Recipes Bread Yeast Bread Recipes Cinnamon Babka 5.0 (1) 1 Review 2 Photos This cinnamon babka has a crunchy texture on the outside, is tender on the inside, and the cinnamon filling is similar to the gooeyness of a cinnamon roll. A perfectly delicious breakfast or dessert bread. Serve warm or toast and serve with butter or cream cheese. By Melissa Gray Melissa Gray Melissa Gray is a recipe developer and food stylist for Dotdash Meredith. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. She has developed over 1,500 original recipes and styled in over 300 photoshoots during that time. Allrecipes' editorial guidelines Updated on February 13, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 30 mins Cook Time: 45 mins Additional Time: 2 hrs 40 mins Total Time: 3 hrs 55 mins Servings: 12 Yield: 1 babka Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Dough: 3 cups all-purpose flour 1 (.25 ounce) package instant yeast ¼ cup granulated sugar 1 ¼ teaspoons kosher salt ¼ teaspoon ground cinnamon 1 large egg ½ cup warm water (105 degrees F to 115 degrees F) 5 tablespoons unsalted butter, at room temperature 1 ½ teaspoons vanilla extract cooking spray Filling: ½ cup firmly packed light brown sugar ¼ cup all-purpose flour 4 teaspoons ground cinnamon ¼ cup unsalted butter, melted and cooled Egg Wash: 1 large egg yolk 1 tablespoon tap water Topping: 2 tablespoons all-purpose flour 1 tablespoon firmly packed light brown sugar ½ teaspoon ground cinnamon ⅛ teaspoon kosher salt 2 tablespoons cold unsalted butter Directions Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes. Dotdash Meredith Food Studios Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours. Dotdash Meredith Food Studios Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray. While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges. Dotdash Meredith Food Studios Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark. Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Cook’s Note Use rapid rise instant yeast in this recipe; if your yeast isn't in a .25 oz package, you will need 2 ¼ teaspoons. You don't want to make your braid too tight so that the bread has nowhere to go, but not so loose that you lose the effect. Aim to get between 5 and 7 twists. I Made It Print Nutrition Facts (per serving) 276 Calories 12g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 276 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 61mg 20% Sodium 229mg 10% Total Carbohydrate 38g 14% Dietary Fiber 2g 6% Protein 5g 10% Potassium 64mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.