This Cinnamon Babka Will Ruin Store-Bought Bread Forever (In the Best Way)

You know that loaf that disappears before it cools? This is that loaf. Cinnamon Babka is the buttery, swirled show-off that makes cinnamon rolls look like a warm-up act.

It’s rich, layered, and dangerously snackable—like if dessert and breakfast decided to collab. Make this once and you’ll suddenly have “friends” who happen to drop by right around coffee time. Consider this your permission slip to bake something unapologetically extra.

What Makes This Special

Cinnamon Babka isn’t just bread—it’s a braided, caramelized, cinnamon-sugar ribbon wrapped in buttery dough.

The swirl ensures every slice lands a hit of spice and sweetness, and the glossy finish gives it that bakery window glow. It’s indulgent without being cloying, and the texture sits perfectly between tender brioche and a flaky pastry. Bonus: it looks complicated but is surprisingly doable once you know the steps.

Ingredients Breakdown

• Bread Flour (3 1/4 cups / 390g): Higher protein gives structure for the tall, airy crumb.
• Granulated Sugar (1/3 cup / 65g): Sweetens the dough and feeds the yeast.
• Instant Yeast (2 1/4 tsp): Reliable lift without proofing.

  Active dry works too, just bloom it.

• Salt (1 tsp): Balances sweetness and strengthens gluten.
• Whole Milk (1/2 cup / 120ml), warm: Keeps the crumb soft and rich.
• Water (1/4 cup / 60ml), warm: Hydration for the dough—aim for baby-bath warm.
• Large Eggs (2): Adds richness and color.
• Unsalted Butter (6 tbsp / 85g), softened: Kneads into the dough for that brioche-style tenderness.
• Vanilla Extract (1 tsp): Subtle warmth; optional but recommended.

For the Filling:

• Unsalted Butter (5 tbsp / 70g), melted and cooled: Helps the cinnamon-sugar stick and melt.
• Brown Sugar (3/4 cup / 150g): Caramel notes and moisture.
• Ground Cinnamon (2 1/2 tbsp): The star. Use fresh, aromatic cinnamon.
• Pinch of Salt: Enhances the spice and sweetness.

For the Syrup (glossy finish):

• Water (1/4 cup / 60ml)
• Granulated Sugar (1/4 cup / 50g)
• Vanilla Extract (1/2 tsp): Optional, for aroma.

Let’s Get Cooking – Instructions

1. Make the dough: In a large bowl or stand mixer bowl, whisk flour, sugar, yeast, and salt. Add warm milk, warm water, eggs, and vanilla.

   Mix until shaggy.

2. Knead and add butter: Knead on medium-low 8–10 minutes until smooth. Add the softened butter a tablespoon at a time, kneading fully between additions. Continue kneading 4–6 minutes until the dough is elastic and slightly tacky, not sticky.
3. First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 1–1.5 hours.

   If your kitchen is chilly, give it extra time. Patience is cheaper than dense bread.

4. Make the filling: Stir brown sugar, cinnamon, and salt. Keep the melted butter separate.
5. Roll it out: Turn the dough onto a lightly floured surface.

   Roll into a rectangle about 12×18 inches (30×45 cm). The thinner you roll, the more swirls you get.

6. Fill and roll: Brush the dough with melted butter, leaving a 1/2-inch border. Sprinkle evenly with the cinnamon-sugar.

   Roll up tightly from the long side into a log, seam down.

7. Chill briefly (optional but pro): Wrap and chill 15–20 minutes to firm it up. This makes clean slicing way easier, IMO.
8. Shape the babka: Use a sharp knife to slice the log lengthwise into two long strands, exposing the layers. Twist the two strands together, cut sides up, like a rope.

   Tuck ends under for a neat look.

9. Pan it: Transfer to a greased 9×5-inch loaf pan (or 8.5×4.5). If it looks messy, good—you’ll get great texture.
10. Second rise: Cover and let rise until puffy and about 1 inch above the pan rim, 45–75 minutes. It should jiggle when nudged.
11. Bake: Preheat to 350°F (175°C).

