Honey Babka with Cream Cheese Frosting – A Soft, Swirled Bread Dripping with Cozy Sweetness

Honey Babka with Cream Cheese Frosting is the kind of bake that feels both comforting and special at the same time. Rich, buttery dough twisted with ribbons of honey and cinnamon bakes into a loaf that’s impossibly soft, lightly sticky, and filled with golden swirls. Finished with a tangy cream cheese frosting, this babka strikes the perfect balance between sweet, rich, and just slightly indulgent.

Babka has a long tradition as a celebratory bread, often enjoyed during holidays, weekends, or family gatherings. While chocolate babka might be the most well-known version, honey babka brings a gentler sweetness and a beautifully aromatic flavor that feels especially cozy. The honey melts into the dough as it bakes, creating pockets of caramel-like richness that make every slice irresistible.

This version is perfect for slow mornings, brunch spreads, or baking projects that fill your kitchen with warmth and joy. While babka does require some patience, the process is deeply rewarding. Watching the dough rise, rolling it out, twisting it into its signature shape, and finally glazing it with frosting feels like a true labor of love—and the result is more than worth it.

Ingredients:

Babka Dough:

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ½ cup warm milk
• ⅓ cup honey
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Honey Filling:

• ½ cup honey
• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1½ teaspoons ground cinnamon

Cream Cheese Frosting:

• 6 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or cream

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of the honey. Let sit for 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt.
3. Add the yeast mixture, remaining honey, eggs, vanilla, and butter. Mix until a soft dough forms.
4. Knead the dough for 8–10 minutes until smooth and elastic.
5. Place dough in a lightly greased bowl, cover, and let rise for 1½–2 hours until doubled in size.
6. In a bowl, mix honey, melted butter, brown sugar, and cinnamon for the filling.
7. Roll the risen dough into a large rectangle about ¼-inch thick.
8. Spread the honey filling evenly over the dough.
9. Roll the dough tightly from the long edge into a log.
10. Slice the log lengthwise to expose the layers, then twist the two halves together.
11. Transfer to a greased loaf pan, cover, and let rise for another 30–45 minutes.
12. Preheat oven to 350°F (175°C).
13. Bake for 40–45 minutes, tenting loosely with foil if the top browns too quickly.
14. Cool babka completely before frosting.
15. Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla, and milk.
16. Spread or drizzle frosting over cooled babka before serving.

Tips & Tricks

• Use room-temperature ingredients for smooth dough and frosting.
• Chill the rolled dough slightly before slicing for cleaner twists.
• Don’t rush the rise times—flavor and texture depend on them.
• Tent with foil if the top browns early.
• Let babka cool fully before frosting to prevent melting.

Variations

• Add chopped walnuts or pecans to the filling.
• Mix orange zest into the dough for brightness.
• Drizzle with honey syrup instead of frosting for a lighter finish.
• Add cardamom for a warm spice twist.
• Make mini babkas for gifting.

Serving Suggestions

• Serve warm or at room temperature with coffee or tea.
• Slice thick for brunch or dessert.
• Toast lightly and spread with butter.
• Add fresh berries on the side.
• Serve as part of a holiday bread basket.

Storage Information

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days due to frosting.
• Freeze unfrosted babka for up to 2 months.
• Thaw and frost before serving.

FAQ

• Is babka difficult to make? It takes time, but the steps are straightforward.
• Can I make it ahead? Yes, bake a day ahead and frost before serving.
• Why did my babka crack? Natural cracking is common and adds rustic charm.
• Can I skip frosting? Absolutely—the babka is delicious on its own.

History / Fun Facts
Babka originated in Eastern Europe as a way to use leftover enriched dough, often twisted with sweet fillings. Over time, it became a beloved bakery staple around the world. Honey-based versions reflect older traditions where honey was the primary sweetener, making this babka both nostalgic and timeless.