Apple Cinnamon Babka is made with a cinnamon sugar filling with chopped apples that have been sauteed in butter. This delicious Jewish cake is browned to perfection and is drizzled with a sweet cinnamon glaze.
This homemade sweet bread is made using a brioche bread recipe that is proofed and rolled around a cinnamon sugar filling, braided, and baked to beautiful golden perfection.
Apple Crumb Coffee Cake is another delicious apple dessert perfect for breakfast or dessert and this Apple Dapple Cake is a classic apple dessert.
Ingredients in Apple Cinnamon Babka
It may seem like there are a lot of ingredients in making this Apple Cinnamon Babka (Apple Cinnamon Sweet Bread) but it's a lot of the same ingredients used in different steps.
- Dry instant yeast
- Warm milk
- Egg
- Unsalted butter
- Salt
- Granulated sugar
- Ground cinnamon
- Jonagold apples - Honey Crisp and Pink Lady are great options for this babka as they hold their shape well during baking
- Ground nutmeg
- Allspice
- Dark brown sugar
- Confectioner's sugar
- Vanilla extract
Make the Brioche dough- Using a stand mixer fitted with a dough attachment or a hand mixer with a large mixing bowl. Combine the warm milk and the dry yeast together. Allow it to sit for five minutes to allow the yeast to activate.
Combine the egg, the three tablespoons of butter, all-purpose flour, and the salt.
Sprinkle in the sugar and sugar and mix.
Allow the mixture to rest for a few minutes to soak up all of the moisture.
*If using a stand mixer fitted with a dough hook, beat on medium until a dough forms. Increase the speed to medium-high and beat for an additional 5 to 6 minutes.
If using a hand mixer, for this step, you will want to knead by hand to get the dough to be the right texture.
Turn the dough over onto a lightly floured surface and knead the dough into a ball. Grease a bowl and place the brioche dough into it.
Cover and allow it proof (double in size) for at least 45-50 minutes.
TIP: For quicker proofing, use an Instant Pot on the "Yogurt" setting and place a glass lid on top of the pot. Set the timer to 30 minutes and allow the dough to proof without lifting the lid.
You can also place it in a warm area of your home, or use the "Proof" setting on your oven.
Make the cinnamon sugar filling - While the dough is proofing, make the cinnamon sugar filling while the dough is proofing.
To do this, blend the room temperature butter together with the dark brown sugar and cinnamon until the ingredients are well blended and it's thick and gritty. Set aside and saute the apples.
Saute the apples- Add the tablespoon of butter to a skillet and heat it over medium-high.
Add in the diced apples and sprinkle with the ground cinnamon, ground nutmeg, allspice, and ground cardamom. Stir to cover the apples well and cook the apples until they turn tender. Remove from the heat and allow to cool.
Prepare the pan for the babka- Line a 9x5 inch loaf pan with parchment paper or lightly grease and flour it. Turn the proofed dough over onto a lightly floured workspace, punch it down, and then roll it into an 11x15 inch rectangle.
Spread the cinnamon-sugar mixture - Spread the mixture with a spoon or pastry brush, spreading all of the way to the sides.
Spread the apple filling- Carefully place the apple filling evenly on top of the cinnamon-sugar mixture. Press down gently to push the apples into the dough to prevent them from moving.
Roll up the brioche dough - Starting with the shorter end, roll the dough tightly into a log. Then, cut the log in half lengthwise.
Braid the apple cinnamon babka dough - Cross cross the dough turning it slightly so that the filling is facing upwards. Press the ends together to create a seal on both ends.
Proof the dough again - Gently and carefully move the braided babka to the prepared pan. If needed, gently squish the dough to make it fit in the pan. Cover the pan and allow it to rise for another 45 minutes. It should be puffy - if needed, allow it rise longer.
Prepare the oven- Preheat the oven to 350° and once the time for proofing the babka is over, place the pan in the oven and bake for 40 to 45 minutes. The dough should be a dark golden brown.
Prepare the cinnamon glaze- While the apple cinnamon babka is baking, prepare the cinnamon glaze by combining the confectioner's sugar, cinnamon and milk together in a small bowl. Mix until smooth.
Drizzle the cinnamon icing on the babka - Allow the babka to cool down until slightly warm and drizzle the cinnamon icing on the babka. Store in an airtight container.
