There’s something magical about baking babka—how the sweet dough fills the kitchen with the scent of warmth and nostalgia, how each twisted layer holds a story, and how a single bite can transport you to another time. This Honey Babka with Cream Cheese Frosting is a beautiful blend of old-world tradition and modern-day indulgence.
Babka, a rich, braided yeast bread with Eastern European roots, is often filled with chocolate or cinnamon, but this version celebrates the comforting, floral sweetness of honey. It’s a flavor deeply tied to tradition—especially in Jewish households, where honey symbolizes a sweet year ahead and is often enjoyed during Rosh Hashanah. That said, this babka isn’t just for holidays. Its soft, golden swirls and the tangy cream cheese frosting on top make it a cozy centerpiece for weekend brunches, lazy mornings, or any time you’re craving a warm hug in dessert form.
This particular recipe brings the best of both worlds: the depth of traditional babka-making, with the ease and charm of a homey kitchen. No need to be a pro baker—just someone who loves the feeling of dough in their hands, the sound of a bubbling oven, and the joy of sharing something sweet with people you love.
Why You’ll Love This Recipe:
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Swirled with golden honey for a rich, naturally sweet flavor that’s comforting and unique.
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Cream cheese frosting adds a cool, tangy contrast to the warm, sticky bread.
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Visually stunning—those layers and twists make it look like something straight out of a bakery window.
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Perfect for sharing—whether it’s for a holiday gathering or just a cozy breakfast.
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A make-ahead winner—it stays soft for days and can even be frozen!
INGREDIENTS YOU’LL NEED:
For the Dough:
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3½ cups all-purpose flour
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½ cup whole milk, warmed
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¼ cup honey
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1 packet (2¼ teaspoons) active dry yeast
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2 eggs
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½ cup unsalted butter, softened
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½ teaspoon salt
For the Filling:
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½ cup honey
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¼ cup brown sugar
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½ tablespoon cinnamon
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4 tablespoons unsalted butter, melted
For the Cream Cheese Frosting:
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk (to thin, as needed)
HOW TO MAKE HONEY BABKA WITH CREAM CHEESE FROSTING:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Activate the Yeast
Start with the warm milk—think bathwater warm, not hot. Pour it into a bowl and whisk in the honey and yeast. Let it sit for about 5–10 minutes until it gets foamy on top. That frothy layer means your yeast is alive and ready to help your babka rise beautifully.
Step 2: Make the Dough
In a large bowl (or the bowl of a stand mixer), combine the flour and salt. Add in the yeast mixture, eggs, and softened butter. Mix everything until a soft dough forms. If you’re kneading by hand, it’ll take about 10 minutes; with a stand mixer, you’re looking at 5–6 minutes on medium speed. The dough should be smooth, elastic, and slightly tacky.
Step 3: First Rise
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1½ to 2 hours. It should double in size—this is when you can go make a cup of tea and dream about those honey-laced swirls.
Step 4: Make the Filling
In a small bowl, mix the honey, brown sugar, cinnamon, and melted butter. It’ll be gooey and fragrant—exactly what you want.
Step 5: Roll and Fill
Once your dough has risen, punch it down gently and roll it out on a lightly floured surface into a large rectangle (about 10×14 inches). Spread the honey filling evenly over the surface, getting right to the edges.
Step 6: Roll and Twist
Now roll the dough up tightly from the long edge, like a jelly roll. Slice the log in half lengthwise, exposing the inner layers. Twist the two halves together, keeping the cut sides facing up so the filling peeks out in all its gooey glory.
Step 7: Second Rise
Transfer the twisted dough into a greased loaf pan. Cover and let it rise again for 30–45 minutes, just to give it a little puff.
Step 8: Bake the Babka
Preheat your oven to 350°F (175°C). Bake the babka for 35–40 minutes, until golden brown on top and cooked through. If it starts to brown too quickly, loosely tent it with foil halfway through.
Step 9: Make the Frosting
While the babka cools, beat together the cream cheese, butter, powdered sugar, vanilla, and a splash of milk until smooth and fluffy.
Step 10: Frost and Serve
Once the babka is mostly cooled (but still slightly warm), spread that dreamy cream cheese frosting over the top. Let it melt into the swirls a bit—pure perfection.
HELPFUL TIPS:
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Use room temperature ingredients—especially for the dough and frosting—to keep everything smooth and easy to work with.
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Don’t rush the rises—good things come to those who wait, and babka is no exception.
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Grease your knife when slicing the dough log to keep it neat and prevent sticking.
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Let it cool before frosting, or the cream cheese might slide right off.
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Double the recipe and freeze one for later—it reheats beautifully.
DETAILS:
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Prep Time: 25 minutes (+ 2 hours rising time)
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Cook Time: 40 minutes
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Total Time: About 3 hours 15 minutes
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Yield: 1 loaf (8–10 slices)
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Category: Baked Goods, Dessert
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Method: Baking
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Cuisine: Eastern European-inspired
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Diet: Vegetarian
NOTES:
This babka gets better the next day, as the honey continues to soak into the bread, keeping it soft and flavorful. Store at room temperature for a few days or refrigerate if you want to stretch it out.
