Cinnamon Apple Babka With Vanilla Glaze

Cinnamon Apple Babka - An irresistibly soft and fluffy brioche bread featuring swirls of cinnamon and spiced apples, and drizzled with a simple vanilla glaze! A beautiful and delicious dessert that will surely impress!

Yeast doughs, such as Babka and cinnamon rolls are my FAVORITE things to bake. They always impress, they're so easy to make and so versatile! You can make them sweet or savory, fill them with nearly anything and top with a variety of glazes.

Looking for more yeast bread recipes? Be sure to check out my Savory Mediterranean Babka, Brown Butter Cinnamon Rolls or Strawberry Cinnamon Rolls.

Why You Will Love This Cinnamon Apple Babka

• Soft and fluffy texture. The key is to refrain from adding too much flour in the dough and to use dry milk powder. I use it in nearly all my sweet yeast and brioche doughs.
• Cozy flavor. The cinnamon and apple really shine through. By cooking the apples in butter and brown sugar, we also adding more flavor.
• So easy to make. My brioche dough mixes in the softened butter at the beginning of the kneading process, which eliminates a step of mixing it in one tablespoon at a time later on.
• A crowd pleaser. Nothing beats the smell of freshly baked bread and your family and guests will be hypnotized by the aroma too. It's the perfect bake for a crisp fall day, weekend brunch or Christmas morning treat!

Ingredient Notes

Babka Dough

• Buttermilk - Adds a bit of tanginess and makes the bread so tender. Warm buttermilk will be used to activate the yeast.
• Yeast - If you are using active dry yeast, combine with milk and sugar and allow to sit for 10 minutes. If you are using instant yeast, you do not need to activate it.
• Sugar - White sugar will feed the yeast and slightly sweeten the dough.
• Egg + Yolk - For best results, make sure your eggs are at room temperature. Yeast likes a warm environment.
• Bread Flour - Bread flour gives the rolls structure and that chewy texture. I like to use a high quality bread flour, such as King Arthur.
• Dry Milk Powder -  Milk powder (not an affiliate link) is a secret ingredient for making the babka super soft. It also improves the texture and structure of the bread.
• Nutmeg - Adds subtle fragrance to the dough.
• Salt - Rounds out the flavors.
• Vanilla Paste or Vanilla Extract - Adds flavor 

Sautéed Apples

• Unsalted Butter - We'll be cooking the apples with a bit of butter.
• Apples - I'm using gala apples, but granny smith, fiji and honey crisps apples will work.
• Spices - We'll be using a combination of cinnamon, cardamom and nutmeg to flavor the apples.

Cinnamon Sugar Filling

• Unsalted Butter - Softened butter will be used to bind the filling.
• Brown Sugar - Brown Sugar - You can use dark brown sugar or light brown sugar.
• All-Purpose Flour - Helps bind the filling.
• Cinnamon - Use a good quality cinnamon. My favorite is Vietnamese cinnamon.

Vanilla Glaze

• Powdered Sugar - Also known as icing sugar or confectioners' sugar.
• Vanilla - For flavor.
• Milk - Any milk will work. I used almond milk because I ran out of regular milk.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Cinnamon Apple Babka! Please find detailed instructions in the recipe card at the end of this post.

Step 1: For Active Dry Yeast; In the bowl of a stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon white sugar and stir to combine. Allow the yeast to bloom for 10 minutes.

Step 2: To the yeast mixture, add softened butter, sugar, 1 egg, 1 yolk, vanilla, bread flour, milk powder, nutmeg and salt.

Step 3: Fit your stand mixer with the hook attachment and knead the dough on medium speed for 15 to 20 minutes. The dough should be elastic and is ready when it passes the window pane test.

Step 4: Form dough into a ball, then place into a well oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until it doubles in size.

Step 5: Make Sautéed Apples - Cook diced apples, butter, cinnamon, cardamom and nutmeg until tender. About 4 to 5 minutes.

Transfer to a small bowl and place in the fridge until needed.

Step 6: Make Cinnamon Sugar Filling - In a medium bowl, combine softened butter, brown sugar, all-purpose flour and cinnamon. Set aside on the counter until needed.

Step 7: Shape Your Loaf - Gently punch down the dough and transfer to a lightly floured work surface.

Step 8: With a floured rolling pin, roll dough into a 15x18 inch rectangle.

