Home > Recipes > Bread Recipes > Yeast Breads > Cinnamon Babka
by Michelle
September 18, 2013 (updated Oct 20, 2019)
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4.56 (9 ratings)
When I was a kid, I enjoyed a lot of sleepovers at my grandma’s house. My mom said it all started when my sister was born and would be awake from 1am until 5am, just in time for me to wake up. My grandfather was retired and my grandparents lived right down the street, so when my dad left for work, my grandpap would come to pick me up so my mom could sleep while my sister slept. The result? I became extremely attached to my grandparents. My mom said there were days I would cry because I didn’t want to go back home.
My grandpap passed away when I was only five, but sleepovers continued at my grandma’s for years and years. My sister, my cousin Kristy and I would stay over nearly every weekend and for days on end in the summer. Weekend nights at my grandma’s were extra-special, as she would make Boboli pizzas for us and we would eat in front of the television and watch TGIF on Friday nights (Full House, Family Matters, the works!), and on Saturdays we would watch The Golden Girls, Empty Nest, Mama’s Family, and then stay up late and watch Star Search. Can you say EIGHTIES?!
In the morning, I distinctly remember three things my grandma would routinely have for breakfast: (1) Bagels and cream cheese. Except my grandma, the genius that she was, wouldn’t just cut the bagel in half, she would actually slice it into fourths. Hello, very high cream cheese to bagel ratio! Such a smart lady. (2) Cinnamon swirl bread. This was no ordinary cinnamon bread, and I have not been able to find it in stores for the better part of a decade. Not only was it a cinnamon swirl, but the top of the bread had a crumb topping, like crumb cake. It was amazing! (3) Brown Sugar Cinnamon Pop-Tarts. Self-explanatory :)
(Would you be shocked to hear that I put peanut butter on both the cinnamon bread and the Pop-Tarts? Of course you’re not shocked.)
As soon as I took a bite of this cinnamon babka, I was flooded with memories of Sunday mornings at my grandma’s house. It tastes like a combination of that fabulous cinnamon bread we used to have, as well as the filling in the Brown Sugar Cinnamon Pop-Tarts (except much tastier, obviously!).
I may have become addicted to babka-style breads without realizing it. Quite a few years ago I made this chocolate babka, and then just last month I made an apricot cream cheese babka. I love the intense swirls of babka, which ensures that every single bite will have a substantial amount of filling in it. That’s uber important in a seriously swirl bread, right?
While this babka does take some advance planning since there are three separate rise times, it is, without a doubt, 100% worth making. The dough is easy and forgiving, so even if you haven’t spent a lot of time working with yeast, it’s nearly foolproof. I urge you to give it a go, even if it means stepping a bit outside of your comfort zone.
I’m so glad that I carved out the time to finally make this bread, which I’ve had my eye on for months. It brought back so many wonderful memories and made me realize what a lucky little girl I was to be able to spend such an abundance of time with my grandma. It’s time that you can never get back and I know, without a doubt, that mine was spent in the best way possible.
One year ago: Moussaka
Two years ago: Banana Nut Bread
Six years ago: Beef Mushroom Barley Soup
Cinnamon Babka Bread
Yield: 8 servings
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Chilling time: 3 hours hrs
Total Time: 4 hours hrs 15 minutes mins
A fabulous recipe for Cinnamon Babka... A twisted bread with a brown sugar-cinnamon filling.
4.56 (9 ratings)
Print Pin Rate
Ingredients
For the Filling:
- 1 cup (220 g) light brown sugar
- ¼ cup (31.25 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 egg white
For the Dough:
- ½ cup (122 ml) whole milk, heated to 110 degrees F
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) instant or rapid-rise yeast
- ½ teaspoon (0.5 teaspoon) salt
- 8 tablespoons unsalted butter, cut into 8 pieces and softened
For the Egg Wash:
- 1 egg, lightly beaten
Instructions
1. Make the Filling: Combine all of the filling ingredients in a medium bowl. Set aside 1 tablespoon of the filling.
2. Make the Dough: Grease a large bowl and set aside. In a 1-cup measuring cup, whisk together the milk, egg yolks and vanilla extract.
3. Using a stand mixer fitted with the dough hook, mix the flour, sugar, yeast and salt on low speed until combined, about 30 seconds. Slowly pour in the milk mixture and mix until the dough comes together, about 3 minutes. Increase the speed to medium-low and add the butter, one piece at a time, until they have all been incorporated, about 1 minute. Continue to mix until the dough is smooth and comes away from the sides of the bowl, 10 to 12 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap, and let rise at room temperature until risen slightly, about 1 hour.
