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CPA: Certified Pastry Aficionado

Chocolate Cinnamon Babka

bread· breakfast· dessert· doughnuts and sweet rolls· Fall Flavors· Holiday Favorites
November 8, 2021

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Chocolate Cinnamon Babka – Brioche dough is braided with a swirl of chocolate and cinnamon and baked to perfection to make two perfect loaves.

close up of sliced loaf of chocolate cinnamon babka with the center exposed to see the beautiful swirl of chocolate

Chocolate and bread has become something I’ve recently been drawn to. Only recently?! Yes, I know it’s odd considering I love all things carbs and all things chocolate. But chocolate croissants and Nutella on bread weren’t really my thing because the bread wasn’t sweet, too. I needed the whole bite to be wrapped in sweetness.

But once this Chocolate Cinnamon Babka entered my life, I found exactly what I’ve been looking for. The dough is rich and sweet (thanks to a cinnamon syrup we brush it with after baking) and the chocolate cinnamon filling is perfectly rich and spicy. It’s the best slice of chocolatey bread I’ve ever had!

overhead shot of the full loaf of chocolate cinnamon babka before slicing
close up front shot of chocolate cinnamon babka that highlights the swirl layers on top
overhead shot of sliced chocolate cinnamon babka on a serving platter

Making the brioche

The first step in the process of making this chocolate cinnamon babka is the brioche. It needs to rest and rise in the refrigerator overnight so make sure you keep that in mind before starting this process.

The brioche is best made in a stand mixer because it’s a very wet dough with lots of butter. It will be nearly impossible to knead it with your hands because their warmth will melt the butter in the dough and cause a big mess.

The dough is made with milk, flour, eggs, vanilla extract, and, of course, butter. All the ingredients, except the butter, are mixed together to form the dough. Once the dough is formed, the butter is added slowly to help it incorporate easily. After all the butter is added, it’s kneaded for a few minutes before placing in a clean bowl, covering with plastic wrap, and refrigerating overnight.

Making the filling

The filling in the babka is simply a paste of cocoa powder, butter, and cinnamon. I mixed mine in the stand mixer to make it come together easier, but you can mix by hand, if you want.

Assembling the babka

Remove the dough from the refrigerator and split into two equal halves. Roll one halve into a rectangle and spread with half of the filling. Then, sprinkle with chocolate chips and roll up the rectangle into a log.

The log is then cut down the length of the roll to split it into two halves, but stopping just short of the other end to keep the halves attached. Braid the log by crossing both halves over each other two or three times. Place loaf into a greased pan and repeat with other half of dough and filling.

Finishing the babka

The formed loaves are covered and left to rise again for about 1.5 hours. Once risen, they’re baked for about 50 minutes or until the center reaches 200 degrees.

After they’re baked, the loaves are spread with a cinnamon syrup made by dissolving sugar into water and then stirring in some cinnamon. The syrup is drizzled over the top of the loaves while they’re still warm. They’re left to cool completely before serving.

sliced of chocolate cinnamon babka on a serving platter with the rest of the unsliced loaf

Tips & Tricks

  1. The dough used in this babka is brioche. Just like any other brioche dough, this needs to chill overnight. Therefore, make sure you give yourself enough time to make the dough before you plan on enjoying it.
  2. Make sure you use a brush to help slowly pour over the syrup. If you don’t have a brush, spoon it over the loaves very slowly.
  3. The loaves will turn very dark on top because of the butter, sugar, and eggs in the dough. But don’t rely on the color to tell you when the loaves are done. You may think they’re ready but the centers will still be doughy. I recommend using a meat thermometer to check the temperature in the centers to ensure the loaves are ready. They should register at 200 degrees when ready.
  4. If the loaves are turning super dark before the centers are cooked through, simply cover the tops in foil to keep them from burning while they keep cooking.
Print Recipe

Chocolate Cinnamon Babka

Prep Time50 mins
Cook Time30 mins
Resting time12 hrs
Total Time13 hrs 20 mins
Servings: 2 9×5 loaves

Ingredients

For the brioche dough:
  • ⅔ cup milk scalded and slightly cooled
  • 1 packet instant yeast
  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 10 tablespoons unsalted butter room temperature
For the chocolate cinnamon filling:
  • ½ cup butter room temperature
  • ⅓ cup Dutch-processed cocoa powder
  • 1 teaspoon ground cinnamon
  • 6 ounces semi-sweet chocolate chips
For the cinnamon syrup:
  • ⅔ cup sugar
  • ⅔ cup water
  • ¼ teaspoon ground cinnamon

