In a mixing bowl, combine lukewarm whole milk, yeast, and granulated sugar. Let the mixture sit for about 5–10 minutes until it becomes foamy, indicating the yeast is active.

Add large eggs, all-purpose flour, vanilla, and salt, mixing until a thick dough forms.

Gradually incorporate softened unsalted butter, kneading on medium speed for around 15 minutes until the dough is smooth and passes the windowpane test.

Shape the dough into a ball, oil the bowl, cover it, and let it rise until doubled in size, approximately 1–2 hours, or refrigerate overnight for extra flavor.

While the dough is rising, prepare the filling by mixing softened butter, soft brown sugar, and ground cinnamon in a bowl until creamy.

Once the dough has risen, roll it out on a floured surface into a large rectangle.

Spread half of the cinnamon mixture evenly over the dough, then roll it tightly into a log.

Refrigerate the log for 15 minutes to make slicing easier.

Carefully slice the log in half lengthwise and twist the halves to create a beautiful braid.

Repeat with the second log and place the braids in prepared loaf pans, allowing them to rise until nearly doubled, about 1–2 hours.

Preheat your oven to 350°F (180°C) while the babkas are rising.

Once they have doubled in size, bake the cinnamon babkas in the preheated oven for 35–40 minutes, or until golden brown on top.

Simmer granulated sugar and water in a small saucepan until the sugar dissolves to make the finishing syrup.

As soon as the babkas come out of the oven, brush the warm syrup generously over the tops.

Allow the babkas to cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.