Honey Babka with Cream Cheese Frosting Recipe

Introduction

Discover the rich, sweet flavors of this delicious honey babka topped with a creamy cream cheese frosting. This braided yeast bread is infused with honey and cinnamon, making it a perfect treat for breakfast or dessert that’s sure to impress family and friends.

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (105-115°F / 40-46°C)
• ½ cup granulated sugar, divided
• 3 large eggs
• 8 tablespoons unsalted butter, softened, divided
• ¼ cup honey, plus extra for filling
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• ½ cup chopped nuts (optional, for filling)
• 8 ounces full-fat cream cheese, softened
• 1 to 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt (for frosting)

Instructions

1. Step 1: In a large mixing bowl, gently warm the milk to about 105-115°F (40-46°C). Stir in 1 tablespoon of sugar and sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until foamy.
2. Step 2: Whisk the remaining granulated sugar, honey, and eggs into the yeast mixture until well combined.
3. Step 3: In a separate bowl, whisk together the flour and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
5. Step 5: Knead on low speed for about 5 minutes. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly sticky.
6. Step 6: Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
7. Step 7: Meanwhile, melt the butter for the filling. Stir in honey, cinnamon, and nuts if using. Set aside to cool slightly.
8. Step 8: Punch down the risen dough and roll it into a 12×18-inch rectangle about ¼-inch thick.
9. Step 9: Spread the honey filling evenly over the dough, leaving a small border on one long edge.
10. Step 10: Roll the dough tightly into a log starting from the edge opposite the border. Pinch the seam to seal.
11. Step 11: Cut the log lengthwise down the middle to expose the layers. Twist the two halves together with the cut sides facing up.
12. Step 12: Place the twisted dough into a lightly greased 9×5-inch loaf pan.
13. Step 13: Cover loosely and let rise in a warm place for 45–60 minutes until puffy.
14. Step 14: Preheat your oven to 350°F (175°C) while the babka rises.
15. Step 15: Bake the babka for 35–45 minutes until golden brown and a skewer inserted in the center comes out clean.
16. Step 16: Cool the babka in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
17. Step 17: Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until light and fluffy. Stir in vanilla and a pinch of salt.
18. Step 18: Once the babka has cooled completely, spread the cream cheese frosting generously over the top. Slice and enjoy!

Tips & Variations

• For extra flavor, substitute half the nuts with chopped dried fruit like raisins or cranberries.
• If you prefer a less sweet bread, reduce the honey slightly in the dough or filling.
• Use a stand mixer with a dough hook for easier kneading and better texture.
• Let the babka chill in the fridge after frosting for firmer slices.

Storage

Store the babka in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat slices briefly in the microwave for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 2 ¼ teaspoons and mix it directly into the dry ingredients without proofing it first.

Can I make this babka without nuts?

Absolutely! Nuts are optional and can be omitted if you prefer a nut-free version or want a simpler texture.

Honey Babka with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 81 reviews

This delicious Honey Babka with Cream Cheese Frosting is a sweet, soft, and richly layered bread featuring a honey-cinnamon filling and topped with a smooth cream cheese frosting. Perfect for breakfast, brunch, or dessert, this homemade babka combines the warmth of cinnamon and honey with a luscious creamy finish. The dough is enriched with eggs and butter, resulting in a tender crumb and a beautifully braided loaf that delights with each bite.

• Author: Zane
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 1 standard 9×5-inch loaf (about 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: Jewish/Eastern European

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm milk (105-115°F or 40-46°C)
• 1/4 cup granulated sugar (plus 1 tbsp for yeast activation)
• 2 large eggs
• 1/2 cup unsalted butter, softened (plus additional for filling and frosting)
• 2 tbsp honey
• 1 tsp salt

Filling Ingredients

• 1/4 cup honey
• 1/4 cup unsalted butter
• 1 tsp ground cinnamon
• 1/4 cup chopped nuts (optional; walnuts or pecans recommended)

Cream Cheese Frosting

• 8 oz full-fat cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Activate the Yeast: Warm the milk to approximately 105-115°F (40-46°C). In a large bowl, stir in 1 tablespoon of sugar and sprinkle the active dry yeast over the milk. Let it sit untouched for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Wet Ingredients: To the foamy yeast mixture, whisk in the remaining granulated sugar, honey, and large eggs until the mixture is smooth and combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
4. Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment until a shaggy dough begins to form.
5. Knead and Add Butter: Knead the dough on low speed for about 5 minutes. Add the softened unsalted butter one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. This process results in a smooth, elastic, and slightly sticky dough.
6. First Rise (Bulk Fermentation): Shape the dough into a ball and place it into a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm environment for 1.5 to 2 hours, or until doubled in size.
7. Prepare the Honey Filling: While the dough rises, melt the unsalted butter for the filling in a small saucepan. Stir in the honey and ground cinnamon. If desired, add chopped nuts and mix well. Allow the mixture to cool slightly to avoid melting the dough during application.
8. Punch Down and Roll: Once the dough has risen fully, punch it down gently to release excess gas. Roll it out on a lightly floured surface into a large rectangle approximately 12 by 18 inches, about 1/4 inch thick.
9. Spread the Filling: Evenly spread the cooled honey-cinnamon filling over the dough, leaving a small border along one longer edge to facilitate sealing.
10. Roll into a Log: Starting from the longer edge opposite the border, roll the dough tightly into a log shape. Pinch the seam firmly to seal the roll.
11. Cut and Twist: Using a sharp knife, cut the log lengthwise down the middle to expose the layers. Carefully twist the two halves together, keeping the filling side up to showcase the swirls.
12. Place in Pan: Transfer the twisted dough into a lightly greased 9×5-inch loaf pan, fitting it snugly.
13. Second Rise (Proofing): Cover the pan loosely with plastic wrap or a towel and allow the dough to rise again in a warm spot for 45-60 minutes, until puffed.
14. Preheat Oven: While the bread is proofing, preheat your oven to 350°F (175°C).
15. Bake: Bake the babka in the preheated oven for 35-45 minutes, until the crust turns a deep golden brown and a skewer inserted into the center comes out clean.
16. Cool: Remove the babka from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
17. Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in vanilla extract and a pinch of salt to enhance flavor.
18. Frost and Serve: Once the babka has fully cooled, generously spread the cream cheese frosting over the top. Slice into pieces and serve immediately for the best taste and texture.

Notes

• Use warm milk to properly activate the yeast; too hot or cold will affect rising.
• Ensure the butter for the dough is softened to room temperature for easier incorporation.
• Chopped nuts in the filling are optional but add a pleasant crunch and texture.
• Allow the babka to cool completely before frosting to prevent melting the frosting.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Honey in the filling and dough adds natural sweetness and moisture but can be adjusted to taste.
• For a dairy-free version, substitute cream cheese frosting with a simple glaze made from powdered sugar and lemon juice.

Keywords: Honey Babka, Cream Cheese Frosting, Sweet Bread, Cinnamon Honey Filling, Braided Bread, Homemade Babka, Dessert Bread