Skip to main content

Russian Cinnamon Babka

Russian Cinnamon Babka

Most people shy away from making yeast cakes and breads. This recipe is really easy and fairly quick to make. And, so delicious! Your Grandma would be kvelling! Make dairy or parve.

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings


  • 1 package granulated yeast
  • 4 cups unbleached flour
  • 2/3 cup sugar plus 1 teaspoon
  • 1/2 cup margarine, melted
  • 1 cup warm water plus 1/4 cup
  • 2 eggs, beaten
  • 1/2 cup brown sugar
  • 2 tablespoooncinnamon
  • 4 tablespooon margarine, melted
  • 1/2 cup yellow raisins
  • 1/2 cup chopped walnuts
  • 1 tablespooon margarine, softened
  • 1 tablespooon flour
  • 2 teaspoons confectioners sugar


1 Place yeast in large mixing bowl. Add 1/4 cup warm water and 1 tsp sugar. Let sit 10 minutes until puffed and foamy.

2 Add 3 cups flour, melted margarine, sugar, salt, eggs and warm water. Combine until a soft dough forms. Add additional flour if too sticky.
3 Knead dough on floured board until smooth and elastic, about 10 minutes.
4 Spray large mixing bowl with non-stick cooking spray. Place dough in bowl and turn over. Cover with towel and let sit in a warm place for 90 minutes, or until double in size.
5 Punch down dough. Let sit for 10 minutes. Roll on a floured board to 10x16 rectangle.
6 Brush with melted margarine leaving 1 inch around edges. Combine all other filling ingredients and sprinkle evenly over top leaving 1 inch around edges.
7 Roll up tightly along the shorter side. Tuck under ends. Twist dough 3 times.
8 Preheat oven to 350 degrees. Line a large loaf pan with parchment paper.
9 Mix topping ingredients in a small bowl with ends of a fork until crumbly. Sprinkle over top of cake.
10 Bake 1 hour and 10 minutes or until bottom sounds hollow when tapped. Remove from pan and peel off parchment paper. Let cool on rack.

Publish date: