Vegan Cinnamon Babka with a soft buttery brioche-style dough and swirls of cinnamon sugar. This babka is easy to make with the help of step-by-step pictures in the post!
Ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients and substitutions
All-purpose flour or bread flour. All-purpose flour makes a slightly cakier vegan babka whereas bread flour makes it taller and slightly 'chewy' like regular bread.
Vegan block butter for richness and flakiness. Alternatively, you can use a spreadable vegan butter but you will need to decrease the milk or add more flour.
Granulated sugar for the dough and brown sugar for the cinnamon filling. Alternatively, you can use brown sugar for both.
Instant yeast, which is the easiest and quickest yeast to use. Or you can use dried or fresh yeast as long as you proof it beforehand.
Alternatively, for a yeast-free cinnamon dessert, check out my vegan cinnamon quick bread or vegan coffee cake.
Making the dough
If you're using instant yeast, simply add all the dough ingredients into the bowl of a stand mixer and knead until soft and stretchy. If you don't have a mixer, combine the ingredients in a large bowl then knead the dough on a clean floured surface.
For the best vegan babka, I recommend kneading the dough until it reaches the windowpane stage. If you stretch a piece of dough between your fingers, it won't break. This shows that the dough has a strong gluten structure (which helps the dough rise).
The final dough should be soft and tacky but not sticky. If your dough is too dry, add a dash of milk and knead again. If it's too wet, simply add a dash of flour at a time and knead.
First rise for the dough
After kneading the babka dough, place it in a clean bowl and allow it to double in size.
It can take anywhere from 1-2 hours (in a warm home) to 4 hours (in a cool home) for the dough to double in size.
If you're short on time, make sure the babka dough is in a warm spot! The dough is 'enriched' with butter and the butter needs to stay warm and malleable if you want to dough to rise quickly.
How to shape babka
The first step for assembling the vegan cinnamon babka is similar to making cinnamon rolls. We need to spread the filling on the dough and roll it up into a log.
If your dough is sticking to your rolling pin or surface, add flour sparingly. We don't want to add too much flour as it will make your vegan babka drier.
We're rolling the babka from the short side as a shorter log is easier to place in your loaf pan!
Shaping a babka may look intimidating, but I've got you covered! Here are some tips to help you:
- Take your time and breathe!
- When cutting the babka lengthways, use the sharpest knife that you own (serrated or regular). For a neat cut, use long smooth motions. (Image 7)
- Make an 'X' shape with the strips of dough. This means you won't have to deal with super long strips every time you twist the dough. (Image 8 & 9)
- If your babka is longer than your loaf tin (Image 10), 'squish' your babka to make it around the same length as your tin.
Second rise for the babka
Finally, let your vegan cinnamon babka rest one last time. It doesn't need to double in size, but should grow by around 20% and look 'puffy' again.
When your babka is almost ready, preheat your oven.
Baking tips
Due to the high amount of butter in babka, it can brown quickly in the oven. At the 20-30 minute mark, if your babka is slightly brown on top, carefully tent the pan with aluminum foil.
If your oven runs on the hot side or has strong top heating elements (like mine), you can also bake the babka on your lowest oven rack.
When your vegan cinnamon babka is ready, brush a simple sugar syrup on top. This adds some moisture back to the bread, and will make the surface pretty and shiny!
Serving suggestions
Vegan babka is best enjoyed on the day it is baked. However, if you serve it later, it's best to warm it up in your microwave or oven.
Babka leftovers are also delicious in a vegan French toast casserole. Just omit the sugar in the casserole recipe as babka is already sweet.
Making babka ahead of time
You can make the dough the day before and store it in an airtight container overnight. The next day, while the dough is still cold, assemble your vegan cinnamon babka. Chilled dough is easier to shape!
I don't recommend shaping the vegan babka and refrigerating it overnight. Bread can easily overproof, especially if you don't check it for 8 hours. When the bread overproofs, it may stick to your plastic wrap or container, or completely collapse. It's less risky to chill the dough before you've shaped it.
