This recipe was created as part of a paid collaboration with Lyle’s Golden Syrup on Instagram but I’m posting it here too for ease of access!

We all love a babka don’t we? So much more impressive looking than cinnamon rolls AND it’s sliceable (which means you can whack a slice under the grill until toasty and then cover it in butter). Whilst chocolate babka will always be my favourite kind I of course have an affinity to a cinnamony babka. It’s like a fancy cinnamon-swirl loaf! Perfect for turning into French toast when it gets a little bit stale and not too sweet overall. I added pecans to the filling since I always seem to find that they work well with cinnamon and brown sugar.

cinnamon pecan babka on a plate

This one is a no-knead boy which means that yes, you do need to make the dough the day before (I leave it for at least 10 hours in the fridge), but it also means that it makes the process seem more manageable since it’s broken up by that waiting period. The dough is one I adapted very slightly from the incredibly clever book by Zoe Francois, Holiday & Celebration Breads in 5 Minutes a Day.

Soaking the baked loaf with a syrup made of diluted golden syrup is also key – the loaf really isn’t that sweet so the syrup does help to boost that but ALSO keeps the loaf moist and soft so don’t skip it!!

No-Knead Cinnamon-Pecan Babka

A simple no-knead dough which is mixed and allowed to rest in the fridge overnight before shaping and baking the next day. The baked bread is then soaked with syrup to make it sticky and moist. Here the filling is a mixture of cinnamon-sugar and pecans but you can use whatever babka fillings you like.
4.6 from 5 votes
Print Pin Rate
Course: Bread and Yeast Doughs
Special Diet: babka, bread, cinnamon, pecans, yeasted
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling & Proving time:: 12 hours
Total Time: 13 hours
Servings: 1 (2lb) loaf



  • 100 g lukewarm water
  • 1 tbsp granulated sugar or Lyle's golden syrup
  • 1 tsp easy-bake yeast see notes – do NOT use Allinson's yeast
  • 1 medium egg
  • 45 g vegetable oil
  • 250 g white bread flour
  • ½ tsp fine table salt


  • 50 g unsalted butter , melted and cooled
  • 60 g muscovado sugar
  • 30 g Lyle’s golden syrup or honey
  • 5 g ground cinnamon
  • Pinch of salt
  • 75 g pecans , roughly chopped


  • 50 g Lyle’s golden syrup
  • 50 g water


For the dough:

  • Place the water, sugar, yeast, egg and oil in a medium bowl and mix until combined. Add the flour and salt and stir together until the dough comes together and there are no floury patches remaining (it may be easier near the end of mixing to use your hands to knead it lightly in the bowl).
    100 g lukewarm water, 1 tbsp granulated sugar, 1 tsp easy-bake yeast, 1 medium egg, 45 g vegetable oil, 250 g white bread flour, ½ tsp fine table salt
  • Drizzle a little bit of extra vegetable oil on the dough and flip it over a couple of times so the dough is coated in oil. Cover the bowl (I like to use a small, clean bin bag, secured at the side with a food clip) and let rise in a warm place until doubled in volume – around 2 hours.
  • Once risen, chill the dough overnight (8-16 hours). This will do the ‘kneading’ for us and also makes the dough easier to handle when it’s time to shape.

For the filling:

  • The next day, combine all of the filling ingredients except the pecans in a small bowl. Set aside.
    50 g unsalted butter, 60 g muscovado sugar, 30 g Lyle’s golden syrup, 5 g ground cinnamon, Pinch of salt

Shape the babka:

  • Lightly flour a work surface and tip the chilled dough out onto it. Dust with some more flour on top and roll out into a 25 x 30cm rectangle. Spread all of the filling over the surface of the dough and sprinkle with the chopped pecans.
    75 g pecans
  • Starting at the long edge, roll the dough up tightly into a log. Pop onto a tray or plate and freeze for 15 minutes – this will keep things neat and easy for the next step.
  • Remove the dough log from the freezer and cut down the length of the log so you end up with two long strips. Place the cut sides facing up and twist the lengths over each other a few times, pinching the ends to seal.
  • Carefully transfer the shaped dough to a lined 2lb loaf pan, cover, and leave to rise in a warm place for 45 minutes-1 hour, or until almost doubled in volume.
  • Around 10 minutes before your dough is ready, preheat the oven to 180°C fan. Uncover the babka and bake for 25-35 minutes. It’ll be done when a skewer inserted into the centre comes out with no dough attached.

For the syrup:

  • As the babka is baking, warm the golden syrup and water in a small pot just until it starts to gently bubble.
    50 g Lyle’s golden syrup, 50 g water
  • Pour the warm syrup over the hot babka and leave it to soak in and cool before slicing and serving.


Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

Sourdough Pumpkin Bread (Vegan)

A warmly spiced vegan pumpkin bread which uses sourdough discard!
5 from 3 votes
Print Pin Rate
Course: Quick Breads (Non-Yeasted) & Scones, Sourdough
Cuisine: American
Special Diet: dairy free, egg free, pumpkin bread, sourdough, sourdough discard, vegan
Servings: 1 loaf (serves 12)


  • 200 g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150 g (3/4 cup) light brown sugar*
  • 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange , finely grated
  • 1/4 tsp fine table salt
  • 150 g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120 g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas


  • Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  • In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.
    200 g (3/4 cup plus 1 tbsp) pumpkin puree*, 150 g (3/4 cup) light brown sugar*, 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil, 2 tsp ground cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/8 tsp ground cloves, zest of 1 orange, 1/4 tsp fine table salt
  • Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
    150 g (3/4 cup) sourdough starter/discard, 120 g (1 cup) plain white (all-purpose) flour, 1 tsp bicarbonate of soda
  • Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
    2 tbsp light brown sugar, 3 tbsp pumpkin seeds/pepitas
  • Bake for 55-70 minutes– a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  • Allow to cool before removing from the tin, slicing & serving.


Adapted from my Sourdough Banana Bread (vegan)
Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter
If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water – don’t squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.
To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.
What is 100% hydration sourdough starter? This means that when feeding your starter, you’re using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).
Non-Vegan option: use 100g butter, melted, in place of the oil.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!
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