Welcome to a swirl of indulgence! If you’ve never tasted a Biscoff Swirl Babka, prepare yourself for the ultimate bakery-style experience right in your kitchen. Imagine rich, pillowy soft brioche-style dough, twisted with layers of caramelized Biscoff cookie spread, and baked to golden perfection. This is more than just bread it’s a dessert, a showstopper, and an edible hug.
In this recipe, we’ll guide you through every step to create a beautifully braided Biscoff babka, whether you’re baking it for brunch, gifting it to friends, or treating yourself to a slice with coffee. If you’ve loved making treats like our Chocolate Marble Brioche or our Japanese Milk Bread Sandwich, then this is the next baking adventure you don’t want to miss.
Why You’ll Love This Biscoff Swirl Babka Recipe
- Incredibly soft and fluffy texture thanks to the enriched dough.
- Rich Biscoff flavor in every layered bite cinnamon, caramel, and spice.
- Visually stunning twist that makes it perfect for gifting or special occasions.
- Make-ahead friendly prepare the dough a day ahead and bake the next morning.
- Versatile for variations think Nutella, cinnamon sugar, or cream cheese swirls.
- Inspired by classics like our Chocolate Chip Pecan Cookies but with a European bakery twist.
Whether you’re a seasoned baker or a beginner looking to impress, this recipe is simple enough to follow and rewarding to make. You’ll never look at babka the same way again!
Ingredients Notes for Biscoff Swirl Babka Recipe
For the Babka Dough:
- 3 ¼ cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup warm milk (110°F)
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
And For the Biscoff Filling:
- 1 cup Biscoff cookie butter (slightly melted for spreadability)
- ¼ cup crushed Biscoff cookies (optional, for texture)
For the Syrup:
- ¼ cup water
- ¼ cup sugar
Ingredient Tips:
Use high-quality flour for a chewy but tender crumb. If you’re using active dry yeast, activate it in warm milk with a teaspoon of sugar and let it bloom before mixing.
Looking for more baking staples? Check out our Healthy Homemade Sandwich Bread for a basic dough formula you can also adapt.
How to Make This Biscoff Swirl Babka Recipe
Step 1: Prepare the Dough
In a large mixing bowl or stand mixer, combine flour, sugar, and yeast. Add eggs, warm milk, and vanilla. Mix until just combined. Then, add salt and softened butter. Knead for 8–10 minutes until the dough becomes smooth and elastic.
Cover the dough with a damp towel and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 2: Make the Filling
Gently warm your Biscoff spread in the microwave (10–15 seconds) until it’s easy to spread but not runny. Set aside the crushed Biscoff cookies.
Step 3: Roll and Fill
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 12×16 inches. Spread the Biscoff filling evenly over the dough and sprinkle with crushed cookies.
Step 4: Shape the Babka
Roll the dough tightly into a log (like cinnamon rolls), then slice it lengthwise down the middle. Twist the two halves together, cut sides facing up, and carefully place into a greased loaf pan.
Let it rise again for 30–45 minutes while you preheat the oven to 350°F (175°C).
Step 5: Bake
Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean from the center.
Step 6: Make the Syrup and Brush
While the babka bakes, simmer sugar and water until the sugar dissolves. Brush the syrup generously over the warm babka right after baking. This keeps it moist and glossy.
Expert Baking Tips for Biscoff Swirl Babka Braiding
- Don’t overheat the filling it should be spreadable, not liquid.
- Use dental floss to make a clean cut down the dough roll for perfect twists.
- Rest the shaped dough before baking to get maximum rise and softness.
- Add a touch of cinnamon or nutmeg to the dough for extra depth.
- Freeze for later once baked and cooled, wrap tightly and freeze for up to 1 month.
Pro tip: If you love a gooey center, underbake slightly and let it rest in the pan for an hour before serving. You’ll thank us later.
Variations and Substitutions for Your Biscoff Babka
- Nutella Babka – Swap Biscoff for hazelnut spread.
