This cinnamon babka is an indulgent loaf full of sugar and spice — what could be more perfect?
A tender dough swirled with cinnamon sugar and a sweet syrup topping, it’s impossible not to
love this babka.
Cinnamon Babka with this illustrated step-by-step tutorial. This recipe is tested, reviewed, and
ready for your kitchen! Even if you’re not a born baker, you can make a crave-worthy babka by
following the steps in this post.
Tips for Shaping a Babka Loaf
The most common, and classic shape for a babka is a loaf. Babka loaves look impressive and make
beautiful, cinnamon swirled slices perfect for sharing. The dough is rolled and filled like
cinnamon rolls, then sliced in half lengthwise and twisted back together. Here are a few tips
for making the prettiest loaf.
The dough is much easier to work with while it’s cold. As it warms up, the dough may begin to stick to
your counter, making it harder to shape and slice.
To keep the dough cold and firm enough for a clean slice, wrap the rolled-up log in plastic wrap or
parchment paper and place it in the freezer for 5 to 10 minutes. This should make it firm enough to
slice without tearing the layers of dough and filling.
When slicing the rolled-up babka in half, some recipes advise you to leave one end of the log attached
and to twist from there. With a loaf, I prefer to slice it all the way through so it’s easier
to expose all of the gorgeous layers.
In Short, This Apple Cinnamon Babka Is:
- Extra flaky
- Buttery, moist, and overflowing with apple cinnamon filling
- Mesmerizing with all those delicious swirls
- Topped with buttery brown sugar cinnamon crumbles
- Irresistible & addictive (we COULDN’T STOP EATING THIS)
- Satisfying, especially on a cool rainy day Worth all the effort, trust me
Ingredients
½ tablespoon active dry yeas
7 tablespoons + ½ teaspoon sugar, divide
⅓ cup + ¼ cup water, divide
1 ¾ cups + 2 tablespoons flou
½ teaspoon sal
1 eg
⅓ cup + 6 ½ tablespoons butter divide
½ cup brown suga
1 tablespoon cinnamo
Directions
Place the yeast, ½ teaspoon of sugar, and ⅓ cup of warm water in a small bowl. Stir, and let sit
for 10 minutes to proof yeast
Add the flour, 3 tablespoons of sugar, and salt to the bowl of a stand mixer, and whisk to combine.
Add the egg, 6 ½ tablespoons of melted butter, and the yeast/water mixture to the flour mixture. With
the dough hook attached to the mixer, mix on low for 10 minutes Remove the dough and add to a bowl
that has been greased with oil. Top with a towel and set aside for 1 ½ to 2 hours to rise
Make the sugar syrup by adding the remaining 4 tablespoons of sugar and the remaining ¼ cup
of water in a small saucepan, bringing it to a boil over medium heat, and whisking until the sugar
dissolves.
Remove from heat and set asideb Grease a 9x5-inch loaf pan.Turn the dough out onto a floured work
surface and roll out to a roughly 8x12-inch rectangle.
Using a spatula, spread the cinnamon filling over the dough, covering it entirely.
With a long end nearest you, roll the dough into a log, ending at the opposite long side. Press to
seal the ends and rest the dough on its seam.
Using a serrated knife, cut the dough in half lengthwise, exposing the cinnamon filling.
Place the 2 halves with the filling side facing up lengthwise in front of you. Press the 2 ends
together of the 2 halves together. Lift the right piece over the left, and then lift the left piece
over the right and continue forming a simple plait. Press the ends together when finished.
Gently lift the bread into the prepared pan.
Cover with a cloth and allow to rise for 1 hour more.
Preheat the oven to 350 F.
Bake the babka for 35 to 40 minutes, until the edges are slightly brown and the top is golden.
Brush the top of the babka with the sugar syrup.
Allow it to cool for 10 minutes, then remove from pan.
Serve warm or at room temperatur