Peach Cobbler Babka: The Most Mouthwatering Recipe!

Out of every babka I’ve ever made, this one holds the #2 spot. 

There’s nothing quite like the warm, comforting aroma of freshly baked babka filling the house. But when you swap in a peach cobbler-inspired filling with marshmallow fluff, brown sugar, and cinnamon, you get a whole new level of cozy. If you’ve been following along, you know I’m no stranger to mixing tradition with a little fun, and this peach cobbler babka is the perfect example of just that.

As part of my series remaking my top 5 favorite babkas, this peach cobbler babka is here for a reason—it's earned its spot in the top 5. With its buttery dough, caramelized peaches, gooey marshmallow filling, and a hint of cinnamon, it’s a dessert that perfectly captures the best of both summer and fall flavors. Trust me, this one’s going to be your new favorite.

Instructions

1. Prepare the Dough: Make your challah dough and let it rise until doubled, about 1–2 hours.

2. Divide & Roll Out: Divide dough into two equal portions. Roll out the first portion into a rectangle, approx. 10x14 inches.

3. Spread the Filling: Gently warm the marshmallow fluff (if needed) so it spreads easily. Spread half the marshmallow fluff over the rolled-out dough, leaving a ½ inch border. Sprinkle half of the brown sugar and cinnamon evenly over the top, and finish with a pinch of sea salt. If you’re using the melted butter, drizzle half over the filling for extra richness.

4. Roll & Shape: Roll the dough up tightly from the long side, like you are making cinnamon rolls. Slice the roll lengthwise to expose the filling. Twist the two halves together, cut sides facing up, to form a braided log. Place in a greased loaf pan.

5.  Repeat: Do the same with the second portion of dough and remaining filling.

6. Second Rise: Cover both pans loosely and let rise for 45–60 minutes, until puffy.

7. Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, until golden brown and cooked through. ( l like to use a food thermometer and take it out once it reaches 175f internally - I tend to like mine on the gooey side.)

9. Cool & Enjoy: Let cool in the pan 10 minutes, then transfer to a rack. Best served slightly warm or toasted.

Storage Tips:This babka keeps well for up to 3 days at room temperature, wrapped tightly in plastic wrap or stored in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it tightly in plastic and foil, and reheat in the oven once thawed.