Description

A rich, tender sweet bread swirled with cinnamon-honey filling and topped with a creamy cream cheese frosting. Perfect for breakfast, dessert, or festive occasions.

Ingredients

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

½ cup honey (for filling)

1 tsp cinnamon (for filling)

2 tbsp butter, melted (for filling)

4 oz cream cheese, softened (for frosting)

2 tbsp unsalted butter, softened (for frosting)

1 cup powdered sugar (for frosting)

1 tsp vanilla extract (for frosting)

1–2 tbsp milk, as needed (for frosting)

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Instructions

Dissolve the yeast in warm water and let sit until foamy, about 5–10 minutes.
In a large mixing bowl, combine flour and salt.
In a separate bowl, whisk together the warm milk, honey, eggs, and vanilla, then stir in the foamy yeast mixture.
Gradually mix wet ingredients into dry ingredients to form a dough.
Knead in the softened butter until the dough is smooth and elastic, about 8–10 minutes by hand or 5 minutes with a dough hook.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1½ to 2 hours.
Mix the honey and cinnamon for the filling.
Punch down the risen dough and roll it into a 10×14-inch rectangle on a floured surface.
Brush the surface with melted butter and spread the honey-cinnamon mixture evenly.
Roll the dough tightly from the short side, slice it lengthwise, and twist the halves together with the filling exposed.
Transfer the twisted dough to a greased 9×5-inch loaf pan, cover, and let rise again for 30–45 minutes.
Preheat the oven to 350°F (175°C).
Bake for 35–40 minutes until golden brown, tenting with foil halfway through if needed.
Cool the babka completely before frosting.
Beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and enough milk to reach spreadable consistency.
Frost the cooled babka generously and serve.

Notes

Add chopped nuts like walnuts or pecans to the filling for extra texture.

Swap honey with maple syrup or brown sugar for a richer flavor.

Add a thin layer of fruit preserves over the filling for a fruity variation.

Make individual babka buns using a muffin tin.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat slices in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 22g
Sodium: 160mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg