Cinnamon Hot Chocolate Babka Pie
Part cinnamon roll, part babka, and part pie, this Cinnamon Hot Chocolate Pie is sweet with a hint of spice. Topped with cream cheese frosting, it’s indulgent and oh so good. A layer of chocolate, cinnamon, and cayenne is spread over the bottom of the pie crust before rolling the bread dough with a layer of cinnamon sugar. Yields: 1 x 9″ pie or 10-12 servings
Servings
10-12servings
Cook Time Passive Time
45-50minutes 2-3hours
Servings
10-12servings
Cook Time Passive Time
45-50minutes 2-3hours
Ingredients
Babka Dough
All Butter Single Pie Crust
Cinnamon Chocolate Filling (Bottom Layer)
Cinnamon Filling (Babka)
Syrup
Cream Cheese Frosting
Instructions
Babka Dough
  1. In a small saucepan warm the whole milk over a low heat until it reaches a temperature between 105°F and 110°F. Transfer to a measuring cup and whisk in the honey until dissolved. Sprinkle the yeast over the top. Stir in the yeast and leave to rest for 10-15 minutes. The yeast should bubble up and the mixture will thicken on the surface.
  2. Transfer the yeast mixture to a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, stir together the 300 grams bread flour, sugar, cardamom, and egg. If using a mixer, mix on low until the dough begins to come together. Mix in the salt. Add in the softened butter, a little at a time, waiting until the butter is fully mixed in to the dough before adding more to the bowl. Once the dough has come together (it will be very soft and sticky), sprinkle with the remaining 10 grams of flour and allow to rest for about two minutes.
  3. Tip the dough onto a generously floured surface and begin to knead. Knead for about 10-15 minutes until the dough is no longer wet and sticky and is instead smooth and holds its shape. Form into a ball and place into a large, lightly oiled bowl. Cover with an oiled piece of plastic wrap and a clean towel and allow to rise for 1 1/2-2 hours, until the dough is doubled in size. While the dough is rising, make your pie crust.
All Butter Single Pie Crust
  1. In a large bowl, whisk together the flour, sugar, and salt. Using your fingertips, rub the butter into the dry ingredients until you have mostly pea-sized chunks of butter covered in flour. Using the tip of a knife, or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1/2 Tbsp at a time until you can form the dough into a ball. Use your fingertips to pinch together any dry bits into the dough, sprinkle with water if needed to bring all the dough together into a ball. Shape the dough into a flat disc and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
  2. Lightly grease a 9″ pie plate (1″-1.5″ deep) and set aside.
  3. Lightly flour your work surface and roll the dough out into a rectangle, about 12″x4″. Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Turn the dough 90 degrees, then roll the dough out until it is slightly larger than your pie plate (it’ll be about 1/4″-1/2″ thick).
  4. Gently place the dough into the pie dish making sure there is no air between the crust and the dish. Using a sharp knife, cut any overhang so that the dough just comes to the top of the pie dish. Chill in the freezer or refrigerator while you shape the dough and prep the filling.
Cinnamon Chocolate Filling (Bottom Layer)
  1. When the babka dough is nearly done with its first rise, prepare the filling. In a medium microwave safe bowl, heat up the butter and dark chocolate for 30 seconds on high. Remove and stir with a rubber spatula until smooth and shiny. Continue to melt at 30 second intervals, stirring in between, until fully melted. Whisk the light brown sugar, cocoa powder, cinnamon, cayenne, and salt into this melted chocolate.
  2. Remove the chilled pie crust from the fridge. Spread the cinnamon chocolate filling evenly over the bottom of the chilled pie crust. It may solidify quickly on the cold crust but you should be able to spread it around the bottom and just about a centimeter or so up the side of the pie dish. Once you have an even layer, set aside.
Cinnamon Filling (Babka)
  1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and sugar until light and fluffy. Add in the cinnamon, salt, and vanilla extract and mix until combined. Set aside.
Build the Babka
  1. Once the dough has doubled in size, knock it back to remove the air. Lightly oil or flour your countertop or work surface. Roll the dough out on the prepared work surface until you have rectangle about 20″ by 14″ in size. Using a rubber spatula or a small offset spatula, spread the cinnamon filling evenly over the dough leaving about a centimeter around the edges. Sprinkle with the chocolate chips or chunks.
  2. Gently roll the dough along the long side of the rectangle starting at the end closest to you. You want to get at least five to seven layers/rolls. When you get to the end, lightly pinch the edges of the roll to seal it. Place this seam down on the counter and, using both of your hands, lightly roll the dough until you have a log about 24″ long.
  3. Using a knife or a bench scraper, slice through the middle of the log, leaving about 1″ of dough uncut at one of the ends. Starting at this anchor point, cross the strands of dough over one another keeping the cut side up for the entire length.
  4. Gently lift the twisted babka dough and place the uncut end into the filled pie crust. Follow the shape of the pie dish with the dough. You should be able to circle the edge once and should be able to twist the dough into the center of the dish. Tuck the end into the middle.
  5. Cover with a lightly greased sheet of plastic wrap and a clean towel and allow to rise for about 30 minutes to 45 minutes, until the dough grows 1.5 times in size.
  6. Preheat the oven to 375°F. Bake on the middle rack for 20 minutes. Cover with a piece of foil and continue to bake for 25-30 minutes until the dough is fully cooked through. To test for doneness, insert a toothpick into the center of the babka. If the toothpick comes out with dough on it, continue to bake until it comes out clean. (If it comes out with just chocolate on it and no dough, it should be baked).
  7. While the babka pie is baking, stir together 50 grams of granulated sugar and 50 mL of water in a small saucepan. Place over medium heat and bring to a boil, stirring until the sugar is completely dissolved. Remove from the heat and allow to cool.
  8. Remove the pie from the oven. Using a toothpick, large skewer, or a knife, poke holes into the top of the babka. Brush the sugar syrup over the top of the babka. Try to use as much of it as you can–you want to use all of it if possible.
  9. Allow the pie to cool on a wire rack before frosting.
Cream Cheese Frosting
  1. In the bowl of a stand mixer with fitted with a paddle attachment or with a hand mixer, beat the cream cheese until smooth. Add in the powdered sugar, half at a time, and mix until combined. Beat in the vanilla and the salt. If desired, add in the meringue powder for a bit of stability–if you like a gooier icing, leave it out. Beat until smooth. Spread over the top of the pie. Slice and serve.

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