• Chelsea Price

Cinnamon Roll Babka

Updated: Apr 29

A fresh new take on the classic cinnamon Roll.

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Content coming soon for now enjoy the recipe



Cinnamon Roll Babka For the dough: 4 1/2 c flour 1/2 c sugar 1 TBSP quick rising yeast 1 egg 2 egg yolks 1/2-2/3 c warm milk 1 tsp salt 11 TBSP butter Filling: 8 oz super soft cream cheese 3/4 c sugar mixture Mix together till smooth Sugar mixture: 1/2 c granulated sugar 1/2 c brown sugar 1 tsp cinnamon 1/2 tsp all spice 1/2 tsp nutmeg 1/2 tsp salt Mix all together till well combined Simple syrup: 1 c sugar 1/2 c water 1 tsp almond extract Place in a medium saucepan over medium low heat. Allow sugar to completely dissolve. Let simmer for 10 minutes then remove from heat. Preheat oven to 360°F. prepare two 9x4 bread pans and set aside. In the bowl of your stand mixer add together the flour sugar salt and yeast. Mix in low just till the yeast is distributed equally. Add in your warm milk, egg and egg yolks. Mix on medium till well combined. Of dough looks too dry add a little more milk. Once dough is formed and is the correct consistency, add in butter a TBSP at a time. Be sure the butter gets fully incorporated before add more. Once butter is fully combined turn mixer to medium high speed and knead for 10 minutes. The dough should look nice and smooth by the end. You can tell it’s ready by pulling a small section away from the dough ball. It should act like a rubber band- very stretchy. To a separate large bowl add a TBSP neutral oil and turn dough out to the new bowl. Cover with plastic wrap and place in the fridge for 8 hours or over night. When your ready to bake let sit at room temperature for 20 minutes. Separate dough into two equal parts. Lightly flour a clean surface and turn one section of the dough out on to it. Roll dough out into a rectangle shape about 1/2 inch thick. Then spread filling all over leaving about 1/2 inch boarder. Sprinkle liberally with the remaining sugar mixture (you don’t have to use all of it) Roll dough into a log shape starting at your shorter edge. Pinch one end together closing up the top. Using a straight edge knife start about 1/2 inch from the top and slice your dough log in half lengthwise. You will now have two sections. Braid over each other creating a twist effect. Only do this 2-3 times. Tuck the edges under the dough and place into your bread pan. Let proof for 30 minutes. Then bake at 360°F for 30-45 minutes. You can check to see if it’s done by pulling back one layer in the middle. If you can see a sticky center, the bread needs to bake longer. If the top is browning too fast cover with foil. Once it’s fully baked take out of oven. While still hot, coat with simple syrup while still in the pan. Let bread cool for 10 minutes and take out of the pan. Allow to cool completely and spread more syrup on top and dust with powdered sugar. Slice and enjoy.


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