Pareve
12 buns
Intermediate
45 minutes
4–5 hours
Mezonot
Why should babka only come in loaf form? These cinnamon babka buns take the beloved swirled bread and portion it into individual servings — each one a miniature babka with spiraling layers of cinnamon-sugar filling, baked in a muffin tin for a perfect shape and presented as a personal-sized pastry that needs no slicing.
The technique is clever: you roll and fill the dough exactly as you would for a traditional babka, but instead of twisting into a loaf pan, you cut the filled roll into sections and nestle each one into a muffin cup. As they bake, the layers puff and separate, the cinnamon filling caramelizes at the edges, and each bun develops a glossy top when brushed with sugar syrup.
These are ideal for Shabbat morning, for sending in mishloach manot, for catering events where individual portions are needed, or simply because sometimes you want babka without having to commit to an entire loaf. They freeze beautifully and reheat in minutes.
What Makes This Special
- Individual portions — Personal-sized babka in muffin tin form.
- Classic cinnamon filling — The original babka flavor in bun format.
- Perfect for sharing — Ideal for kiddush, mishloach manot, and events.
- Faster baking — 20–24 minutes instead of 35–40 for a full loaf.
Halachic Notes
- Kosher Classification: Pareve
- Hafrashat Challah: Uses ~500g flour. Separate challah without a bracha.
- Checking Eggs: Each egg must be checked individually for blood spots before adding.
- Pas Yisroel: Homemade baked goods fulfill Pas Yisroel.
- Brachot: Before eating: Mezonot. After: Al HaMichya.
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 400 g | 3¼ cups | 100% |
| Granulated sugar | 60 g | ¼ cup + 1 tbsp | 15% |
| Fine sea salt | 7 g | 1¼ tsp | 1.75% |
| Instant yeast | 7 g | 2¼ tsp | 1.75% |
| Eggs | 100 g (2 large) | 2 large | 25% |
| Vegetable oil | 50 g | 3½ tbsp | 12.5% |
| Warm water | 110 g | ½ cup | 27.5% |
Filling
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Brown sugar | 120 g | ⅔ cup packed | — |
| Ground cinnamon | 10 g | 2 tbsp | — |
| Vegetable oil | 30 g | 2 tbsp | — |
Syrup
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Sugar | 50 g | ¼ cup | — |
| Water | 50 g | 3½ tbsp | — |
Step-by-Step Instructions
Step 1: Make the Dough
Mix flour, sugar, salt, yeast. Add eggs, oil, water. Knead 10 minutes until smooth. Cover, rise 1½ hours until doubled.
Step 2: Roll and Fill
Roll dough into a rectangle about 40 × 30 cm. Brush with oil. Mix brown sugar and cinnamon; spread evenly over the dough. Roll up tightly from the long side.
Step 3: Cut and Place
Cut the roll into 12 equal pieces. Place each piece cut-side up in a greased muffin tin cup. The swirl pattern should face upward.
Step 4: Proof and Bake
Cover, proof 30–40 minutes until puffy. Preheat oven to 175°C / 350°F. Bake 20–24 minutes until golden and the filling is caramelized. Make syrup: boil sugar and water 2 minutes. Brush hot buns with syrup. Cool 5 minutes in the tin, then remove.
Storage & Make-Ahead
- Room temperature: 2–3 days in an airtight container.
- Freezing: Freeze individually up to 2 months. Reheat from frozen: microwave 20 seconds or warm in oven 5 minutes.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Filling pooling at bottom | Too much oil in filling | Use measured amounts; excess oil pools during baking |
| Buns sticking to tin | Not greased enough | Grease generously or use paper liners |
| Raw in center | Buns too large | Divide evenly into 12; each should be about 65–70 g |
Frequently Asked Questions
Can I use a different filling?
Chocolate, halvah-tahini, or Nutella all work. Use about 2 tablespoons of filling per bun.
Can I make these in advance?
Yes. Assemble in the muffin tin, cover, and refrigerate overnight. Let warm 45 minutes at room temperature, then bake.
Are these the same as cinnamon rolls?
Similar concept but babka dough is richer (more eggs and oil) than cinnamon roll dough, and the syrup glaze is traditional babka style rather than cream cheese frosting.
Can I bake these in a cake pan instead?
Yes. Arrange the cut pieces in a round cake pan touching each other for pull-apart babka buns. Increase baking time to 25–28 minutes.