Evenly spread cinnamon sugar filling onto the dough and then evenly distribute the apple filling.

Step 9: Tightly roll the dough into a 15 inch log.

Pinch the seam, then rotate the log lengthwise and place seam side down.

With a sharp knife, cut the log down the middle, exposing the layers.

Place 1 piece on top of the other on a diagonal.

Then twist the pieces of dough onto itself.

Pinch the ends to keep it in place.

Step 10: Transfer bread to a parchment-lined 9x5 inch loaf pan.

Cover with a tea towel and allow to proof for about 45 minutes. Do not overproof! You can read my tips regarding proofing below.

Step 11: Bake at 350ºF (176ºC) for 50 to 55 minutes or until the internal temperature reaches 190ºF (88ºC).

Allow to cool completely on a wire rack.

Step: 12 Make Vanilla Glaze - Combine powdered sugar, vanilla and milk. Pour glaze over you babka and enjoy!

Substitutions

• Yeast - I almost always only use Active Dry Yeast, but you can also use instant yeast in this recipe. If using instant yeast, there is no need to bloom or activate it in buttermilk. Just combine all of the ingredients into the bowl of your stand mixer and proceed as written.
• Dry Milk Powder - I recommend getting dry milk powder if you can, but if you're in a pinch, you can omit it completely.
• Apples - You can use a variety of apples. I recommend granny smiths, honeycrisps, or galas.

Variations

• Without Apples - You can easily make it a cinnamon babka, by omitting the apples.
• Other Fillings - Nutella, cookie butter and fruit jams are all great flavors.
• Different Glazes - Try a maple glaze, brown butter cream cheese glaze, or top with a homemade Salted Caramel Sauce!
• Simple Syrup - Traditionally, a simple syrup is poured over the babka as soon as it comes out of the oven. You can skip the glaze and make a simple syrup instead.

Key Equipment

• Stand Mixer - While having a stand mixer is helpful, you can also make by hand. Please see directions in the FAQ section.
• Thermometer - Although it's not required, it's very helpful. I use it make sure the buttermilk is at the correct temperature and to know when the babka is properly cooked.
• Kitchen Scale - It's helpful to have when measuring ingredients.

Storage

Babka is best eaten freshly baked. However, transfer leftovers into an airtight container and store on the counter for up to 2 days or 1 week in the refrigerator.

FAQ

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📖 Recipe

Cinnamon Apple Babka

Lisa Flinn

Cinnamon Apple Babka - An irresistibly soft and fluffy brioche bread featuring swirls of cinnamon and spiced apples, and drizzled with a simple vanilla glaze! A beautiful and delicious dessert that will surely impress!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 55 minutes mins

Rise & Proof Time 1 hour hr 45 minutes mins

Total Time 3 hours hrs 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Eastern European

Yields 1 9x5 Loaf

INGREDIENTS

Babka Dough

• ▢ ½ Cup (113g) Buttermilk (I used 2%) warm
• ▢ 1 ¾ Teaspoons Active Dry Yeast
• ▢ ¼ Cup + 1 teaspoon (50g + 5g) Granulated White Sugar
• ▢ 2 ¼ Cups (270g) + more if needed Bread Flour
• ▢ 5 Tbsp (71g) Unsalted Butter softened
• ▢ 1 Large Whole Egg + 1 Yolk
• ▢ 1 Tablespoon Dry Milk Powder
• ▢ 1 Teaspoon Vanilla Paste or Extract
• ▢ ¼ Teaspoons Nutmeg
• ▢ ¼ Teaspoons Salt

Sautéed Apples

• ▢ 2 Large Apples diced
• ▢ 2 Tablespoons (28g) Unsalted Butter
• ▢ 1 Teaspoon Cinnamon
• ▢ ½ Teaspoon Cardamom
• ▢ ¼ Teaspoon Nutmeg

Cinnamon Filling

• ▢ 4 Tablespoons (56g) Unsalted Butter softened
• ▢ ½ Cup (100g) Brown Sugar packed
• ▢ 2 Tablespoons All-Purpose flour
• ▢ 1 Tablespoon Cinnamon

Vanilla Glaze

• ▢ ½ Cup (113g) Powdered Sugar
• ▢ ½ Teaspoon Vanilla Paste or Extract
• ▢ 2 Tablespoons Milk

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Instructions

 

•  Make Babka Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm buttermilk (105ºF), yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, see note below.

