The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Nothing compares to the aroma of freshly baked bread, especially when it’s as rich and beautiful as this cinnamon brioche bread. This is not your average loaf; it’s a buttery, tender, and slightly sweet brioche dough swirled with a ribbon of warm cinnamon and brown sugar. While it takes a little patience, the result is a stunning loaf that’s perfect for a special breakfast or dessert.
What is Cinnamon Brioche Bread?
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Cinnamon brioche bread is a rich, French-style loaf made from an enriched dough. Unlike standard bread dough, a brioche is made with a high proportion of butter and eggs, which gives it a soft, crumbly texture and a golden interior. This version of brioche takes the luxurious dough and fills it with a classic cinnamon-sugar mixture, creating a swirl of flavor and a beautiful visual effect. The result is a decadent bread that can be enjoyed on its own or toasted with a little butter. If you are a fan of brioche, we suggest you try French Brioche.
Ingredients
For the Brioche Dough
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk (110°F / 43°C)
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 large eggs, at room temperature
- 1 cup (2 sticks) unsalted butter, softened and cubed
For the Cinnamon Filling
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted
For the Egg Wash
- 1 large egg
- 1 tbsp milk
How to Make Cinnamon Brioche Bread
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes, until it becomes foamy.
- Mix the Dough: Add the remaining granulated sugar, flour, salt, and eggs to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes.
- Add the Butter: With the mixer still running on low, add the softened butter cubes one at a time. Once all the butter is incorporated, increase the speed to medium and knead for 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight. This long, cold fermentation is crucial for developing the rich flavor and texture of the brioche.
- Prepare the Filling & Assemble: On a lightly floured surface, punch down the chilled dough and roll it into a large rectangle, about 12×16 inches. In a small bowl, mix the brown sugar and cinnamon. Brush the melted butter over the entire surface of the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Shape the Loaf: Tightly roll the dough into a log, starting from the long side. Transfer the log, seam-side down, into a lightly greased 9×5-inch loaf pan.
- Second Rise: Cover the pan with a towel and let the loaf rise in a warm place for about 1-1.5 hours, or until it has almost doubled in size.
- Bake the Bread: Preheat your oven to 350°F (175°C). Whisk together the egg and milk for the egg wash and brush it over the top of the risen bread. Bake for 40-45 minutes, or until the top is golden brown and a thermometer inserted into the center reads 200°F (93°C).
- Serve: Let the cinnamon brioche bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm.
Tips for Perfect Cinnamon Brioche Bread
- Patience is Key: The long, cold fermentation in the refrigerator is essential for the flavor and texture of this cinnamon brioche bread. Do not skip this step!
- Soften the Butter: Ensure your butter is properly softened but not melted before adding it to the dough. This will help it incorporate smoothly.
- Don’t Overfill: A common mistake is to add too much filling, which can cause it to leak out and burn during baking. Use a thin, even layer.
Conclusion
This cinnamon brioche bread is a labor of love, but the rich, tender crumb and the beautiful swirl of cinnamon make it well worth the effort. It’s the perfect recipe for a special occasion or a weekend treat.
Delicious Cinnamon Brioche Bread In 9 Easy Steps
A rich and decadent recipe for homemade cinnamon brioche bread, featuring a buttery dough and a sweet cinnamon-sugar swirl.
Ingredients
For the Brioche Dough
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk 110°F / 43°C
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 large eggs at room temperature
- 1 cup 2 sticks unsalted butter, softened and cubed
For the Cinnamon Filling
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup unsalted butter melted
For the Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for 5-10 minutes, until it becomes foamy.
- Mix the Dough: Add the remaining granulated sugar, flour, salt, and eggs to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2-3 minutes.
- Add the Butter: With the mixer still running on low, add the softened butter cubes one at a time. Once all the butter is incorporated, increase the speed to medium and knead for 10-15 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 8 hours or overnight. This long, cold fermentation is crucial for developing the rich flavor and texture of the brioche.
- Prepare the Filling & Assemble: On a lightly floured surface, punch down the chilled dough and roll it into a large rectangle, about 12×16 inches. In a small bowl, mix the brown sugar and cinnamon. Brush the melted butter over the entire surface of the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
- Shape the Loaf: Tightly roll the dough into a log, starting from the long side. Transfer the log, seam-side down, into a lightly greased 9×5-inch loaf pan.
- Second Rise: Cover the pan with a towel and let the loaf rise in a warm place for about 1-1.5 hours, or until it has almost doubled in size.
- Bake the Bread: Preheat your oven to 350°F (175°C). Whisk together the egg and milk for the egg wash and brush it over the top of the risen bread. Bake for 40-45 minutes, or until the top is golden brown and a thermometer inserted into the center reads 200°F (93°C).
- Serve: Let the cinnamon brioche bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm.
Notes
The dough is very soft and sticky. Do not add extra flour while kneading, as the butter will incorporate over time.
