Cinnamon Brioche Bread Recipe
Soft and fluffy cinnamon rolled made with buttery brioche dough and shaped into pastry rings.
Servings 12 Cinnamon rolls
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
- 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.
- 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.
- Mix for 15-20 minutes, until the dough is smooth and does not tear when you gently stretch it.
- Spray with cooking oil, cover with plastic wrap, and refrigerate for 10-12 hours.
Cinnamon Filling
- Place the ingredients in a large bowl and mix until smooth.
Shaping
- Remove dough from the refrigerator, and punch to release the air. Divide into 12 equal pieces (each about 80g/3oz).
- Roll each piece over a lightly floured surface into an 8x6-inch rectangle.
- Spread with one tablespoon of cinnamon filling.
- Roll the top and bottom wide side towards the center.
- Hold the ends of the pastry and twist it 3-4 times, and bring the ends together to form a ring shape.
- 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.
- Bake at 350F (180C) for 20 minutes, until golden brown, until the inner temperature is 180F (80C).
- Bring the water and sugar to a boil while the pastries are baking.
- Remove from the oven, brush with simple syrup, and serve.
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.