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Delicious Cream Cheese Babka

Featured in Desserts.

This Cream Cheese Babka features soft, rich dough paired with pastel cream cheese filling, giving it a festive touch. Twisted and baked to golden perfection, then topped with syrup for extra shine. Makes two loaves that can be prepped in advance and stored for days or frozen to enjoy later.
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Updated on Wed, 28 May 2025 20:45:59 GMT
A heart-shaped colorful dessert resting on a serving plate. Pin it
A heart-shaped colorful dessert resting on a serving plate. | tasteofmoms.com

When you cut into a fresh Easter Cream Cheese Babka, you'll see stunning streaks of pastel shades wrapped in soft, buttery brioche. This eye-catching bread turns a basic Easter breakfast into something memorable. The mix of the rich dough and creamy sweet filling hits just the right note, while the bright colors celebrate spring's fresh start and happiness.

My family couldn't stop talking about this babka last Easter. My little niece was mesmerized by the colorful swirls, and everyone loved how well the rich bread went with their coffee. Seeing their faces light up when I cut the first slice made all the work totally worth it.

Key Ingredients and Smart Selection Advice

  • Yeast: Don't forget to check when it expires. I like active dry yeast because it's so reliable, though instant works fine too. Keep it somewhere cool and dry so it stays good.
  • Butter: Go for top-notch, unsalted European butter that has more fat for better flavor. It should be very soft but not melty when you mix it into your dough.
  • Cream Cheese: Pick full-fat Philadelphia-type cream cheese for the smoothest filling. Let it warm up naturally on the counter instead of using the microwave, which can make it split.
  • Gel Food Coloring: These give bright colors without making your filling too wet. Americolor or Wilton brands work best in my experience and don't leave any funny taste.
A delicious pastry with a blue and yellow filling is displayed on a plate. Pin it
A delicious pastry with a blue and yellow filling is displayed on a plate. | tasteofmoms.com

What makes this babka so good comes down to using quality simple ingredients. I once made it with cheap butter and then again with fancy European butter – everyone could tell the difference right away in how rich and flavorful it was.

Step-by-Step Baking Guide

Mix Your Colorful Filling:
Whip cream cheese until it's creamy. Mix in powdered sugar, egg yolk, and vanilla. Split between 3-4 containers and add gel coloring to each. Chill for 30-45 minutes until set.
Wake Up Your Yeast:
Mix warm milk (110-115°F) with yeast and a tiny bit of sugar. Wait 5-10 minutes until it gets bubbly.
Create Your Dough:
Using a stand mixer, blend flour, sugar, salt, and your yeast mixture. Add eggs one by one, then mix until stretchy, about 5-7 minutes.
Add Your Butter:
Slowly mix in very soft butter, kneading until your dough looks shiny and smooth.
Let It Grow:
Put dough in an oiled bowl, cover it, and let it sit somewhere warm for 1.5-2 hours until it doubles.
Flatten and Fill:
Push air out of dough and roll it to a 16×20-inch rectangle. Spread your colored cream cheese in different sections.
Form Your Babka:
Roll it into a log, slice down the middle lengthwise, twist with colors facing up, and put in a paper-lined loaf pan.
Second Growth:
Let your shaped babka sit for 45-60 minutes to rise again.
Time to Bake:
Cook at 350°F for 40-45 minutes until golden. Cover with foil if it's getting too brown.
Finish With Syrup:
While baking, mix sugar and water for a simple syrup. Brush this on your hot babka to make it shiny and moist.

My grandma showed me how to make old-school babka when I was younger, and this rainbow version quickly turned into our Easter must-have. The first time I made it, my daughter helped color the filling, and when she saw those beautiful swirls, this recipe became our yearly tradition.

I can't forget my first try with this recipe – I rushed adding the butter and ended up with a flat, oily mess. Now I'm patient with every step, knowing that taking my time leads to that amazing texture and taste that makes this babka so good.

This Easter Cream Cheese Babka comes from Eastern European baking history. Regular babkas usually have chocolate or cinnamon inside, but this colorful cream cheese version adds a fun, modern twist while still using traditional methods. The word "babka" actually means "grandmother" in several Slavic languages, showing how these recipes have moved down through families.

The real magic of this recipe is how it brings folks together. There's something wonderful about cutting into the loaf and showing off those colorful swirls – it creates a little moment of shared happiness at the table. Every time I make this babka, I think about all our family gatherings it's been part of and how food traditions keep us connected across years and miles.

The mix of rich, buttery dough with sweet cream cheese filling makes this more than just a pretty bread. The sugar syrup adds just enough sweetness and keeps the babka soft for days (though at my house it's usually gone much faster). If you toast a slice with some butter, you'll get a whole new tasty experience that's just as good.

A colorful bread with rainbow colors and a yellow center is sitting on a wooden board. Pin it
A colorful bread with rainbow colors and a yellow center is sitting on a wooden board. | tasteofmoms.com

Frequently Asked Questions

→ Can I prep this babka earlier?
Sure, you can chill the dough overnight after the first rise and finish the baking process the following day.
→ What’s the best way to store babka?
Wrap it tightly in foil or plastic wrap and keep in the fridge for up to 5 days because of the cream cheese filling.
→ Is this babka freezer-friendly?
Yes. Wrap it well in plastic and foil, then place in a freezer bag. It keeps fresh for 1-2 months.
→ Why add syrup to the babka?
It gives it a shiny, sweet finish while locking in moisture to keep it fresh longer.
→ Can I change the filling colors?
Definitely! You could try bold or themed shades for other celebrations or stick with classic pastels for Easter.