Instructions

For the brioche dough:
  • In a bowl fitted for a stand-mixer, add warmed milk, flour, yeast, salt, sugar, eggs, egg yolk, and vanilla extract. Attach dough hook and mix ingredients on low for 2 minutes until all the ingredients are combined, scrapping down the sides, as needed, to incorporate all the ingredients. Once incorporated, continue mixing for another 2-3 minutes until the dough smooths out.
  • Cut butter into 10 pieces. Add one piece of butter to dough and mix on low until completely incorporated into dough. Repeat with remaining pieces of butter, 1 piece at a time. Once all butter is added, continue to mix on low for another 5 minutes. It is important for all the butter to be thoroughly mixed into the dough. If the mixture is too loose, add more flour a couple tablespoons at a time until it slightly separates from the bowl.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough to prevent it from drying out. Let the dough proof in the refrigerator overnight (16 hours max).
Assembling the babka loaves:
  • The next morning, prepare two 9×5 loaves by greasing with non-stick spray. Set aside. In the bowl of a stand mixer, add softened butter for filling (½ cup), Dutch-processed cocoa, and cinnamon. Using the paddle attachment, mix together until a paste forms. Set aside.
  • Remove dough from the fridge and bowl. Place on a lightly floured surface. Cut into two even halves. Roll out one halve into a 10×12 inches rectangle. Spread the entire dough with half of the chocolate cinnamon paste. Sprinkle with half of the chocolate chips.
  • Starting on the shorter side, roll into an even log. Using kitchen shears, cut the log from one end to the other but stopping with about 1 inch remaining at the other end and so that the two halves are still attached at the top. Braid the two halves by crossing over two or three times and then sealing the end. Tuck the end under and then place into greased loaf pan. Repeat with other halve of dough and filling. Cover loaves with a damp towel and let them rise again for 1.5 hours. During the last 30 minutes of the second rise, set the oven to preheat to 350 degrees.
  • Once rising time is done, remove towels and place loaves into preheated oven. Bake for 50 minutes or until center reaches 200 degrees. If tops get really dark before the centers are done, cover with foil. I had to do this about 35 minutes into the baking time.
Finishing the loaves with cinnamon syrup:
  • Remove from oven and let cool in pan for no more than 10 minutes. Remove from loaf pans and place on wired rack over a sheet pan. Prepare syrup by adding water and sugar to a small sauce pan. Heat over medium and let the water warm up enough to dissolve the sugar. Once dissolved, remove from heat and add cinnamon. Stir together to combine.
  • Poke holes into the top of the loaves. Brush the syrup over the tops and sides of both loaves. Let loaves cool completely before slicing.

Notes

Recipe adapted from Pioneer Woman

Pin for later:

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20 Comments

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Comments

  1. Jamie says

    November 15, 2021 at 12:44 am

    This was such a beautiful babka! The cinnamon sugar syrup at the end was so delicious and gave it a lovely sweetness.

    Reply
  2. Marie says

    November 14, 2021 at 10:08 pm

    What a spectacular babka! Simply chockfull of chocolate–which is how I like it! So grateful I’ll be starting my days with a toasted slice of this beauty every morning this week!

    Reply
  3. LaKita says

    November 14, 2021 at 6:30 pm

    This chocolate cinnamon babka is so perfect and delicious! Love how the recipe makes enough for two, one to keep and one to share 🙂

    Reply
  4. Naïby says

    November 14, 2021 at 5:30 pm

    This chocolate bread is so pretty to look that it invites me to seek my teeth into it now! I love the idea of brushing cinnamon syrup for the color and the taste.

    Reply
  5. Jenny says

    November 14, 2021 at 5:13 pm

    What a wonderful recipe! Such a gorgeous babka, and came out delicious. Have never made one before and your recipe was easy to follow. Will definitely make it again.

    Reply
  6. Linda says

    November 13, 2021 at 2:20 am

    Your babka looks amazing and I love the addition of cinnamon here. Perfect with my morning brew!

    Reply
  7. Mikayla says

    November 12, 2021 at 11:09 pm

    I really enjoyed this bread, a snack at night or for breakfast all week.

    Reply
  8. Carmy says

    November 12, 2021 at 6:08 pm

    The combination of cinnamon and chocolate is absolutely divine! I love having it all mixed together in this babka and it’s definitely a favourite!

    Reply
  9. Kathryn says

    November 12, 2021 at 10:35 am

    This looks delicious and I’ve always wanted to try this recipe. I can’t wait to make this over the weekend! I know it will be a huge hit 🙂

    Reply
  10. nancy says

    November 10, 2021 at 9:55 pm

    this is one of the best cinnamon babka recipes ive tried!

    Reply
  11. Dannii says

    November 10, 2021 at 4:53 am

    Chocolate cinnamon is an amazing combination and this looks amazing. So light and fluffy.

    Reply
  12. Amanda Dixon says

    November 9, 2021 at 12:53 pm

    This bread is fabulous! The chocolate and cinnamon are so delicious together, and it came out perfectly soft and buttery.

    Reply
  13. Bella says

    November 9, 2021 at 12:27 pm

    Oh my gosh this look to die for! i need to try making this! would it work with gluten free flour.

    Reply
  14. Dana Sandonato says

    November 9, 2021 at 12:11 pm

    I absolutely love this idea! Never would’ve thought to incorporate cinnamon and chocolate like this and it’s absolutely genius. Something great to make for the fam or for company!

    Reply
  15. Tavo says

    November 9, 2021 at 12:10 pm

    I made this recipe the past weekend and it was lovely! thank you1

    Reply
  16. Ana F. says

    November 9, 2021 at 11:55 am

    Oh my goodness! This Chocolate Cinnamon Babka turned out amazing!!! Everyone loved it and the chocolate amount was just perfect. Can’t wait to make it again!

    Reply
  17. Janeane Davis says

    November 9, 2021 at 11:16 am

    Tbis seems like such a delicious treat. I would love to serve it with hot chocolate and a smile.

    Reply
  18. Patricia says

    November 9, 2021 at 9:01 am

    Over the years I’ve grown to love cinnamon. Your babka looks amazing, and what a great flavor pairing w/ chocolate! This looks amazing and I’m so looking forward to trying this!

    Reply
  19. Stephanie Rose De Jesus says

    November 9, 2021 at 8:14 am

    I love Cinnamon! plus chocolate? OMG TDF! Anything with those around is such a hit in the family. Gotta try this soon!

    Reply
  20. Mimi says

    November 8, 2021 at 12:33 pm

    Oh wow, this is perfect for a naughty breakfast, I mean chocolate and brioche bread, yes please

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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