Mini Cinnamon Babka

Aubrey Pullen
Dec 6
3 min read

I don’t know about you, but I love a good cinnamon roll. For the longest time I could never find a recipe that helped me make the most amazing homemade cinnamon rolls that I was searching for. I was looking for something that tasted amazing, used homemade ingredients that didn’t have the extra junk that store bought cinnamon rolls do. After trying many recipes that were good but weren’t absolutely scrumptious, I FINLLY found it!

This recipe came from the Flour Barn blog, they have a bakery in Ohio. I was very fortunate to stumble across their YouTube channel where they said they had their recipe for their cinnamon rolls posted on their blog. I was so excited to try it out! It makes the absolute best homemade cinnamon rolls I’ve ever tasted. I’m excited to share their recipe and can not take credit for. Although, I will share how I make them- it’s not going to be listed exactly how they have it on their blog.

I know. You’re probably thinking “Wait, I thought this was a mini babka recipe?”

We will use this delicious cinnamon roll recipe but instead of rolling it into your traditional roll, we are going to twist them up babka style.

I hope you will love this recipe as much as we do!!

Ingredient

Dough

•4 cups Flour (500 grams)

•1 1/2 Tbsp Instant Yeast (15 grams)

•1 teaspoon salt

•1/4 cup Sugar (50 grams)

•1 cup Milk (250 grams)

•2 eggs

•1 stick room temp salted butter (113 grams)

Filling

•3/4 cup Brown Sugar

•1 1/2 Tablespoon Cinnamon

•3/4 Tablespoon Cornstarch

•1 stick softened butter, for spreading on the dough once it’s been rolled out.

Steps

Add all the ingredients to a stand mixer, combine with dough attachment for 15-20 minutes or till dough is smooth and bounces back when you press your finger on it.
Grease the stand mixing bowl you just used or grab a new bowl. Place the dough in the bowl, cover with plastic wrap or tea towel and let rise in a warm place for 1 hour or till doubled.
Mix together the filling ingredients in a bowl, set aside for later.
After the dough has risen, deflate it and turn it out on a floured surface.
Using a rolling pin, roll out the dough into a 10” by 18” rectangle.
Spread the softened butter on top of half of the dough, sprinkle the filling ingredients on top on the butter side and spread till the butter is covered.
Fold the plain half of the dough on top of the covered side and pinch the edges together.
Using a knife or a pizza cutter, cut the rectangle in half then cut the halves in half and so on till you get 8-10 strips.
Cut a line up the center of each strip but not all the way through, leave about an a half inch. If you do cut all the way through, just pinch it together.
Take each side on the strips you just cut and twist them outwards all the way down to the bottom. Then take the pieces you just twisted, and twist those by placing one over the other and the other underneath all the way down. Once you have what looks like a pretty rope, grab the end and wrap it around the top like a hair bun and tuck the end that you’re holding up underneath the roll and pinch it to secure it.
Place your rolls on a parchment lined baking sheet, a large cast iron or 9x13 baking dish, cover with tea towel and let ride for 30 minutes to an hour.
Preheat your oven to 325° F and bake for 30-40 minutes, or till golden with an internal temp of 186°.
Let them cool for at least 10 minutes (if you can wait that long) and enjoy!