Name: Apple Cinnamon Babka Bread Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: Eastern European
Ingredients: 3 ½ cups all-purpose flour; 2 ¼ tsp active dry yeast; ¼ cup granulated sugar; ½ tsp salt; ¾ cup whole milk, warm; 2 large eggs; 6 tbsp unsalted butter, softened; 2 medium apples, peeled and diced; ⅓ cup brown sugar; 1 ½ tsp ground cinnamon; 1 tbsp lemon juice; 1 tsp vanilla extract

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Apple Cinnamon Babka Bread is a beautiful and flavorful twist on traditional babka. This soft, rich bread is swirled with a spiced apple-cinnamon filling that melts into every bite. It’s the perfect cozy bake for fall mornings, weekend brunches, or an indulgent dessert. The combination of tender dough and sweet apple filling makes this bread impossible to resist.

Why You’ll Love This Recipe

I love how this Apple Cinnamon Babka Bread brings warmth and comfort to any table. The dough is soft and pillowy, and the filling gives it a sweet, fruity kick that pairs so well with a cup of coffee or tea. It’s a showstopper loaf, braided with layers of cinnamon-sugar apples that look as good as they taste. Whether I’m baking it for guests or treating myself, this recipe always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Active dry yeast
Granulated sugar
Salt
Whole milk
Eggs
Unsalted butter
Apples (peeled and diced)
Brown sugar
Ground cinnamon
Lemon juice
Vanilla extract

Directions

I start by activating the yeast in warm milk with a pinch of sugar until it’s frothy.
In a large mixing bowl, I combine flour, salt, and the rest of the sugar. Then I mix in the eggs and yeast mixture until a sticky dough forms.
I knead in softened butter until the dough is smooth and elastic, then let it rise until doubled in size.
While the dough rises, I prepare the apple filling by cooking diced apples with brown sugar, cinnamon, lemon juice, and a splash of vanilla until soft and syrupy.
Once the dough has risen, I roll it out into a rectangle and spread the cooled apple filling over it evenly.
I roll the dough tightly into a log and cut it lengthwise. I twist the two halves together with the filling facing up to show off the layers.
I place the twisted dough into a greased loaf pan, cover it, and let it rise again before baking.
I bake the babka until golden brown and let it cool before slicing into beautiful, cinnamon-swirled layers.

Servings and timing

This recipe yields 1 loaf, which serves about 8 to 10 slices.

Prep time: 30 minutes
Rise time: 2 hours
Cook time: 40–45 minutes
Total time: Approximately 3 hours 15 minutes

Variations

I sometimes add chopped walnuts or pecans to the apple filling for a crunchy texture. For a more indulgent version, I drizzle a simple glaze made of powdered sugar and milk over the cooled loaf. When I want a more caramel-like depth, I swap brown sugar with maple syrup in the filling. And if I’m short on apples, I’ve also used pears with equally delicious results.

Storage/Reheating

Once the babka is fully cooled, I store it in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly in plastic wrap and freeze it for up to 2 months. To reheat, I warm slices in the microwave for about 10–15 seconds or in a low oven until just heated through.

FAQs

How do I know when the babka is fully baked?

I look for a deep golden-brown color on top and make sure a skewer inserted into the center comes out clean. It usually takes about 40–45 minutes in the oven.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. The next day, I bring it to room temperature before shaping and baking.

What type of apples work best for this recipe?

I like using firm, tart apples like Granny Smith or Honeycrisp because they hold their shape well during cooking and add a nice contrast to the sweet filling.

How do I prevent the filling from leaking out?

I try not to overfill the dough and make sure to leave a small border around the edges when spreading the apple mixture. Rolling it tightly and sealing the ends also helps.

Can I make this recipe dairy-free?

Yes, I’ve successfully made it with plant-based milk and vegan butter alternatives. The texture stays rich, and the flavor is still delicious.

Conclusion

Apple Cinnamon Babka Bread is the kind of recipe that makes the whole house smell incredible and feels like a warm hug in every slice. It’s a rewarding baking project that brings together tender bread and spiced apple goodness in the most satisfying way. I always find myself going back for just one more slice.

Apple Cinnamon Babka Bread Recipe