Customizing the recipe
Yes, these ingredients would be great in the cinnamon filling:
- Chopped walnuts, pecans
- Par-cooked apple pieces or check out my vegan cinnamon apple rolls
- Chocolate chips
You can also sprinkle a crumble on top of your babka, such as the one from my cinnamon quick bread.
I've tested this dough with a few brands of gluten-free flour but the results weren't great. However, if you've successfully made yeasted bread using a gluten-free flour blend, it should work with this recipe.
More vegan bread recipes
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Vegan Cinnamon Babka
Ingredients
Babka Dough
- 2 ½ - 3 cups (315 - 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (112g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar, or coconut sugar
- 1 tablespoon (10g) instant dry yeast, (note 1)
- Pinch of salt, if using unsalted butter
Cinnamon filling
- ⅓ cup (75g) vegan butter, melted and cooled
- ½ cup (95g) packed brown sugar, or coconut sugar
- 2 tablespoons (20g) ground cinnamon
- 1 teaspoon vanilla extract, optional
Simple sugar glaze (note 2)
- ¼ cup (50g) granulated sugar, or sugar of choice
- 2 tablespoons (30g) water
Instructions
- Line an 8-inch (20 cm) loaf pan with parchment paper. A longer loaf pan will work well too.
Make the babka dough:
- Add all the dough ingredients to a large bowl or stand mixer fitted with the dough hook. Mix until all ingredients come together.
- Knead the dough for 5-10 minutes. The dough is ready when it's soft, stretchy and comes away from the side of the bowl (or kneading surface). If the dough is too dry, add a dash of milk and knead again. If the dough is too sticky, add a little more flour and continue kneading.
- Place the dough in a bowl and cover it with a kitchen towel. Rest the dough in a warm place for at least 1 hour or until the dough doubles in size. If the dough doesn't double in size, place it in a WARMER spot and wait until it does.
Make the cinnamon filling:
- Add all ingredients to a bowl and mix until smooth. Allow the mixture to cool until it thickens to a spreadable consistency.
Shape the babka (note 3):
- Dust a clean surface with flour. Roll out the dough into a rectangle around 12 x 18 inches (30 x 45 cm) large and a little less than ¼ inch (0.5cm) thick.
- Spread the filling onto the dough very close to the edge.
- Starting from the short side, roll the dough into a log. Use a sharp knife to cut the log in half lengthways. This will create two long 'strips' of dough. Carefully twirl the two strips together. Use the pictures in the above post for guidance. If your babka is longer than your loaf pan, gently squish it so it's around the same length.
- Place the vegan cinnamon babka in your loaf pan. Cover with a kitchen towel and let it rest for at least 1 hour. The babka is ready when it rises by at least 20% and looks soft and puffy.
Baking the babka:
- When your babka is almost ready to bake, preheat your oven to 170°C (340°F).
- Bake the babka for 35-45 minutes. If the top of the babka is browning too quickly (and the middle isn't cooked), loosely cover the babka with aluminum foil. The babka is ready when its surface is deep golden brown or if you insert a skewer into the middle, there shouldn't be any wet dough on it.
Sugar glaze (make this while your babka is baking):
- Add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot from the oven, brush and pour the sugar glaze on top. Make sure you use up all the glaze!
- Allow the babka to cool in the loaf pan for at least 30 minutes. The babka is best eaten on the day it is baked and served slightly warm or at room temperature. For neat slices, allow the babka to cool completely and cut with a sharp serrated knife.
- Store leftovers in an airtight container for up to 2 days or in the fridge for up to 5 days. Warm up leftovers before enjoying.
Notes
- Instant yeast doesn't need to be 'activated' beforehand. If you use another type of yeast, combine it with the milk from the recipe and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
- Alternatively, use 50g of any liquid sweetener instead of sugar and water. Heat it up and drizzle on the hot babka.
