Sweet Bread Recipe For Bread Machine

Tender and fluffy, and bursting with cinnamon flavor! Our Bread Machine Cinnamon Babka recipe makes this impressive, twisted sweet bread super easy to put together.

Babka is a sweet yeast bread, kind of like a cross between a challah and a brioche, but a bit sweeter and richer, like Italian panettone.

What makes this sweet bread stand out from the others is the artistic swirl of filling that resides within the fluffy layers.

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While visions of beautifully contrasted, layered loaves fill our heads when we think of babka in the States, babka hasn’t always looked this way.

If we trace babka’s roots, we find ourselves in Central Europe. Poland to be exact; where the word “babcia” (BAHB-cha) means “grandmother”.

In Poland, they make a cake called “babka, ” however it looks much different than the twisted Jewish bread that we are familiar with in the States.

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Polish Babka, while still a yeasted, rich bread, studded with sweet elements, typically looks more like a bundt cake because it’s baked in special fluted, bundt-type pans. This bread gained its name because the round, fluted shape looked like a Polish grandmother’s pleated skirt!

Jewish mothers (and grandmothers) took this idea and started rolling leftover pieces of challah bread with jam or cinnamon filling and baking it along with their Shabbat challah (the challah bread for their Sabbath meals).

The little leftover loaves became larger, deliberate loaves, even baked by Jewish bakeries. And these rolled treats began appearing on Jewish Holiday tables and at other parties year round.

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A few years ago, you would have only found babka in Jewish or Eastern European bakeries, where it was often dense and dry, and typically made parve (without dairy) for the Jewish dietary laws.

But, with the exploding popularity of babka, people started adding butter and milk to the dough because of the tenderness those ingredients give the loaf.

To appeal to the American palate, more sugar and butter were used, because what isn’t made better by more butter and more sugar? And, to appeal to the “trendy” American desires, the rolls began to be filled with chocolate spreads (like Nutella), as well as the more traditional traditional cinnamon filling.

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We’re sticking with the more traditional version of babka today. Although not parve, we’re keeping the sugar and butter to a more reasonable level. Just enough that they do their job of creating a creamy, tender loaf.

And, we’ve opted to stick with the the cinnamon filling, rather than chocolate. (But, we do give you the option of a chocolate variation in the recipe below.)

Sure, you can’t go wrong with a chocolate laden loaf, but this cinnamon babka is like a cinnamon roll in loaf form.

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The dough for babka is a rich yeast dough, full of butter and eggs. Richer doughs tend to be quite soft, making them difficult to knead by hand and the perfect candidate for a long kneading time with a dough hook in a stand mixer.

Rather than putting our stand mixer to work, we decided to make the dough for our babka in our bread machine, using the dough setting.

What we like about the bread machine is that after prepping your ingredients you can forget about the dough for a while. And, you don’t need to dirty two bowls for mixing and rising.

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And, once the kneading of the dough is put on auto-pilot, making babka goes from a long, labor intensive process, to an easy process with much less hands-on time.

What sets babka apart from every other loaf of cinnamon bread or a pan au chocolate is the beautiful layered look that twists its way through the loaf, making each slice a new visual adventure.

First, you start by rolling your dough out into a large rectangle and covering the rectangle with filling. Then the filling gets rolled up with the dough, creating a long roll (which would be chopped into 1 inch sections, if you were making cinnamon rolls).

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You can put this twisted beauty into your greased loaf pan. Or, you can take things one step further and twist this rope into a figure 8 shape before placing it into your loaf pan.

It’s a messy business, but it’s quite fun to play with the dough, twisting and shaping, wondering what it’s going to look like in the end!

No matter how the layers played out, you know one thing for sure. You now have a delicious, warm slice of babka calling your name!

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We have to admit, babka is best eaten fresh. The oven crisped top, warm and fluffy inside, and gooey and caramelized filling can’t be beat.

But, the nice thing about this recipe is that the moisture from the filling and the richness of the dough keeps the bread fresh for about 3 days if kept in an airtight container on the counter.

After 3 days, you’ll want to refrigerate the rest of your bread (if there’s any left). Once refrigerated, we prefer to toast up our slices before serving.

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For A Chocolate Filling: Melt ¾ c semisweet chocolate chips with 4 Tbsp butter in a small saucepan over low heat. Mix in ¼ c cocoa powder. Taste the filling and add powdered sugar, as needed, to reach your desired sweetness. Let the mixture cool slightly before spreading it on your dough.

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

It tasted amaazing (Although I realized I accidentally did a whole stick of butter instead of 4 tbsps haha) but it ended up waaay too big for my pan and I used the size suggested. So I’m making it again today and I think I’ll split it into two and we’ll see how that goes! (I used a different filling bc I wanted a different flavor so I can’t speak to the cinnamon but I bet it’s delish!) it’s my fave babka dough recipe I’ve made so far!

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Hi Patricia. Honestly, I would not. I typically find bread machines to be a bit unreliable in their baking ability (to hot, to long, etc). However, if you have a bread machine cinnamon raisin bread recipe that you love, you could try baking this bread on the same setting. Just make sure that you are only using the proofing and baking part of the setting, as you won't want to re-mix your dough once you have shaped the babka.

Followed exactly and it was much too much for one loaf pan. Turned it into cinnamon rolls in a giant cast iron pan. Perfection.

So I made this today with a few changes..I added the yeast and milk mixture to the bread maker, then added the butter that I melted and cooled, then the eggs that I whisked and followed with the flour that I added the sugar to and followed the instructions from there. I also added cinnamon and nutmeg to the flour. I made 2 loaves, 1 with raisins and the other with grated coconut. They came out PERFECT!!! This recipe is a keepeYou’ll love this Hawaiian bread recipe! It’s easy to make and so good! The crust is extra flaky. The bread is sweet and has a cake-like texture. So good!!

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O-M-G this bread is soooo good, especially warm. I followed the recipe exactly, didn’t make any changes and it was gorgeous to look at and scrumptious to eat – YUM! Thanks for this recipe! ~ Sharon

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I make all the bread for my household with my bread machine. Yep, all the bread, hamburger buns, hot dogs buns, dinner buns hoagie rolls and more come from my bread machine.

People might be surprised to learn that I like to use bread mixes occasionally. It’s a great way to try new types of bread without investing in special ingredients or different types of flour. In fact, that’s how I discovered my passion for dark rye bread.

That made me curious about Hawaiian bread. What would it taste like if I made it from scratch? As is usually the case, the homemade bread tasted even better than the mix.

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