4. Place the bowl in the refrigerator until the dough is firm and has doubled in size, at least 1 hour.
5. Assemble the Babka: Line an 8½ by 4½-inch loaf pan with parchment paper, allowing the excess to hang over the edges.
6. Punch down the dough on a lightly floured work surface. Roll out the dough to a 20 by 14-inch rectangle. Spread all but the 1 tablespoon reserved filling over the dough, leaving a ½-inch border around the edges. Working from the short side, roll the dough into a cylinder and pinch along the seam to seal.
7. Position the cylinder seam side up and roll back and forth until stretched to 18 inches long. Spread the reserved filling over the top of the cylinder. Fold the cylinder on top of itself and pinch the ends to seal.
8. Gently twist the double cylinder twice to form a double figure eight. Place the shaped dough seam side down in the prepared pan, cover loosely with plastic wrap and let rise at room temperature until it doubles in size, about 1 hour.
9. Bake the Babka: While the dough is rising, preheat the oven to 350 degrees F. Lightly beat the whole egg and brush the top of the loaf. Bake until the loaf is deep golden brown and the inside of the loaf registers 190 degrees F on an instant-read thermometer, about 45 minutes. Allow the bread to cool in the pan for 20 minutes, then remove the loaf from the pan and cool completely, about 2 hours. The bread can be kept at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
Notes
Nutritional values are based on one serving
Calories: 425kcal, Carbohydrates: 62g, Protein: 7g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 108mg, Sodium: 216mg, Potassium: 130mg, Fiber: 1g, Sugar: 33g, Vitamin A: 555IU, Calcium: 62mg, Iron: 2.1mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Bread
Cuisine: American
Originally published September 18, 2013 — (last updated October 20, 2019)
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91 Comments on “Cinnamon Babka”
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Sarah P — Reply
Any thoughts on how to make this orange and cinnamon? Looks amazing!
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Ruthie — Reply
Can I substitute buttermilk or whipping cream or 2 percent milk
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Michelle — Reply
Hi Ruthie, I would substitute 2% milk for the whole milk. Enjoy!
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Leilah — Reply
I attempted to make this babka and followed the recipe with the exception of adding a bit more flour to form a more cohesive dough. It really was just more like a thick batter, even after 12 minutes of mixing in the mixer. I thought the refrigeration step would help but it did nothing but dry it out, though the dough was covered. I decided to try and trust the process and after rising an hour at room temp and over an hour in the fridge, I rolled out the dough. The dough was difficult to roll out and form as it was very soft. By this time the filling was too think and unspreadable so I had to microwave it a bit in an effort to be able to spread it over the dough. In trying to spread the filling, the dough would rip in places or the filling and dough would mix together and I was unable to spread the filling over the entire surface in an even manner. Attempting to roll this into a cylinder was out of the question. I am a seasoned home baker and as much as i tried to troubleshoot and save this, I just couldn’t. If you have any tips, I’d be happy to make a second attempt but as of now, I’ll just be searching for another recipe. Thanks anyway.
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Trecia — Reply
One half cup of milk seems too small? The dough is very stiff! I have let it ride for one hour and nothing has happened. Are you sure this is correct?
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Michelle — Reply
That is the correct measurement. Is it in a warm area?
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Deb Ridgeway — Reply
I made this and was very happy with the results. I do like Steven’s tip about rolling and twisting the dough and will do that next time. Like many others, I did not let it rise in the fridge, but rather in a warm area and it grew beautifully. Nice reliable recipe. Thank you!
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farzaneh — Reply
hello.im farzaneh from iran.thank you for your recipe.icant imagine and cant undrestand step 8. i want bakethis bread .please describe step 8 again with picture or paint or ,… .please.
thank you .im waiting.please-
steven lewis — Reply
roll the dought into a long cylinder triple the length of the pan, then form the cylinder into a large circle..then grab each end and twist 2 times, place in pan and let rise…
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farzaneh —
helo.thank you steven.
i wish you the best. -
Deb Ridgeway —
Thank you Steven Lewis for that tip!
