Cinnamon Babka Buns

Go ahead - ask me if I have a stash of baking supplies.  😅 #bakerslife

Honestly, I'm so used to it that my stockpile of baking essentials seems completely normal until an outsider comes into my house and points out the fact that normal people don't store 80 pounds of flour and 50 pounds of sugar in their pantry. 😂  Contrary to what you might be thinking - I'm not a hoarder, an extreme couponer or preparing for a zombie apocalypse.  I'm just a girl with a catering business and a passion for anything sweet.  🎂

Storing this quantity of baking supplies is a challenge but there are advantages to keeping so many staples on hand.  When I come across a new recipe that I want to make - chances are - I already have all of the ingredients that I need, on hand.  😅 

I browsed recipes on the internet last week looking for a special treat that I could make to serve a friend who was coming over for a visit.  This amazing looking Cinnamon Babka caught my eye immediately.  Who wouldn't love cinnamon babka?  And bonus - I already had all of the ingredients that I needed.  😂

Instead of a making the giant loaf of cinnamon goodness as the recipe intended, I decided that I would try making smaller, individually sized ... BABKA BUNS.  (Pretty sure I just made that up.)  😂 Well, in my head - they looked a little neater and were more tightly wrapped than they turned out to be.  But despite their slightly messy and haphazard appearance - these cinnamon babka buns were AMAZINGLY delicious.  

Cinnamon Babka Buns
​2 1/4 tsp active dry yeast
3 Tablespoons sugar + 1 tsp
2/3 cup whole milk, warm, + 1 Tablespoon
5 Tablespoons butter, room temperature
1 1/2 Tablespoons canola oil 
1 1/2 tsp vanilla 
4 egg yolks + 2 egg whites 
2 1/2 - 3 1/4 cups all purpose flour
1 tsp kosher salt

Filling Ingredients
1 cup brown sugar
1/4 cup all purpose flour
3 tsp ground cinnamon
1/2 tsp kosher salt
2 Tablespoons butter, melted
1 egg white

Streusel Ingredients
1/4 cup dark brown sugar
1/4 cup all purpose flour
2 Tablespoons butter, chilled and cut into small pieces
1/4 tsp salt

Dissolve yeast bowl in 2/3 c. warm milk and 1 t. sugar.   Let sit until foamy.

Cream together the butter and sugar in a stand mixer.

Beat in oil and vanilla. 

Add egg yolks 1 at a time and increase the mixer to high. Beat for 2 minutes.

Turn the mixer back to low speed and add 2 1/2 c. flour and 1 t. salt.

Beat in yeast. 

Switch to a knead hook and add flour 1 T. at a time until soft dough forms. 

Transfer dough to a greased bowl. 

Cover and let rise 1-2 hours. 

Combine filling ingredients. 

Roll dough to a 14x18" rectangle. 

​Spread filling over the dough, leaving an even 1 inch border around the edge.

Starting with the long side, roll the dough into a tight log.

Roll log until it's about 36" long.

Cut log into 12 pieces.  

Cut each piece in half - almost all the way through.  

Open out ends of dough and twist.  Wrap dough into a bun.  

Plae on a silpat liined baking sheet.

Cover with plastic wrap and let rise 1 hour. 

Combine streusel ingredients until crumbly. 

Using a very thin skewer, poke a few holes into the babka.

Combine 1 egg white and 1 T. milk.  Brush over buns.  

Sprinkle the streusel over the top of the buns.

Bake for 25 minutes at 350.

Shoutout to my sweet girl who got behind the camera and took some of the pictures this post.  I couldn't have pulled this off without you - and yes, I'll pay you... in Cinnamon Babka Buns.  😂

Ciao!

Find this recipe on my website