How to Make Coffee & Cinnamon Brioche Babka Buns | No Kneading!

These brioche babka buns are another great use of the no-knead brioche dough. Simple, delicious, and great to look at. What more could you ask for?!

Unlike my other no-knead brioche dough recipe, this one has double the ingredients, but the buns only require half of the dough. I decided to make a larger batch and use the other half for another project. You can make half the recipe if you like. The process will be pretty much identical. The only difference is that instead of dividing the dough after refrigerating it following the third fold, you simply give it another fold (#4).

This recipe makes 6 buns. If you want to use the whole dough to make 12, then remember to double the ingredients for the filling and the glaze.

You can use this dough for any of my previous brioche recipes.

Watch the video down below for detailed instructions.


For the dough

500g (1.1lb) white bread flour

300g (10.6oz) egg, around 6 medium eggs

12g (0.42oz) salt

8g (0.28oz) instant dry yeast or 9.6g (0.33oz) active dry yeast or 24g (0.85oz) fresh yeast

60g (2.1oz) sugar

200g (7oz) soft butter


1 egg for glazing


For the filling

60g (2.1oz) softened butter

90g (3.2oz) sugar

10g (0.35oz) cinnamon

2g (0.07oz) instant coffee powder


For the syrup –

30g (1oz) sugar

20g (0.7oz) water

*Combine in a small pan and bring up to a boil just before the buns come out the oven.


The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the amount of egg. 

If you are using active dry yeast, then you may need to let it sit in the egg for 10 minutes before adding the flour or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.


  1. In a large bowl combine the eggs, yeast, salt, and sugar. Whisk until the sugar has dissolved. Add 8 tablespoons of the flour and whisk until smooth. This will make it easier to incorporate the softened butter.
  2. Add the butter and whisk until smooth.
  3. Add the remaining flour and mix to a dough. *Desired dough temperature around 24C (75F).
  4. Rest the dough for 20 minutes.
  5. Fold #1.
  6. Refrigerate the dough for 20 minutes.
  7. Fold #2.
  8. Refrigerate the dough for 20 minutes.
  9. Fold #3.
  10. Refrigerate the dough for 20 minutes.
  11. Divide the dough in two equal pieces.
  12. Cold ferment the dough balls for 24 hours.
  13. Make the filling by mixing all ingredients to a smooth mass.
  14. Roll the dough out to a large rectangle and spread the filling evenly all over the surface leaving a small edge at the top. Brush the exposed dough with water. Fold the bottom third of dough over and then cover the folded piece with the remaining third from the top. Press to seal.
  15. Roll the folded dough slightly to even out the thickness and to make it a little wider.
  16. Trim the sides and divide the dough into 24 strips.
  17. Shape the buns and place them on a non-stick paper lined tray.
  18. Final proof for 1 – 1.5 hours. During this time pre-heat the oven to 160C (320F) fan on.
  19. Glaze the buns with egg and bake them for 20 minutes.
  20. As soon as they come out the oven brush them with the hot sugar syrup.

Leave to cool down slightly and tuck in!


Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch The Video Here

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