Apple cinnamon babka is one of those unforgettable baked treats that blend artistry, comfort, and pure indulgence. With its soft, rich dough, spiraled apple-cinnamon filling, and beautiful twisted shape, this babka delivers everything you crave in a cozy homemade bread. The warm apple filling melts into the layers, creating pockets of sweetness, spice, and buttery goodness in every slice.
Originating from Eastern European Jewish baking traditions, babka has taken on many flavors over the years. Apple cinnamon is especially loved because it marries the familiar flavors of apple pie with the irresistible texture of enriched dough. It’s the kind of bake that fills your kitchen with a sweet, spiced aroma and makes the whole house feel warm and welcoming.
Whether you’re baking it for weekend brunch, a holiday gathering, or a seasonal dessert, apple cinnamon babka feels like a special hug wrapped in soft, golden dough.
Why Apple Cinnamon Babka Is So Special
This version of babka delivers that classic fall flavor in a way no ordinary bread can. It’s:
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Soft, fluffy, and tender with enriched dough
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Loaded with warm, spiced apples in every swirl
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A showstopper for brunch or dessert tables
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Surprisingly easy to make with step-by-step preparation
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Make-ahead friendly and freezer-friendly
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Perfect for gifting during fall and winter
The combination of soft dough and caramelized apples creates an irresistible bite that feels both nostalgic and refined.
Equipment
You will need:
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Stand mixer with dough hook (or large mixing bowl)
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Rolling pin
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Medium saucepan
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Spatula or spoon
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Loaf pan (9×5)
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Parchment paper
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Knife or bench scraper
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Pastry brush
Ingredients for Apple Cinnamon Babka
For the Dough
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3 cups all-purpose flour
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⅓ cup granulated sugar
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2 ¼ teaspoons active dry yeast
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½ cup warm milk
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2 large eggs (room temperature)
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5 tablespoons unsalted butter (softened)
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½ teaspoon salt
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1 teaspoon vanilla extract
For the Apple Cinnamon Filling
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2 medium apples, peeled and finely diced
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3 tablespoons unsalted butter
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½ cup brown sugar
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1 ½ teaspoons cinnamon
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½ teaspoon nutmeg (optional)
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1 teaspoon lemon juice
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1 teaspoon cornstarch (for thickening)
For the Syrup
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¼ cup sugar
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¼ cup water
Timing & Servings
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Prep Time: 30 minutes
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Rise Time: 1.5–2 hours
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Bake Time: 35–40 minutes
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Cooling Time: 20 minutes
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Total Time: 2.5–3 hours
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Servings: 10–12 slices
How to Make Apple Cinnamon Babka
Step 1. Prepare the Dough
In a stand mixer bowl, combine warm milk and yeast. Let sit for 5–7 minutes until foamy. Add sugar, eggs, salt, vanilla, and flour. Mix until dough begins to form.
Add softened butter one tablespoon at a time, mixing until fully incorporated. Knead for 7–8 minutes until smooth and slightly sticky.
Transfer dough to a greased bowl, cover, and let rise for 1 to 1.5 hours.
Step 2. Make the Apple Cinnamon Filling
In a saucepan, melt butter and add diced apples. Stir in brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Cook 5–8 minutes until apples soften and the mixture thickens. Let cool completely—this prevents a soggy babka.
Step 3. Roll and Fill the Dough
Punch down the risen dough and transfer to a floured surface.
Roll into a rectangle roughly 12×16 inches. Spread the cooled apple filling evenly across the surface, leaving a small border.
Step 4. Roll, Slice, and Twist
Roll up the dough tightly (like cinnamon rolls). Slice the log lengthwise so you have two long strands with exposed layers.
Twist the strands together, keeping the cut sides facing up for maximum swirl effect.
Place the twisted dough into a parchment-lined loaf pan.
Step 5. Second Rise
Cover the pan and let the babka rise 30–45 minutes until slightly puffy.
Step 6. Bake to Golden Perfection
Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and cooked through.
Step 7. Brush with Syrup
While the babka bakes, heat sugar and water until dissolved.
Brush the warm loaf with syrup after baking—this adds shine, moisture, and bakery-style flavor.