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MarySC — Reply
This is a great recipe that turned out a beautiful and tasty loaf! I am a very experienced baker and the dough handles much like my cinnamon roll dough despite very different ingredients. I did have to add quite a bit more flour to get a handleable dough. I am truly not sure the fridge time is necessary– cold proofing is used for very lean (no fat or sugar) doughs to slow the rise and allow the flavor to be developed. I always roll out on a Pam-sprayed counter rather than a floured one to get a very tender crumb. And I use the microwave as a warm proofing box– boil a cup of water in the microwave to a rolling boil, leave it in the microwave and add the bowl of dough.
@Melanie— I would not increase the amount of yeast, and there is no advantage to softening instant yeast in water. My dough did not rise all that much in the fridge and I think expecting a doubling (as the recipe says, I know!) is neither realistic or necessary given how rich the dough is and how short the suggested cold proof time is. My baguette dough spends 24-72 hours in the fridge!! -
Melanie — Reply
Not really sure how you were able to get the dough to rise in the fridge … that is a mystery. After letting the dough rise for 4+ hours, it finally came close to almost “doubling” in size. I think I should probably add the entire packet of yeast instead of just 1.5 teaspoons, and perhaps activate the yeast in a bit of warm water first?
Prep and ingredients are quick and very easy. Total time for me took a full 7 hours!
Tip: Use the two egg whites from the eggs used in the dough to serve as 1) egg white for the filling and 2) egg white for brushing.
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Michael Gilmore — Reply
Hi Michelle,
I made the recipe. About 10 minutes into the baking, my dough spread and flattened. It then begin to rise. Tastes great, all the same. Any ideas?
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Michelle — Reply
Hi Michael, I’ve never seen bread dough “spread”, crazy! I typically don’t watch the oven closely until it gets toward the end of baking, so I’m not sure if that is typical of this recipe or not. I’m glad you liked it all the same!
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Dish Delish — Reply
great story about food memories !
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Grace — Reply
Oh no! Now you have 3 babka recipes on your website… How to decide! More specifically which dough recipe is the best? Thanks!
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Michelle — Reply
Hi Grace, You’ll have to make all three! :) I like the dough from the cinnamon and apricot; the chocolate one is pretty chocolate-heavy.
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Allison — Reply
I just made your cinnamon babka recipe yesterday and it was fantastic! I had made your chocolate babka a couple of weeks ago and loved that one too! Thank you so much for sharing these wonderful recipes!
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Karen — Reply
I am making this right now after looking on the web for a good cinnamon babka recipe. The problem is, I have had it in the refrigerator for 1.5 hours and it is not doubled. It doesn’t look like it has risen at all! I bake bread often and this doesn’t happen. Any suggestions?
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Joanne — Reply
Another hit! This is most definitely a foolproof yeast bread, and your step-by-step instructions go a long way in helping be that. I come from a traditional italian family and this time of year there are figs and nuts everywhere, so I couldnt resist chopping up some figs and almonds to add to the filling. It did increase the cooking time, but thankfully you included the internal temp to aim for & the bread come out beautifully. Put it this way, there were four of us for breakfast this morning & the bread didn’t stand a chance! After having our Thanksgiving ruined by a 17 hour power outage due to the snowstorm that hit the northeast, this beard and your Apple spice cake went a long way to alleviating all the built up stress!
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Sharon — Reply
Has anyone added raisins to this? Would it need adjustments? Thanks
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Melissa — Reply
Thank you for the terrific recipe. I made it over the weekend and had great results. Even the tricky figure of 8 part was easy to follow and the resulting look was very appealing. We don’t have dairy at our place so I used soy milk and butter flavour margarine. I’m sure this is better made with milk and butter but for anyone who can’t bake with dairy know that this recipe stands up to the substitutions. Also, I was sceptical that 2 teaspoons of cinnamon wouldn’t be enough. Even mixed with the other ingredients it really stood out. Those sneaky little pockets of extra cinnamon in the finished babka are so yummy, and few enough to be a real treat when found. Thanks again for a wonderful recipe. I compared many and this one looked like, and proved to be, written by a real babka purist.
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Lindsay — Reply
Can I make this in a 9×5 inch pan? Also, I really want to make the chocolate babka but only want one loaf. Can I use this dough with the chocolate babka filling?
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Michelle — Reply
Hi Lindsay, If you use a 9×5 loaf pan, the bread will be more short and squat, vs tall. You would also need to reduce the baking time. Yes, I think you could use the chocolate filling here, just be sure to scale it back for only 1 loaf.
