There’s something magical about baking a babka. The way the dough rises slowly, almost lazily, as if it knows it’s destined to be something extraordinary. This Honey Babka with Cream Cheese Frosting is the kind of recipe that feels like a warm hug from generations past. It’s rich with tradition, a little indulgent, and absolutely perfect for those moments when you want to slow down and bake something special.
Babka has deep roots in Eastern European Jewish communities. Traditionally filled with chocolate or cinnamon, babka is a sweet braided bread that’s meant to be shared—set at the center of the table for holidays or casual weekend brunches. This version, kissed with honey and swirled with just the right amount of warm spice, puts a cozy spin on the classic. And that cream cheese frosting? It’s the silky, tangy topping that makes every bite feel like a celebration.
I grew up watching my grandmother roll out soft, elastic dough on her kitchen table, humming as she worked. Her babka was always a symbol of comfort—served warm with tea during the winter or brought out on special occasions when the house was full and laughter echoed in every room. Now, this honey-sweetened version brings that same nostalgia, wrapped in a golden crust and finished with a smooth, creamy glaze.
Whether you’re baking for a holiday, a cozy Sunday, or just because—it’s worth every twist and swirl.
Why You’ll Love This Recipe:
- The honey gives it a naturally sweet, floral flavor without being overpowering.
- It’s a showstopper on any brunch table—but secretly simple enough for a casual weekend bake.
- The cream cheese frosting adds a lovely tang that balances the sweetness perfectly.
- You can make it ahead of time, and it actually tastes even better the next day.
- The braiding process is relaxing and fun (yes, even if you’re not a pro baker!).
INGREDIENTS YOU’LL NEED:
For the Dough:
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast
- ½ cup warm milk
- ¼ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup unsalted butter, softened
For the Filling:
- ½ cup honey
- 1 tsp cinnamon
- ¼ cup unsalted butter, melted
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp honey
- ½ tsp vanilla extract
- 2 tbsp milk (adjust for desired consistency)
HOW TO MAKE HONEY BABKA WITH CREAM CHEESE FROSTING:
STEP-BY-STEP INSTRUCTIONS:
1. Prepare the Dough
Start by blooming the yeast. In a small bowl, combine the warm milk (not hot—think warm bath water!) and honey. Stir in the yeast and let it sit for about 5-10 minutes until foamy. This step always feels like a bit of kitchen magic—the yeast coming to life, ready to turn dough into something soft and pillowy.
In a large mixing bowl (or a stand mixer with the dough hook), combine the flour, eggs, vanilla, and salt. Pour in the yeast mixture and begin mixing. Add the softened butter a little at a time, kneading until the dough is smooth and elastic. This might take 8–10 minutes. It should be slightly sticky, but pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size—about 1 to 1.5 hours.
2. Make the Honey Filling
While the dough is rising, mix the melted butter, honey, and cinnamon in a small bowl. Set it aside. The scent alone will make you want to drizzle it on toast while you wait.
3. Roll, Fill, and Twist
Once your dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the honey filling evenly over the dough, leaving a small border.
Starting on the long side, roll the dough up into a log, just like you would for cinnamon rolls. Then comes the fun part: slice the log lengthwise down the middle to reveal the beautiful swirls. Twist the two halves around each other, cut sides up, to form a lovely braid.
Carefully transfer the twisted dough into a greased loaf pan, tucking the ends under if needed. Cover it and let it rise for another 30–45 minutes until puffy.
4. Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Once risen, bake the babka for 35–40 minutes, or until it’s golden brown and sounds slightly hollow when tapped.
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack.
5. Frost and Serve
While the babka cools, whisk together the cream cheese, honey, vanilla, and milk until smooth and spreadable. Drizzle or spread it over the cooled loaf. It’s tempting to dive in right away—but giving it a little time lets the frosting settle in beautifully.
HELPFUL TIPS:
- Don’t rush the rise: Babka dough is enriched, which means it takes a little longer to rise. Patience here pays off with a super soft crumb.
- Use room temperature ingredients: Especially the butter and cream cheese. It makes mixing so much easier and gives a smooth finish.
- Make ahead: You can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature before shaping.
- No stand mixer? No problem. Just be ready to knead by hand for a good 10–12 minutes.
DETAILS:
- Prep Time: 2 hours (includes rising time)
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (about 8–10 slices)
- Category: Dessert or Brunch
- Method: Baking
- Cuisine: Eastern European-inspired
- Diet: Vegetarian
NOTES:
This babka is sweet, but not too sweet—which is why the cream cheese frosting is such a dreamy match. You can also skip the frosting and dust with powdered sugar for a simpler version.
