King Cake Cinnamon Babka (Printable)

Sweet babka bread with cinnamon layers and vibrant King Cake-inspired decoration.

# What you'll need:

→ Dough

01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon salt
05 - 2/3 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/3 cup unsalted butter, softened

→ Cinnamon Filling

09 - 1/2 cup packed light brown sugar
10 - 2 teaspoons ground cinnamon
11 - 1/4 cup unsalted butter, softened

→ Cream Cheese Filling

12 - 4 ounces cream cheese, softened
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon vanilla extract

→ Glaze and Decoration

15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons milk
17 - Purple, green, and gold sanding sugars for decoration
18 - Plastic King Cake baby or almond, optional

# Method:

01 - In a large bowl or stand mixer, combine flour, sugar, yeast, and salt.
02 - Whisk together lukewarm milk, eggs, and vanilla. Add to dry ingredients and mix until just combined.
03 - Beat in softened butter until dough is smooth and elastic, approximately 8 to 10 minutes.
04 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in volume, approximately 1 to 1.5 hours.
05 - Mix brown sugar and cinnamon. Stir in softened butter until fully combined.
06 - Beat cream cheese with sugar and vanilla until smooth and well incorporated.
07 - Punch down risen dough. Roll out on a floured surface into a 16 by 12 inch rectangle.
08 - Spread cream cheese filling over dough, leaving a 1/2 inch border. Spread cinnamon filling evenly on top.
09 - Starting from the long side, roll dough tightly into a log.
10 - Slice the log lengthwise in half. Twist the two strands together, keeping cut sides facing upward, and form into a loaf shape.
11 - Place twisted loaf into a greased 9 by 5 inch loaf pan. Cover and let rise until puffy, approximately 45 minutes.
12 - Preheat oven to 350 degrees Fahrenheit.
13 - Bake for 35 to 40 minutes or until golden brown and cooked through. If browning too quickly, tent with foil.
14 - Cool loaf in pan for 15 minutes, then transfer to a wire rack.
15 - Whisk powdered sugar with milk to make a thick glaze. Drizzle over cooled loaf.
16 - Sprinkle with purple, green, and gold sanding sugars. Insert King Cake baby or almond if desired before serving.

# Expert Advice:

01 -
  • The cream cheese filling keeps the crumb impossibly tender while cinnamon layers add that addictive spiced warmth.
  • It looks showstopper-gorgeous but doesn't require professional skill—just patience and a willingness to play with dough.
  • One loaf feeds a crowd, makes your kitchen smell like a holiday, and disappears faster than you'd expect.
02 -
  • If your dough feels sticky after the butter incorporates, resist the urge to add more flour—a slightly tacky dough actually yields a softer crumb than a dry one.
  • The cream cheese filling will seem thinner than you expect, but it sets slightly as it bakes and prevents dryness better than any other method I've tried.
  • Don't skip the cooling step before glazing; warm loaves will melt the glaze right off and into sad puddles on your rack.
03 -
  • Use a bench scraper when working with the dough—it'll keep your hands cleaner and make handling easier without adding extra flour that could toughen the final loaf.
  • If your kitchen is cold, place the dough in an oven with just the light on, or set it on top of the refrigerator where it stays warmest—rise time is about time and temperature, not mystery.
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