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Sam —
Hi Michelle, how about an 8×4 pan?
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Michelle —
Hi Sam, That would be fine. You just may need to increase the baking time a tad.
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J'Marinde Shephard — Reply
This looks DELIGHTFUL, however, I am MIGHTILY confused by this “double figure 8” comment and direction. Can you show this from the top or illustrate it with a drawing? I just do not understand this. Thank you.
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Michelle — Reply
If you refer to this recipe: https://www.browneyedbaker.com/2013/08/05/apricot-cream-cheese-babka/, it’s basically doing the same thing, only doing it twice, in the middle and then again so the twist extends to the end of the loaf.
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Calli — Reply
Does it freeze well? If so how long does it last?
I can’t wait to make this recipe! I think i’ll add cinnamen sugar covered chopped apples! Yum
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Michelle — Reply
Hi Calli, I haven’t tried freezing it, but I think if you wrapped it in plastic wrap, then foil and placed it in a freezer bag it would stay for 1 to 2 months. Enjoy! :)
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Janeta — Reply
This looks yummy and I am so going to try this tomorrow with my daughter :)
But I am a bit puzzled – you put the dough in the fridge to rise? I always thought that it needs warmth to rise, not cold! How does that work?
Thanks!-
Michelle — Reply
Hi Janeta, Slow, cold rises are a different way to develop gluten in bread recipes. Enjoy!
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Janeta —
OK, thanks, I did make it. Didn’t rise very much in the fridge, I left it there almost 24 hours. I did rise some during the baking but I think the temperature needs adjustment. I used the temperature suggested and it was dark, almost burned on the outside and basically raw in the middle. I think lower temperature and longer baking time would be better. The taste is great, but the raw middle makes it a bit of a disaster. :(
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Robin — Reply
Tried this recipe with a few revisions. I don’t have a stand mixer so I hand kneaded on the counter with about 1/2 cup or flour to help for 20-25 minutes. I also used a poppy seed filling since that is what I grew up with. Looks great!
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anita — Reply
Please correct a mistake in this sentence
Allow the bread to cook in the pan for 20 minutes,
You mean, “allow the bread to _cool_ in the pan for 20 minutes.” You do not want it cooking for another 20 minutes.
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Cleo — Reply
This recipe is amazing! Babka is a big thing in my family and this was wonderful and EASY! I made it on Saturday and it was all gone by Monday! I am making it again to bring to dinner tomorrow, but I am going to try and make rugalach from the dough (mini babkas) so they will be bite size. I hope it works :)
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Traci P — Reply
Yum! I’m making this this weekend! I want to double and make 2 loaves, can I double and keep it all in the same bowl through the rising process up until it goes into pans, or do you recommend keeping batches seperate? Thanks!
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Michelle — Reply
Hi Traci, I have not tried doubling this recipe, but I think you could let the whole batch of dough rise as one before you separate it into loaves.
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Jess S. @ Floptimism — Reply
This is one of the most beautiful loaves of bread I’ve ever seen, seriously – the swirls of cinnamon are incredible! I wanted to let you know that I’m featuring this post on my blog’s Weekend Wrap-Up, along with your post about the Turtle Cheesecake. (I had to share both!) I hope you’ll stop by and check it out. Thank you for 2 more outstanding recipes, and enjoy your weekend!
http://www.floptimism.com/2013/10/weekend-wrap-up-self-love.html
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Kelly — Reply
This recipe was my first time working with a yeast dough and it was very forgiving, just as you said. I did encounter one issue – it was difficult to spread the filling on the cold, rolled out dough. Has this been an issue for you? Would it affect anything if I slightly warmed the filling before spreading it out next time? Thanks in advance for any tips!
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Michelle — Reply
Hi Kelly, I just worked it pretty slowly. You could try giving it a vigorous stir before spreading, but I would definitely not heat it up.
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Laura Dembowski — Reply
So great you had such a strong relationship with your grandparents. It’s so important to have that bond. Mine lived far away but I loved them nonetheless and think about them still every single day. My granny loved cinnamon bread too and I know we both would’ve loved this!
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The Hungry Mum — Reply
Cinnamon! My favourite :)
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Sam Tsai — Reply
they still sell that cinammon bread with crumb topping at costcos! (at least at the costco near us.) it’s heavenly.
