Honey Babka with Cream Cheese Frosting

A rich, tender loaf of sweet bread, this Honey Babka is swirled with cinnamon-honey goodness and topped with a velvety cream cheese frosting. I love serving this for breakfast, dessert, or as a sweet centerpiece for holiday brunches. Its golden crust and soft interior make it both comforting and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 cups all-purpose flour

2 ¼ tsp active dry yeast

¼ cup warm water (110°F)

½ cup whole milk, warmed

¼ cup honey

2 eggs

1 tsp vanilla extract

½ tsp salt

6 tbsp unsalted butter, softened

For the Filling:

½ cup honey

1 tsp cinnamon

2 tbsp butter, melted

For the Cream Cheese Frosting:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

1 cup powdered sugar

1 tsp vanilla extract

1–2 tbsp milk, as needed for consistency

Directions

I start by dissolving the yeast in warm water and letting it sit until foamy, about 5–10 minutes.

In a large mixing bowl, I combine flour and salt.

In a separate bowl, I whisk together the warm milk, honey, eggs, and vanilla, then stir in the foamy yeast.

I gradually mix the wet ingredients into the dry ingredients until a dough forms.

I knead in the softened butter until the dough becomes smooth and elastic — about 8–10 minutes by hand or 5 minutes using a dough hook.

Then, I place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until doubled in size, around 1½ to 2 hours.

While it rises, I mix the honey and cinnamon for the filling.

Once the dough has risen, I punch it down and roll it into a 10×14-inch rectangle on a floured surface.

I brush the surface with melted butter and spread the honey-cinnamon mixture evenly.

I roll the dough tightly from the short side, slice it lengthwise, and twist the halves together, keeping the filling exposed.

I transfer the twisted dough into a greased loaf pan, cover, and let it rise again for 30–45 minutes.

Meanwhile, I preheat the oven to 350°F (175°C).

I bake the babka for 35–40 minutes until golden brown, tenting with foil halfway if it browns too fast.

After it cools completely, I prepare the frosting by beating the cream cheese and butter until smooth, then mixing in the powdered sugar, vanilla, and just enough milk to make it spreadable.

I frost the cooled babka generously before serving.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 40 minutes

Total Time: Approximately 3 hours (including rising time)

Servings: 10 slices

Calories: Approximately 390 kcal per slice

Variations

I sometimes add chopped nuts like walnuts or pecans to the filling for extra texture.

Swapping the honey with maple syrup or brown sugar gives a deeper, richer flavor.

For a fruity twist, I add a thin layer of fruit preserves over the cinnamon filling before rolling.

If I want individual portions, I roll the dough into smaller babka buns and bake in a muffin tin.

Storage/Reheating

I store the babka tightly wrapped at room temperature for up to 2 days, or refrigerate it for up to 5 days. When I want to reheat a slice, I pop it in the microwave for 15–20 seconds or warm it in a 300°F oven for about 5 minutes. The frosting softens nicely without melting completely.

FAQs

How do I know when the babka is fully baked?

I look for a deep golden color on top and check if a toothpick inserted into the center comes out clean. If it’s browning too fast, I tent it with foil halfway through.

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and let it rise in the fridge overnight. The next morning, I bring it to room temperature, shape it, and continue with the second rise.

Can I freeze babka?

Absolutely. I wrap it tightly in plastic and foil after baking and cooling, then freeze for up to 2 months. To serve, I thaw it at room temperature and reheat if desired.

Can I skip the frosting?

I can, especially if I want a less sweet option. But I find the cream cheese frosting adds a delicious richness that complements the honey filling beautifully.

What type of pan should I use?

I use a standard 9×5-inch loaf pan, which works well for the amount of dough and gives the babka a nice rise and shape.

Conclusion

This Honey Babka with Cream Cheese Frosting is one of my favorite sweet breads to bake when I want something beautiful, soft, and bursting with flavor. From the honey-cinnamon swirl to the creamy frosting, every bite is a treat. Whether I serve it for a special brunch or a comforting dessert, it never fails to impress.

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