Name: Best Homemade Cinnamon Babka Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup whole milk; 1/2 cup unsalted butter; 1/4 cup granulated sugar; 1 packet active dry yeast (2 1/4 teaspoons); 3 1/2 cups all-purpose flour; 1/2 teaspoon salt; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup brown sugar; 2 teaspoons ground cinnamon; 1/2 cup semi-sweet chocolate chips (optional); 1 egg (for egg wash); 1 tablespoon water (for egg wash)

Jump to Recipe·Leave a Review

This Best Homemade Cinnamon Babka Recipe is a true indulgence. I love how it combines the soft, buttery texture of a rich sweet dough with a perfect swirl of cinnamon sugar and chocolate, making it an ideal treat for breakfast or dessert. The combination of warm spices, soft dough, and gooey chocolate (if you decide to include it) is irresistibly delicious!

Ingredients

1/2 cup whole milk

1/2 cup unsalted butter

1/4 cup granulated sugar

1 packet active dry yeast (2 1/4 teaspoons)

3 1/2 cups all-purpose flour

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

1/2 cup brown sugar

2 teaspoons ground cinnamon

1/2 cup semi-sweet chocolate chips (optional)

1 egg (for egg wash)

1 tablespoon water (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small saucepan, heat the milk and butter over medium heat until the butter melts. Remove from heat and allow it to cool to a warm temperature (about 110°F or 43°C).

In a small bowl, combine the warm milk-butter mixture with granulated sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes, until the mixture becomes bubbly.

In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract. Mix everything together until a dough forms.

Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

In a small bowl, mix together the brown sugar and cinnamon.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle, about 14×9 inches.

Spread a thin layer of softened butter on the dough, then sprinkle the cinnamon sugar evenly over the top. If desired, add the chocolate chips on top of the cinnamon sugar.

Carefully roll the dough into a tight log, then slice it lengthwise down the center to create two halves. Twist the halves together to form a braided shape, then tuck the ends under to seal.

Place the babka into a greased loaf pan and cover it with a clean towel. Let it rise for 30-60 minutes, or until puffed.

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and water, then brush it over the top of the babka.

Bake the babka for 30-35 minutes, or until golden brown. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

Prep Time: 1 hour

Cooking Time: 35 minutes

Total Time: 2 hours 30 minutes

Servings: 8 servings

Calories: 310 kcal per serving

Variations

Chocolate Chips: For a chocolatey twist, I often add semi-sweet chocolate chips. They melt into the dough and make the babka extra rich.

Nuts: You can add crushed walnuts or pecans to the cinnamon-sugar filling to give the babka a crunchy texture and added flavor.

Frosting: A light glaze of powdered sugar and milk can be drizzled over the top once the babka has cooled for a sweet finishing touch.

Storage/Reheating

To store your babka, I like to wrap it in plastic wrap and keep it at room temperature for up to 3 days. It can also be refrigerated for up to a week. If I want to enjoy it warm, I simply heat it in the microwave for a few seconds, or place slices in a toaster oven for a few minutes until heated through.

FAQs

Can I make cinnamon babka without yeast?

I wouldn’t recommend skipping the yeast, as it helps the dough rise and gives it its light, airy texture. However, you could try a quick bread version using baking powder, though the texture would be different.

Can I freeze cinnamon babka?

Yes, I love freezing cinnamon babka! You can freeze the baked babka by wrapping it tightly in plastic wrap and aluminum foil. It should stay fresh for up to 3 months. When ready to eat, simply thaw at room temperature and warm it up in the oven.

How do I prevent the babka from becoming too dry?

To keep the babka moist, I always make sure not to overbake it. I also let it cool in the pan for a bit before transferring it to a wire rack, which helps retain moisture. If you’re not planning to eat it right away, storing it properly helps too.

Can I use milk alternatives like almond milk or oat milk?

Yes, I’ve tried using almond milk as a substitute, and it works just fine! Just be sure to choose a milk alternative that isn’t too sweet so it doesn’t overpower the flavor of the dough.

Can I double the recipe?

Absolutely! I often double the recipe if I’m hosting guests or want to have extra babka on hand. Just be sure to use a larger loaf pan and increase the baking time slightly if needed.

Conclusion

This Best Homemade Cinnamon Babka Recipe is the perfect balance of rich, sweet dough, spicy cinnamon, and a touch of chocolate. Whether I’m enjoying it as a comforting breakfast or a decadent dessert, it’s always a crowd-pleaser. I hope you love making and enjoying this cinnamon babka as much as I do.

Recipe:

Best Homemade Cinnamon Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This homemade cinnamon babka recipe is a heavenly blend of soft, buttery dough, sweet cinnamon sugar, and optional chocolate chips, making it a perfect treat for both breakfast and dessert. With its irresistible swirl of flavors and textures, this indulgent babka is sure to fill your kitchen with the best aromas and provide an unforgettable experience. Learn how to bake this delicious, swirled sweet bread from scratch with this easy-to-follow recipe.

Total Time: 2 hours 30 minutes
Yield: 8 servings

Instructions

In a small saucepan, heat the milk and butter over medium heat until the butter melts. Remove from heat and let it cool to about 110°F (43°C).
In a small bowl, combine the warm milk-butter mixture with granulated sugar. Stir in the active dry yeast and let it sit for 5-10 minutes until bubbly.
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract. Mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1-2 hours or until doubled in size.
In a small bowl, mix together brown sugar and cinnamon.
Punch the dough down, then roll it into a 14×9 inch rectangle on a floured surface. Spread softened butter on the dough, then sprinkle evenly with cinnamon sugar. Add chocolate chips if desired.
Roll the dough tightly into a log and slice it lengthwise. Twist the halves together to form a braid and tuck the ends under to seal.
Place the babka in a greased loaf pan, cover, and let it rise for 30-60 minutes.
Preheat oven to 350°F (175°C). Whisk together egg and water for the egg wash, then brush it over the top of the babka.
Bake for 30-35 minutes or until golden brown. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.