Cream Cheese Babka

A delightful pastel babka filled with creamy cheese, perfect for adding charm to your brunch or party table.

Prep Time
35 Minutes
Cook Time
45 Minutes
Total Time
80 Minutes
By: Ashley

Category: Desserts

Difficulty: Difficult

Cuisine: Eastern European, American

Yield: 24 Servings (2 loaves (12 slices per loaf))

Dietary: Vegetarian

Ingredients

→ Filling with Cream Cheese

01 ¾ cup sugar
02 ½ teaspoon almond extract
03 4 shades of food coloring
04 1 teaspoon vanilla extract
05 12 oz softened cream cheese

→ Dough for Babka

06 1 cup milk, heated to about 100-110°F
07 1 pkg active dry yeast (around 2 ¼ tsp)
08 ⅓ cup sugar plus 1 more teaspoon, separated
09 10 tbsp cubed soft unsalted butter
10 1 teaspoon kosher salt
11 4 cups all-purpose flour
12 2 eggs
13 1 teaspoon vanilla

→ Simple Sugar Syrup

14 ¼ cup water
15 ¼ cup sugar

Instructions

Step 01

In a bowl, use an electric whisk to blend cream cheese with sugar and the extracts until smooth. Separate the mixture evenly into 4 portions in bowls, and stir in different colors of food dye for each one. I opted for lighter pastel tones. Put aside until it’s time to fill the dough.

Step 02

In a bowl, mix flour, ⅓ cup sugar, and salt. Heat the milk until warm (100-110°F), then add it to the bowl of a mixer with 1 teaspoon sugar. Sprinkle yeast on top and give it a stir. Let it sit around 5 minutes until bubbly and foamy.

Step 03

Add vanilla, eggs, sugar, flour, and salt to the yeast milk mixture and mix slowly until combined. Then, raise the speed a bit and knead it for 5 minutes until nice and smooth. Gradually add in the soft butter, tablespoon by tablespoon, kneading another 4 minutes until the dough holds together but still feels a bit tacky. Scrape the sides of your bowl as needed.

Step 04

Put plastic wrap over the bowl and leave it in a warm spot for 1 to 1 ½ hours until it doubles. If you prefer, let it rest overnight in the fridge. Punch it down and place it on a clean surface, dividing it into two halves. Shape each into a rectangle, wrap them up, and refrigerate for half an hour to make the dough easier to roll.

Step 05

Once slightly firmed up, take one dough half and use a rolling pin on a floured surface to shape it into a 12 x 16 rectangle. Lightly score the dough to create 4 long horizontal rectangles but don’t cut through. Spread each section with a different color of cream cheese filling, leaving a tiny ¼ inch border on the top.

Step 06

Start from the long side without the trim and roll into a log tightly. Slice off about an inch from the ends. Then cut the log in half lengthwise to expose the filling. Cross one end of the halves and twist them around each other until you reach the bottom. Do this whole process again for the other dough half.

Step 07

Use parchment paper to line two loaf pans (9 x 5). Gently place each twisted dough into a pan, tucking in the ends if they stick out. Cover them loosely with plastic wrap and let them rise for an hour somewhere warm.

Step 08

Pop the pans into a 350°F oven and bake for 30-40 minutes. Check with a skewer or thermometer. A good internal temperature is 185-190°F. If the tops seem like they'll burn, loosely place foil over them. Once out, immediately brush the tops with sugar syrup—use all of it.

Step 09

As the babkas bake, mix water and sugar in a saucepan and heat on medium-high until the sugar is dissolved. Let it cool down afterward.

Step 10

Cool the loaves in their pans briefly, then carefully move them using the parchment paper edges to a wire rack to cool completely.

Notes

  1. Soft brioche-like dough, layered with sweet pastel cream cheese filling, gets twisted into a classic babka loaf. Golden on top and brushed with a light sugary glaze, it’s a colorful treat for your brunch or holiday table.
  2. Once fully cooled, cover it in plastic wrap or foil and refrigerate because of the cream cheese. It'll stay fresh for about 5 days. Reheat it briefly in a microwave or toaster for serving.
  3. Wrap the cooled babka first in plastic, then foil, and keep it in a freezer-safe bag to store for 1-2 months. Let it thaw overnight in the fridge.
  4. Want to prep ahead? Skip the first rise, cover the dough, and refrigerate overnight. Continue the rest of the steps the next day.

Tools You'll Need

  • Mixer with dough hook attachment
  • Mixer for the cream cheese filling
  • Two loaf tins (9 x 5)
  • Nonstick parchment paper
  • Small pot for syrup
  • Brush for applying syrup
  • Thermometer (optional but useful)
  • Wire rack for cooling

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with dairy (milk, butter, cream cheese)
  • Includes eggs
  • Has wheat and gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 373
  • Total Fat: 18 g
  • Total Carbohydrate: 49 g
  • Protein: 6 g