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Cinnamon brioche roll

Cinnamon Brioche Bread Recipe

Soft and fluffy cinnamon rolled made with buttery brioche dough and shaped into pastry rings.

Course Breakfast
Cuisine American
Keyword Brioche cinnamon rolls
Prep Time 45 minutes
Cook Time 2 hours 20 minutes
Servings 12 Cinnamon rolls
Author One sarcastic baker

Ingredients

Brioche Dough

  • 2 Cups Unbleached all-purpose flour (240g / 9oz)
  • 2 Cups Bread flour (240g / 9oz)
  • 2 1/4 teaspoons Instant yeast (10g)
  • 1/3 Cup Granulated sugar (70g / 2.5oz)
  • 1 teaspoon Salt (6g)
  • 2 Large Eggs, at room temperature
  • 1/2 Cup Cold water (120ml)
  • 10 tablespoons Unsalted butter softened and cut into 1-inch pieces (140g / 5oz)

Cinnamon Filling

  • 1 Cup Light brown sugar (200g / 7oz)
  • 1/2 Cup Unsalted butter softened (113g / 4oz)
  • 1 tablespoon Ground cinnamon

Simple syrup

  • 1/2 Cup Water (120ml)
  • 1/2 Cup Granulated sugar (100g / 3.5oz)
  • 1 Large Egg, for egg wash

Instructions

Making the dough

  1. In a bowl of a stand mixer, place the flour, yeast, sugar, salt, eggs, and water, and use the paddle attachment to bring it together into a shaggy mass.

  2. Replace the paddle attachment to the dough hook, and with the mixer on medium speed, add the butter one piece at a time. Wait about 15 seconds between each addition.

  3. Mix for 15-20 minutes, until the dough is smooth and does not tear when you gently stretch it.

  4. Spray with cooking oil, cover with plastic wrap, and refrigerate for 10-12 hours.

Cinnamon Filling

  1. Place the ingredients in a large bowl and mix until smooth.

Shaping

  1. Remove dough from the refrigerator, and punch to release the air. Divide into 12 equal pieces (each about 80g/3oz).

  2. Roll each piece over a lightly floured surface into an 8x6-inch rectangle.

  3. Spread with one tablespoon of cinnamon filling.

  4. Roll the top and bottom wide side towards the center.

  5. Hold the ends of the pastry and twist it 3-4 times, and bring the ends together to form a ring shape.

  6. Pinch the ends, and place the pastry over a baking sheet lined with parchment paper. Brush with egg, and let rest for 2-3 hours.

  7. Bake at 350F (180C) for 20 minutes, until golden brown, until the inner temperature is 180F (80C).

  8. Bring the water and sugar to a boil while the pastries are baking.

  9. Remove from the oven, brush with simple syrup, and serve.

Recipe Notes

  • Use a kitchen scale (affiliated) to measure your ingredients for the best results.
  • Yeast conversion: for active yeast: use 2 3/4 tablespoons (15g). For Cake yeast: use three tablespoons (20g). Mix with 1/4 cup of water and a teaspoon of sugar in both cases, and sit for 15 minutes.   mix the yeast with 1/4 cup of the water plus one teaspoon of sugar, and let sit for 15 minutes.
  • Store the pastries at room temperature for up to three days, covered.
  • Freeze in a freezer bag for up to four weeks.
  • To reheat, bake at 250F (120C) for 15 minutes until warm.
  • If the dough bounces back as you roll it, let it sit for 15-20 minutes and roll.
  • It is best to shape and roll the dough when cold.
  • Using an air fryer: bake at 325F (160C) for 15 minutes.
  • Instead of simple syrup, sprinkle the cinnamon pastries with powdered sugar or frost them with cream cheese frosting.