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📖 Recipe
Apple Cinnamon Babka
Ingredients
Brioche dough
- ½ cup warm milk - 120 degrees
- 2 ¼ teaspoon instant yeast
- 1 egg - room temperature
- 3 tablespoons unsalted butter - melted
- 2 ¼ cups all-purpose flour - spooned & leveled
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
Sautéed Apples
- 2 Jonagold apples - peeled and diced (Honey Crisp and Pink Lady are good options too)
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
Cinnamon Sugar Filling
- ¼ cup unsalted butter - room temperature
- ½ cup dark brown sugar
- 2 teaspoon ground cinnamon
Cinnamon Glaze
- 6 tablespoons confectioner's sugar
- ½ tablespoon milk
- ¾ teaspoon ground cinnamon
- 1 teaspoon vanilla
Instructions
Make the Brioche dough
- Using a stand mixer fitted with a dough attachment or a hand mixer with a large mixing bowl.
- Combine the warm milk and the dry yeast together. Allow it to sit for five minutes to allow the yeast to activate.
- Combine the egg, the three tablespoons of butter, all-purpose flour, and the salt. Sprinkle in the sugar and sugar and mix.
- Allow the mixture to rest for a few minutes to soak up all of the moisture. *If using a stand mixer fitted with a dough hook, beat on medium until a dough forms.
- Increase the speed to medium-high and beat for an additional 5 to 6 minutes. If using a hand mixer, for this step, you will want to knead by hand to get the dough to be the right texture.
- Turn the dough over onto a lightly floured surface and knead the dough into a ball. Grease a bowl and place the round ball of dough into it. Cover and allow it proof (double in size) for at least 45-50 minutes.
Make the Cinnamon Sugar Filling
- While the dough is proofing, make the cinnamon sugar filling while the dough is proofing.
- Blend together the room temperature butter together with the dark brown sugar and cinnamon until the ingredients are well blended and it's thick and gritty.
- Set aside and saute the apples.
Saute the Apples
- Add the tablespoon of butter to a skillet and heat it over medium-high. Add in the diced apples and sprinkle with the ground cinnamon, ground nutmeg, allspice, and ground cardamom.
- Stir to cover the apples well and cook the apples until they turn tender. Remove from the heat and allow to cool.
Make the Babka
- Line a 9x5 inch loaf pan with parchment paper or lightly grease and flour it.
- Turn the proofed dough over onto a lightly floured workspace, punch it down, and then roll into an 11x15 inch rectangle.
- Spread the cinnamon-sugar mixture - Spread the mixture with a spoon or pastry brush, spreading all of the way to the sides.
- Carefully place the apple filling evenly on top of the cinnamon-sugar mixture.
- Press down gently to push them into the dough to prevent the apples from moving.
- Starting with the shorter end, roll the dough tightly into a log.
- Cut the log in half lengthwise.
- Braid the babka dough by crisscrossing the dough turning it slightly so that the filling is facing upwards.
- Press the ends together to create a seal on both ends.
- Gently and carefully move the braided babka to the prepared pan. If needed, gently squish the dough to make it fit in the pan.
- Cover the pan and allow it to rise for another 45 minutes. It should be puffy - if needed, allow it rise longer.
Bake the Apple Cinnamon Babka
- Preheat the oven to 350° and once the time for proofing the babka is over, place the pan in the oven and bake for 40 to 45 minutes.
- The dough should be a dark golden brown after baking.
- Remove the bread from the oven and allow it to cool for 30 minutes before removing it from the pan.
Prepare the Cinnamon Glaze
- While the babka is baking, prepare the cinnamon glaze by combining the confectioner's sugar, cinnamon and milk together in a small bowl.
- Mix until smooth.
- Drizzle the cinnamon icing on the babka - Allow the babka to cool down until slightly warm and drizzle the cinnamon icing onto the top.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
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Claudia Lamascolo says
this is probably the best breakfast you can have all fall I love this bread and always get some from my friends now I will make it myself since this has apple and cinnamon which are a favorite so thats a huge bonus!
Natalie says
That is such a beautiful babka kolach. I think I never tried this apple cinnamon combo. I better bake this now. I'm craving a slice so badly. Yum!
Gail Montero says
I totally adore this fall-perfect version of babka! It's a nice change with the apples and cinnamon added. Love it!
Sandhya Ramakrishnan says
We love a good babka and the flavors in this is just the kind we like in our house. Warm spices, apple and the cinnamon glaze, everything works so perfect!
Linda says
This babka is not just beautiful but also delicious in every bite. Totally adore the combo of apples and cinnamon