Name: Honey Babka With Cream Cheese Frosting
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Eastern European
Ingredients: 1/2 cup warm milk; 1 tablespoon active dry yeast; 1/4 cup sugar; 3 1/2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup honey; 1/2 cup honey (for filling); 1/2 cup brown sugar, packed; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted (for filling); 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened (for frosting); 2 cups powdered sugar; 1 teaspoon vanilla extract (for frosting); 1-2 tablespoons milk (to thin frosting, if necessary)

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This Honey Babka with Cream Cheese Frosting is a heavenly treat, perfect for any time of the day. The soft, sweet, and buttery dough, wrapped with a luscious honey filling, creates an irresistible bite. Topped with a rich, tangy cream cheese frosting, it’s the perfect blend of flavors and textures that will keep you coming back for more.

Honey Babka With Cream Cheese Frosting

Ingredients

For the dough:

½ cup warm milk

1 tablespoon active dry yeast

¼ cup sugar

3 ½ cups all-purpose flour

½ teaspoon salt

¾ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

¼ cup honey

For the filling:

½ cup honey

½ cup brown sugar, packed

1 teaspoon cinnamon

¼ teaspoon salt

½ cup unsalted butter, melted

For the cream cheese frosting:

8 oz cream cheese, softened

¼ cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to thin, if necessary)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes frothy.

In a large bowl, combine the flour and salt. Add in the yeast mixture, eggs, butter, vanilla extract, and honey. Mix until a dough forms.

Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl and cover with a kitchen towel. Let it rise for 1-2 hours, or until doubled in size.

Preheat your oven to 350°F (175°C).

Once the dough has risen, punch it down and roll it out into a large rectangle, about ¼ inch thick.

For the filling, mix honey, brown sugar, cinnamon, salt, and melted butter in a bowl. Spread the mixture evenly over the dough.

Roll the dough tightly from one long edge to the other, then slice the rolled dough in half lengthwise. Twist the two pieces together to form a braided shape.

Place the babka into a greased loaf pan and let it rise for another 30 minutes.

Bake for 30-35 minutes, or until golden brown on top.

While the babka bakes, make the cream cheese frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed for desired consistency) until smooth and fluffy.

Once the babka has cooled slightly, drizzle the cream cheese frosting on top before serving.

Servings and Timing

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 2 hours 10 minutes

Servings: 12 servings

Calories: 350 kcal per serving

Variations

If you want to switch things up, you can try different fillings for the babka. Adding chocolate chips, nuts, or even fruit preserves can add extra flavor and texture. For a more indulgent version, I sometimes drizzle extra honey or even a chocolate ganache over the top. You can also experiment with the frosting by using mascarpone cheese instead of cream cheese for a slightly different taste.

Storage/Reheating

To store leftover babka, wrap it in plastic wrap or place it in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, I recommend freezing it. Simply wrap it tightly in plastic wrap and foil, and it will last up to 3 months in the freezer. To reheat, pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warm.

FAQs

How do I know when the dough has risen enough?

The dough should double in size during the rise. You can test it by gently pressing a finger into the dough—if the indentation remains, it's ready.

Can I make this recipe in advance?

Yes, you can prepare the dough and let it rise overnight in the fridge. Just make sure to let it come to room temperature before continuing with the recipe.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast in this recipe. Just be sure to dissolve it in warm milk with sugar and let it proof for 5 minutes before mixing it into the dough.

Can I freeze this babka?

Absolutely! You can freeze the baked babka or the unbaked dough (before the second rise). To freeze before baking, let the babka rise in the pan, then freeze it. Bake from frozen, adding extra time as needed.

Is the cream cheese frosting necessary?

The cream cheese frosting adds a rich, tangy layer to the sweet babka, but you can skip it if you prefer. The babka is delicious on its own or with just a drizzle of honey for a simpler treat.

Conclusion

This Honey Babka with Cream Cheese Frosting is the ultimate comfort food, perfect for special occasions or simply when I crave something sweet and indulgent. The dough is light and tender, the filling is sweet and warm, and the frosting takes everything to the next level. I love how versatile this recipe is, and I'm sure you'll enjoy every single bite!

Recipe:

Honey Babka With Cream Cheese Frosting

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Author: Cheryl
Total Time: 2 hours 10 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

In a small bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes frothy.
In a large bowl, combine the flour and salt. Add in the yeast mixture, eggs, butter, vanilla extract, and honey. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl and cover with a kitchen towel. Let it rise for 1-2 hours, or until doubled in size.
Preheat your oven to 350°F (175°C).
Once the dough has risen, punch it down and roll it out into a large rectangle, about ¼ inch thick.
For the filling, mix honey, brown sugar, cinnamon, salt, and melted butter in a bowl. Spread the mixture evenly over the dough.
Roll the dough tightly from one long edge to the other, then slice the rolled dough in half lengthwise. Twist the two pieces together to form a braided shape.
Place the babka into a greased loaf pan and let it rise for another 30 minutes.
Bake for 30-35 minutes, or until golden brown on top.
While the babka bakes, make the cream cheese frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and milk (if needed for desired consistency) until smooth and fluffy.
Once the babka has cooled slightly, drizzle the cream cheese frosting on top before serving.