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It Bakes Me Happy

February 16, 2015 By Emily 13 Comments

Cinnamon Bun Babka

Filed Under: breakfast, cake, dessert Tagged With: cinnamon, pecans

Enjoy a slice of soft, flaky Cinnamon Bun Babka with your morning cocoa, tea or coffee + Enter below for a chance to win $500 in PayPal Cash!

Cinnamon Bun Babka

Sweet yeasted cake, filled with a delicious cinnamon and pecan filling. It means a little more towards resembling a bread in texture, but is delicious non the less. I’m a carb fanatic, so despite the waiting time involved in making this cake, I loved every minute of making it and eating it too!

Cinnamon Bun Babka

I made this “cake” to help some of my blogging friends celebrate their blog birthdays because what’s a celebration without a little cake? So in addition to your cake, you can enter below for a chance to win $500 in PayPal cash. Yep that’s right I said FIVE HUNDRED DOLLARS!

But more about the cake… my favorite part about this babka is definitely the soft interior with the sweet bits of filling swirled inside, but the flaky outer crust is just divine too. I just know that you’re going to love it, so enjoy and happy baking!

Cinnamon Bun Babka

Cinnamon Bun Babka

1 vote

Print

Cinnamon Bun Babka

Prep 2 hours, 30 mins

Cook 50 mins

Total 3 hours, 20 mins

Author Emily

Yield 1 cake

Ingredients

for the cake:

  • 1/2 c water, room temperature
  • 1/2 c bread flour
  • 2 Tbs nonfat dry milk
  • 1/2 Tbs rapid rise yeast
  • 2 3/4 c bread flour
  • 1/4 c + 2 Tbs sugar
  • 1/2 Tbs rapid rise yeast
  • 1 tsp salt
  • 8 Tbs butter, softened
  • 2 eggs, extra large
  • 1/4 c water, room temperature
  • 1 tsp vanilla extract

for the filling:

  • 1/2 c brown sugar, packed
  • 1/2 c finely chopped pecans
  • 3 Tbs butter, softened
  • 1 Tbs cinnamon

for the icing:

  • 1/2 c powdered sugar
  • 2 Tbs heavy cream
  • 1 tsp vanilla

Instructions

  1. In the bowl of tour stand mixer fitted with the whisk attachment combine 1/2 c water, 1/2 c bread flour, 2 Tbs nonfat dry milk and 1/2 Tbs rapid rise yeast.
  2. Mix at medium speed for a couple of minutes until smooth, scraping down the sides of the bowl as necessary.
  3. Cover with plastic wrap and set aside.
  4. In a separate mixing bowl whisk together the 2 3/4 c bread flour, 1/4 c + 2 Tbs sugar and 1/2 Tbs rapid rise yeast.
  5. Remove the plastic from the dough started and sprinkle the dry flour mixture over the top of it.
  6. Recover the mixing bowl with plastic and set aside for 1 hour to ferment at room temperature.
  7. Attach the dough hook to your stand mixer and the bowl of dough.
  8. Add the butter, eggs, water and vanilla and beat on low for 1 minute.
  9. Raise the speed to medium and knead the dough for 7 minutes.
  10. Dough should be very stick and start to form strands.
  11. Spray a large bowl with cooking oil and place the dough inside, turn to coat.
  12. Cover with plastic wrap and set aside to rise, about 1 1/2 hours to double in size.
  13. On a floured counter deflate the dough and begin to round it gently with your fingertips.
  14. Spray the surface of the dough with cooking spray and return it to the bowl to rise.
  15. Cover with plastic wrap and refrigerate for 1 hour (can be refrigerated overnight).
  16. In a mixing bowl combine the brown sugar, chopped pecans, butter and cinnamon, stirring well.
  17. If using dough refrigerated over night, let sit at room temperature for 30 minutes.
  18. Turn the dough out onto a well floured counter and roll out into a large rectangle, roughly 14"x16".
  19. Spread the filling mixture evenly over the surface of the dough, leaving an 1" all the way around.
  20. Staring at the top of the dough, carefully roll the dough towards your body in a long log.
  21. Pinch the seams of the dough tightly.
  22. Using a twisting motion, twist the dough into a circle and place face down on a prepared baking pan, cover and let rise 1 hour.
  23. Preheat your oven to 350º F, place a foil lined cast iron skillet in the bottom of the oven.
  24. Open the oven and place 1/2 c ice in the cast iron skillet, quickly place the baking pan inside and bake the babka for 30 minutes.
  25. Rotate the baking pan with the babka and continue baking for 15-20 minutes, until golden brown.
  26. Remove carefully from the oven and let cool on the pan 10 minutes.
  27. In a small mixing bowl whisk together the powdered sugar, heavy cream and vanilla.
  28. Drizzle the icing over the cake, slice and serve.
  29. Store remaining cake at room temperature for up to 5 days.

