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This Sourdough Cinnamon Sugar Babka is decadent and makes the perfect sweet bake for a special morning breakfast. It is filled with a buttery cinnamon sugar mixture and has a light, tender crumb that makes it irresistible – we’re talking birthday breakfast quality right here.
One of the best parts about this babka is that it is made with 100% sourdough starter so you get all the fermentation benefits in each yummy bite. If you’ve never made a Babka before, now is the time – or if you want one with a chocolate filling – this Chocolate Nutella Sourdough Babka is perfection! Let me walk you through the process and help you make this show-stopper loaf.
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Table of Contents
Why You’ll Love Sourdough Cinnamon Sugar Babka
- Soft and Tender: This babka is incredibly soft, tender and delicious. The crumb is one of the softest breads I’ve ever eaten – on par with my sourdough brioche recipe or my sweet braided sourdough loaf.
- Cinnamon Sugar Ribbons: The ribbons of cinnamon sugar – oh boy are they good. Ooey, gooey and paired with the soft Babka bread, this one is drool-worthy! Perfect for a special occasion or family gathering, just like my favorite sourdough cinnamon rolls.
- 100% Sourdough: Unlike most babka recipes that rely on commercial yeast, this one is fully naturally leavened with sourdough starter only—no instant yeast needed. We are still learning about all the positive effects sourdough can have, but for my family it just makes our tummies feel better – and this bread does not taste sour. It’s incredibly delicious! If you want to try another 100% nutella sourdough recipe, my Sourdough Nutella Loaf is buttery and delicious!
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough to make sourdough bread will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
This recipe makes TWO Sourdough Babkas. Cut the recipe in half if you only want one.
- Sourdough Starter – I use 100% hydration sourdough starter to mix the stiff sweet levain.
- Babka Filling – The cinnamon sugar swirl in this sourdough babka is made by combining unsalted butter, cinnamon, brown sugar, and all-purpose flour.
- Simple Syrup – A combination of heated sugar and water create a simple syrup that can be poured on top of the baked babka. While it is optional, it gives moisture and a sweet finish to this bake.
See the recipe card for full information on ingredients and quantities
Substitutions
- Egg Wash: For even browning, an egg wash is nice, but this is optional. If you add the simple syrup on top, you don’t really need the egg wash.
- Simple Syrup: Technically, you don’t have to use the simple syrup, but I like the extra moisture and richness it gives the bread. Leave it off completely if you wish.
- Whole Milk: If you don’t have whole milk, you can substitute 180 grams 2% milk and 20 grams heavy cream, whisked together.
- Stiff Sweet Levain: If you prefer to leave the sugar out of the levain, you can make a stiff levain instead of a stiff sweet one.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake.
A few notes: This schedule assumes the dough temperature will be maintained at 78-mid 80 degrees F throughout the process. This recipe also requires and overnight or at least 3 hour refrigeration.
| Day 1 | Mix Stiff Sweet Levain |
| 8:00 PM-8:00 AM | Mix stiff, sweet levain. Let rise at 78ºF for 10-12 hours |
| Day 2 | Mix Babka Dough/Bulk Fermentation |
| 8:00 AM | Mix Babka Dough |
| 8:30 AM | Begin Bulk Fermentation at 78-80 degrees F |
| 9:30 AM | 1 set of coil folds |
| 10:30 AM | 1 set of coil folds |
| 12:30 PM– 8:00 AM | Cover dough and begin Cold Fermentation in refrigerator overnight (12-24 hours). |
| Day 3 | Shape/Rise/Bake |
| 8:00 AM | Shape Babka and Rise 6-8 hours around 80-85ºF. Do not bake until the loaves feel light, airy, are puffed up and have filled out the loaf pans. |
| 3:00 PM-4:00 PM | Bake Babka |
How to Make Sourdough Cinnamon Sugar Babka
Mix the Levain
Step 1: Mix the Levain. Combine sourdough starter, flour, sugar, and water. Knead stiff sweet levain until it forms a cohesive ball and allow to rise for 10-12 hours (overnight) (Images 1 & 2).
Do I have to use a Levain? While it’s technically possible to use your sourdough starter in place of the levain (you’ll need to adjust the flour a bit), I prefer using a stiff sweet levain for this recipe. A stiff sweet levain is a low-hydration (50–65%) version of your starter made with flour, water, sugar, and ripe sourdough starter that creates a mild, less tangy flavor in the babka once baked.
