If you're craving something sweet and soft, this Sourdough Cinnamon Babka is perfect. The dough is light and airy, while the cinnamon filling brings a warm, comforting flavor. Try it once, and you'll understand why it's so irresistible.
Babka is often enjoyed during holidays or special family gatherings, but honestly, it's good any time you want something comforting and homemade. This loaf works well for weekend breakfasts, brunch with friends, or even a simple afternoon treat.
This Sourdough Cinnamon Babka builds on my other sourdough recipes and pairs well with a cozy soup. Try it alongside Crockpot Chicken Gnocchi Soup for a comforting combination that balances the sweet babka with a savory meal.
Ingredients
- Flour gives the dough structure and makes it soft.
- Sourdough starter adds natural fermentation and a mild tangy flavor.
- Milk makes the dough tender and slightly rich.
- Sugar sweetens the dough and helps the starter work.
- Butter adds richness and moisture.
- Egg helps bind the dough and gives it structure.
- Salt enhances flavor and strengthens the dough.
- Butter is softened for easy spreading and adds richness.
- Brown sugar adds sweetness and a hint of caramel flavor.
- Cinnamon brings warm, classic cinnamon taste.
- Flour thickens the filling so it does not leak.
See recipe card for quantities.
How to Make Sourdough Cinnamon Babka
In a stand mixer bowl, combine all dough ingredients except butter. Mix on low speed until fully combined and no dry flour remains.
Gradually add the butter, one tablespoon at a time, mixing each addition in before adding the next.
Once all butter is incorporated, increase mixer speed slightly and mix for about 20 minutes, until the dough no longer sticks to the bowl and passes the windowpane test.
Scrape down the sides of the bowl. Cover with plastic wrap or a damp tea towel and let the dough rest for 30 minutes. Perform 2-3 sets of stretch and folds, resting 30 minutes between each set.
Let the dough ferment at room temperature (~72°F/22°C) until it increases by 50% in volume (usually 6-8 hours). The dough should be puffy but not doubled.
Transfer the dough to the refrigerator and chill overnight to improve flavor and make shaping easier.
Meanwhile, prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until it forms a thick paste. Set aside.
Remove the chilled dough from the fridge. Lightly flour your work surface and the top of the dough. Roll into a 14 x 18-inch (35 x 45 cm) rectangle.
Spread the filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long side, like a cinnamon roll.
Slice the roll lengthwise down the center to create two long strips with the filling exposed.
Pinch the top ends together, then twist the two strands around each other to form a braided loaf. Place carefully into a parchment-lined 9 x 5-inch loaf pan (or 8.5 x 4.5-inch for a taller loaf).
Cover the loaf and let it rise at room temperature for 2-4 hours, until slightly puffy (volume should increase but not double).
(Optional) Refrigerate the shaped babka overnight for enhanced flavor. If refrigerated, allow it to come to room temperature for about 1 hour before baking.
Preheat the oven to 350°F (175°C). Bake for 45-55 minutes, checking at 45 minutes. Babka is done when the center reaches 200°F (93°C). If it browns too quickly, cover loosely with foil.
Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Hint: Let the oven fully preheat before baking for even cooking.
Substitutions & Variations
- Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
- Vegetarian: Replace butter in the filling with plant-based butter.
- Extra flavor: Add nuts or chocolate chips to the filling for a richer twist.
💭Crucial Success Tips
- Make sure the dough is well-kneaded; it should pass the windowpane test for proper gluten development.
- Don't rush fermentation; it develops flavor and gives the dough its soft texture.
- Chill overnight if possible, it makes shaping easier and improves taste.
FAQ
Store at room temperature in an airtight container for 2-3 days.
Yes, freeze fully baked babka wrapped tightly for up to 2 months. Thaw overnight in the fridge before slicing.
Printable Recipe
📖 Recipe
Homemade Sourdough Cinnamon Babka
Ingredients
Method
- In a stand mixer bowl, combine all dough ingredients except butter. Mix on low speed until fully combined and no dry flour remains.
- Gradually add the butter, one tablespoon at a time, mixing each addition in before adding the next.
- Once all butter is incorporated, increase mixer speed slightly and mix for about 20 minutes, until the dough no longer sticks to the bowl and passes the windowpane test.
- Scrape down the sides of the bowl. Cover with plastic wrap or a damp tea towel and let the dough rest for 30 minutes.
- Perform 2-3 sets of stretch and folds, resting 30 minutes between each set.
- Let the dough ferment at room temperature (~72°F/22°C) until it increases by 50% in volume (usually 6-8 hours). The dough should be puffy but not doubled.
- Transfer the dough to the refrigerator and chill overnight to improve flavor and make shaping easier.
- Meanwhile, prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, and flour until it forms a thick paste. Set aside.
- Remove the chilled dough from the fridge. Lightly flour your work surface and the top of the dough. Roll into a 14 x 18-inch (35 x 45 cm) rectangle.
- Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side, like a cinnamon roll. Slice the roll lengthwise down the center to create two long strips with the filling exposed.
- Pinch the top ends together, then twist the two strands around each other to form a braided loaf. Place carefully into a parchment-lined 9 x 5-inch loaf pan (or 8.5 x 4.5-inch for a taller loaf).
- Cover the loaf and let it rise at room temperature for 2-4 hours, until slightly puffy (volume should increase but not double).
- (Optional) Refrigerate the shaped babka overnight for enhanced flavor. If refrigerated, allow it to come to room temperature for about 1 hour before baking.
- Preheat the oven to 350°F (175°C). Bake for 45-55 minutes, checking at 45 minutes. Babka is done when the center reaches 200°F (93°C). If it browns too quickly, cover loosely with foil.
- Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Store Sourdough Cinnamon Babka
Store wrapped in an airtight container at room temperature for 2-3 days. Freeze if you want longer storage; thaw in the fridge overnight.
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