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Easter Cream Cheese Babka

Featured in Easy Breakfast Ideas.

This Easter Cream Cheese Babka combines rich brioche dough with pastel-colored sweetened cream cheese filling for a festive holiday treat. The dough is rolled, twisted into a traditional babka shape, and baked until golden brown. Finished with a sweet sugar syrup, this colorful bread makes a stunning centerpiece for Easter brunch. The recipe yields two beautiful loaves that can be prepared ahead and stored in the refrigerator for up to 5 days or frozen for longer storage.
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Mina cooking in her kitchen
Updated on Fri, 14 Mar 2025 01:21:05 GMT
A colorful pastry with a heart shape is sitting on a plate. Pin it
A colorful pastry with a heart shape is sitting on a plate. | lastminrecipes.com

The moment you slice into a freshly baked Easter Cream Cheese Babka, you're greeted with beautiful swirls of pastel colors wrapped in a tender, rich brioche dough. This festive bread transforms an ordinary Easter brunch into something truly special. The contrast between the buttery dough and sweet cream cheese filling creates a perfect balance, while the vibrant colors celebrate the season's renewal and joy.

Last Easter, my family couldn't stop raving about this babka. My niece was fascinated by the rainbow of colors, and everyone appreciated how the rich bread paired perfectly with our morning coffee. The look of delight when I revealed the first slice made all the effort worthwhile.

Essential Ingredients and Selection Tips

  • Yeast: Always check the expiration date. I prefer active dry yeast for its reliability, but instant works too. Store in a cool, dry place to maintain potency.
  • Butter: Use high-quality, unsalted European-style butter with higher fat content for the richest flavor. The texture should be extremely soft but not melted when incorporating into the dough.
  • Cream Cheese: Full-fat Philadelphia-style cream cheese produces the creamiest filling. Bring to room temperature naturally rather than microwaving to avoid separation.
  • Gel Food Coloring: These provide vibrant colors without adding excess liquid to your filling. I find Americolor or Wilton brands give the most consistent results without any artificial aftertaste.
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. | lastminrecipes.com

The magic of this babka comes from the quality of these basic ingredients. I've made this recipe with bargain butter and again with premium European butter – the difference in richness and flavor was immediately noticeable to everyone who tasted it.

Detailed Cooking Instructions

Prepare Colored Filling:
Beat cream cheese until smooth. Add powdered sugar, egg yolk, and vanilla extract. Divide into 3-4 bowls and color with gel food coloring. Refrigerate for 30-45 minutes until firm.
Activate Yeast:
Combine warm milk (110-115°F) with yeast and a pinch of sugar. Let sit for 5-10 minutes until foamy.
Make Dough Base:
In a stand mixer, combine flour, sugar, salt, and yeast mixture. Add eggs one at a time, then knead until elastic, about 5-7 minutes.
Incorporate Butter:
Add very soft butter gradually, kneading until dough becomes smooth and glossy.
First Rise:
Transfer to a greased bowl, cover, and let rise in a warm place for 1.5-2 hours until doubled.
Roll and Fill:
Punch down dough and roll into a 16×20-inch rectangle. Spread colored cream cheese in sections.
Shape Babka:
Roll into a log, cut in half lengthwise, twist with the colored layers facing up, and place in a parchment-lined loaf pan.
Second Rise:
Let the shaped babka rise for 45-60 minutes.
Baking Process:
Bake at 350°F for 40-45 minutes until golden brown. Tent with foil if browning too quickly.
Apply Sugar Syrup:
While baking, prepare a simple syrup of sugar and water. Brush onto the hot babka for shine and moisture.

My grandmother taught me to make traditional babka years ago, and this colorful variation quickly became our family's Easter tradition. The first year I made it, my daughter helped color the filling, and her excitement when we cut into the rainbow swirls cemented this recipe as our annual must-have.

I'll never forget my first attempt at this recipe – I rushed the butter incorporation and ended up with a greasy, collapsed loaf. Now I take my time with each step, knowing the extra attention results in that perfect texture and flavor that makes this babka special.

The Easter Cream Cheese Babka has deep roots in Eastern European baking traditions. Traditional babka typically features chocolate or cinnamon, but this colorful cream cheese variation brings playful modernity while honoring classic techniques. The name "babka" means "grandmother" in many Slavic languages, reflecting how these recipes have been passed through generations.

What makes this recipe truly special is how it brings people together. There’s something magical about slicing into the loaf to reveal those colorful swirls – it creates a moment of shared joy around the table. Each year as I prepare this babka, I think about all the family celebrations it has been part of and how food traditions connect us across time and distance.

The balance of rich, buttery dough with sweet cream cheese filling makes this more than just a visually striking bread. The sugar syrup adds a subtle sweetness and ensures the babka stays moist for days (though it rarely lasts that long in my house). Lightly toasting a slice with butter creates an entirely new experience that is equally delightful.