- If your dough is too soft, it will be difficult to shape. If so, place it in the fridge for 30 minutes to 1 hour to firm up. This is just for the bread's appearance and won't affect its taste or texture.
Nutrition
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This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Vini says
Hi can i use sourdough starter instead of yeast?
Anthea says
Yes, other readers have done this successfully and I've made the bread by itself with a sourdough starter :). The dough/babka just takes longer to rise. Hope that helps!
Vini Bachani says
Thank you for your response. How much starter to use in this recipe?
Anthea says
I used 100g of an active sourdough starter with 100% hydration (in addition to all the ingredients in the recipe). If you want a stronger flavor, it will work with more starter. Your dough might be slightly stickier, so feel free to add a little extra flour as needed.
Paula says
I made the recipe exactly as it says and on the first try it came out excellent, delicious, spongy and it wasn't difficult. Thanks for the plant-based recipes 💜
Anthea says
Hi Paula, awwww I'm so glad that you enjoyed this babka and found it approachable!!! Thanks so much for taking the time to leave your feedback here x
CC says
Very pretty bread- but mine took 20 minutes longer to come to temperature in the oven and the first one sank. I made 2 loaves back to back, letting the second one rise in the pan until almost doubled, then baked at 350 and that one came out much better
Anthea says
Hi CC, it sounds like your oven wasn't hot enough at the beginning. Many ovens run hotter or cooler than what they say. In this case, a lower temperature would make the bread sink and explains why you had to bake the bread for longer. However, it sounds like you troubleshooted it well for your second loaf.
Jaski says
when i braided the babka it all stared to break 🙁 it's resting now but hopefully it's delicious anyways
Anthea says
Oh no! That can happen if your dough is too soft or if you haven't kneaded the dough for long enough (kneading the dough strengthens the gluten so it doesn't break easily. But I hope it bakes well!
Giannis says
Amazing recipe. Satisfying making it 😄😄 the dough felt so perfect I didn't want to cook it 🤣🤣 thank you so much for amazing Babka recipe 😍😍
Christy says
This recipe was easy to make and turned out delicious. My family were all impressed with how pretty it was and pleasantly surprised that this non baker made something so yummy!
Anthea says
That's amazing feedback Christy! I'm glad that you found it approachable and that it showed you can bake. Go you!! 🙂
Julia says
Incredibly delicious and simple recipe!!! Thank you very much!♡
Anthea says
I'm so happy that you loved this babka! Thanks so much Julia!
Melina says
Hi!
Just baked it a couple hours ago...cooled...and tried it with my afternoon coffee!
Deeèeelicious!!!!
Very yummy and very easy to make!
Just one question for you: that it the forth recipe I have tried the past couple of weeks, and by far it is THE Recipe I am keeping....and as with the last three, my babka comes out of the over very soggy at the bottom, literally with water droplets in the bottom of the tin when I take out the babka....the solution I have found is to put it back in the oven on a rack, no tin, to "dry it out"....
Do you have any idea why that is???🤔🤔🤔
Thank you soooooo soooo much...
Take care,
Melina (from 🌞🌞🌞 Greece)
Anthea says
Hi Melina, aw I'm so happy that you loved this recipe!
That's interesting that other babka recipes were soggy! From experience, it is usually from too much butter or liquid in the filling (or other parts of the recipe). The butter melts and creates steam but is trapped inside the loaf pan and can turn into water droplets! Glad that this recipe didn't go soggy for you :). Thanks so much for your kind feedback! xx
Katia says
Excellent recipe, made it for Hanukkah, vegans and non-vegans loved it.
Anthea says
I'm so glad you enjoyed this! Happy Hanukkah 🙂
Noel says
Love this recipe! Turned out great and was devoured by my family within an hour of baking it haha
Anthea says
Haha, I'm glad that your whole family loved this babka! Fresh bread is truly the best 🙂
Rita says
Absolutely delicious!!
