Sourdough Babka Recipe with Cinnamon or Chocolate Filling

Last Updated on April 4, 2025 by TheFarmChicken

A beautiful loaf with gooey swirls of cinnamon sugar (or chocolate!), make up this beautiful all sourdough babka loaf. Have you ever had babka? I’d say it is basically a dessert loaf of bread and oh it is SO good! In this Sourdough Babka Recipe with Cinnamon or Chocolate Filling, I will outline both a rich cinnamon sugar and decadent chocolate filling. I can say both are delicious and you really can’t go wrong with either, but my personal favorite is cinnamon sugar babka. Which one are you going to try first?

If you have made a sourdough brioche dough and cinnamon rolls then you are ready to tackle sourdough babka. With a brioche base, (enriched dough) sourdough babka is rolled out, a filling spread out and then the dough is rolled up and shaped in a loaf pan, proofed, baked, slathered in simple sugar, and devoured! Enjoy!

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Ingredients for Sourdough Babka Recipe with Cinnamon or Chocolate Filling

Sourdough Starter – Active sourdough starter is used in this recipe. You want your starter to be happy, bubbly, and peaked.
Whole Milk – I like using whole milk for the richness, but you could use 2% also.
Water – Adding to the hydration of the loaf without making it too rich! (To rich of a dough can result in a gummy texture.)
Granulated Sugar – Just a little sweetness and it also helps the texture and flavor.
Flour – Both all purpose and bread flour can be used in this recipe.
Unsalted Butter- You want room temperature butter. This makes it so much easier to incorporate.
Egg- This brings a richness and moisture to the babka. I like to use a room temperature egg.
Sea Salt – My go to salt now. Bonus points if it doesn’t have an anti-caking agent.

Sourdough Cinnamon Babka Filling Ingredients

Butter
Brown Sugar
Cinnamon
All Purpose Flour

Sourdough Chocolate Babka Filling Ingredients

Butter
Dark Chocolate – this can be your favorite dark chocolate and if you don’t have any semi-sweet chocolate chips work just fine.
Baking Cocoa/Cocoa Powder
Brown Sugar
Salt

Tools to Make Sourdough Babka:

Loaf Pan- If you have a higher sided loaf pan then I would recommend using that. The higher sided loaf pan makes for a beautiful loaf.
Kitchen Scale- They no longer sell the one I have but a simple kitchen scale is all you need.
Rolling Pin- I love my fletchers mill rolling pin. USA made and has worked well for 10 years!
Parchment Paper- Not needed but definitely helps keep this less messy and it is easier to pull the loaf from the pan.
Thermometer- Perfect for checking the temperature of your loaf. I use this same thermometer for my artisan sourdough loaf and dough temping.

Shaping the Babka Loaf:

If you see this loaf baked up and beautiful you would probably be really intimidated by how to shape it but let me tell you it is simple to shape and if you have ever made cinnamon rolls, it is similar in technique.

First start by rolling out your babka dough into roughly a 12” x 18” rectangle. I like to roll it pretty thin so that it makes a beautiful swirl.
Spread your desired filling on the rolled-out dough. Leaving a 2-inch gap on one of the short sides.
Roll up the dough tightly starting on the short side with filling all the way to the side and rolling toward the side with the 2-inch gap.
Pinch the dough end onto the roll.
With a sharp knife cut the roll in half.
Take the ends and squish them together.
Then take and go one piece over the other until you reach the bottom where you will squish the end together.
Scrunch the loaf some to be the same size as the loaf pan and then place carefully in the greased pan with the parchment paper.

Ways to Enjoy Babka:

Warm or room temperature, spread with butter or cream cheese.
For breakfast with coffee or tea and an egg.
For dessert.
Toasted with butter.
Leftovers would be delicious as a French toast.

Different Sweet Filling Ideas:

Add a jam, different nut butter or add pecans or walnuts to the chocolate or cinnamon variations. There are so many possibilities!

How to Choose the Babka Filling:

Chocolate…. Cinnamon sugar…which one?!?! I tested both and can say that both were delicious. However, if I were to pick a favorite it would be the cinnamon sugar.

Sample Baking Schedule

Day 1:	10 PM – Feed your Sourdough Starter (I like feeding a ratio of at least 1:4:4)
Day 2:	10 AM – Mix up your dough
	11 AM – Place the dough in the fridge to cold ferment for 8-10 hours.
	9 PM – Make your filling and roll out your babka dough. Shape the loaf and cover with plastic wrap.
Day 3:	7-8 AM – Bake your sourdough babka.
	Make the simple syrup and brush with syrup when it comes out of the oven.
	Let cool for 10-15 minutes before removing the loaf from the pan using the parchment paper as a lifter. Transfer to a wire rack.

