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Speculoos Cinnamon Bun Babka Recipe (with Video)

Vegetarian, Fish-free, American

Discover our Speculoos Cinnamon Bun Babka Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10h30min | Cook 1h30min


Plant Milk Bread Dough
- 1 recipe Plant Milk Bread Dough
Speculoos Cinnamon Bun Filling
- 85 g cookie butter
- 85 g Vegan butter, unsalted, margarine-style (e.g. Violife), room temperature
- 110 g light brown sugar
- 1 tsp Ground cinnamon
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 42 g Biscoff cookie crumbs
Speculoos Cookie Crumble
- 40 g all-purpose flour
- 40 g light brown sugar
- 38 g Granulated sugar
- 21 g Biscoff cookie crumbs
- 1 tsp Ground cinnamon
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 29 g Speculoos cookie butter
- 29 g Vegan butter, unsalted, margarine-style (e.g. Violife)
Vanilla Glaze
- 115 g Powdered sugar
- 1 tbsp oat milk
- dash Vanilla extract
- pinch Kosher salt, Diamond Crystal or reduce by half
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Make the Speculoos Cinnamon Bun Filling
1. Combine all ingredients except the cookie crumbs and set aside
2. Note: Filling can be made up to 3 days ahead and kept in the fridge, covered, until ready to use; allow to come to room temperature before attempting to spread on the dough
Shape and proof the loaf
1. Lightly grease a 4" x 4" x 9" Pullman loaf pan with cooking spray
2. Turn the dough, smooth side down, on a lightly floured countertop
3. Roll out the dough into a roughly 13 x 13-inch square
4. Spread the Speculoos Cinnamon Bun Filling evenly over the dough, leaving about a 1/2-inch border, then sprinkle the cookie crumbs on top of the filling
5. Roll the dough towards you, pulling the dough back as you roll to ensure a tight spiral; when you are almost done rolling, crush the edge of the dough closest to you against the counter, then finish rolling up your log, allowing the crushed portion of dough to adhere to the log; this will prevent your log from unraveling
6. Using a very sharp knife, slice the log in half lengthwise
7. Keeping both logs cut-side-up, place one log on top of the other to form an X-pattern
8. Twist the logs together on either side of the X, pinching each of the two pairs of ends together to seal
9. Holding the loaf from the ends, slightly compress it lengthwise in order to place it delicately into the prepared pan without overly disrupting the spiral pattern on the top of the loaf (though if you do that is okay)
10. Cover the pan loosely with plastic wrap and proof at 82 F for 1 hour, at which point the loaf should be almost at the top of the pan (if not, continue proofing until it is)
11. Place the loaf in the coldest part of your fridge, overnight, for at least 8 hours and up to 16 hours
Make the Speculoos Cookie Crumble and bake the loaf
1. The next morning, remove the babka from the fridge and allow it to proof for an additional 1-2 hours at 82 F, until the loaf has come to room temperature again and it is just peeking over the top of the pan in places (you also want it to still be low enough so that you can pile on crumble without it falling off before the bread goes in the oven)
2. Preheat the oven to 350 F and place a rack in the middle of the oven
3. To make the Speculoos Cookie Crumble, combine all the ingredients except for the vegan butter and cookie butter in a medium bowl
4. Melt the vegan butter and cookie butter together in a small bowl, then add this mixture to the dry ingredients
5. Stir with a fork, then use your hands to break the mixture apart into moist clumps
6. Spray the top of the loaf with water to help the crumble adhere, then pile it on top of the loaf
7. Bake the loaf until the top is deep golden brown and the center registers at least 185 F, about 75 - 90 mins; cover the top with foil if it browns too quickly
8. Allow the loaf to cool in the pan for at least 30 mins while you prepare the glaze
Make the Vanilla Glaze and finish the loaf
1. To make the Vanilla Glaze, combine all the ingredients in a small bowl and stir until smooth
2. Once the loaf has cooled sufficiently, carefully unmold it (ensuring the edges are unstuck from the sides of the pan) and place it on a wire rack set over a lined sheet pan
3. Drizzle the glaze on top of the loaf, allowing the excess to drip onto the pan
4. Serve the babka warm or at room temperature
5. Note: if you are going to serve the babka more than 24 hours after baking, it is best when refreshed in a 300 F oven for about 10 mins

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