm spot until it doubles in size. This slower, patient rise builds flavor and ensures a light texture.

Step 6: Optional Overnight Fridge Proof

If you want to deepen the flavor even more, after an hour at room temperature, cover and refrigerate the dough for 8 to 16 hours. Chilled dough will be stiffer but relaxes easily during shaping, imparting subtle tangy notes that elevate the babka.

Step 7: Prepare the Filling and Shaping

Beat softened butter, brown sugar, cinnamon, and a pinch of salt together until creamy. Deflate the dough, divide it in half, then roll each piece into a large rectangle. Spread half the cinnamon mixture over each, leaving a small border free. Roll tightly into logs jelly-roll style, chill briefly, then slice lengthwise and braid by folding the strands over each other. This coveted swirl effect is what makes The Best Cinnamon Babka Recipe so visually stunning and delicious.

Step 8: Second Rise and Baking

Place your braided loaves into parchment-lined loaf pans and let them rise until nearly doubled, about 1 to 2 hours. Then bake at 350°F (180°C) for 35 to 40 minutes, covering with foil if the tops brown too quickly. Finally, brush the hot loaves with a simple sugar-water syrup for a glossy finish that locks in moisture and adds sweetness.

How to Serve The Best Cinnamon Babka Recipe

A close-up of a soft, fluffy cinnamon swirl bread slice resting on a white marbled surface. The bread has a light golden crust on the edges with a slightly darker cinnamon swirl visible throughout the softer, light yellow interior. Behind the slice, there is a larger chunk of the same bread showing multiple spiral layers of light dough and cinnamon filling. The texture of the bread looks airy with a slight crumb at the torn edge, showing the softness inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While The Best Cinnamon Babka Recipe is stunning on its own, consider dusting with a light sprinkle of powdered sugar or topping slices with a dab of softened butter or cream cheese for an extra indulgent touch.

Side Dishes

This babka pairs beautifully with a steaming cup of coffee or tea. For brunch, serve alongside fresh fruit or a dollop of yogurt to balance the sweetness.

Creative Ways to Present

Slice the babka and serve it as French toast topped with maple syrup and berries for a playful twist. Alternatively, turn leftover slices into decadent bread pudding for an inventive dessert that keeps the cinnamon spirit alive.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cinnamon babka tightly in plastic wrap or store in an airtight container at room temperature. It stays fresh for 2 to 3 days, staying soft and flavorful without drying out.

Freezing

You can freeze baked babka by wrapping it securely in plastic wrap and then foil. It freezes well for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Reheating

To revive babka’s soft texture, warm slices gently in a low oven or toaster oven for 5 to 10 minutes. You can also microwave for a few seconds, but watch closely to avoid drying it out.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just be sure to let your yeast, milk, and sugar mixture sit for 5 to 10 minutes until it becomes foamy to ensure the yeast is activated.

How long does babka keep fresh?

When stored properly at room temperature, babka stays fresh for about 2 to 3 days. Beyond that, you might notice it starts to dry out.

Is the overnight fridge proof necessary?

It isn’t required, but cold-proofing the dough overnight develops deeper flavor and gives the crumb a lovely texture. If pressed for time, you can skip this step and still enjoy delicious results.

Can I add chocolate or nuts instead of cinnamon?

Definitely! Babka is wonderfully versatile. You can swap the cinnamon filling for chocolate spread, chopped nuts, or even a combination to create your own signature babka.

Should I use butter or oil in the dough?

Butter is preferred for The Best Cinnamon Babka Recipe because it enriches the dough with flavor and a tender crumb. Oil won’t give the same depth of taste or texture.

Final Thoughts

There is something truly special about baking The Best Cinnamon Babka Recipe from scratch—a comforting treat that fills your kitchen with the scent of warm cinnamon and buttery dough. Whether made for a cozy weekend breakfast or a festive gathering, this babka is guaranteed to impress and delight. Don’t hesitate to roll up your sleeves and dive in; your taste buds will thank you!