There’s just something magical about homemade bread, and Apple Cinnamon Babka perfectly captures that wonderful feeling. This sweet, swirled loaf is tender, fluffy, and filled with a cozy apple-cinnamon swirl that perfumes your kitchen as it bakes. The subtle crunch of apples paired with ribbons of soft dough and a shiny glaze on top make this treat look as beautiful as it tastes. Whether you’re serving it for brunch, dessert, or a snack with coffee, Apple Cinnamon Babka is the kind of recipe that makes even ordinary days feel a little bit special.
Ingredients You’ll Need
You’ll be surprised at how a handful of pantry staples and a couple of fresh apples turn into such a showstopping loaf. Every ingredient in Apple Cinnamon Babka is chosen for maximum flavor and comfort, from the warm spices to the luscious glaze.
- All-purpose flour: The base for structure and a soft, tender crumb in your babka.
- Granulated sugar: Adds just enough sweetness to the dough and helps the yeast along.
- Active dry yeast: The magic behind all those fluffy, pull-apart layers.
- Salt: Enhances flavor and balances out the sweetness.
- Whole milk (warmed): Gives the bread a rich, moist texture—make sure it’s warm, not hot.
- Eggs (room temperature): Add richness and help bind the dough for that classic babka texture.
- Unsalted butter (softened): For a tender, decadent crumb and plenty of buttery flavor.
- Apples (peeled, cored, and finely diced): Granny Smith or Honeycrisp work best for a slight tartness and great texture in the filling.
- Brown sugar: Provides deep, caramel notes that pair perfectly with cinnamon and apples.
- Ground cinnamon: The heart and soul of the filling—use fresh spice for maximum aroma!
- Unsalted butter (melted): Helps the filling stick and adds more buttery deliciousness in every bite.
- Powdered sugar: Makes a smooth, glossy glaze to finish the loaf beautifully.
- Milk (for glaze): Just enough to make the glaze pourable and shiny.
How to Make Apple Cinnamon Babka
Step 1: Make the Dough
Start by mixing together your flour, granulated sugar, yeast, and salt in a large bowl. Add the warm milk and eggs, stirring until a shaggy dough forms. Knead in the softened butter until your dough transforms into a smooth, elastic ball—this takes about 8-10 minutes, but it’s wonderfully rewarding. Once smooth, transfer the dough to a greased bowl, cover it tightly, and let it rise somewhere warm for 1-2 hours, until doubled in size and pillowy.
Step 2: Prepare the Apple Cinnamon Filling
While the dough is rising, combine your finely diced apples, brown sugar, and cinnamon in a mixing bowl. Stir until the apples are coated in sugary spice. Get your melted butter ready; this will help the filling cling to the dough layers and keep everything moist as it bakes.
Step 3: Shape and Fill the Babka
Once your dough has doubled, turn it out onto a lightly floured work surface. Roll it into a rectangle about 12×16 inches—don’t worry if it isn’t perfect. Brush the entire surface with melted butter, then gently sprinkle the apple-cinnamon mixture all over, ensuring you spread it right to the edges for maximum flavor in every slice.
Step 4: Roll and Twist
Now for the part that makes a babka truly beautiful! Starting at the long end, roll up the dough into a snug log. Using a sharp knife, carefully slice the log lengthwise right down the middle. Twist the two halves together, cut sides up, for that stunning layered effect. Place your twisted log into a parchment-lined loaf pan, cover, and let it rise again for 30-45 minutes.
Step 5: Bake
Preheat your oven to 350°F (175°C) as the babka rises again. Bake for 40-45 minutes, until your kitchen smells intensely of apples and cinnamon, and the loaf is deep golden brown. Check for doneness by tapping the top—a hollow sound means it’s ready! Let it cool slightly so the filling sets before glazing.
Step 6: Glaze and Serve
Whisk together the powdered sugar and milk until smooth. Drizzle generously over the cooled Apple Cinnamon Babka, letting it cascade into all the nooks and swirls. Slice and serve while still slightly warm for maximum gooeyness and flavor.
