If there’s one thing that feels like a warm hug from the oven, it’s a rich, chocolatey babka. I always thought babka was one of those bakery-only treats—something you admire behind a glass case but never actually attempt at home. That is, until I found a shortcut that changed everything. This version uses refrigerated pizza dough, and I’ll be honest—it completely delivers. It’s swirled with gooey chocolate, topped with a crunchy cinnamon streusel, and baked into a golden loaf that tastes way more impressive than the effort it takes.
I love making this for brunches, holiday mornings, or just a cozy afternoon treat with coffee. It has that signature babka look with the dramatic swirls and glossy finish, but it’s basically foolproof and ready in under an hour. Let me show you how I make it, and why I keep coming back to this easy version again and again.
Why This Shortcut Chocolate Babka Works
Traditional babka can take hours with yeast rising, kneading, and resting. But this one skips all the stress without losing the wow factor. Here’s why it works:
- Refrigerated dough saves time: No waiting for dough to rise, no guesswork—just roll, fill, and bake.
- Decadent chocolate filling: A buttery, cinnamon-laced chocolate spread melts perfectly into every swirl.
- Streusel topping adds crunch: That sweet, crispy layer on top makes it taste like it came from a high-end bakery.
- It looks impressive but takes minimal skill: If you can roll dough and twist it, you can make this babka.
Ingredients You’ll Need
(Makes 1 loaf | Prep Time: 20 mins | Cook Time: 35 mins)
For the babka:
- 1 can refrigerated pizza dough (classic crust)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the streusel topping:
- 2 tablespoons butter, softened
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
Optional glaze:
- 1/4 cup powdered sugar
- 1–2 teaspoons milk
How I Make This Chocolate Babka
1. Roll Out the Dough
I preheat the oven to 350°F (175°C) and lightly grease a loaf pan. Then I roll out the pizza dough on a floured surface into a rectangle, about 9×13 inches. It doesn’t need to be perfect—just even enough to spread the filling without tearing.
2. Make the Chocolate Spread
In a small bowl, I mix together the melted butter, sugar, cocoa powder, cinnamon, and salt until it forms a thick paste. I spread this evenly across the dough, leaving a small border around the edges.
3. Roll and Slice
Starting from the long edge, I roll the dough up tightly like a jelly roll. Then I slice the roll lengthwise straight down the middle to expose all that gooey chocolate. With the cut sides facing up, I twist the two strands together and gently place the twisted dough into the loaf pan.
4. Add the Streusel
To make the topping, I mix the softened butter, brown sugar, flour, and cinnamon with a fork until crumbly. I sprinkle this over the babka generously before baking.
5. Bake and Cool
I bake the babka for 30–35 minutes, or until the top is golden and the dough is cooked through. It smells incredible as it bakes—like warm cinnamon, melted chocolate, and fresh bread all rolled into one. Once it’s out of the oven, I let it cool for about 10 minutes in the pan before transferring it to a wire rack.
6. Add an Optional Glaze
If I want to make it extra special, I whisk together powdered sugar and milk to make a quick glaze, then drizzle it over the top once the babka has cooled slightly.
My Tips for Babka Success
- Use parchment paper: Lining the pan makes it easier to lift the babka out without sticking.
- Don’t skip the cinnamon: It’s subtle but adds that classic babka warmth that complements the chocolate.
- Let it cool slightly before slicing: This helps the chocolate set so it doesn’t ooze everywhere (though I admit, that’s not a terrible problem).
- Double up: I often make two loaves—one for now, one for the freezer. Just wrap tightly and freeze after baking and cooling.
- Make it your own: Add chopped nuts, orange zest, or even a smear of Nutella to the filling for a twist.
How I Serve and Store This
This babka is best served slightly warm with a cup of coffee or tea. I slice it thick and sometimes even toast the slices lightly if I’m enjoying leftovers. If I’m hosting brunch, I’ll serve it alongside fresh fruit, scrambled eggs, or yogurt parfaits for a sweet-and-savory balance.
To store, I wrap the loaf in plastic wrap or foil and keep it at room temperature for up to 3 days. It also holds up well in the fridge for a few extra days. If you’re planning to freeze it, just let it cool completely, wrap tightly, and stash it away for up to a month. Reheat in the oven at 300°F for 10–15 minutes and it tastes like you just made it.
FAQs From My Kitchen
Q: Can I use crescent roll dough instead of pizza dough?
A: You can, but the texture will be more pastry-like and less bready. Pizza dough gives it that chewy, bread-like base you expect in babka.
Q: What’s the best way to reheat this?
A: A quick warm-up in the oven or toaster oven works best. It revives the crust and softens the chocolate without drying it out.
Q: Can I make this ahead of time?
A: Absolutely. You can assemble it, cover tightly, and keep it in the fridge overnight. Just bake it the next day as usual.
Q: What if I want to make it completely from scratch?
A: Go for it! But for a fast and easy version, this shortcut gets rave reviews every time.
Why You Need This Babka in Your Life
This chocolate babka is everything I want in a baked treat: warm, chocolatey, comforting, and deceptively easy. It looks like something you’d buy from a bakery, but the process is quick enough to pull off on a weeknight. Whether you’re baking for your family, impressing holiday guests, or just treating yourself, this shortcut babka delivers every time.
If you’ve never tried making babka before, this is your sign. Give this recipe a go—and don’t be surprised if you find yourself making it again next weekend.
This Easy Chocolate Babka Recipe Is My Favorite Holiday Baking Hack
Ingredients
- 4 cups unsalted butter
- 4 cups granulated sugar
- 2 teaspoons ground cinnamon
- 4 teaspoons salt
- 4 cups brown sugar
- 4 cups all-purpose flour
- 2 teaspoons cinnamon
- 4 cups powdered sugar
- 2 cups refrigerated pizza dough
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the ground cinnamon, salt, and brown sugar, mixing until well combined.
- Gradually incorporate the all-purpose flour until a dough forms.
- Roll out the refrigerated pizza dough on a floured surface into a rectangle.
- Spread the chocolate chip mixture evenly over the dough.
- Roll the dough tightly into a log and cut it in half lengthwise to expose the chocolate swirls.
- Twist the two halves together and place into a greased loaf pan.
- In a separate bowl, combine powdered sugar and a little water to make a glaze, then drizzle over the top of the loaf.
- Bake in the preheated oven for 35-40 minutes or until golden brown.
- Let cool slightly before serving.
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