Tips for the Best Babka
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Use firm apples like Honeycrisp, Gala, or Granny Smith—they hold shape better.
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Let the filling cool completely before spreading.
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Don’t skip the syrup—it prevents dryness.
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Chill dough briefly if it becomes difficult to shape.
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Cut with a sharp knife to reveal clean layers.
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Add raisins or pecans for extra flavor and texture.
Creative Variations
Caramel Apple Babka
Add caramel sauce to the apple mixture for deeper sweetness.
Apple Pecan Babka
Sprinkle chopped toasted pecans over the filling before rolling.
Maple Apple Babka
Replace brown sugar with maple syrup for a cozy twist.
Apple Cinnamon Cream Cheese Babka
Add a thin layer of sweetened cream cheese under the apple filling.
How to Serve Apple Cinnamon Babka
Apple cinnamon babka tastes incredible:
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Warm with a pat of butter
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Toasted for breakfast
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With tea or coffee
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As a holiday dessert
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With vanilla ice cream
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Wrapped beautifully as a homemade gift
The flavors are comforting, nostalgic, and perfect for cozy mornings.
Nutritional Facts (Per Slice, Approx.)
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Calories: 280–330
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Protein: 5–6 g
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Carbohydrates: 42–48 g
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Total Fat: 10–13 g
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Saturated Fat: 5–6 g
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Fiber: 1–2 g
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Sugars: 18–22 g
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Sodium: 150–190 mg
If you’re craving sweet treats like this, you might also love Pumpkin Spice Tiramisu, Pumpkin Cheesecake Cookies, or Peach Cobbler with Canned Peaches
Apple Cinnamon Babka
Ingredients
Equipment
Method
- In a stand mixer bowl, combine warm milk and yeast. Let sit for 5–7 minutes until foamy. Add sugar, eggs, salt, vanilla, and flour. Mix until dough begins to form.
- Add softened butter one tablespoon at a time, mixing until fully incorporated. Knead for 7–8 minutes until smooth and slightly sticky.
- Transfer dough to a greased bowl, cover, and let rise for 1 to 1.5 hours.
- In a saucepan, melt butter and add diced apples. Stir in brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Cook 5–8 minutes until apples soften and the mixture thickens. Let cool completely—this prevents a soggy babka.
- Punch down the risen dough and transfer to a floured surface.
- Roll into a rectangle roughly 12×16 inches. Spread the cooled apple filling evenly across the surface, leaving a small border.
- Roll up the dough tightly (like cinnamon rolls). Slice the log lengthwise so you have two long strands with exposed layers.
- Twist the strands together, keeping the cut sides facing up for maximum swirl effect.
- Place the twisted dough into a parchment-lined loaf pan.
- Cover the pan and let the babka rise 30–45 minutes until slightly puffy.
- Bake at 350°F (175°C) for 35–40 minutes, or until golden brown and cooked through.
- While the babka bakes, heat sugar and water until dissolved.
- Brush the warm loaf with syrup after baking—this adds shine, moisture, and bakery-style flavor.
Conclusion
Apple cinnamon babka is a warm, comforting, and beautifully swirled loaf that captures everything we love about fall baking. With tender dough, caramelized apples, and a rich cinnamon filling, each slice offers pure home-baked goodness. This is the kind of recipe that brings people together—perfect for sharing, gifting, or savoring with a cup of something warm.
Whether you’re new to babka or already a fan, this apple cinnamon version is one you’ll want to make again and again.
FAQs
1. Can I make the dough ahead of time?
Yes—prepare the dough and refrigerate overnight. Bring to room temperature before shaping.
2. What apples work best?
Firm varieties like Honeycrisp, Pink Lady, or Granny Smith hold their shape and offer great flavor.
3. Why is my babka dense?
Under-kneading, too much flour, or insufficient rise time can cause density.
4. Can I freeze apple cinnamon babka?
Yes—freeze whole or sliced for up to 3 months. Thaw at room temperature.
5. Can I make this dairy-free?
Use plant-based milk and vegan butter; results remain excellent.
6. Can I reduce the sugar?
Yes—decrease by 2–3 tablespoons in both dough and filling without affecting texture.