Cinnamon Babka
This recipe for cinnamon babka is delicious, hearty, and perfect for breakfast, brunch, or dessert. It's a sweet, rich bread with a brown sugar-cinnamon filling that you'll love!
Servings: 10
Calories: 355kcal
Ingredients
Dough Ingredients
- 4 cups bread flour
- ½ cup granulated sugar
- 1 packet instant or active dried yeast
- ½ cup butter
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg
For the Filling
- 3 tablespoons butter softened
- ½ cup brown sugar packed
- 2 tablespoons ground cinnamon
For the topping
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons water
Instructions
- Whisk together flour, ½ cup granulated sugar, and yeast in the bowl of a stand mixer. Set aside.
- Melt ½ cup butter (1 stick) in 1 cup of warm milk until it has melted. Allow the mixture to cool to approximately 110ºF to 120ºF and then add it to the dry ingredients in the mixing bowl along with the vanilla extract and egg.
- Attach the mixing bowl to a stand mixer fitted with the dough hook attachment. Turn the speed to low and mix for 7 minutes. The dough will turn from sticky to soft and should not feel sticky at the end of the mixing period.
- Grease another bowl with a little oil then put the smooth ball of dough into it turning it in the oil in the bowl so it doesn’t dry out. Add plastic wrap to the bowl and rest until the dough has doubled in size. This will take 1-2 hours depending on how warm your kitchen is.
- When the dough has doubled in size, dust a work surface with flour and turn the dough out onto it. Roll the dough into a rectangle approximately 16” x 9”. Brush the top of the dough with softened butter.
- Mix the brown sugar and cinnamon thoroughly then sprinkle it over the top of the dough, pressing the sugar filling into the dough.
- Roll the dough lengthwise into a tight log shape (jelly roll style). Using a sharp knife, cut through the middle of the rolled-up dough so you have two sections. Twist the two sections together into a 2 strand braid.
- Line a 2 pound loaf pan (8 x 4 x 3 inches approx) with parchment paper for easy removal. (I often skip this and simply spray my loaf pan with nonstick cooking spray.)
- Carefully place the twisted dough into the prepared loaf pan. Cover the pan with plastic wrap and set it aside for 30-40 minutes. After 30 minutes, preheat the oven to 350ºF.
- After 40 minutes, the dough in the loaf pan will have risen. Place the pan on the middle rack of the preheated oven and bake for 45 minutes. At the 30 minute mark, cover the babka with aluminum foil to prevent it from burning.
- Take the loaf pan out of the oven and let it cool for 10 minutes in the pan. Remove it from the pan and transfer to a wire rack while you make the topping.
- For the drizzle, combine powdered sugar, vanilla and 1 tablespoon of water in a mixing bowl. If it’s not thin enough, add another tablespoon of water until it reaches a pourable consistency.
- Drizzle the topping over the warm cinnamon loaf. Allow the bread to cool completely before slicing.
Video
Nutrition
Serving: 1 | Calories: 355kcal | Carbohydrates: 69g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 106mg | Fiber: 2g | Sugar: 40g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
