The smell of cinnamon and apples filling your kitchen as Apple Cinnamon Babka bakes is pure comfort. This fall-inspired treat perfectly captures the cozy flavors we crave when the weather turns cool.
The buttery, soft dough is layered with a cinnamon apple filling that caramelizes just enough to create a beautiful balance between sweet and tangy.
With every slice, you’ll see a gorgeous swirl of cinnamon-sugar spiraling around tender apples, making this a showstopping addition to any brunch or holiday table.
What makes this recipe special is the use of fresh apples, which add a natural sweetness and moistness, elevating the traditional babka to new heights.
It’s no wonder this recipe is becoming a seasonal favorite—it’s a delicious way to highlight fresh produce while offering a unique twist on the classic chocolate version. Once you’ve tasted it, this babka will be your go-to fall bake.
Why I Love This Recipe
- It fills the house with the best fall aromas. Nothing beats the smell of apples, cinnamon, and buttery dough baking.
- It’s perfect for using up extra apples. I’ve made this after an apple-picking trip, and it’s a delicious way to use your haul!
- The swirls look impressive, but it’s easier than it seems. Babka sounds fancy, but if you’re patient with the dough, the result is bakery-worthy.
- You can freeze it! I love making an extra loaf to freeze for unexpected guests or cravings. Just thaw, warm it up, and it’s like fresh out of the oven.
Cinnamon-Apple Babka Recipe
Equipment
- Stand Mixer
- Dough hook
- Whisk
- Large mixing bowl
- Silicone Spatula
- Rolling Pin
- 9×5-inch loaf pan
- Measuring Cups
Ingredients
- 2/3 cup 160ml whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons 7g Platinum Yeast from Red Star (1 standard packet)*
- 1/3 cup 62g granulated sugar, divided
- 5 Tablespoons 71g unsalted butter, sliced into 1 Tbsp-size pieces and softened to room temperature
- 2 large egg yolks reserve 2 egg whites for filling and topping
- 1 teaspoon salt
- 2 and 2/3 cups 334g all-purpose flour (spooned & leveled), plus more as needed and extra for work surface and hands
Filling
- 3 Tablespoons 43g unsalted butter, divided
- 2 large apples peeled and thinly sliced into bite-size pieces (2–2.5 cups, or 250–313g)*
- 1 teaspoon lemon juice
- 1 cup 200g packed light or dark brown sugar (or a mix of both)
- 1/4 cup 31g all-purpose flour
- 2 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons pure vanilla extract
- 1 large egg white reserved from dough
Crumble Topping
- 2 Tablespoons 25g packed light or dark brown sugar
- 2 Tablespoons 15g all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons 28g unsalted butter, cold and cubed
Brush on Assembled Loaf
- 1 egg white reserved from dough
Instructions
- Make the dough: Whisk warm milk, yeast, and sugar. Let sit for 5 minutes. Add butter, egg yolks, salt, and flour, then mix.
- Knead the dough: Knead with a mixer or by hand for 6-8 minutes until soft and slightly tacky. If sticky, add small amounts of flour.
- First rise: Let the dough rise in a greased bowl for 3-4 hours, until it doubles in size.
- Prepare filling: Cook apples in butter for 3 minutes, then mix cinnamon filling ingredients separately.
- Shape the dough: Roll the dough, spread the filling, add apples, roll into a log, and twist into a figure 8.
- Second rise: Let it rise in the loaf pan for 1-1.5 hours, until puffy.
- Bake: Add crumble topping, poke holes, and bake at 350°F for 60-65 minutes.