Mixing the Dough
Step 2: Mix Dough. Combine the levain, flour, milk, eggs, sugar and salt in the bowl of a stand mixer (Image 3). Mix until you have a smooth, cohesive ball about 3-4 minutes. Add softened butter by cutting it into chunks and adding to the center of the dough hook as the dough is mixing (Image 4). Continue kneading the dough for about 10 minutes (Image 5) until you have a silky, smooth dough that is just a bit sticky (Image 6).
Amy’s Tip: One of the keys to making a great babka is the process of incorporating the butter. Once the levain, flour, milk, eggs, sugar and salt have been mixed together to form a dough, THEN you add softened butter. This process takes a somewhat thick dough and turns it into a silky, smooth and a little bit sticky enriched dough.
Bulk Fermentation Or First “Rise”
Step 3: Bulk Fermentation. Cover the dough and let it rest at a warm temperature around 78ºF for about 4-5 hours. The dough will fill the bottom of the container but will not rise much during this time. It will feel more cohesive and strong. (Image 7). Continue the bulk fermentation by sticking the covered dough in the refrigerator to let it chill for anywhere from 3-24 hours (Image 8). Chilling the dough makes it easier to shape.
Note: This dough will not rise much during the 4-5 hour period. The big rise comes after the dough has been shaped and proofs in the loaf pans.
Shaping the DOugh
Step 4: Shape Dough. Prepare the filling by mixing together softened butter, brown sugar, cinnamon, flour and a pinch of salt. Set aside (Image 9). Divide the babka dough in half and shape it into a large 14 by 18-inch rectangle (Image 10). Spread half of the cinnamon sugar mixture on one piece of dough using your fingers or an offset spatula (Image 11) and roll up cinnamon-roll style (Image 12).
Pinch the seam closed (Image 13) and then use a sharp knife or a bench scraper to slice the Babka in half, length-wise. This will leave you with two long, open-faced pieces (Images 14 & 15). Pinch together the ends and twist the dough around each other to form a swirled and braided loaf (Images 16-19). Place into a parchment paper-lined loaf pan and let rise (Image 20). Repeat with the second piece of dough to shape your second Babka loaf.
Proof the Dough
Step 5: Proof Dough. Cover the Babka dough and let rise in a warm 80-82ºF place for 6-8 hours. Babka dough will double in size, fill out the loaf pans, and feel light and aerated (Images 21 & 22).
Note: I like to proof my Babka in a bread proofer or on a dough mat. If the Babka is not warm, it will not rise very quickly and may take much longer to double in size. Another option is to shape the Babka in the evening and let it proof overnight at a lower temperature to bake in the morning.
Baking The Babka
Step 6: Bake. Once the Babka has doubled in size, preheat the oven to 350ºF. Whisk together the egg and a teaspoon of water. Lightly brush the egg wash on top of the babka dough until covered. Bake the Babkas for 50-55 minutes until baked all the way through and register an internal temperature of 195-200ºF (Image 23). If the Babka begins browning too quickly on top, cover it lightly with a piece of tin foil about halfway through the bake.
My word of caution: Make sure your Babka has risen before baking it. Sourdough takes longer or shorter depending on the environment and temperature. I’ve baked this Babka too early and it has turned out dense and flat because it did not rise properly. You want the Babka dough to double in size in the pan and feel light and airy before baking. If it doesn’t feel that way, give it a warmer place or more time to rise.
Drizzle Simple Syrup
Step 7: Top With Simple Syrup. Mix the sugar and water. Microwave on high in 1-minute increments until the sugar is dissolved and liquid is boiling OR bring to a boil on the stove for 1 minute, stirring until dissolved. Set aside.
Pull the Babka out of the oven and let it rest for 5-10 minutes in the pan. Brush or drizzle the simple syrup over the top of the Babka (Image 24). Use all of the simple syrup, even if it looks like it doesn’t need more (Image 25). Remove to a baking rack and let the Babka cool completely to slice and enjoy!
How to Store Leftovers
Let Sourdough Cinnamon Babka cool completely. Store for up to 24 hours at room temperature. After that, slice and freeze babka bread in an air-tight bag or container to preserve freshness for up to 2-3 months.
Amy’s Recipe Tip
If you want this Babka to serve in the morning, let the dough rest in the refrigerator for only a few hours until the dough is cold and easy to work with. Shape the Babka dough and let it rise throughout the day. Once it has almost completely doubled in size, stick it in the refrigerator and bake the following morning, straight from the fridge. You could also let this Babka rise overnight if it rises at a lower 75-78ºF temperature.
Frequently Asked Questions
Babka originated in Eastern Europe. It is an enriched bread dough usually made with commercial yeast (mine uses a sourdough starter) and often swirled with a sweet chocolate or cinnamon sugar filling. Pronounced “bahb-kah,” this bread is very popular at bakeries and in home kitchens with beautiful swirl braids and outstanding flavor. I love that this recipe makes two loaves of Babka because I often give one away or freeze one for later.
