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Cheddar Everything Babka Buns. Soft yeasted layered bread dough filled with shredded cheddar cheese and everything bagel seasoning mix.

Cheddar Everything Babka Buns

Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything bagel seasoning mix.
Prep Time: 25 mins
Cook Time: 20 mins
Dough Rest: 2 hrs 10 mins
Total Time: 2 hrs 55 mins
Course: Bread
Cuisine: American
Keyword: cheddar buns, everything bagel seasoning bread, cheddar babka
Servings: 6 buns
Author: Maryanne Cabrera



  • 1 ½ teaspoon dry active yeast
  • ½ cup warm water, about 100-110°F
  • ¼ cup whole milk, room temperature or warm
  • 1 ⅔ cup (206 g) bread flour
  • ¾ cup (98 g) all-purpose flour
  • 3 Tablespoon (20 g) instant non-fat milk powder
  • 1 Tablespoon (14 g) granulated sugar
  • 1 teaspoon kosher salt
  • 2 Tablespoon (28 g) unsalted butter, softened


  • 2 Tablespoon (30 g) unsalted butter, softened
  • ½ cup (60 g) shredded cheddar cheese, plus more for topping
  • 2 Tablespoon everything seasoning mix,* plus more for topping



  • Dissolve yeast in warm water and milk. Let mixture sit for 5 minutes to allow yeast to activate. Mixture should smell like beer.
  • In the bowl of a stand mixer, whisk together bread flour, all-purpose flour, milk powder, sugar and salt. Attach dough hook to stand mixer.
  • Add yeast mixture and softened butter to mixing bowl. Mix dough on low speed until dough forms, about 3-5 minutes. Detach dough hook. Cover bowl with plastic wrap or kitchen towel. Let dough rest covered for 10 minutes.
  • Reattach dough hook. Knead dough on medium speed for 3-5 minutes until dough is smooth and elastic. Transfer dough to a large greased bowl. Cover and let rest for 60-90 minutes at room temperature until doubled in volume.

Filling and Assembly:

  • Butter giant muffin tin. Set aside.
  • Punch down risen dough. Transfer to a floured work surface. Roll dough to a 12x18-inch rectangle.
  • Spread softened butter all over dough. Sprinkle shredded cheese and everything seasoning mix on top.
  • Startling at the longer end, roll dough into a tight log. Gently stretch and pull log until it is 24-inches in length.
  • Cut log into two equal parts, 12-inch long each. Place log seam side up and slice lengthwise to expose filling. Braid the dough into a twist, making sure filling remains exposed. Repeat with other log.
  • Slice each log in three 4-inch pieces. You will end up with six pieces.
  • Place cut babka filling side up into buttered muffin tin. Loosely cover with plastic wrap and proof for about 1 hour at room temperature until dough has puffed up and expanded to fill the muffin cavity.
  • Preheat oven to 400° F. Remove plastic wrap cover. Sprinkle babka buns with additional cheese and seasoning, as desired. Bake for 18-20 minutes until golden brown. Cool in tin for 5 minutes. Brush with melted butter. Unmold and cool on wire rack. Serve warm.


Recipe adapted and inspired by King Arthur Flour's Seeded Babka Buns
I used this 6-cup nonstick muffin pan.

Ingredient Notes:

  • To make your own everything seasoning mix: toss together 2 tablespoons white sesame seeds, 2 tablespoons black sesame seeds, 1/4 cup poppy seeds, 2 tablespoons dried onion flakes, 2 tablespoons dried garlic flakes, and 1 1/2 tablespoons coarse sea salt. 
  • If you don't have bread flour, simply sub in all-purpose flour. However, resulting bread will not have as much "chew."
  • Use any kind of cheddar cheese: sharp, mild, medium, etc.

Instant Yeast:

No need to dissolve yeast in warm water if using instant yeast. Simply whisk instant yeast into dry mixture and follow directions as written.