    Bake 35–40 minutes until deeply golden and the center hits about 190–195°F. Tent with foil if browning too fast.

12. Make the syrup: While baking, simmer water and sugar 2–3 minutes until dissolved. Remove from heat, add vanilla.
13. Finish: Brush the hot loaf generously with syrup—use it all.

    This locks in moisture and makes it shiny and irresistible.

14. Cool: Let cool in the pan 10 minutes, then transfer to a rack. Slice while slightly warm if you’re impatient, like the rest of us.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days. A quick 10-second microwave brings it back to “freshly baked” energy.
• Freeze: Wrap slices in plastic, then bag.

  Freeze up to 2 months. Thaw at room temp or toast gently.

• Refresh: Low oven at 300°F (150°C) for 8–10 minutes revives the crumb. Don’t overbake or you’ll cry later.

Nutritional Perks

• Real ingredients: Butter, eggs, and milk deliver satisfying richness with protein and fat that actually keep you full.
• Spice benefits: Cinnamon brings polyphenols and warmth—great flavor with a small antioxidant bonus.
• Customizable sweetness: You control the sugar and portion size.

  Slice thinner for a coffee-friendly treat without the sugar bomb.

Common Mistakes to Avoid

• Rushing the rise: If it hasn’t doubled, wait. Underproofed dough equals dense slices and heartbreak.
• Too much flour: Sticky is okay; shaggy is normal. Over-flouring leads to tough bread.
• Skipping the syrup: That gloss isn’t just pretty—it keeps the loaf moist and flavorful.
• Faint cinnamon flavor: Use enough cinnamon and fresh spices.

  Old spice belongs in your playlist, not your pantry.

• Overbaking: Check at 30–32 minutes. Tent with foil if top browns fast and finish baking to temp.

Different Ways to Make This

• Nutty crunch: Add 1/2 cup finely chopped pecans or walnuts over the filling.
• Apple-cinnamon: Sprinkle 1 cup finely diced apple tossed with a teaspoon of flour into the filling layer.
• Chocolate-cinnamon mashup: Add 1/3 cup mini chocolate chips for a mocha-vibe swirl.
• Maple twist: Swap half the brown sugar for maple sugar; brush baked loaf with warm maple syrup.
• Overnight method: After the first rise, refrigerate the dough overnight. Shape cold in the morning for better flavor and easier handling.

  FYI, this is a power move.

FAQ

Can I make this without a stand mixer?

Yes. Mix with a sturdy spoon until shaggy, then knead by hand 12–15 minutes, adding butter a bit at a time. It’s a workout, but the dough will turn smooth and elastic if you stick with it.

What if I only have active dry yeast?

Bloom it first: dissolve in the warm milk and water with a pinch of sugar and let sit 5–10 minutes until foamy.

Then continue as written.

Why is my babka leaking butter or sugar?

That can happen with rich fillings. A brief chill before slicing and twisting helps. Also, don’t overmelt the butter in the filling; cooled, melted butter clings better and leaks less.

How do I know it’s baked through?

Use a thermometer—look for 190–195°F in the center.

Lacking a thermometer? Tap the top; it should sound hollow, and the sides should feel set, not squishy.

Can I halve the recipe?

This recipe is for one loaf already. If you want minis, divide the dough after the first rise and bake in smaller pans, reducing bake time by 8–12 minutes.

Can I reduce the sugar?

Yes.

Cut the filling sugar by 20–25% and keep the syrup light. The texture stays lovely, and the cinnamon will be more pronounced.

What pan size works best?

A 9×5-inch loaf pan gives room for a tall rise. An 8.5×4.5-inch pan works too; it may crown higher and bake a few minutes longer.

The Bottom Line

Cinnamon Babka is the sweet spot between celebratory and everyday—braided beauty, cinnamon swagger, bakery-level payoff.

With a few simple techniques, you get dramatic swirls, a plush crumb, and that signature glossy finish. Bake it for brunch, slice it for snacks, or toast it with butter and call it self-care. Your kitchen’s about to smell like victory—and cinnamon.