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Heather Saffer — Reply
This looks awesome! My aunt and uncle were LIVID one year when the chocolate babka they ordered from the bakery had a giant hole in the center. That’s my fondest babka memory.
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2 Sisters Recipes — Reply
Sounds amazing! Never made one before, but maybe I should give it a try!
thank for the recipe! -
Debbie — Reply
Thanks so much for sharing this story. I, too, adored my grandparents and spent summers there until I was an adult. There is nothing like it in the world.
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Allie| Baking a Moment — Reply
Great 80s memories! I loved TGIF, & Golden Girls on Saturday night. How nice that you shared such a close bond with your grandparents… Your babka looks gorgeous & I can imagine how fabulous it tastes- I made a riff on the apricot cream cheese version last month & it was a huge success ;)
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Mandy — Reply
Another babka?!?! That Seinfeld episode was just on tonight!!! ;)
This looks delish! Perfect for a brunch or late afternoon snack with a cup of coffee.
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Linda C. — Reply
Chocolate Babka always reminds me of that Seinfeld episode! I love your reminisces of staying at Grandma and Grandpa’s!
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Michelle — Reply
I’ve never had babka, but this recipe definitely entices me to try making it. I love working with yeast dough . . . there’s something about the feel of it in my hands while kneading it and after shaping it. And let me not forget to mention the smell of the dough. There’s nothing like it! :) While reading your opening paragraphs about sleepovers at your grandparents and your attachment to them, I had to just stop — I could have written that for you. I, too, had sleepovers at my grandparents and became so very much attached to them. I cried when I had to go home (even in high school & beyond truth be told). I remember when I was little, probably 3rd or 4th grade, actually hiding under the bed so I couldn’t be found when it was time to leave. Thanks for bringing back some sweet memories today (and as always for the recipe :) )
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Cate @ Chez CateyLou — Reply
Your weekends with your grandma sounds amazing. I love when food brings back such great memories. (and TGIF was the best!!) This bread looks so good – I can’t wait to try it on a lazy sunday
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Katrina @ Warm Vanilla Sugar — Reply
This bread is fabulous, and I’m so excited to make it at home!!
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Katie — Reply
Such a great recipe with wonderful memories and stories to inspire it! And I’m sure I’m not the only one, but I cannot wait for your wedding post!! I’m excited to see the details!
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Jamie — Reply
This looks absolutely delicious! I just have three questions…
1. I have regular yeast, not rapid rising… do you know how much I should use of the regular yeast?
2. You let this rise at room temperature for an hour, then put it in the fridge for an hour, correct?
3. I am having a hard time understanding the gently twisting to form a figure 8 step. Could you explain a little further?
Thank you! I am a big fan of this site (your pineapple upside down cake is my favorite!) and this is my first time commenting. Thank you for all the baking you do!-
Robin — Reply
I make bread all the time, but I am also having a hard time with how to form a double figure 8. I love babka and would love to try this.
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Michelle — Reply
Hi Jamie, You can see a photo of my twisting the bread in this recipe (the technique is exactly the same): https://www.browneyedbaker.com/2013/08/05/apricot-cream-cheese-babka/
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Becca @ Crumbs — Reply
The bread looks lovely and the way you describe time with your Grandma is gorgeous. I feel exactly the same about my Grandma and miss her very much!
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Tracey — Reply
Oh my gosh, the brown sugar cinnamon pop tarts were my favorite! They kind of still are, in fact :) So if the filling in this bread is similar, sign me up!! Such a gorgeous loaf.
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Pamela @ Brooklyn Farm Girl — Reply
This bread looks amazing, I can only imagine the amazing scent of your home right now! Yum!
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Ashley @ Wishes and Dishes — Reply
The inside of this bread is gorgeous!! Such wonderful memories with your Grandma…thanks for sharing :)
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Emily @ Life on Food — Reply
I always try to grab a loaf of babka when I am in NYC. So good!
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Gorgeous bread! Love all the swirls; great how to pictures as well.
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Tina From Pa — Reply
I have to make this! Talking about menories of childhood, my family moved from Mt Oliver(Pittsburgh) in the late 60’s to Greensburg. So in the summer my mom’s family would play pass the kids around.LOL! So I would stay at some of my aunts on the North side, we would hang out on the city steps, stay up late and watch Chiller Theater! What fun! Only a true Burgh girl knows what city steps are! I don’t think my mom knew I was hanging on the steps with the big kids! LOL!
