Thought cinnamon buns couldn’t get any more beautiful? Meet Cinnamon Bun Brioche Babka Knots. These petite buns combine the sweet cinnamon filling you love with a rich, buttery brioche-style dough, shaped into charming knotted babka twists. They require a few extra steps compared with classic cinnamon buns, but the result — soft, tender, beautifully layered buns — is well worth the effort. Serve them plain or finish with a drizzle of creamy cream cheese frosting for an extra indulgence.
Cinnamon Babka Knots vs. Cinnamon Buns
Why choose babka knots over regular cinnamon buns? First, they look stunning — guests consistently remark on how pretty and impressive these little knots are. Beyond appearance, the dough is noticeably richer. This recipe uses an enriched dough similar to challah or brioche, with butter and egg yolks folded in. That extra fat creates a soft, pillowy crumb with a slightly sweet, buttery flavor that elevates the familiar cinnamon filling into something special.
What is Babka?
Babka is a yeasted, enriched bread with Jewish roots. The dough is typically enriched with eggs and butter, rolled around a sweet filling — chocolate and cinnamon are classic choices — then shaped into a loaf that reveals swirls of filling when sliced. Babka knots adapt that idea into individually portioned buns: each piece is filled, sliced, braided, and tied into a knot for a pretty, single-serve presentation.
Historically, babka grew from resourceful cooks who used leftover challah scraps, twisting them with nuts, seeds, or sweet fillings. That practical origin explains why babka’s dough closely resembles challah or brioche — enriched, tender, and flavorful.
How to Make Cinnamon Brioche Babka Knots
First Steps
I prefer using a stand mixer with a dough hook for this recipe. Begin by warming milk slightly and blooming the yeast until frothy. In a separate bowl, whisk the egg, egg yolk, sugar, and vanilla. In another bowl, combine flour, cinnamon, and salt. Add the foamy yeast-milk, the egg mixture, and the dry ingredients to the mixer and stir with a wooden spoon until a shaggy dough forms.
Forming the Dough
Attach the dough hook and mix on medium until the dough comes together. Add very soft butter 1 tablespoon at a time, making sure each addition is incorporated before adding the next. Once all the butter is in, continue mixing for 5–8 minutes until the dough is smooth, elastic, and slightly tacky. If the butter resists incorporating, a few minutes of gentle hand-kneading can help. Add flour cautiously — a tablespoon at a time — only if needed.
Proofing the Dough
When ready, the dough should be smooth, elastic, and slightly sticky on the bottom of the bowl but not clinging to the sides. Place it in a greased bowl, cover with plastic, and let rise in a warm spot until doubled, about one hour. After the first rise, divide, shape, braid, and knot the dough pieces. Let the formed knots rise again until puffed before baking.
How to Assemble, Cut, and Braid Babka Knots
Filling & Cutting
Shaping these knots takes a bit of time but is straightforward. Divide the dough into six equal pieces. Roll each into a 4″ x 12″ rectangle with the long side toward you. Spread the cinnamon filling across each rectangle, leaving a 1/2″ strip bare along the top edge. Brush that bare strip with a little water, then roll the dough away from you into a tight log, like a classic cinnamon roll. Use a serrated knife to slice each log lengthwise down the center.
Braiding
Place the two sliced strips side by side with the cut sides facing up and form an ‘X.’ Starting from the center, fold the strips over each other, alternating sides to create a simple braid. Pinch the ends together when you reach the edge to keep the braid intact. Repeat for the other log.
Knotting
Form each braided strip into a knot: make a loose circle with the braid, leaving both ends extended, then cross one end over the other. Tuck the bottom end into the circle and bring the top end under and through, pinching the ends to secure. Place the knots on a parchment-lined pan, cover lightly, and let rise another 20–30 minutes until puffed.
Note: There are helpful videos demonstrating the knotting technique if you prefer a visual guide.
Get the Recipe:
Cinnamon Brioche Babka Knots
Ingredients
Brioche Dough
- 1/2 cup Whole Milk, warmed to 100°F
- 2 ¼ tsp Active Dry Yeast
- 7 tbsp Unsalted Butter, cut into small pieces, very soft
- 1/4 cup White Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/4 tsp Cinnamon
- 1/2 tsp Kosher Salt
- 3 cups All-Purpose Flour, plus more if needed (1 cup = 120 g)
Cinnamon Filling
- 1 cup Dark Brown Sugar
- 3 tbsp Cinnamon
- 1/3 cup Very Soft Unsalted Butter
Instructions
Making the Cinnamon Filling
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Combine the dark brown sugar, cinnamon, and very soft butter in a bowl and mix until smooth and spreadable.
Making the Brioche Dough
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Warm the milk and stir in the yeast. Let sit about 10 minutes until foamy. Whisk together the egg, egg yolk, vanilla, and sugar in a bowl.
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Add the egg mixture, foamy yeast-milk, flour, salt, and cinnamon to a stand mixer. Stir with a wooden spoon until a shaggy dough forms, then fit the mixer with the dough hook and mix on medium until the dough becomes uniform.
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Add the butter 1 tablespoon at a time while the mixer runs, ensuring each addition is incorporated before adding more. Continue to mix 5–8 minutes until the dough is smooth, elastic, and tacky. Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour.
Shaping and Braiding the Babka Knots
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Preheat a sheet pan with parchment. Turn dough onto a lightly floured surface and divide into 6 equal pieces. Roll each into a 4″x12″ rectangle.
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Spread the cinnamon filling onto each rectangle, leaving a 1/2″ bare strip at the top. Brush that strip with a little water, then roll the dough away from you into a log, keeping thickness even.
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Slice each log lengthwise with a serrated knife. Place the two halves cut-side up and form an ‘X.’ Braid by folding the strips over each other from the center outward, then pinch the ends closed.
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Form each braid into a knot by making a circle and tucking and pinching the ends as directed above. Place knots on the prepared pan, cover lightly, and let rise 20–30 minutes until puffed.
Baking the Babka Knots
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Preheat the oven to 350°F. Bake the knots for about 30 minutes, or until the internal temperature reaches 200°F and they are golden brown.
Notes
Source: Dough recipe adapted from Bon Appetit.
Related Recipes
Want more sweet baking ideas? Try these other recipes listed below.