- Cream Cheese Swirl – Add a sweetened cream cheese layer under the Biscoff.
- Chocolate Biscoff Combo – Add chopped dark chocolate or chocolate chips to the filling.
- Vegan Option – Use dairy-free milk, vegan butter, and egg replacer (like flax eggs).
For more indulgent ideas, explore our dessert archive like the Strawberry Swirl Cheesecake or the gooey Peanut Butter Cookie Recipe.
🍽 What to Serve with This Biscoff Dessert Bread
- Coffee or Espresso – It pairs beautifully with strong brews.
- Warm milk or chai latte – A cozy evening snack.
- Brunch spread – Serve slices with fruit salad, cheeses, and eggs.
- Ice cream – Slightly warmed babka with a scoop of vanilla? Game over.
- After dinner – Use it as a stunning dessert centerpiece.
Looking for savory balance? Pair it with a simple soup like Creamy Garlic Butter Pasta or a protein-forward meal like Grilled Beef Cube Steak.
FAQs About Biscoff Swirl Babka Baking
Can I make this ahead of time?
Yes! Make the dough the night before, refrigerate, then shape and bake the next day.
How do I store leftovers?
Wrap tightly and store at room temperature for up to 3 days or freeze for up to a month.
Can I use homemade cookie butter?
Absolutely. Just ensure it has a spreadable consistency similar to store-bought Biscoff.
Why isn’t my babka rising well?
Check your yeast’s freshness and ensure the rising environment is warm enough (ideally 75–80°F).
Can I make mini babkas?
Yes! Divide the dough and filling into smaller portions and use mini loaf pans.
Conclusion: This Is the Ultimate Biscoff Bread Recipe
This Biscoff Swirl Babka is what happens when cozy comfort meets artisan baking. It’s tender, flavorful, and an absolute crowd-pleaser. Whether you’re a fan of European-style baked goods or just obsessed with Biscoff spread (like we are!), this recipe deserves a spot in your rotation.
Once you master this, go ahead and try other recipes from our site like the dreamy Vanilla Bean Homemade Ice Cream or the decadent Strawberry Crunch Ice Cream Cake.
Happy Cooking With Mouny chef ❤️!
Print
Biscoff Swirl Babka Recipe
- Total Time: 1 hour
- Yield: 1 loaf 1x
Description
A soft and buttery Biscoff Swirl Babka made with rich cookie butter, crushed Biscoff cookies, eggs, and milk perfect for dessert or brunch.
Ingredients
3 ¼ cups all-purpose flour
2 ¼ teaspoons instant yeast
¼ cup granulated sugar
½ teaspoon salt
2 large eggs, room temperature
½ cup warm milk (110°F)
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup Biscoff cookie butter
¼ cup crushed Biscoff cookies
¼ cup water
¼ cup sugar
Instructions
In a mixing bowl, combine flour, sugar, and yeast. Add eggs, warm milk, and vanilla extract. Mix until combined.
Add salt and softened butter. Knead dough for 8–10 minutes until smooth and elastic.
Cover dough and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Warm Biscoff spread slightly until it is soft and spreadable.
Punch down the dough and roll it into a 12×16 inch rectangle on a floured surface.
Spread the Biscoff evenly over the dough and sprinkle with crushed cookies.
Roll the dough tightly into a log, then slice it lengthwise and twist the halves together with filling side up.
Place the twisted dough in a greased loaf pan. Cover and let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
While baking, combine sugar and water in a saucepan. Heat until sugar dissolves.
Once baked, brush the syrup over the warm babka for a glossy finish.
Notes
Notes
Warm the Biscoff spread gently for easier spreading. For a vegan version, use plant-based milk, butter, and flax eggs. Dough can be refrigerated overnight after first rise and baked the next morning.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 290 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 47mg
Keywords: biscoff swirl babka, cookie butter babka, biscoff brioche loaf, sweet babka recipe