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Quyen — Reply
This looks delicious! I would love this as a base for french toast too!
http://liveitinerantly.com/ -
kelly @ livelovepasta — Reply
I am so into this. I would spread on almond butter and devour like 10+ slices!
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Belinda @themoonblushbaker — Reply
Oh a photo tutorial too! I have to try this! You must be so lucky to have had experience that with your grandmother.
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Lisa — Reply
I was so touched by your story of the sleepovers with your grandma. We grew up several states away from both sets of our grandparents, so we saw them just once a year. My Dad’s mother always had a special”Girl’s Night”for my sisters and me when she would let us spend the night with her in her room, and that was such a treat. Your post brings all those memories back for me.
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Shannonanon — Reply
They also have a similar cinnamon swirl bread at (believe it or not) WalMart. And it’s good too!
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Laurie — Reply
Thank you for sharing this. I grew up with and regularly make Placek and have been wanting to try another Polish bread. I look forward to making and sharing this with my family.
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Nancy P.@thebittersideofsweet — Reply
This break looks incredible! I would not mind the rising three times if I could have a slice of this!
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Navar — Reply
This looks wonderful and I’d love to make French Toast with the leftovers!
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Marsha Popejoy — Reply
Your bread looks delicious! Thank you for sharing your childhood memories. Very heart warming. You may want to check Costco for that cinnamon crumb bread you were talking about. I’ve had some from there that sounds similar to what you described and it was amazing.
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Tieghan — Reply
I have never had babka, but yours looks so amazingly beautiful! I know I would love it!
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Jill — Reply
The cinnamon swirl bread you’re talking about (with the crumb topping) sounds very similar to Wegmans Cinnamon Swirl Loaf. You may want to check for it if you are anywhere near a Wegmans grocery store.
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bridget {bake at 350} — Reply
I’ve never had babka, but have wanted to every since watching Seinfeld….and that’s a LONG time to wait! I think it’s time!!!
PS…your grandmother was onto something with the bagels! So smart! :)
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SusieQ — Reply
I don’t have an instant read thermometer. Can you give an approximate bake time?
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Michelle — Reply
Hi Susie, My apologies for omitting the time, it’s 45 minutes, and I’ve added it to the recipe above.
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Jamie @lifelovelemons — Reply
I don’t think I’ve ever seen a prettier inside to a bread!
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ENID LUCHETTI — Reply
LOVE IT I HAVE THE BEST RECEIPE FOR DOUBLE CHOCOLATE BOBKA ITS NOT A YEAST DOUGH BUT SO ADDICTIVE ITS FROM A GEM OF A BOOK BY CERI HADDA CALLED COFFE CAKES THE WHOLE BOOK IS A GEM
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Jamie@Milk 'n' Cookies — Reply
It sounds like I would have enjoyed sleepovers at your grandmother’s house — all my favorite breakfast treats to enjoy. I’m a big fan of babka, but haven’t ever tried making it for myself. Thanks for the inspiration!
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ThisBakerGirlBlogs — Reply
Sleepovers at Grandmas is something I used to do quite a lot, too. I’ve never tried a babka cake before, though – will have to give this a go :)
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Maxine — Reply
I love baking with yeast, it’s taking baking to entire new level. I’ve never made a babka before, so this will definitely be a fun ‘first’. Add cinnamon to the mix and I’m there! I will definitely make this for Friday morning. I love the story you shared about your grandmother…so very sweet. I was so loyal to the TGIF Friday night line-up, but you forgot to mention “Step By Step”! LOL.
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Ellen — Reply
Your sleepovers with grandma sound wondrous! And the bread looks equally awesome.
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Jacqueline — Reply
It looks just fabulous – the layers of lusciousness!
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Olivia at ohmy Olivia — Reply
This looks so perfect, and I love the story behind it. I really can’t wait to make this! xo
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Averie @ Averie Cooks — Reply
I’ve always wanted to make babka but never have and yours is just absolutely gorgeous! Those spirals and swirls, could get lost in there for days :)
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AmyRuth — Reply
Last Christmas was our first experience with Babka from Dean & Delucca. It is absolutely my favorite, even more than home made cinnamon rolls. Thanks for sharing.
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Holiday Baker Man — Reply
I can’t get enough of this stuff in New York. Zabars is always my first stop!!
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Laura (Tutti Dolci) — Reply
I love babka, those cinnamon swirls are so enticing!
