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babka made with crescent dough

Chocolate Babka Made With Crescent Dough

A quick version of babka made with crescent dough.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Author Cookie Madness


  • 1 12 oz each package crescent roll dough (the "big and flakey" type)**

Chocolate Filling

  • 2 1/2 tablespoons unsalted butter
  • 2/3 cup bittersweet chocolate chips 4 oz
  • 2 tablespoons granulated sugar
  • Sugar sparkles or coarse sugar


  • Have ready a large piece of parchment paper or use a work surface that you can transfer to the refrigerator such as a large plastic cutting board.
  • Open can of crescent dough and unroll as neatly as you can without undoing them at the seams. You should have a 7x18 inch rectangle. Cut it in half and put the second half under the first so that you have a 14x9 inch rectangle. (14 inches high and 9 inches wide).
  • Put the butter and chocolate in a microwave safe bowl and heat at 50% power, stirring ever 60 seconds (or use high and stir every 30 seconds). Remove from microwave and stir in the sugar. Spread the chocolate mixture evenly all over the rectangle going to the ends.
  • Working from the 9 inch side, roll a tight cylinder. Transfer the cylinder to the refrigerator and let it chill for 15-30 minutes to help set the chocolate filling and make the slicing process a little easier and neater.
  • While the dough is chilling, grease an 8x4 inch loaf pan and line with a strip of parchment paper.
  • Remove roll from the refrigerator and with a sharp knife, slice lengthwise down the center and put the split pieces on their backs so the cut side is up. Pinch the tops of the split pieces together and bring one strand over the other, alternating each time, until you have a twist. Set the twist in the prepared pan and sprinkle with coarse sugar (or cinnamon sugar).
  • Bake the loaf for about 45 minutes in a 350 degree oven. After it has baked for about 25 minutes, cover loosely with a sheet of foil to prevent the top from getting too brown.
  • Set finished loaf on a rack and let loaf cool for about a half hour. Remove from pan and let cool completely. If desired, wrap lightly in plastic and freeze for about an hour to help set chocolate.


The first time I used the buttery flavored crescent dough. It baked up nicely, but I didn't care for the artificial butter flavor.