This cinnamon babka tastes FANTASTIC. Nothing less. If you like cinnamon twister and cinnamon babka, then come out to love this bread. At home, the bread was at least gone in a few minutes when it first came in contact with a couple of cake-hungry men.
The recipe can perhaps best be described as an overgrown cinnamon babka disguised as a loaf of bread (or maybe cake is more descriptive?) And spoiled with a little grated marzipan. I think marzipan puts the finishing touches on the terrific cake, but can easily be left out if you are mostly into the classic filling. In addition to the nice element in that you can divide the bread between you by cutting slices, you also avoid any bad conscience about the number of snails you eat – you just start with a large enough piece of bread, then the problem is like solved.
SOFT, SNACK AND MUSHROOMED CINNAMON BREAD
The cinnamon babka is spongy and airy and filled with the most delicious buttery cinnamon remnant with brown sugar. The amount of filling has been screwed up well, so the whole bread is insanely snazzy, sticky and delicious without dry dull edges. This bread requires napkins when ingested – and plenty of them!

CINNAMON BABKA WITH MARZIPAN IN COLLABORATION WITH THE ROLLING MILL
For the bread, I have used organic wheat flour, which I have written a lot about here before. This is the wheat flour I almost always use, because the flour has excellent baking properties, is easy to work with and contributes a nice mild taste. The wheat flour is ingenious for soft and airy pastries like this cinnamon cake, which at the same time becomes crispy on top.
I have twisted my cinnamon twister so that they have a slightly rustic look, but you can twist or braid the twister exactly as you like. Just remember to fold the ends well under the loaves so that all the filling does not flow out during baking.
⭐⭐⭐⭐⭐
Rating: 5 out of 5.Ingredients
Dough
250 ml of full-fat milk
25 g yeast
½-1 teaspoon crushed cardamom
60 g sugar
1 egg (+ 1 for brushing)
525 g wheat flour
½ teaspoon coarse salt
80 g soft butter (diced)
Filling:
200 g soft butter
200 g brown sugar
15 g cinnamon
50 grams valrhona dark chocolate
Other
100 g marzipan (grated)
Granulated sugar
Instructions
Dough
- Pour the milk into a bowl and stir the yeast into it.
- Add cardamom, sugar, eggs and also flour. Stir the ingredients together until there are no lumps, then add salt.
- Knead the dough until it is smooth, glossy and releases the bowl, and put the butter cubes in the dough approx. halfway. I use a mixer on medium speed and it takes my machine 10-15 min to finish kneading the dough.
- Leave the dough to rise in a warm place for an hour under a cloth, and then ½ hour in the fridge.
Filling:
- Whisk butter, brown sugar and cinnamon together until slightly fluffy. Whipping rather than stirring makes it much easier to spread on the dough later.
Cinnamon babka
- Turn the oven to 200 degrees.
- The dough is turned out on a table sprinkled with flour and rolled out into a rectangle with a thickness of approx. 1/2 cm.
- Spread the remnant over the dough with a spatula so that it is evenly distributed (and comes out in all corners). Sprinkle with grated marzipan.

- Carefully roll the dough into a sausage and pull it out so that it stays a little longer. Halve the sausage lengthwise so you have two equal-length sausages.
- Halve both sausages in the middle of the cinnamon snail with a bread knife, but preserve part of one end. Be careful not to squeeze so hard that the remnant smokes out. Twist the two sausages and place them on a baking sheet with a good distance between them. They raise a lot! It is important that the ends are well stapled under the loaves so that the filling does not flow out too much
- Let the loaves rise for a quarter of an hour, brush the loaves with egg and sprinkle if necessary. with pearl sugar.
- Bake the bread in the oven for approx. 16-20 min. Keep a close eye along the way, and bake them until golden.
- Let the cinnamon bread cool slightly on a rack before serving.
- If you want more snazzy and shiny cinnamon bread, you can brush the cinnamon bread with a little sugar water after baking. The sugar water is made by mixing equal parts sugar and hot water and stirring thoroughly.