NUTRITIONAL INFORMATION: (Estimated per slice)
Calories: 310
Fat: 15g
Carbohydrates: 42g
Protein: 5g
Sugar: 24g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Bring it to room temperature before shaping and baking.
Can I freeze babka?
Absolutely. Once baked and cooled, wrap tightly in plastic wrap and freeze for up to 2 months. For best results, wait to frost until after thawing.
Can I skip the frosting?
You can—but it adds such a creamy, tangy contrast to the sweet bread that we highly recommend it!
What can I use instead of honey?
Maple syrup or agave could work in a pinch, but honey gives the babka its signature flavor.
STORAGE INSTRUCTIONS:
Store the babka in an airtight container at room temperature for up to 3 days. If frosted, refrigerate and enjoy within 5 days. To reheat, warm a slice in the microwave for about 10–15 seconds.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Baking this Honey Babka with Cream Cheese Frosting isn’t just about making dessert—it’s about making memories. From the first swirl to the final sticky bite, it brings warmth and tradition to the table. Whether you’re celebrating something special or just want a cozy treat to enjoy with your morning coffee, this babka is here to sweeten your day in all the best ways. So gather your ingredients, turn on your favorite playlist, and let’s bake a little joy together.
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Honey Babka with Cream Cheese Frosting
Description
There’s something magical about baking babka—how the sweet dough fills the kitchen with the scent of warmth and nostalgia, how each twisted layer holds a story, and how a single bite can transport you to another time. This Honey Babka with Cream Cheese Frosting is a beautiful blend of old-world tradition and modern-day indulgence.
Babka, a rich, braided yeast bread with Eastern European roots, is often filled with chocolate or cinnamon, but this version celebrates the comforting, floral sweetness of honey. It’s a flavor deeply tied to tradition—especially in Jewish households, where honey symbolizes a sweet year ahead and is often enjoyed during Rosh Hashanah. That said, this babka isn’t just for holidays. Its soft, golden swirls and the tangy cream cheese frosting on top make it a cozy centerpiece for weekend brunches, lazy mornings, or any time you’re craving a warm hug in dessert form.
This particular recipe brings the best of both worlds: the depth of traditional babka-making, with the ease and charm of a homey kitchen. No need to be a pro baker—just someone who loves the feeling of dough in their hands, the sound of a bubbling oven, and the joy of sharing something sweet with people you love.
Ingredients
For the Dough:
3½ cups all-purpose flour
½ cup whole milk, warmed
¼ cup honey
1 packet (2¼ teaspoons) active dry yeast
2 eggs
½ cup unsalted butter, softened
½ teaspoon salt
For the Filling:
½ cup honey
¼ cup brown sugar
½ tablespoon cinnamon
4 tablespoons unsalted butter, melted
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (to thin, as needed)
Instructions
Step 1: Activate the Yeast
Start with the warm milk—think bathwater warm, not hot. Pour it into a bowl and whisk in the honey and yeast. Let it sit for about 5–10 minutes until it gets foamy on top. That frothy layer means your yeast is alive and ready to help your babka rise beautifully.
Step 2: Make the Dough
In a large bowl (or the bowl of a stand mixer), combine the flour and salt. Add in the yeast mixture, eggs, and softened butter. Mix everything until a soft dough forms. If you’re kneading by hand, it’ll take about 10 minutes; with a stand mixer, you’re looking at 5–6 minutes on medium speed. The dough should be smooth, elastic, and slightly tacky.
Step 3: First Rise
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1½ to 2 hours. It should double in size—this is when you can go make a cup of tea and dream about those honey-laced swirls.
Step 4: Make the Filling
In a small bowl, mix the honey, brown sugar, cinnamon, and melted butter. It’ll be gooey and fragrant—exactly what you want.
Step 5: Roll and Fill
Once your dough has risen, punch it down gently and roll it out on a lightly floured surface into a large rectangle (about 10×14 inches). Spread the honey filling evenly over the surface, getting right to the edges.
Step 6: Roll and Twist
Now roll the dough up tightly from the long edge, like a jelly roll. Slice the log in half lengthwise, exposing the inner layers. Twist the two halves together, keeping the cut sides facing up so the filling peeks out in all its gooey glory.
Step 7: Second Rise
Transfer the twisted dough into a greased loaf pan. Cover and let it rise again for 30–45 minutes, just to give it a little puff.
Step 8: Bake the Babka
Preheat your oven to 350°F (175°C). Bake the babka for 35–40 minutes, until golden brown on top and cooked through. If it starts to brown too quickly, loosely tent it with foil halfway through.
Step 9: Make the Frosting
While the babka cools, beat together the cream cheese, butter, powdered sugar, vanilla, and a splash of milk until smooth and fluffy.
Step 10: Frost and Serve
Once the babka is mostly cooled (but still slightly warm), spread that dreamy cream cheese frosting over the top. Let it melt into the swirls a bit—pure perfection.
Notes
This babka gets better the next day, as the honey continues to soak into the bread, keeping it soft and flavorful. Store at room temperature for a few days or refrigerate if you want to stretch it out.