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. | lastminrecipes.com

Frequently Asked Questions

→ Can I make this Easter Cream Cheese Babka ahead of time?
Yes, you can make the dough and refrigerate it overnight for the first rise, then continue with the recipe the next day.
→ How should I store the Easter Cream Cheese Babka?
Store it in the refrigerator wrapped in plastic wrap or foil for up to 5 days due to the cream cheese filling.
→ Can I freeze the Easter Cream Cheese Babka?
Yes, wrap it in plastic wrap, then foil, and place in a zip-top bag. It will keep for 1-2 months in the freezer.
→ Why do you brush the babka with sugar syrup?
The sugar syrup gives the babka a sweet, shiny finish and helps keep it moist.
→ Can I use different colors for the cream cheese filling?
Absolutely! While pastel colors work great for Easter, you can use any colors you like for different holidays or occasions.

Easter Cream Cheese Babka

A colorful Easter babka with pastel cream cheese filling, perfect for your holiday brunch table and special celebrations.

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

Category: Breakfast & Brunch

Difficulty: Difficult

Cuisine: American, Eastern European

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

Dietary: Vegetarian

Ingredients

→ Cream Cheese Filling

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

→ Babka Dough

06 4 cups all-purpose flour
07 ⅓ cup sugar + 1 teaspoon sugar, divided
08 1 teaspoon kosher salt
09 1 pkg active dry yeast (about 2 ¼ tsp)
10 1 cup milk, warmed to about 100-110 degrees
11 2 eggs
12 1 teaspoon vanilla
13 10 tablespoon unsalted butter, very soft and cubed

→ Sugar Syrup

14 ¼ cup sugar
15 ¼ cup water

Instructions

Step 01

Combine the cream cheese, sugar and extracts in a bowl and beat using an electric mixer until combined. Set aside until ready to fill the dough. Divide the cream cheese filling evenly between 4 bowls. Color each bowl your desired color. I used pastel colors for Easter.

Step 02

Whisk together flour, ⅓ cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.

Step 03

Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth. Add the softened butter by the tablespoon and mix on medium low about 4 minutes until butter is incorporated and dough comes together but is sticky. Scrape down the sides of the bowl as needed during mixing.

Step 04

Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 ½ hours until the dough is about doubled (or let rise in the refrigerator overnight). Punch down the dough and scrape out onto your surface. Divide the dough into 2 halves and shape into a rectangle. Wrap each disc in plastic wrap and left refrigerate for 30 minutes to firm up the dough before rolling it out.

Step 05

Once chilled slightly, starting with one disc, roll the dough out on a floured surface to a 12 x 16 rectangle. Use a knife to lightly score the dough in half horizontally and then again on each half horizontally. (Do not cut through the dough! This is just a visual to spread each color of cream cheese inside the lines). You'll have 4 long rectangles. Spread one color of cream cheese mixture in each of the 4 rectangles leaving a small ¼ inch border on the top edge of the top color.

Step 06

Starting with the long side without the border, roll the dough into a tight log. Trim off about an inch from each side. Slice the dough down the middle lengthwise into 2 long halves with the layers exposed. Place the end of one of the halves over the top of the other half, pressing together lightly and then braid the 2 pieces over one another to the bottom, again pressing together lightly. Repeat these steps with the other dough disc.

Step 07

Line two, 9 x 5 loaf pans with parchment paper leaving an overhang on the long sides. Carefully place the braided dough into each loaf pan, squeezing the ends slightly to fit if needed. Cover with plastic wrap and let rise in a warm place for an hour.

Step 08

Bake at 350 degrees for about 30-40 minutes or until golden brown and a tester comes out clean. You can also test it with an instant read thermometer. It should be about 185-190 degrees when done. If the top is browning too much, place a sheet of foil over it to allow it to cook through without the top burning. Immediately after taking out of the oven, brush each loaf with half the sugar syrup, using it all.

Step 09

While the babka is baking, combine the sugar and water in a small saucepan and stir, cooking on medium high until the sugar is dissolved. Set aside to cool.

Step 10

Cool a few minutes in the loaf pan and then transfer the babka using the parchment paper to a wire rack to cool completely.

Notes

  1. Rich brioche dough is spread with pastel colored sweetened cream cheese, then rolled and twisted into a traditional babka shape. Baked until golden brown and brushed with sugar syrup, this babka is the perfect addition to your Easter brunch.
  2. After cooling the babka completely, wrap it in plastic wrap or foil. It should be stored in the refrigerator due to the cream cheese. It will keep for about 5 days. Warm it in the microwave or toast it in a toaster if desired.
  3. Freeze the babka loaf by wrapping it in a layer of plastic wrap, then foil and then placing it in a zip-top bag. The babka will keep for 1-2 months in the freezer. Thaw overnight in the refrigerator.
  4. To make the dough over 2 days, instead of the first rise, place it into the refrigerator overnight and then proceed with the recipe the next day.

Tools You'll Need

  • Stand mixer with dough hook
  • Electric mixer for filling
  • Two 9 x 5 loaf pans
  • Parchment paper
  • Small saucepan
  • Pastry brush
  • Instant read thermometer (optional)
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (milk, butter, cream cheese)
  • Contains eggs
  • Contains wheat and gluten (all-purpose 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