Let’s chat babka for a minute- shall we? I hadn’t ever had babka until baking class a few weeks ago. And I instantly fell in love. In class we made a babka full of chocolate and nuts and cinnamon and it all melted together to create a loaf of bread that had this deliciousness all rolled up in every bite. Not to mention it looks super cool all twisted up. Babka is traditionally a Jewish bread, made out of sweet dough (a lot of times the dough base is challah) with something sweet twisted into it.
Well we had also made cinnamon rolls in class and my wheels started turning. What if I made a cinnamon roll babka bread?? They both have a sweet dough base and a sweet mixture in the middle, so why don’t we combine the two and make a cinnamon roll babka bread! And boom, here you have it.
Making babka for the first time can be a bit intimidating if you have never done it before and don’t know the premise behind it. I did my best to describe how to roll it up and cut it, but if you find yourself lost in the details, just youtube how to roll babka and it’ll make so much more sense!
Another important thing to note is the yeast- I used active dry yeast in this recipe and didn’t activate it first in water and sugar (GASP). But you don’t need to! King Arthur Flour said so. You can dump all of your ingredients into your mixer together at the same time (this is referred to the straight dough method in the baking world). Cannot get easier than that.
One last thing- don’t skimp out on the dough rise step. I know you just want to get this delicious thang going, but it won’t be as delicious if you rush the process of letting her rise. Patience my friends, patience.
Message me with any questions you might have about this recipe!! I can’t wait to see your creations!!
Thanks for reading!!!
This delicious cinnamon roll babka bread is the perfect morning treat, or mid day snack.
- 3.5 c all purpose flour (plus more if dough is too sticky)
- 2/3 c whole milk (100-110 degrees)
- 4 tbsp granulated sugar
- 2 eggs (room temperature)
- 1/4 oz active dry yeast
- 1 tsp kosher salt
- 1 stick unsalted butter (at room temperature)
- 1 tsp vanilla extract
- 1 tsp canola oil (for greasing the countertop)
- 1/2 c brown sugar
- 1/2 c granulated sugar
- 1,5 tbsp cinnamon
- 1.5 tbsp unsalted butter
- 5 tbsp powdered sugar
- 2 tbsp butter (melted)
- 1 tsp vanilla extract)
- 1/4 tsp water
For the dough: Place all of your dough ingredients in a stand mixer. Using a dough hook, mix together on low for 3 minutes. Increase the speed to high and mix for another 5 minutes. Dough should be shiny and elastic. If it is still super sticky, add more flour in small increments until dough reaches desired consistency.
Spray a large bowl with non-stick spray and place dough in bowl. Cover with a clean towel and let rise for 2 hours or until it has doubled in size.
Grease a clean countertop with canola oil, spreading out with clean hands. Place dough on greased countertop and roll out into a rectangle, 1/4 inch thick.
Brush the entire dough with melted butter and spread cinnamon sugar mixture evenly across the dough.
Working from the longest side, roll up dough into a log, like you would to make cinnamon rolls. Cut the log in half to create 2 equal sized logs.
Cut one log straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces together. Pinch and secure at the other end. Repeat with the second log.
Place each load in a greased bread pan and cook at 350 for 25 minutes.
Temperatures of ingredients are super important when you are making bread! Make sure your milk is between 100-110 and that your eggs and butter are room temp.
Keywords: babka, cinnamon, bread, breakfast, pastry, sweet bread