Notes

dough recipe from Babka in The Baking Bible by Rose Levy Beranbaum

Courses cake, bread

Now while you wait for your dough to rise how about that chance to win $500? Today I’ve teamed up with a great group of bloggers, many who just happen to be celebrating their blog birthday or anniversary like I mentioned earlier.

Enter for a chance to win $500 in PayPal Cash

Birthday Bloggers

Jamie at Love Bakes Good Cakes –  Deb at Cooking on the Front Burner

Paula at Call Me PMc – Emily at Nap-Time Creations

Aimee at Like Mother Like Daughter – Britney at The Princess and Her Cowboys

Birthday Blogger Friends

Cindy at Little Miss Celebration – Lisa at Cooking With Curls

Sheryl at Lady Behind the Curtain – Cathy at Lemon Tree Dwelling

Julie at Tastes of Lizzy T – Marcie at Flavor the Moments

Carrie at Frugal Foodie Mama – Julie at This Gal Cooks

Julie at Bread Booze Bacon– Shauna at The Best Blog Recipes

Sandra at A Dash of Sanity – Rachael at Eazy Peazy Mealz

Claire at A Little Claireification – Evelyn at My Turn for Us

Nancy at The Bitter Side of Sweet – Emily at It Bakes Me Happy

Alyssa at What’s Cooking Love – Erin at DelightEMade

Kristi at I Should Be Mopping the Floor

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Comments

  1. Constance Keith says

    February 16, 2015 at 6:43 pm

    Birthdays should always include a homemade butter pecan cake. Yummy

    Reply
  2. Deb@CookingOnTheFrontBurner says

    February 16, 2015 at 9:04 pm

    This looks wonderful Emily! Whenever I see a babka, I think of the Seinfeld episode… I need to give it a try. Thanks for joining our birthday bash!!

    Reply
    • Emily says

      February 17, 2015 at 1:08 pm

      Ha ha my husband said the same thing, Happy blog birthday Deb!

      Reply
  3. Emily @ Life on Food says

    February 17, 2015 at 6:25 am

    I always get a chocolate chocolate cake!!

    Reply
    • Emily says

      February 18, 2015 at 2:28 pm

      I’m a chocolate fan too!

      Reply
  4. Kelly says

    February 17, 2015 at 1:39 pm

    I am a sucker for anything cinnamon! This babka looks perfectly soft and delicious and is the perfect way to celebrate, I definitely wish I had a big slice!

    Reply
    • Emily says

      February 18, 2015 at 2:28 pm

      thanks Kelly, my whole family really enjoyed it!

      Reply
  5. Amy | Club Narwhal says

    February 19, 2015 at 9:50 am

    Emily, this is such a pretty bread! I am dying over that cinnamon swirl–and now I really, really want a slice or two of this 🙂

    Reply
    • Emily says

      February 20, 2015 at 4:54 pm

      Thank you Amy, it was delicious!

      Reply
  6. Heather @ Sugar Dish Me says

    February 22, 2015 at 7:29 am

    I cannot look at Cinnamon Babka without thinking about the Seinfeld episode with the Cinnamon Babka and the puffy coat. hahahhaa.

    This looks amazing Emily! I am so carb-a-holic with you — love it and am totally willing to wait 🙂

    Reply
    • Emily says

      February 22, 2015 at 8:26 am

      ha ha you crack me up Heather! Waiting is always the hardest part in baking 🙂

      Reply
  7. Kristin says

    February 26, 2015 at 7:32 pm

    I LOVE CHOCOLATE SOUFFLE ON MY BIRTHDAY!!! (homemade by me of course) DELISH! 🙂
    (I’m very excited to be following you! I CANNOT WAIT TO TRYOUT YOUR RECIPES!

    Reply
    • Emily says

      February 26, 2015 at 11:20 pm

      Chocolate soufflé sounds delicious, thank you Kristin 🙂

      Reply

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