Other sourdough recipes you’ll love:

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Sourdough Babka Recipe with Cinnamon or Chocolate Filling

Bread Dough Ingredients:

80g active sourdough starter
50g granulated sugar
100g whole milk
65g water
425g bread flour
1 egg, room temperature
6g sea salt
60g (4T) unsalted butter, softened

Cinnamon Sugar Filling:

3T butter, melted
1/3 cup (80g) brown sugar
1T (7g) ground cinnamon
2T (18g) all-purpose flour

Chocolate Filling:

5T (70g) unsalted butter, softened
½ cup (80g) chocolate chips
3 T baking cocoa
¼ cup (50g) brown sugar
¼ tsp sea salt

Simple Syrup: (for top)

¼ cup water
¼ cup granulated sugar

Instructions for the Dough:

In a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment, combine the starter, water, milk, and granulated sugar. Stir by hand, spoon, or Danish dough hook until you form a slurry.
Next, add the flour and mix on low or by hand until you form a shaggy dough. Let fermentolyse (dough rest) for 30-45 minutes.
Start kneading the dough on low speed adding the salt and egg to the dough. Then add the butter one tablespoon at a time.
Knead the dough for 15-20 minutes until you have a strong gluten development, and the dough passes the windowpane test*. (See picture)
Once it has been kneaded transfer the dough to a medium bowl and cover with a bowl cover or plastic wrap.
Let rest on the counter for an hour before transferring the dough to the fridge to do a cold ferment for 5-8 hours or overnight.

Shaping the Babka Loaf:

Prepare a loaf pan by spraying greasing it and then taking a piece of parchment paper the length of the bottom of the pan and setting it in the pan leaving enough overhang to provide “handles” to lift the bread out of the pan.
When the dough has finished its cold ferment, take out of the fridge and place the dough on a clean work surface. (I do not use flour on my work surface but if it is sticking you can add just a little.)
Using a rolling pin, roll out your dough so that it makes roughly a 12” x 18” rectangle then spread out your filling of choice onto the dough. Spread thinly. Leave 2 inches without filling on one of the shorter sides of the dough.
Next, roll up the dough into a tight log. Working from the one shorter side of the dough with filling to the side with the 2-inch gap. Once you reach the end of the roll take the edge and pinch it onto the roll securing the dough.
With a sharp chef’s knife cut the roll in half. Take the ends at the top and squish them together.
Then take and go one piece over the other until you reach the bottom where you will squish the bottom ends together. Scrunch the loaf some to be the same size as the loaf pan and then place carefully in the greased pan with the parchment paper.

Proofing and Baking:

Cover the pan loosely with greased plastic wrap and let proof for 8-10 hours in a 69-degree kitchen. I usually shape before bed and let it rise overnight. You want to make sure to proof the bread long enough, so you get a beautiful texture. It should be risen to the edge of the pan and puffy. If you aren’t sure let it rise for another 30 minutes to an hour.
When you are about to bake the loaf preheat your oven to 375 degrees. Place loaf in the preheated oven and bake for 40-55 minutes or until the internal temperature is around 190 degrees.
While the loaf is baking make the simple syrup by measuring the ingredients into a small saucepan. Heat on low-medium heat, stirring occasionally, until the sugar has dissolved, and the mixture just starts to simmer.
Remove from the heat.
Remove your loaf from the oven and immediately brush (with a pastry brush) the top of the babka loaf with simple syrup. Be generous but you shouldn’t need it all. Let cool for 10-15 minutes before removing it from the pan and letting it cool on a wire rack.
Cut and serve with a spread of butter! Yum!

To Make the Cinnamon Sugar Filling:

First, in a small bowl combine the melted butter, brown sugar, cinnamon, and flour. Mix until well combined.

To Make the Chocolate Filling:

Combine all the chocolate filling ingredients into a small saucepan and heat over low heat until the chocolate has dissolved. Continue cooking for another 5 minutes stirring often. Remove from heat and cool at room temperature until the mixture has thickened some. If it gets too thick simply return to the heat briefly to make it easier to spread again. (It is okay if there is still some undissolved sugar it will bake out.)

NOTES:

*Windowpane test: Pull a little dough with your hand and see if the dough can be stretched thin. If it can be without tearing it has passed the windowpane test.

Store this loaf at room temperature in an airtight container or bag for up to 5 days. To preserve freshness longer store sliced in an airtight container in the freezer.

sliced babka on plates and loaf on cutting board

Ingredients

Bread Dough Ingredients:

80 g active sourdough starter
50 g granulated sugar
100 g whole milk
65 g water
425 g bread flour
1 egg room temperature
6 g sea salt
60 g (4T) unsalted butter, softened

Cinnamon Sugar Filling:

3 T butter melted
1/3 cup (80g) brown sugar
1 T (7g) ground cinnamon
2 T (18g) all-purpose flour

Chocolate Filling:

5 T (70g) unsalted butter, softened
½ cup (80g) chocolate chips
3 T baking cocoa
¼ cup (50g) brown sugar
¼ tsp sea salt

Simple Syrup: (for top)

¼ cup water
¼ cup granulated sugar

Instructions

Instructions for the Dough:

