King Cake Cinnamon Babka Loaf (Printable Version)

Yeasted sweet loaf with cinnamon and cream cheese layers, finished with a colorful sugar glaze.

# Ingredient List:

→ 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

# Directions:

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 with plastic wrap, and let rise in a warm spot until doubled in volume, approximately 1 to 1.5 hours.
05 - Mix packed light brown sugar and ground cinnamon in a small bowl. Stir in softened butter until well combined.
06 - Beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
07 - Punch down risen dough and roll out on a floured surface into a 16 by 12 inch rectangle.
08 - Spread cream cheese filling evenly 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 shape.
10 - Slice the log lengthwise in half. Twist the two strands together, keeping cut sides facing 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, 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 aluminum foil.
14 - Cool loaf in pan for 15 minutes, then transfer to a wire cooling rack.
15 - Whisk powdered sugar with milk to create a thick glaze consistency. Drizzle evenly 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 two-filling technique creates pockets of surprise in every slice, so no two bites taste quite the same.
  • It looks fancy enough to impress at brunch but doesn't require fancy technique—just patience and a good twist.
  • You can make it ahead and it actually improves after a day, making it perfect for hosting without stress.
02 -
  • The cream cheese filling is what separates this from a regular babka—it keeps things moist and adds complexity, so don't skip it even if you're tempted.
  • Slicing the log lengthwise before twisting changes everything; it's what creates those visible swirls that make people think you've been doing this for years.
  • Room temperature ingredients, especially eggs and butter, are not optional—cold ingredients make the dough struggle to come together smoothly.
03 -
  • If your kitchen is cold, proof the dough in a turned-off oven with just the light on—it creates a perfect warm environment without active heat.
  • The glaze should look almost pourable when you apply it so it settles into the crevices and creates those beautiful drips, but not so thin that it runs off completely.
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