King Cake Cinnamon Babka Loaf (Print Version)

A rich cinnamon babka loaf featuring cream cheese filling and a vibrant decorative glaze.

# What You'll Need:

→ Dough

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

→ Cinnamon Filling

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

→ Cream Cheese Filling

12 - 4 oz cream cheese, softened
13 - 2 tbsp granulated sugar
14 - 1/2 tsp vanilla extract

→ Glaze and Decoration

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

# How To:

01 - In a large bowl or stand mixer, combine flour, granulated sugar, instant yeast, and salt.
02 - Whisk together lukewarm milk, eggs, and vanilla extract. 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, about 1 to 1.5 hours.
05 - Mix packed light brown sugar and ground cinnamon. Stir in softened butter until combined.
06 - Beat softened cream cheese with granulated sugar and vanilla extract until smooth.
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 up, 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, about 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 to cool completely.
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 Tips:

01 -
  • A stunning fusion of babka's rich, yeasted layers and King Cake's festive Mardi Gras flair
  • Perfect balance of cinnamon warmth and creamy, tangy cream cheese filling
  • Eye-catching presentation with vibrant purple, green, and gold sugars
  • Great for celebrations, brunch gatherings, or as a special weekend baking project
  • Yields a beautiful twisted loaf that's as impressive to look at as it is to eat
02 -
  • Use a sharp serrated knife to slice the rolled log lengthwise for clean cuts that preserve the layered structure
  • Keep the cut sides facing up when twisting the strands together to showcase the beautiful swirls
  • If the dough becomes too sticky while rolling, dust lightly with flour, but avoid adding too much or the layers won't adhere
  • Check the loaf at 30 minutes and tent with foil if the top is browning too quickly while the center is still baking
  • Allow the loaf to cool for at least 15 minutes before glazing so the icing sets properly and doesn't melt away
  • For the most vibrant decoration, apply the colored sugars immediately after drizzling the glaze while it's still wet
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