Sourdough Cinnamon Babka

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This Sourdough Cinnamon Babka is the kind of cozy, made-from-scratch fall baking recipe we love. It’s become a weekend favorite in our home. Soft, buttery, not overly sweet, and full of warm cinnamon flavor, it’s made without any commercial yeast. The overnight fermentation adds a lovely depth of flavor and makes the dough easier to work with.

I tend to make this babka most often during the fall and winter months, when cozy baking just feels right. It’s especially lovely around the holidays—ideal for Thanksgiving brunch, Christmas morning, or even as a homemade gift. And since you can prep it the night before, it’s a great option for busy holiday mornings.

If you love babka as much as we do, you’ve got to try my Double Chocolate Sourdough Babka and Chocolate Hazelnut Babka too. They’re both made with the same soft sourdough dough, so once you’ve made one, it’s easy to switch things up with different fillings.

Important Ingredients

A flat lay of the ingredients for sourdough cinnamon babka.

All Purpose Flour: The base of our dough—perfect for soft, fluffy babka with a tender crumb.
Active Sourdough Starter: Naturally leavens the dough and adds a hint of tangy flavor.
Milk: Adds moisture and richness to the dough.
Sugar: Sweetens the dough just enough without making it overly sugary.
Butter: Makes the dough soft, rich, and buttery.
Egg: Helps bind the dough and adds softness and flavor.
Unsalted Butter: Used in the cinnamon filling for a rich, smooth texture.
Brown Sugar: Adds sweetness and a hint of molasses flavor to the filling.
Ground Cinnamon: Warm, cozy, and full of classic spice.

See recipe card for quantities.

Substitutions & Variations

If you don’t have brown sugar, regular granulated sugar works too—just add a tiny splash of vanilla for extra warmth.
Want to add some nuts? Sprinkle chopped pecans or walnuts over the cinnamon filling before rolling.
You can also swap out half the cinnamon filling for mini chocolate chips or a smear of Nutella if you’re craving a chocolatey version.

How to Make Sourdough Cinnamon Babka

Ingredients for sourdough babka dough being mixed in a bowl, with a piece of butter placed on top.

Step 1: In the bowl of a stand mixer, combine all dough ingredients except the butter (Image 1). Mix on low speed until everything is combined and no dry flour remains. Gradually add the butter, one tablespoon at a time (Image 2), making sure each addition is mostly mixed in before adding the next.

Smooth sourdough babka dough formed into a ball and covered with plastic wrap in a bowl.

Step 2: Once all the butter is added, increase the mixer speed slightly and mix for about 20 minutes, or until the dough no longer sticks to the bowl (Image 3) and passes the windowpane test (stretch a small piece until light passes through without tearing). Scrape down the sides of the bowl (Image 3), cover with plastic wrap (Image 4) or a damp tea towel, and let the dough rest for 30 minutes.

Perform 2–3 sets of stretch and folds, resting 30 minutes between each set. Let the dough ferment at room temperature (about 72°F/22°C) until it increases by 50% in volume. This usually takes 6–8 hours, depending on the temperature. The dough should be puffy but not doubled in size.

Transfer the dough to the refrigerator and chill overnight. This improves the flavor and makes shaping easier.

Softened butter, brown sugar, cinnamon, and flour mixed into a thick paste in a small bowl, with babka dough being flattened on a lightly floured wooden surface.

Step 3: Before shaping, mix the softened butter, brown sugar, cinnamon, and flour in a small bowl until it forms a thick paste (Image 5). Set aside. Remove the chilled dough from the fridge. Lightly flour your work surface and the top of the dough. Roll the dough into a 14 x 18-inch (35 x 45 cm) rectangle (Image 6).

Cinnamon filling being spread evenly over the flattened rectangular dough, with the dough then being sliced lengthwise to reveal the swirled layers.

Step 4: Spread the filling evenly over the dough, leaving a small border around the edges (Image 7). Roll the dough tightly from the long side, like a cinnamon roll. Slice the roll lengthwise down the center to create two long strips with the filling exposed (Image 8).

The dough being braided and carefully placed into a loaf pan lined with parchment paper.

Step 5: Pinch the top ends together, then twist the two strands around each other to form a braided loaf (Image 9). Carefully place the twisted babka into a parchment-lined 9 x 5-inch loaf pan (or 8.5 x 4.5-inch for a taller loaf) (Image 10). Cover the loaf and let it rise at room temperature for 2–4 hours, until slightly puffy. The dough should increase in volume but not double.

(Optional) If you prefer, refrigerate the shaped babka overnight for even better flavor. If refrigerated, let it come to room temperature for about 1 hour before baking.

Freshly baked babka in the loaf pan, golden brown and warm, with slices of the babka served beside it, showcasing the rich cinnamon filling.

Step 6: Preheat your oven to 350°F (175°C). Bake for 45–55 minutes, checking at 45 minutes. The babka is done when the center reaches 200°F (93°C) (Image 11). If it browns too quickly, cover loosely with foil.

Remove from the oven and let it cool in the pan for 10 minutes (Image 12), then transfer to a wire rack to cool completely.

Hint: Chill the dough before shaping! Cold dough is much easier to roll, fill, and braid without turning into a sticky mess. It also gives your babka that lovely bakery-style flavor and texture.

Baking Schedule

7:00 AM – Mix the dough. Combine all ingredients (except butter), then gradually mix in the butter. Knead until smooth and elastic (about 20 minutes).
7:30 AM – Rest & Stretch + Folds. Let the dough rest. Perform 2–3 sets of stretch and folds, 30 minutes apart.
9:00 AM – Bulk Fermentation. Let the dough rise at room temperature until puffy and increased by about 50% (usually 6–8 hours depending on your kitchen temp).
3:00 PM – Chill the dough (optional but helpful). Place dough in the fridge for 30–60 minutes to make shaping easier.
4:00 PM – Shape the babka. Roll out the dough, spread the cinnamon filling, twist, and place in a loaf pan.
4:30 PM – Final Rise. Let the shaped babka rise at room temperature for 2–3 hours, until slightly puffy.
6:30–7:00 PM – Bake. Preheat oven to 350°F (175°C) and bake for 45–55 minutes. Let cool slightly before serving.

💭Crucial Success Tips

Use an active starter that’s bubbly and recently fed. It’s the engine behind your rise.
Mix until windowpane—this ensures your dough will be soft and stretchy.
Chill the dough overnight for easier handling and deeper flavor.
Roll tightly and braid gently to keep the filling in place and avoid gaps.
Check for doneness with a thermometer: the center should hit 200°F (93°C).

FAQ

Can I use discard instead of active starter?

Not for this recipe—an active starter is key for proper rising and texture.

Can I make this ahead of time?

Yes! You can refrigerate the shaped babka overnight. Just let it come to room temp before baking.

Can I double the recipe?

Yes! Just divide the dough in half when shaping and use two loaf pans.

If you gave these Sourdough Cinnamon Babka a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.

How To Store Sourdough Cinnamon Babka

Store leftover babka at room temperature in an airtight container for up to 2 days. For longer storage, keep it in the fridge for up to 5 days—just warm a slice before serving.

You can also freeze individual slices or the whole loaf (well-wrapped) for up to 2 months. Reheat in the oven at 300°F (150°C) for 8–10 minutes for that fresh-baked texture.