Name: The Best Cinnamon Babka Recipe
Prep time: 30 min
Cook time: 45 min
Total time: PT-491250H55M30S
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, 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

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Introduction

The Best Cinnamon Babka is a rich, soft, and buttery sweet bread swirled with a fragrant cinnamon filling. This classic treat offers a perfect balance of tender crumb and sweet spice, making it ideal for breakfast or afternoon tea.

A close-up view of a sliced cinnamon swirl bread showing two slices in the front with a neat spiral pattern of cinnamon sugar inside soft, light yellow bread. The top crust is golden brown with a slightly shiny texture, and the swirl layers inside are darker brown with a grainy look from cinnamon sugar. Behind the front slices, the loaf remains whole and braided on a white marbled surface. There is a serrated knife on the right side next to the bread. Photo taken with an iphone --ar 4:5 --v 7

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 at room temperature, cubed

Cinnamon filling:

113 g unsalted butter, softened
150 g soft brown sugar
1 ½ tablespoons ground cinnamon
Pinch of salt

Sugar syrup:

50 g granulated sugar
60 g water

Instructions

Step 1: Add the warm milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, let the mixture sit for 5–10 minutes until foamy.
Step 2: Add eggs, flour, vanilla, and salt to the milk mixture and mix until a thick dough forms.
Step 3: Gradually add the cubed room temperature butter, mixing to incorporate it fully.
Step 4: Increase mixer speed to medium and continue mixing until the dough is sticky but strong, passes the windowpane test, and pulls away from the bowl sides. This should take about 15 minutes for best gluten development.
Step 5: Shape the dough into a ball on a lightly floured surface, place it in a lightly oiled bowl, cover, and let it proof in a warm place until doubled in size.
Step 6: (Optional) After one hour of room temperature rise, cover tightly and refrigerate for 8–16 hours for enhanced flavor. The dough will be stiff when cold but softens when shaped.
Step 7: Prepare the cinnamon filling by mixing softened butter, brown sugar, cinnamon, and a pinch of salt until combined.
Step 8: Roll out the dough, spread the cinnamon filling evenly, then shape and braid as desired before proofing again and baking until golden.
Step 9: While the babka bakes, make the sugar syrup by heating sugar and water until sugar dissolves. Brush the hot babka with syrup immediately after baking for a shiny finish.

Tips & Variations

Using cold overnight fermentation improves flavor and texture.
You can swap cinnamon filling for chocolate or nut spreads for variety.
Ensure the butter is at room temperature to incorporate smoothly into the dough.

Storage

Store babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster or oven to restore freshness.

How to Serve

The image shows a close-up of a cinnamon babka loaf slice placed on white parchment paper over a white marbled surface. The sliced loaf reveals layers of soft, light golden-brown dough swirled with dark brown cinnamon filling in a spiral pattern. The top of the loaf has a shiny, golden-brown crust with a slightly rough texture, showing the twisted shape typical of babka. In the blurry background, there is a whole loaf of babka, also with a golden crust and cinnamon swirls visible on the surface. The setting is bright and clean, emphasizing the bread’s color and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast works well. Just let it bloom in warm milk and sugar for 5–10 minutes before mixing to activate.

How do I know when the dough has passed the windowpane test?

Stretch a small piece of dough gently; it should become thin and translucent without tearing, indicating good gluten development.