Wondering what to make for Rosh Hashanah this weekend? These delicious cinnamon buns will do the trick!
What You’ll Need:
1 package active dry yeast or 1 Tablespoon rapid rising yeast
1 cup warm milk
1/2 cup sugar
½ cup melted butter, cooled, plus more for brushing
1 8 ounce package cream cheese, melted
2 large eggs
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting
1 teaspoon vanilla
¾ cup dark brown sugar
2 tablespoons ground cinnamon
1/2 cup golden raisins
1/2 cup chopped walnuts
1/4 cup butter softened to room temperature
1/3 cup flour
¼ cup light brown sugar
3 Tablespoons butter softened at room temperature
6 ounces cream cheese, softened at room temperature
1/4 cup milk
2 cups confectioners’ sugar
What to Do:
To prepare the dough: In the bowl of a standing electric mixer fitted with a dough hook, dissolve the yeast in 1/4 cup of the warm milk. Sprinkle in 1/4 teaspoon of the sugar and let stand until foamy, or about 10 minutes.
Turn the mixer on low speed and add the remaining milk, sugar, melted butter and cream cheese, eggs and salt. Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated. Gradually add the remaining flour, and continue to mix until the dough holds together and pulls away from the sides of the bowl. The dough will be very soft.
Knead the dough on a lightly floured surface, until smooth and elastic. Rub the inside of a mixing bowl with the oil and put the dough in it, turning to coat. Cover with a towel or plastic wrap and let rise at room temperature for about 1 1/2 hours, until doubled in size. I like to put my dough on top of my dryer!
For the filling: Combine brown sugar and cinnamon in a mixing bowl. Add the raisins, walnuts, and soften butter. Fold the ingredients together to combine.
For the streusel: In a small mixing bowl, add flour and brown sugar, and mix until well combined. Add softened butter and cut into flour mixture until crumbly.
For the glaze: In a medium size mixing bowl, add softened cream cheese and powdered sugar. Blend with a hand mixer and slowly add milk until you have a nice glaze that is not too runny. Drizzle glaze over the top of the babka while it is still warm.
Preheat the oven to 325 degrees F.
Line a sheet pan with parchment paper and brush with melted butter or baking spray.
Roll the dough out on a lightly floured surface into a large rectangle, about 10 by 18-inches. Brush the surface of the dough with melted butter and spread the filling evenly across. Roll the dough up, jelly roll-style, into a long cylinder, and twist it a few times like your wringing out a towel. Grease a large bread pan and place twisted dough inside. Depending on your bread pan size you may have enough dough for 2 babkas or you can also cut twisted dough to fit into greased muffin tins!
Bake for 45 minutes to 1 hour until your kitchen smells like cinnamon, and the babka is golden brown. Cool in the pan for 5 minutes, and then transfer to a wire rack.
Add glaze to the plated babka while it is still warm.
*If you would like a chocolate babka add 8 ounces of semi sweet chocolate chips to the filling mixture!