Yes! Just cut all the ingredients in this recipe in half.
Yes! I have an incredible nutella sourdough version and an apple cinnamon version that are both delicious. I also love these strawberry sourdough babka buns.
This is a very sticky dough, because of all the enriched butter in it. You may think you should add more flour, but don’t. Use slightly damp hands to put the dough in a container, and after it rises, chilling the dough makes it manageable to fill and cut before proofing.
Technically, yes, but I don’t recommend it for this bake as written. You will need to make some adjustments with your timing (the fermentation process will move a bit faster) and the ingredients (adding more flour to the dough).
More show-Stopper Sourdough Recipes
If you tried this Sourdough Cinnamon Sugar Babka or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Cinnamon Sugar Babka
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Ingredients
Stiff Sweet Levain (1:5:5, ready in about 10-12 hours at 78 degrees F)
- 20 grams ripe/active sourdough starter, about 1 Tablespoon
- 20 grams granulated sugar, about 1.5 Tablespoons
- 100 grams all-purpose or bread flour, about 3/4 cup
- 50 grams water, about 3 Tablespoons
Babka Dough
- all of the levain, about 190 grams
- 200 grams whole milk, about 3/4 cup plus 1 Tablespoon, see recipe notes
- 4 large eggs, about 200 grams
- 50 grams granulated sugar, about 1/4 cup
- 12 grams salt, about 2 teaspoons
- 620 grams bread flour, about 5 cups
- 200 grams unsalted butter, softened, about 14 Tablespoons, reserved for adding into the dough
Babka Filing
- 170 grams unsalted butter, softened, about 3/4 cup
- 16 grams ground cinnamon, about 2 Tablespoons
- 160 grams brown sugar, about 3/4 cup
- 6 grams all purpose flour, about 2 teaspoons
Egg Wash
- 1 medium egg
- 5 grams water, about 1 teaspoon
Simple Syrup for Babka
- 100 grams granulated sugar, about 1/2 cup
- 100 grams water, scant 1/2 cup
Instructions
Stiff Sweet Levain (ripe in 10-12 hours, overnight at 78ºF)
- Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.
Babka Dough Day 1
- Mix the Dough: Set the bowl of a stand mixer on a kitchen scale. Tare the scale and add all of the ripe, stiff sweet levain (about 190 grams), flour, whole milk, sugar and eggs. Mix together with a spoon or dough whisk. Add the salt and knead together for about 5 minutes. Note: This recipe makes 2 loaves of Babka. If you prefer one loaf, cut all the ingredients in half and only make 1 loaf.
- Add Butter: Cut the softened butter into Tablespoon sized chunks. With the dough hook running, add the butter to the center of the dough. The butter will begin to incorporate into the dough. Continue adding chunks of butter until all the butter is added. Knead for a total of ten minutes until the dough is smooth, sticky and silky. It will seem very sticky, but will feel tacky and smooth.
- Bulk Fermentation: Turn the dough out into a shallow container. The dough will be sticky. It can help to wet your hands before turning the dough out if it sticks to your fingers. Cover the dough and set in a warm 78ºF place for 1 hour.
- Coil Folds: After 1 hour, wet your hands and perform one set of coil folds on the dough by lifting up in the middle of the dough and letting the sides pull up and fall under the dough. Repeat from the other direction. This is one set of coil folds. See video for how to perform a coil fold. Cover and let rest.After another hour, perform a second set of coil folds on the dough.
- Finish Bulk Fermentation: Cover the dough and let rest for 2-3 more hours at a warm 78ºF temperature. The dough will not rise too much during this time, but will fill out the bottom of the container and puff up.
- Refrigerate: Place the covered dough in the refrigerator to chill overnight (or at least up to 3 hours).
Babka Dough Day 2
- Prepare two 9 by 5 loaf pans with parchment paper.
- Mix Filling: Make the Babka filling. Mix together the softened butter, brown sugar, cinnamon and flour to make a thick paste. Set aside.
- Shape Dough: Pull the dough out of the refrigerator. Cut the dough in half (this recipe makes two loaves).Lightly flour a pastry mat or kitchen countertop. Turn the dough out onto the mat and cut in half. Flour the tops of each ball of dough and set one aside. Roll the first piece of dough into a large rectangle, about 14 by 18 inches.
- Divide the cinnamon filling in two. Use an offset spatula or your fingers to spread half the cinnamon sugar mixture over the rectangle of dough. Once the dough is covered, roll the dough up cinnamon-roll style.
