This Glazed Cinnamon Sugar Babka is a heavenly sweet bread that combines soft, pillowy dough with a rich cinnamon-sugar filling and a glossy glaze. The tender layers and sticky sweetness make this a perfect treat for breakfast, brunch, or dessert. Though it takes some time, the results are well worth the wait—each slice is a perfect balance of fluffy, buttery dough and flavorful cinnamon sugar.

Why You’ll Love This Recipe

This babka is the perfect balance of rich, buttery dough and warm, cinnamon-sugar goodness. The dough itself is soft and fluffy, while the filling adds just the right amount of sweetness and spice. The final glaze gives it an irresistible shine and extra flavor. Whether served for breakfast or as a dessert, this babka is sure to be a hit with everyone who tries it. Plus, the process is straightforward with the right timing, making it a great recipe to impress your friends and family!

Glazed Cinnamon Sugar Babka

Ingredients

For the Dough:

1 tbsp dry active yeast (Red Star Yeast recommended)
½ cup + ½ tsp sugar
½ cup lukewarm water (105-110°F)
4 ½ cups all-purpose flour
2 tsp vanilla extract (Rodelle or your preferred brand)
½ cup whole milk
¾ cup (1 ½ sticks) unsalted butter, melted
2 large eggs

For the Filling:

¾ cup unsalted butter, melted
1 ½ cups granulated sugar
2 tbsp ground cinnamon

For the Glaze:

⅓ cup water
1 cup granulated sugar
1 tsp vanilla extract (for flavor)

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

Directions

To Make the Dough:

Activate the Yeast:
In a small bowl, combine the yeast and ½ teaspoon sugar with lukewarm water. Stir gently and let sit for 5-10 minutes, until foamy.
Mix the Dry Ingredients:
In the bowl of a stand mixer, combine flour, ½ cup sugar, and 2 teaspoons vanilla extract.
Scald the Milk:
In a medium saucepan, scald the milk by heating it just until it’s almost boiling. Let it sit for 1 minute to cool slightly.
Combine Wet Ingredients:
With the mixer on low speed, add the yeast mixture, scalded milk, and melted butter to the dry ingredients. Add the eggs, one at a time, mixing well after each addition.
Knead the Dough:
Once the dough begins to come together (about 2-3 minutes), turn the mixer off and scrape down the sides. Increase the speed to high and continue mixing for another 5-10 minutes until the dough is smooth, shiny, and elastic.
Let the Dough Rise:
Transfer the dough to a greased bowl, cover with a damp towel, and let it rise until it doubles in size, about 1-2 hours.

Make the Filling:

Prepare the Filling:
In a medium bowl, mix the melted butter, sugar, and cinnamon until fully combined. Set aside.

Make the Glaze:

Prepare the Glaze:
In a medium saucepan, combine water and sugar. Bring to a low boil until the sugar has dissolved. Add 1 teaspoon vanilla extract and whisk to combine. Set aside to cool.

Shape the Babka:

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Divide and Roll the Dough:
Once the dough has risen, divide it into two equal parts. Roll out one part into a rectangle about ¼ inch thick.
Add the Filling:
Spread half of the cinnamon sugar filling evenly on the rolled-out dough.
Form the Babka:
Roll the dough up tightly, like a cinnamon roll, and cut it down the middle lengthwise to expose the filling. Trim ½ inch off each end to make the edges neat.
Twist and Shape:
Layer the two halves of dough on top of each other and twist to create a spiral effect. Place the twisted dough in a greased loaf pan.
Second Rise:
Cover the pan with a kitchen towel and allow the dough to rise for an additional 30 minutes.

Bake the Babka:

Cover with Foil:
Place the loaf pan in the preheated oven and bake for 20 minutes, covering loosely with aluminum foil to prevent over-browning.
Glaze and Continue Baking:
Remove the foil and brush the babka with the prepared glaze. Bake for another 15-20 minutes, until golden brown and the middle is slightly doughy. The internal temperature should be around 190°F (88°C).
Apply More Glaze:
Brush the babka with another 3 layers of glaze while it’s still hot for an extra glossy finish.

Cool and Serve:

Let the Babka Cool:
Allow the babka to cool for 5-10 minutes in the pan, then use a butter knife to loosen the sides from the pan.
Transfer to Rack:
Transfer to a parchment-lined wire rack to cool completely before serving.

Servings and Timing

Servings: 8-10
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 3-4 hours (including rising time)

Tips & Variations

Crust Variations: For a different flavor, use half brown sugar and half granulated sugar in the filling for a richer taste.
Chocolate Twist: For a chocolatey version, spread chocolate chips or cocoa powder in place of some of the cinnamon sugar filling.
For a Lighter Babka: Use less butter or substitute some of the butter with applesauce for a slightly lighter version.

Storage/Reheating

Storage: Store leftover babka in an airtight container at room temperature for up to 3 days.
Reheating: Reheat slices in the oven at 300°F for 5-7 minutes to bring back the fresh, warm texture.

FAQs

1. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time, let it rise, then refrigerate it overnight. Let it come to room temperature before shaping and baking.

2. Can I freeze this babka?

Yes, you can freeze the babka after it has been baked. Once cooled, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw and reheat before serving.

3. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast in place of active dry yeast. There’s no need to activate it in water; simply add it directly to the flour.

4. How do I know when the babka is done?

The babka is done when it has a golden brown crust, and the internal temperature reaches around 190°F (88°C). The middle should be slightly doughy but not raw.

5. Can I make a smaller batch?

Yes, you can halve the ingredients and bake in a smaller pan, but keep an eye on the baking time as it may need adjustment.

Conclusion

This Glazed Cinnamon Sugar Babka is the perfect indulgent treat, combining a rich, buttery dough with sweet cinnamon and sugar filling, topped with a glossy glaze. Whether served as a showstopper at brunch or a comforting dessert, this babka is sure to be a crowd-pleaser. With its irresistible flavor and soft texture, it’s bound to become a favorite in your recipe collection!