Cinnamon Babka (Swirled, Buttery, and Absolutely Irresistible)

Babka is the queen of sweet breads. Buttery, tender, brioche-like dough swirled with ribbons of cinnamon sugar. It takes time. It takes patience. It’s worth every single minute. Make two. You’ll thank me.

Ingredients

Makes 1 loaf.

For the Dough:

• 3½ cups (440g) all-purpose flour
• ¼ cup (50g) sugar
• 1 packet (2¼ tsp) instant yeast
• ½ tsp salt
• 3 large eggs
• ¼ cup (60ml) warm milk
• ½ cup (115g) unsalted butter, softened

For the Cinnamon Filling:

• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• 2 tbsp ground cinnamon

For the Syrup:

• ¼ cup (50g) sugar
• ¼ cup (60ml) water

Step-by-Step Instructions

Step 1: Make Dough

1. Whisk flour, sugar, yeast, and salt. Add eggs, warm milk, and softened butter. Knead 8-10 minutes until smooth and elastic.
2. Cover and rise 1-2 hours until doubled.

Step 2: Make Filling

1. Mix softened butter, brown sugar, and cinnamon until smooth.

Step 3: Roll & Fill

1. Roll dough into a 10×15 inch rectangle. Spread filling evenly over the surface.
2. Roll tightly from the long side into a log.

Step 4: Twist & Pan

1. Cut the log in half lengthwise. Twist the two halves together (cut sides facing out).
2. Place into a greased 9×5 inch loaf pan. Cover and rise 45-60 minutes.

Step 5: Bake

1. Preheat oven to 350°F (175°C). Bake 35-40 minutes until golden brown.

Step 6: Syrup & Serve

1. While babka bakes, simmer sugar and water until dissolved.
2. Brush warm babka with syrup. Cool in pan 10 minutes, then transfer to a rack.

Summary

Prep Time: 30 min + rises | Bake Time: 40 min | Total: 1 hour 10 min + rises

Yield: 1 loaf | Difficulty: Medium

Storage Notes

Counter (wrapped): 4 days. Freezer: 3 months. Cinnamon babka actually gets better on day two — flavors deepen. Toast slices for maximum enjoyment. Never refrigerate (dries out).