- Using a sharp knife or bench knife, cut the roll in half; straight down the middle of the roll the long way. This will leave two long ropes of dough. Beginning on one end, squish the ends of the dough together and then twist the dough around each other forming the Babka loaf. Push the ends of the dough together and place the Babka in the prepared loaf pan. Repeat this process with the second piece of dough and other half of the reserved filling.
- Proof: Cover the loaves and let rise 6-8 hours at 80-85ºF. The time this takes will depend on the temperature of your environment. Let the dough rise until it has mostly filled the loaf pan and gets light and puffy.
- Bake: Preheat the oven to 350º Fahrenheit. Whisk together the egg and a teaspoon of water. Lightly brush the egg wash on top of the dough until covered. Bake Babka for 50-55 minutes until baked all the way through and the internal temperature of the babka registers 195-200ºF.
- Simple Syrup: While the Babka is baking, prepare the simple syrup for the top of the Babka. Mix together the granulated sugar and water in a microwave safe liquid measuring cup. Microwave on high a minute at a time until boiling and all the sugar is dissolved. Set aside.Alternatively, make the simple syrup on the stovetop. Boil the sugar and water together for about 1 minute until the sugar is completely dissolved.
- Pull the Babka out of the oven and let it rest in the pan for about 5-10 minutes. Pour half of the simple syrup on one loaf and half on the other loaf, using a pastry brush as needed. Let it soak into the warm bread. Remove the loaves from the pans using the parchment paper and place on a cooling rack. Cool completely before slicing and serving. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe. Made it for my wife’s birthday. She loved it. Wish I could send you a picture.
You can share a picture and review here! I’m glad it turned out great. Enjoy!
I am of Polish origin – can I use a sweet poppy seed,sultana,mixed dried peel mix in this, custard, or apple purée instead of just cinnamon?
Lovely recipe, starting sour dough starter today. First time in a while.
That sounds delicious!
Can I freeze half the batch and bake it at a later stage? Just the dough or the ready to bake Babka?
You can try. Keep in mind that the freezer kills off the good bacteria that makes sourdough rise, so I wouldn’t freeze it for more than a week or it might not rise or turn out when you bake it.
Imagine my surprise seeing “my” name in the comment section. There’s not many of us in the world, much less with this spelling! I guess it’s a sign to make this recipe!
It’s definitely a sign to make the recipe! Enjoy!
I made this today and it was absolutely delicious! Highly recommended. I’m going to try to make buns next.
Yum! I’m glad it was great – thanks for the review.
Absolutely amazing! I have probably made this 15 times, my husband brings it to work and it gets devoured. I enjoy making this and it always comes out amazing.
Thanks for the review! I’m glad you love the recipe.
Imagine my surprise seeing “my” name in the comment section. There’s not many of us in the world, much less with this spelling! I guess it’s a sign to make this recipe!
Definitely a sign! Happy baking!
Hello,
If I cannot make the recipe after the Stiff Sweet Levain as sat for the 10-12hrs, can i put the levain in the fridge until the next day to use for the remainder of the recipe?
You can do that!
I haven’t tried a sourdough recipe that I like other than the OG & this one knocked it out if the park! Took a loaf to a friend and it didn’t make it through the afternoon! My kids want to take it to the mountains when we travel – but I’m going to have to figure out how to par bake it and just finish it up there. I don’t want to play with altitude!
I’m so glad you love this one! Thanks for sharing your review.
I’m trying this again because the first time during the proofing (after adding the filling and braiding it), all the butter melted out. I know it takes a while for this to proof, but the longer it sat, the more butter just kept oozing out. Do you know how I can prevent that?
Did you add parchment paper to the bottom of a loaf pan? I’ve found that the filling does ooze a little bit, but any oozing usually caramelizes the crust in the bottom of the pan. Another option is to decrease the proofing temperature- keeping it a little bit cooler and giving it a longer time to rise and prevent as much oozing from happening. What temperature are you proofing your dough at?
Yes, I use parchment paper, so I guess I can just let it sit in the butter and it should be fine when I bake it. I don’t know the temperature — I just turn on my oven light and let it rise in the oven with the heat of the lamp. It’s probably around 80. Sounds like I may need to let this rise overnight in a slightly cooler place. We’ll see… Thanks for your ideas! Hopefully it’s better this go-round!
My guess is it’s the oven with the light on that’s causing it all to seep out. My oven often runs warmer with the light on that I think and can make fillings ooze. I would try letting it rise at a little cooler temperature for longer if you can – or sticking it in the oven for a couple hours with the light on, then pulling it out to rise overnight and back in the oven with the light on to finish up the rise (depending on how cold your house is).