How to Serve Apple Cinnamon Babka
Garnishes
A simple drizzle of powdered sugar glaze is classic, but don’t be afraid to go the extra mile. A sprinkle of cinnamon or finely chopped toasted nuts on top adds crunch and a gourmet finish. If you want an extra sparkle, dust the babka with a little more powdered sugar just before serving for an irresistible bakery-style look.
Side Dishes
Apple Cinnamon Babka is delightful served with a cup of coffee or hot spiced tea. For a cozy breakfast or brunch spread, pair slices with thick Greek yogurt, maple-sweetened ricotta, or a bowl of mixed berries. If you’re making dessert, a scoop of vanilla ice cream or a dollop of whipped cream takes things totally over the top.
Creative Ways to Present
Think outside the loaf pan! Try slicing Apple Cinnamon Babka into thick pieces and toasting them lightly, then topping with apple butter or caramel sauce. Individual babka rolls are fun for sharing, or you can fashion the twisted dough into a pretty wreath for holidays. No matter how you serve it, those gorgeous layers and glistening glaze are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Apple Cinnamon Babka in an airtight container at room temperature for up to 2 days. If your kitchen is especially warm or humid, you may want to refrigerate to keep the apples fresh. Either way, try to keep the loaf well-wrapped so it stays moist and soft.
Freezing
Apple Cinnamon Babka is fabulously freezer-friendly. Once fully cooled, wrap individual slices or the whole loaf in plastic wrap and then foil. Freeze for up to 2 months. Defrost slices at room temperature or gently rewarm before serving—your future self will thank you when a craving strikes!
Reheating
To enjoy slices warm, pop them in a toaster oven or regular oven at 300°F for 5-10 minutes. For an extra treat, butter the slices lightly before heating. Avoid microwaving for too long, as it can toughen the bread and make the apples mushy.
FAQs
Can I make Apple Cinnamon Babka dough ahead of time?
Absolutely! After kneading and the first rise, you can refrigerate the dough overnight. Let it come back to room temperature and rise a bit more before shaping and baking for an easy make-ahead option.
What type Dessert
Firm, slightly tart apples like Granny Smith or Honeycrisp are ideal for Apple Cinnamon Babka. They hold their shape, give a nice bite, and balance the sweetness beautifully.
How can I ensure my babka has defined swirls?
Roll the dough snugly and slice it cleanly to reveal the layers, then twist the halves gently but tightly together. Chill the filled log for 10-15 minutes before slicing, if you’re after extra-neat swirls!
Can I add nuts or raisins to the filling?
Definitely! Chopped walnuts, pecans, or golden raisins make a delicious addition to the filling, bringing extra texture and flavor to every bite of your Apple Cinnamon Babka.
Why is my babka dough not rising?
Check that your yeast is active and your milk isn’t too hot (which can kill the yeast). A chilly kitchen can also slow things down, so try letting the dough rise in a warm, draft-free spot for best results.
Final Thoughts
Apple Cinnamon Babka is more than just a loaf of bread—it’s a celebration of comforting flavors, cozy afternoons, and the joy of baking something beautiful from scratch. Once you’ve made this at home, you’ll want to share the recipe and the sweet, swirled slices with everyone you know. Give it a try and see for yourself just how irresistible homemade babka can be!
Print
Apple Cinnamon Babka Recipe
- Total Time: 3 hours 15 minutes (includes rising time)
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with this Apple Cinnamon Babka. A sweet, braided yeast bread filled with cinnamon-spiced apples, this dessert is perfect for cozy baking days.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, softened
- 2 medium apples, peeled, cored, and finely diced
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/4 cup powdered sugar
- 1 tablespoon milk
Dough:
Filling:
Glaze:
Instructions
- Dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and eggs, knead in butter until smooth. Let rise for 1-2 hours.
- Filling: Mix apples, brown sugar, and cinnamon. Roll out dough, brush with melted butter, spread apple mixture, roll into a log, slice lengthwise, twist strands, place in loaf pan.
- Cover and let rise for 30-45 minutes. Bake at 350°F (175°C) for 40-45 minutes. Let cool slightly.
- Glaze: Whisk powdered sugar and milk, drizzle over babka before serving.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- For extra flavor, add chopped walnuts or pecans to the filling.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
