This cinnamon babka will surely become a family favorite - think cinnamon toast meets cinnamon roll with a crunchy texture on the outside and a gooey cinnamon filling on the inside.
Preparation Time
30 mins
Total Time
30 mins
Calories
276 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Ingredients
3 cups all-purpose flour
2 tablespoons all-purpose flour
1 large egg
4 teaspoons ground cinnamon
1 (.25 ounce) package instant yeast
1 large egg yolk
cooking spray
2 tablespoons cold unsalted butter
5 tablespoons unsalted butter, at room temperature
1.5 teaspoons vanilla extract
0.25 cup all-purpose flour
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cinnamon
0.125 teaspoon kosher salt
1.25 teaspoons kosher salt
0.25 cup unsalted butter, melted and cooled
0.5 cup firmly packed light brown sugar
0.25 cup granulated sugar
0.5 cup warm water (105 degrees F to 115 degrees F)