Anthea says
Aw thank you!
Aimee & Lucie says
Such a delicious recipe! We've made it several times and it always works perfectly and produces an incredibly light and fluffy babka. Creating the swirl is so satisfying and Anthea explains the process so clearly.
Anthea says
Thank you so so much! And I'm so glad you've enjoyed making this several times 🙂
Maggie says
I used a few tablespoons of applesauce (instead of milk) to get the dough to come together, which gave the babka a nice hint of apple. But I made the mistake of not rolling the dough thin enough to get more then a few rolls in, so the twirling was more difficult and the filling went everywhere. It was sort of a mess, but baked up into an incredibly moist, fluffy, amazingly delicious loaf, if not nearly as pretty as yours. Will definitely be making this again.
Anthea says
Thanks so much for your feedback Maggie! I hear you about messy babkas - I've made my fair share of them too! But glad that you enjoyed the texture and flavour of the babka at the end!
Aira Münstermann says
It was really delicious, half of it is already gone. Sadly the swirl wasn't really visible, but that was probably my fault because I put some agave in the filling which made the filling a bit runny. Looking forward to try more recipes from you!
Anthea says
So glad to hear Aira! Agave for the filling sounds delicious nevertheless. Thanks so much for your support and kind review xo
Ella says
Hi can this be made gluten free?
Anthea says
I tried it with an Aussie gluten-free flour blend and it was rather dry. However, it may work with other gluten-free flour blends.
Tom says
Hi, can it work with almond flour / gluten free flour as you mentioned in other recipes?
Anthea says
Hi Tom, unfortunately, it doesn't work with that combination :(. I found that the almond flour was too heavy for this recipe. I've experimented with a few gluten free flours and haven't found a great combination unfortunately but if you do any experimentation, let me know!
Amelia says
I was nervous to make babka for the first time, but this guide and recipe made it so simple! I really appreciate the step-by-step photos. I was surprised at how easy the dough was to work with. For the filling, I used a little applesauce instead of vegan butter and it was absolutely delicious. I can't wait to make this babka with other kinds of filling in the future!
Anthea says
Aw, I'm so glad the step-by-step photos helped and you enjoyed the whole process! I love the idea of using applesauce instead. Thanks so much for your feedback!
Michelle S says
This has become my go to babka recipe and I recommend it to everyone! Easiest dough ever with the most simple ingredients. Far less time-consuming than other recipes I’d searched through.
I didn’t sub any of the ingredients (used unsweetened almond milk) and followed exact measurements, as well as proof and cook time.15 minutes at 160c, and another 15 minutes with aluminum foil loosely covering the pan.
The bread toasts up really well the next day too. The inside stays soft and fluffy while the outside gets a little crispy in the best way. I’m excited to experiment with different fillings.
Love all your recipes – thanks for sharing! ?
Anthea says
That's the best news Michelle and glad everything worked for you! Good tip to cover the pan with aluminium foil as well and loooove the idea of toasting it - makes me hungry thinking about it! Thanks so much for your kind feedback and support xo
Vai says
PHENOMENAL! All the measurements came together perfectly and the dough alone is to die for. My notes:
1. Use BLOCK BUTTER. It will take longer if you are kneading with your hands, but trust me it's worth it. I've made this recipe with olive oil before, but the dough didn't rise as much. Although, still was a delicious babka. I used Naturli Vegan Block and it was a perfection.
2. If you run out of butter for the filling, I simply brushed the rolled dough with olive oil, then mixed sugar and cinnamon and generously sprinkled it on top. Then used my palms to mix it together. It came out really nice, probably not as indulgent as the buttery filling. Could be an option for people who prefer less sweetness and more brioche!
Definitely making this again! And again...and again...
Anthea says
Aw thank you a million Vai!!! Love your tips as well and I'm sure others will find them helpful too! I love using block butter so hopefully we the Naturli one in Australia soon! Thank you so so much xoxo