Cinnamon Roll Babka

It may be in the 90s here for the foreseeable forecast with heat indexes well into the 100s but, it is that time of year folks. If you look carefully you’ll find pumpkin spice coffee creamer and Oktoberfest beers cropping up in the local stores. I’m ready now, but I won’t get too far ahead of myself. I recently made these amazing cinnamon rolls and this really great blueberry cream cheese babka that was a huge hit with my family. I’m feeling adventurous and semi-autumnal so I decided to try my hand at combining the two. I give you: Cinnamon Roll Babka.

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There’s just something about cinnamon that screams fall to me. It’s warm and spicy and perfect in baked goods. We had our HVAC replaced this year so I have been fearlessly running the oven to churn out all sorts of goodies. I’m just glad we did it early in the year and not now. Both our neighbors have replaced theirs in the last couple weeks and boy has it been HOT. It is definitely a bad time for the AC to crap out but you know that if it’s going to it will be in the dead heat of the North Carolina summer. Thankfully my husband was ON it this year. 

This cinnamon roll babka is a creation of my desire for something sweet to go along with my artisan breadventures. I really wanted cinnamon rolls but I find that they make so many and are a few extra steps. My blueberry cream cheese babka was a big hit with my family so I figured I would adjust the filling a bit to replicate that cinnamon roll feel. I can’t believe how well this babka was received. My mom even went back for a second taste and she never does that. She eats really well and usually just humors me by sampling my baked goods. That’s how you know you need to go grab the ingredients and whip this up this weekend!

Ingredients

For the Dough

• 1 packet of yeast (instant rapid rise or regular, about 2 1/4 tsp)
• 4 cups all purpose flour
• 1/3 cup sugar
• 1 tsp sugar
• 1 cup milk (warm to about 100-110 degrees)
• 2 eggs
• 1 tsp salt
• 1 tsp vanilla
• 10 tbsp butter (very soft and cubed)

For the Cinnamon Filling

• 1 cup packed light brown sugar
• 3 tbsp cinnamon
• 6 tbsp butter (softened)

For the Cream Cheese Filling

• 8oz cream cheese (softened)
• 3/4 cup confectioner sugar
• 1 tsp vanilla

Topping/Glaze (Optional)

• 1/4 cup water (boiling)
• 1/4 cup sugar

Optional

• 1/2 cup Raisins

Instructions

1. Proof the yeast by heating the milk in the microwave until approximately 100-110 degrees. Dissolve 1 tsp of sugar into the milk and sprinkle the yeast on top and combine. Allow to sit for 5 to 10 minutes until the yeast is foamy.
   1. I use rapid rise yeast because my regular yeast was expired (it did not foam). I know rapid rise says you don’t have to proof it but I treated it just like regular yeast for the recipe’s sake and it was just fine.
2. Whisk together the dry ingredients in a separate bowl (flour, sugar, and salt). Add eggs and vanilla to the yeast mixture. Add the dry ingredients and beat with your mixer’s dough hook on medium until a smooth dough forms. I love my kitchenaid, it does a great job with these kind of recipes.
3. Gradually add the softened butter while mixing on medium. Beat until combined and dough comes together, scraping as necessary (the butter can get glommed on the sides). Cover the bowl with plastic wrap and allow to rise in a warm place for 1.5 hours, or until doubled in size. *you can also allow it to rise in the fridge overnight but I prefer instant gratification
4. Line two 12inx16in (approximate) baking sheets with parchment paper and sprinkle with flour.
5. Cream Cheese: In a mixing bowl, beat softened cream cheese, confectioners sugar, and vanilla until combined. I use my hand mixer for this since the bowl for my big mixer is in use for the dough.
6. Cinnamon Filling: Using a fork or rubber spatula, combine the soft butter, brown sugar, and cinnamon. The consistency will represent a firm wet sand.
7. Simple Syrup Glaze: In a saucepan, boil water and sugar until dissolved. Allow to cool.
8. Once risen, punch down the dough and turn it out on to a lightly floured surface. The dough is super soft and super sticky so have some extra flour on hand. Split the dough and half and place each on a baking sheet. This recipe makes two loaves.
9. Using a rolling pin, roll the dough out into a 12×16 inch rectangle, using flour as needed if sticky. Place the dough in the refrigerator for a half hour to chill (OR, if you’re impatient like me, in the freezer for about 5 minutes) **A chilled dough is much easier to roll and work with and will prevent your filling from creating a mess**
10. Once chilled, spread half of your cream cheese mixture on each of the dough in strips like a zebra, leaving space between your lines for the cinnamon mixture.
11. Using your hands, break apart and spread your cinnamon filling generously between your cream cheese lines. Gently press into the dough or roll over to flatten with your rolling pin. If you roll over to flatten it be careful not to catch the cream cheese it makes a mess! Sprinkle raisins as desired across the cream cheese and cinnamon mixtures.
12. As tightly as possible, roll the dough long ways. As the dough becomes warmer and stickier I pop it back in the freezer as needed so I can work with it better.
13. Once rolled, refrigerate to re-chill your dough so it is easier to slice. When chilled, slice the dough down the middle long ways with a sharp knife and turn to expose the rolled layers on the inside. To the best of your ability, connect the ends of each cut roll and twist them over each other to form the babka’s signature twist look.
14. Lift your babka on the parchment paper and place it directly into your loaf pan. I used a standard 5×9 inch loaf pan. I only have one so I let one rise in the pan and another rise on its baking sheet. Allow the dough to rise for another hour before baking.
15. Preheat oven to 350F. Bake babka in the loaf pan for 40 minutes or until the internal temperature reaches 190F (or a toothpick comes out clean).
16. Baste the simple syrup over each babka using all of it. Allow your babka to rest on the counter for about 20 minutes before slicing (which is the hardest part!) Enjoy for breakfast or with your favorite brunch specialties!