Cinnamon Babka Recipe

There’s this smell – warm and dark and sweet, kind of like the color of amber if it had a scent – that always fills the kitchen when this cinnamon babka is in the oven. It creeps around corners, into your shirt sleeves, up the stairs – and before long, everyone in the house is miraculously drawn into the kitchen “just to see how it’s going.” I don’t blame them. The dough is soft and rich, almost like a brioche, and when you cut through the baked loaf… well, those swirls of cinnamon-sugar tucked into golden layers, they’re the kind of thing that makes you pause mid-sentence. Not beautiful-perfect like one from a bakery window, maybe. But deeply satisfying. Homemade in the truest, messiest sense. And I mean that in the best way.

Why You’ll Crave It

• That deep cinnamon sugar aroma fills every corner of the house – it’s almost magical
• Soft, buttery dough that rises high and bakes golden – like a cozy dream you can slice
• You can twist it up with chocolate, fruit, nuts… or just stick with classic cinnamon and never regret it
• Perfect for brunch, gifting, or sneaking a slice warm with tea late at night
• It’s an act of love to make – but not overly complicated, just a bit patient

The first time I made this, I didn’t twist it “correctly” – but my sister and I devoured the whole thing by the next morning.

What You’ll Need

• All-purpose flour: 4 cups – scooped gently, no packing, no rushing
• Granulated sugar: 1/2 cup – just enough to sweeten the dough
• Active dry yeast: 2 teaspoons – foamy and alive, the beginning of everything
• Whole milk: 1 cup warm – like baby-bottle warm, not too hot
• Unsalted butter: 1/2 cup melted – cooled slightly so it won’t throw off the dough
• Eggs: 2 large – room temp if you can remember
• Vanilla extract: 1 teaspoon – the fragrance that softens everything
• Salt: 1 teaspoon – always, to balance the sweetness
• Ground cinnamon: 2 tablespoons – earthy, warming, the soul of this one
• Brown sugar: 1/2 cup – packed, sticky, molasses-rich

Easy How-To

Wake up the yeast… and the house

Stir the yeast and half the sugar into your warm milk and just let it sit. Wait like… 5, 10 minutes. If it’s cloudy and foamy on top, it’s ready. And if it’s quiet – not much bubbling – the yeast might be tired. Try again with fresh.

Make the dough

Whisk in the eggs, the melted butter, the rest of the sugar, and the salt. Pour in the vanilla too. Then slowly add the flour – maybe a cup at a time – and stir or use a mixer until it clumps together. Knead it a few minutes till it’s smooth-ish. A bit of sticking is okay. It should be soft, like your earlobe (that’s not scientific… but you’ll know).

First rise

Put the dough in a lightly oiled bowl, cover it, and let it rise somewhere warm. Not too warm – just cozy. This is when you make tea or call your mom. After about an hour or so, it’ll double. That’s the sign.

Mix the filling

Just stir together the brown sugar, cinnamon, and melted butter in a bowl. It’ll be sandy, a little gooey, very fragrant. Try not to eat it with a spoon… or at least not all of it.

Roll out and fill

Roll your dough into a rectangle – roughly 12 by 18 inches. You don’t need a ruler unless it calms you. Spread the cinnamon mixture gently, edge to edge, leaving just a thin border so it won’t leak out too much when rolling.

Roll and slice

Roll tightly from the long edge, like a jelly roll. Then take a sharp knife and slice it lengthwise, so you have two long halves, like a parted book – all those layers exposed. It’s messy. Beautifully messy.

Twist and tuck

Cross the two halves over each other, twisted like a rope – with the cut sides up. Then gently lift and nestle it into a greased loaf pan. If it feels floppy or uneven, that’s okay. Rustic is always welcome around here.

Let it puff again

Cover loosely and let it puff up for another 30 to 45 minutes or so. This part depends a bit on the room. Not every kitchen hums at the same temperature. Just wait till it looks a bit more lively and puffy.

Bake until golden

Preheat the oven to 350°F. Bake your babka for 35-40 minutes until golden on top and the inside springs back when gently pressed. You’ll smell when it’s ready – you really will.

Glaze (optional… but lovely)

Simmer sugar and water together in a small pan – just equal amounts – maybe 1/4 cup each. Brush it on the warm babka fresh out of the oven to make it glossy and soft-crusted. Like a little lacquer of sweetness.

Good to Know

• If your dough feels stubborn, a little rest (covered) helps the gluten relax. Like you after lunch.
• Sticky hands are normal. Don’t stress. A bit of flour or oil can help tame the dough – just don’t overdo it.
• The swirl doesn’t have to look perfect raw – it’ll surprise you once baked. A tasty kind of chaos.

Serving Ideas

• Thick slices, still warm, with sour cherry jam and a strong coffee
• Toasted the next morning, with a quick smear of salted butter
• Wrapped in parchment and brought to a friend’s house “just because”

Top Tricks

• A stand mixer is helpful, yes – but hands work fine too. Feel the dough. It’ll tell you what it needs.
• Brushing the top with syrup keeps it from drying out – and adds a quiet sweetness

Frequently Asked Questions

Why didn’t my babka rise properly?

If it stayed dense, the issue might be old yeast or a room too cold. Give it enough time in a warm spot and make sure your yeast is lively from the start. Dough needs patience and warmth – like we all do, sometimes.

Can I make the dough ahead?

Yes – you can let it rise overnight in the refrigerator (covered), then bring it to room temp before rolling and baking. The cold rise even adds flavor.

Can I freeze cinnamon babka?

Definitely. Once it’s cooled, slice it or wrap the whole loaf tightly. It’ll keep in the freezer for a couple months. Just warm slices in the oven or toaster – makes snowy mornings better.

The filling oozed out and burned – what did I do wrong?

Don’t worry, that happens to all of us. It just means some filling slipped out when rolling. Try leaving a thinner layer near the edges next time. Line your pan with parchment and it’s less stressful.

Can I use instant yeast instead of active dry?

Yes, you can skip the foaming step and mix it right into the dry ingredients. But I still like blooming it in milk – smells like something’s starting.