Cinnamon Babka

Name: Cinnamon Babka
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, Eastern European
Ingredients: 3 cups (360g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) King Arthur Baker's Special Dry Milk; 2 teaspoons instant yeast, SAF Gold instant yeast preferred; 1/4 teaspoon ground cinnamon; 1/4 cup (50g) granulated sugar; 1 1/4 teaspoons (8g) table salt; 2/3 cup (149g) water, lukewarm; 1 large egg; 5 tablespoons (71g) unsalted butter, room temperature; 1 1/2 teaspoons King Arthur Pure Vanilla Extract; 3/4 cup (160g) light brown sugar or dark brown sugar, packed; 1 tablespoon plus 2 teaspoons (17g) ground cinnamon; 1 1/2 tablespoons (11g) King Arthur Unbleached All-Purpose Flour; 4 tablespoons (57g) unsalted butter, melted; 2 teaspoons water; 1/2 cup (57g) diced pecans or walnuts, toasted, optional; 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour; 1 tablespoon light brown sugar or dark brown sugar, packed; 1/2 teaspoon ground cinnamon; pinch of table salt; 1 tablespoon (14g) unsalted butter, cold; 1 large egg, beaten with a pinch of salt (egg wash)

Instructions

Prep:30minCook:50min

Here at King Arthur, we take our cinnamon-swirled breads and buns pretty seriously. This cinnamon babka is no exception with its cinnamon-laced, buttery, brown sugar filling. It’s a loaf worthy of any celebration, large or small, even if it’s just your daily tea or coffee ritual.Editor's note: In May 2026, we increased the amount of filling in this recipe and removed the raisins to produce a gooier, more cinnamon-forward babka.

Updated at: Fri, 26 Jun 2026 00:04:30 GMT