Cinnamon Babka
Cinnamon Babka
Cinnamon Babka
Cinnamon Babka

Cinnamon Babka

David Venable

Made using crescent dough sheets, this babka is an easy, yet impressive, dessert. Serve it with coffee and tea at your next gathering!

Ingredients

  • 1/2 cup light brown sugar
  • 2 Tbsp cinnamon
  • 2 oz butter, melted
  • 2 tubes crescent dough sheets
  • 1 cup confectioners' sugar
  • 2-1/2 Tbsp apple cider or apple juice
  • 1/4 tsp vanilla

Directions

Preheat oven to 375°F and spray a 9 inch x 5 inch x 3 inch loaf pan with nonstick cooking spray.
Mix together the light brown sugar, cinnamon, and butter in a small mixing bowl.
On a lightly floured surface, unroll the crescent dough sheet to a 15 inch x 9 inch rectangle. Evenly spread the cinnamon-sugar mixture over the entire dough sheet. Unroll the second dough sheet and place it on top of the cinnamon-sugar mixture, slightly pressing the edges together. Roll up the dough lengthwise and pinch the seam to seal.
Place the seam side down and slice the dough lengthwise, leaving 1/2 inch uncut from the top. Slightly unroll the cut pieces outward, so the cinnamon layers are facing up. Twist the dough pieces around each other 2 times and pinch at the bottom to seal.
Place the dough in the prepared loaf pan and bake for 30–45 minutes, until the babka is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 10–15 minutes.
While the babka is cooling, mix together the confectioners' sugar, apple cider, and vanilla in a small mixing bowl to make a glaze.
Remove the babka from the loaf pan, place it on a cooling rack set over a baking sheet, and pour the apple cider glaze all over the babka. Allow it to sit for 10 minutes before serving.

Cook's Notes

If you can’t find crescent dough sheets, use regular crescents dough, pinching the seams together to form a sheet. You'll use one tube for each sheet.

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