In a large mixing bowl, or the bowl of a stand mixer fitted with the dough hook attachment, combine the starter, water, milk, and granulated sugar. Stir by hand, spoon, or Danish dough hook until you form a slurry.
Next, add the flour and mix on low or by hand until you form a shaggy dough. Let fermentolyse (dough rest) for 30-45 minutes.
Start kneading the dough on low speed adding the salt and egg to the dough. Then add the butter one tablespoon at a time.
Knead the dough for 15-20 minutes until you have a strong gluten development, and the dough passes the windowpane test*. (See picture)
Once it has been kneaded transfer the dough to a medium bowl and cover with a bowl cover or plastic wrap.
Let rest on the counter for an hour before transferring the dough to the fridge to do a cold ferment for 5-8 hours or overnight.

Shaping the Babka Loaf:

Prepare a loaf pan by spraying greasing it and then taking a piece of parchment paper the length of the bottom of the pan and setting it in the pan leaving enough overhang to provide “handles” to lift the bread out of the pan.
When the dough has finished its cold ferment, take out of the fridge and place the dough on a clean work surface. (I do not use flour on my work surface but if it is sticking you can add just a little.)
Using a rolling pin, roll out your dough so that it makes roughly a 12” x 18” rectangle then spread out your filling of choice onto the dough. Spread thinly. Leave 2 inches without filling on one of the shorter sides of the dough.
Next, roll up the dough into a tight log. Working from the one shorter side of the dough with filling to the side with the 2-inch gap. Once you reach the end of the roll take the edge and pinch it onto the roll securing the dough.
With a sharp chef’s knife cut the roll in half. Take the ends at the top and squish them together.
Then take and go one piece over the other until you reach the bottom where you will squish the bottom ends together. Scrunch the loaf some to be the same size as the loaf pan and then place carefully in the greased pan with the parchment paper.

Proofing and Baking:

Cover the pan loosely with greased plastic wrap and let proof for 8-10 hours in a 69-degree kitchen. I usually shape before bed and let it rise overnight. You want to make sure to proof the bread long enough, so you get a beautiful texture. It should be risen to the edge of the pan and puffy. If you aren’t sure let it rise for another 30 minutes to an hour.
When you are about to bake the loaf preheat your oven to 375 degrees. Place loaf in the preheated oven and bake for 40-55 minutes or until the internal temperature is around 190 degrees.
While the loaf is baking make the simple syrup by measuring the ingredients into a small saucepan. Heat on low-medium heat, stirring occasionally, until the sugar has dissolved, and the mixture just starts to simmer.
Remove from the heat.
Remove your loaf from the oven and immediately brush (with a pastry brush) the top of the babka loaf with simple syrup. Be generous but you shouldn’t need it all. Let cool for 10-15 minutes before removing it from the pan and letting it cool on a wire rack.
Cut and serve with a spread of butter! Yum!

To Make the Cinnamon Sugar Filling:

First, in a small bowl combine the melted butter, brown sugar, cinnamon, and flour. Mix until well combined.

To Make the Chocolate Filling:

Combine all the chocolate filling ingredients into a small saucepan and heat over low heat until the chocolate has dissolved. Continue cooking for another 5 minutes stirring often. Remove from heat and cool at room temperature until the mixture has thickened some. If it gets too thick simply return to the heat briefly to make it easier to spread again. (It is okay if there is still some undissolved sugar it will bake out.)

Notes

NOTES:

*Windowpane test: Pull a little dough with your hand and see if the dough can be stretched thin. If it can be without tearing it has passed the windowpane test.

Store this loaf at room temperature in an airtight container or bag for up to 5 days. To preserve freshness longer, store sliced in an airtight container in the freezer.

Servings: 15 slices

Recipe testing this loaf was enjoyable and the last time I baked it (the loaf pictured) it was a deary and cold day on the farm. I love a good chilly bake day and the joy that comes from a successful bake. I enjoyed my slice with a hot cup of coffee. My little farm kids loved this one and my farmer too!

I hope you enjoy sharing this loaf with friends or family. To me cinnamon sugar babka reminds me of a cinnamon roll in a loaf pan. So GOOD! Let me know if you have any questions or thoughts on the recipe below! I always appreciate a review if you have time!

Happy Baking!

Mariah Nienhuis | TheFarmChicken

I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well.
Psalms 139:14

Frequently Asked Questions:

What is babka?

Babka is a sweet bread that is swirled with cinnamon sugar, chocolate, or other fillings. It is twisted and proved. Once baked and cut you can see the signature marble look of the inside of the loaf. Babka is a yeasted bread.

How to eat babka?

There are many ways to enjoy babka. Warm or room temperature, you can serve babka with butter or cream cheese. Pair it in the morning with your favorite tea or coffee and add an egg for some protein. Toast up babka and spread with butter for a delicious dessert like treat!

Where did babka originate?

Babka originated in areas of eastern Europe like Poland and Ukraine where it is popular among Israel and Jewish communities.