  ½ Cup (113g) Buttermilk (I used 2%)

  1 ¾ Teaspoons Active Dry Yeast

  1 teaspoon White Sugar
• To the yeast mixture, add bread flour, softened butter, ¼ cup sugar, 1 egg, 1 yolk, milk powder, vanilla, nutmeg and salt.

  2 ¼ Cups (270g) + more if needed Bread Flour

  ¼ Cup (50g) White Sugar

  5 tablespoon (71g) Unsalted Butter

  1 Large Whole Egg + 1 Yolk

  1 Tablespoon Dry Milk Powder

  1 Teaspoon Vanilla Paste or Extract

  ¼ Teaspoons Nutmeg

  ¼ Teaspoons Salt
• Fit your stand mixer with the hook attachment and knead the dough on medium speed for 15 to 20 minutes. The dough should be elastic and is ready when it passes the window pane test (see note below). If your dough is a bit wet, you can add up to 2 tablespoons of flour.
• With oiled hands, pick up the dough and form it into a ball. Then, place the dough into a well oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow rise in a warm place for 1 hour or until it doubles in size.
• Make Sautéed Apples - Cook diced apples, butter, cinnamon, cardamom and nutmeg over medium heat until tender. About 4 to 5 minutes. Transfer to a small bowl and place in the fridge until needed.

  2 Large Apples

  2 Tablespoons (28g) Unsalted Butter

  1 Teaspoon Cinnamon

  ½ Teaspoon Cardamom

  ¼ Teaspoon Nutmeg
• Make Cinnamon Sugar Filling - In a medium bowl, combine softened butter, brown sugar, all-purpose flour and cinnamon. Set aside on the counter until needed.

  4 Tablespoons (56g) Unsalted Butter

  ½ Cup (100g) Brown Sugar

  2 Tablespoons All-Purpose flour

  1 Tablespoon Cinnamon
• Shape Your Loaf - Gently punch down the dough and transfer to a lightly floured work surface.
• With a floured rolling pin, roll dough into a 15x18 inch rectangle. Evenly spread the cinnamon sugar filling onto the dough and then evenly distribute the diced apples.
• Tightly roll the dough into a 15 inch log. Pinch the seam and then rotate the log lengthwise, seam side down.
• With a sharp knife, cut the log down the middle, exposing the layers. Place 1 piece on top of the other on a diagonal. Then twist the pieces of dough onto itself. Pinch the ends to keep it in place.
• Transfer the bread into a parchment-lined 9x5 inch (23x13 cm) loaf pan. Cover with a tea towel and allow to proof for about 45 minutes. Do not overproof! Please read my tips regarding proofing below.
• Bake - When the bread is almost done proofing, set a rack in the lower 3rd of the oven and preheat to 350ºF (176ºC). Bake for 55 to 60 minutes or until the internal temperature reaches 190ºF (88ºC). After 25 to 30 minutes of baking, loosely tent the babka with foil to prevent it from browning too much.
• Allow babka to cool in the pan for at least 15 minutes, then remove from the pan and cool completely on a wire rack.
• Make Vanilla Glaze - Combine powdered sugar, vanilla and 2 tablespoons of milk. If you'd like a thinner glaze, add a touch more milk.

  ½ Cup (113g) Powdered Sugar

  ½ Teaspoon Vanilla Paste or Extract

  2 Tablespoons Milk
• Pour glaze over your babka and serve! A serrated knife is best to slice. Enjoy!

Notes

• For Instant Yeast; Combine all the ingredients into the bowl of your stand mixer and proceed to step 3. Just make sure the salt and yeast are not touching. There is no need to activate or bloom in buttermilk.
• To perform the window pane test, take a small (2 tbsp) ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
• How to know when your babka is done proofing - To know when rolls are properly proofed and ready for the oven, perform a "poke test!" With your pointer finger, gently poke a roll and if it springs back quickly, it is not ready. If there is a slight indentation, then it's ready to bake!
• Shaping the loaf - Please see photos in the body of the blog post for reference.

Keyword 9x5 loaf, apple cinnamon babka, babka recipe, bread flour, cinnamon apple babka, cinnamon babka, cinnamon babka recipe, vanilla glaze

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