Cinnamon Babka


Think cinnamon toast meets cinnamon roll. This cinnamon babka has a crunchy texture on the outside, is tender on the inside, and the cinnamon filling is similar to the gooeyness of a cinnamon roll. A perfectly delicious breakfast or dessert bread. Serve warm or toast and serve with butter or cream cheese.

low angle looking into cinnamon babka resting on a cutting board
Prep Time:
30 mins
Rise Time:
2 hrs 10 mins
Bake Time:
45 mins
Cool Time:
30 mins
Total Time:
3 hrs 55 mins
1 cinnamon babka



  • 3 cups all-purpose flour

  • 1 (.25 ounce) package active dry yeast

  • ¼ cup granulated sugar

  • 1 ¼ teaspoons kosher salt

  • ¼ teaspoon ground cinnamon

  • 1 large egg

  • ½ cup warm water (105 degrees F to 115 degrees F)

  • 5 tablespoons unsalted butter, at room temperature

  • 1 ½ teaspoons vanilla extract

  • cooking spray


  • ½ cup firmly packed light brown sugar

  • ¼ cup all-purpose flour

  • 4 teaspoons ground cinnamon

  • ¼ cup unsalted butter, melted and cooled

Egg Wash:

  • 1 large egg yolk

  • 1 tablespoon tap water


  • 2 tablespoons all-purpose flour

  • 1 tablespoon firmly packed light brown sugar

  • ½ teaspoon ground cinnamon

  • teaspoon kosher salt

  • 2 tablespoons cold unsalted butter


  1. Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.

  2. Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.

  3. Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes.

  4. Lightly spray a 9x5-inch loaf pan with cooking spray.

  5. While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.

  6. Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.

  7. Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.

  8. Preheat the oven to 350 degrees F (175 degrees C).

  9. Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.

  10. Set the pan on a wire rack and allow to cool, 10 minutes. Remove from pan; let cool slightly, about 20 minutes more. Serve warm.

Cook's Note:

You don't want to make your braid too tight so that the bread has nowhere to go, but not so loose that you lose the effect. Aim to get between 5 and 7 twists.

Nutrition Facts (per serving)

276 Calories
12g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 276
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 61mg 20%
Sodium 229mg 10%
Total Carbohydrate 38g 14%
Dietary Fiber 2g 6%
Protein 5g
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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