Cinnamon babka

Eat this cinnamon babka for breakfast, brunch, straight out of the oven, toasted with butter or as French toast. It comes with a naughty dip, too...

Cinnamon babka
(Image credit: Aldi)

This sweet cinnamon babka swirl is perfect warm out of the oven for breakfast, toasted with butter or as an outrageous French toast. Follow our easy recipe, which includes a homemade spiced caramel sauce for dipping that make it extra tempting.

This babka will serve eight people (or four babka-addicts); it takes around 35 minutes to prep and needs to cook for 150 minutes. It'll keep for a couple of days and, although it's best eaten on the day it's cooked, toasting can really give it a new lease of life. 

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How to make cinnamon babka

(Image credit: Aldi)
  • Thanks to Aldi for this recipe

You will need

  • 500g white bread mix
  • 35g sugar
  • 150ml lukewarm water
  • 1 tsp vanilla extract
  • 85g butter, melted
  • 55ml milk1 egg

For the filling

  • 85g butter, melted
  • 150g sugar
  • 3 tsp ground cinnamon

For the spiced caramel sauce

  • 100g sugar
  • 350ml double cream
  • 1tsp ground cinnamon
  • 25g unsalted butter

Method:

1. Fit your stand mixer/blender with a dough hook, and combine the bread mix, sugar and vanilla extract together thoroughly. You can of course do this by hand, but it is much easier and quicker with an appliance.

2. Meanwhile, pour the milk into a saucepan and heat it until it reaches scalding point, then turn it off and leave to cool for two minutes.

3. Once the milk has cooled a little, turn your mixer to its lowest setting, then slowly and carefully add in the lukewarm water, milk, melted butter and egg.

4. Once the wet ingredients are combined, Increase the blender's speed to medium and leave it to run for 5 minutes.

5. Remove the bowl from the mixer and cover it with clingfilm or a clean, damp tea towel and put aside in a warm place to allow the dough to rise for 90 minutes.

6. While the dough is rising, mix together all the filling ingredients. 

7. Once the dough has risen, put it on to a lightly floured worktop and roll it into a large rectangle.

8. Spread the filling across the dough in an even layer.

9. Now roll the dough into a log shape, starting at the short side of the rectangle.

10. Cut the log shape straight down its length to create two halves, exposing the filling.

11. Twist the two halves around each other to create a 'rope', then pulling it into a wreath-shape. Cover it where it is and leave it to rise for a further 30 minutes.

12. Pre-heat your oven to 350°F/160°C (fan)/gas mark 4. Once the oven has heated up, bake the cinnamon babka for 30 to 35 minutes until its top is crisp and invitingly golden.

13. While the babka is baking, make the sauce. You do this by warming the sugar gently in a pan until it has melted before stirring in half the cream and bringing both to the boil. Add in the cinnamon, butter and the rest of the cream, stirring continuously until the sauce has thickened. Reduce the heat to ensure it doesn't burn. Pour the sauce into a small bowl or ramekin and place in the centre of the babka (or on the side).

14. Serve up and enjoy it warm! 

15. Any left? Leave it to cool completely before storing in an airtight container.