This cinnamon swirl babka boasts a beautiful, flaky, buttery, soft, laminated crumb and is made with just TWO ingredients: cinnamon swirl dough and a couple of spoonfuls of Nutella!
Preheat the oven to 180C/350F fan (200C/390F regular oven).
Unroll the two tubes of dough, laying them side by side.
The cinnamon butter filling tends to clump a little, so spread it across the dough evenly.
Spoon the Nutella on top and spread evenly over the dough.
Roll up along the long edge.
If your dough has gone a bit soft, wrap in baking paper and pop in the fridge to chill a little so that it firms up. Once firm, slice down the middle with a sharp knife.
Twist the two pieces together. I find it easiest to start from the middle, twisting out to one end and then to the other.
Drop into a lined loaf tin.
Bake for 30-40 mins until risen and cooked through.
Allow to cool a little before slicing.
Video
Notes
If your kitchen is very warm, you might find that your dough goes quite soft while you're working with it. A few minutes in the fridge at any stage of the recipe should firm it up again nicely before baking.