CINNAMON BABKA

By ldelmas

Serves 4-6
David's Note:
Made using crescent dough sheets, this babka is an easy, yet impressive, dessert. Serve it with coffee and tea at your next gathering!

Ingredients

• 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

Preparation

Step 1

Preparation:

Preheat oven to 375°F and spray a 9" x 5" x 3" 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" x 9" 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" 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.