NUTRITIONAL INFORMATION:
(Per slice, approximate)
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Sugar: 18g
- Protein: 6g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the blooming step and mix it directly with the dry ingredients.
Can I freeze the babka?
Absolutely. Once cooled, wrap the babka tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and warm in the oven before serving.
How long does the babka stay fresh?
It’s best enjoyed within 2–3 days, but you can store it in an airtight container at room temperature. A quick toast will bring it back to life!
Can I add nuts or dried fruit to the filling?
Of course! Chopped walnuts or golden raisins would be lovely additions.
STORAGE INSTRUCTIONS:
Store your babka covered at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week, or freeze for a couple of months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Moist Carrot Cake with Cream Cheese Frosting
- Decadent Ube Cinnamon Rolls with Cream Cheese Frosting
- Mini Cinnamon Roll Cheesecakes
- Chocolate Chip Cookie and Caramel Peanut Butter Bars
CONCLUSION
There’s a quiet joy in baking something from scratch—especially when it fills your kitchen with the scent of warm spices and honey. This Honey Babka with Cream Cheese Frosting isn’t just a recipe; it’s a little piece of comfort, made with love and perfect for sharing. Whether you’re an experienced baker or just testing the waters, this babka is a rewarding, heartwarming bake that’ll become a favorite in no time.
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Honey Babka with Cream Cheese Frosting
Description
There’s something magical about baking a babka. The way the dough rises slowly, almost lazily, as if it knows it’s destined to be something extraordinary. This Honey Babka with Cream Cheese Frosting is the kind of recipe that feels like a warm hug from generations past. It’s rich with tradition, a little indulgent, and absolutely perfect for those moments when you want to slow down and bake something special.
Babka has deep roots in Eastern European Jewish communities. Traditionally filled with chocolate or cinnamon, babka is a sweet braided bread that’s meant to be shared—set at the center of the table for holidays or casual weekend brunches. This version, kissed with honey and swirled with just the right amount of warm spice, puts a cozy spin on the classic. And that cream cheese frosting? It’s the silky, tangy topping that makes every bite feel like a celebration.
I grew up watching my grandmother roll out soft, elastic dough on her kitchen table, humming as she worked. Her babka was always a symbol of comfort—served warm with tea during the winter or brought out on special occasions when the house was full and laughter echoed in every room. Now, this honey-sweetened version brings that same nostalgia, wrapped in a golden crust and finished with a smooth, creamy glaze.
Whether you’re baking for a holiday, a cozy Sunday, or just because—it’s worth every twist and swirl.
Ingredients
For the Dough:
4 cups all-purpose flour
2 ¼ tsp active dry yeast
½ cup warm milk
¼ cup honey
2 large eggs
1 tsp vanilla extract
½ tsp salt
½ cup unsalted butter, softened
For the Filling:
½ cup honey
1 tsp cinnamon
¼ cup unsalted butter, melted
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp honey
½ tsp vanilla extract
2 tbsp milk (adjust for desired consistency)
Instructions
Start by blooming the yeast. In a small bowl, combine the warm milk (not hot—think warm bath water!) and honey. Stir in the yeast and let it sit for about 5-10 minutes until foamy. This step always feels like a bit of kitchen magic—the yeast coming to life, ready to turn dough into something soft and pillowy.
In a large mixing bowl (or a stand mixer with the dough hook), combine the flour, eggs, vanilla, and salt. Pour in the yeast mixture and begin mixing. Add the softened butter a little at a time, kneading until the dough is smooth and elastic. This might take 8–10 minutes. It should be slightly sticky, but pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size—about 1 to 1.5 hours.
While the dough is rising, mix the melted butter, honey, and cinnamon in a small bowl. Set it aside. The scent alone will make you want to drizzle it on toast while you wait.
Once your dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the honey filling evenly over the dough, leaving a small border.
Starting on the long side, roll the dough up into a log, just like you would for cinnamon rolls. Then comes the fun part: slice the log lengthwise down the middle to reveal the beautiful swirls. Twist the two halves around each other, cut sides up, to form a lovely braid.
Carefully transfer the twisted dough into a greased loaf pan, tucking the ends under if needed. Cover it and let it rise for another 30–45 minutes until puffy.
Preheat your oven to 350°F (175°C). Once risen, bake the babka for 35–40 minutes, or until it’s golden brown and sounds slightly hollow when tapped.
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack.
While the babka cools, whisk together the cream cheese, honey, vanilla, and milk until smooth and spreadable. Drizzle or spread it over the cooled loaf. It’s tempting to dive in right away—but giving it a little time lets the frosting settle in beautifully.
Notes
This babka is sweet, but not too sweet—which is why the cream cheese frosting is such a dreamy match. You can also skip the frosting and dust with powdered sugar for a simpler version.