Cinnamon Brioche

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If you have a cake mixer with a dough hook then it is ideal for mixing the brioche, you could also use a bread maker on the dough setting.
Makes 8.


  • 1/2 cup milk, heated until lukewarm
  • 1 1/2 teaspoons active yeast granules
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 egg
  • 2 1/2 cups High-grade flour ( you may need a little more)
  • 75g butter, softened
  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar






Combine milk, yeast and sugar in a small bowl and leave until the yeast froths – approximately 5 minutes.
Lightly whisk egg yolks and egg and stir into milk mixture.

Place the flour in a bowl and make a well in the centre. Pour in the liquid along with the butter and mix well until mixture forms a dough.

Tip the dough out onto a lightly floured board and knead for 10 minutes until smooth and elastic, I use a cake mixer with a dough hook ( The dough is soft in texture and will be a little stickier than bread dough). Place dough in a bowl, cover and sit in a warm spot for 1 1/2 – 2 hours until doubled in bulk.

Preheat the oven to 180 C.

Turn the dough out and roll into a rectangle approximately 20 cm x 40 cm. Sprinkle dough with combined cinnamon and brown sugar.

Starting from the longest side roll dough into a log and then slice into 4 cm pieces. Place the dough with cut side facing up into non stick muffin or brioche moulds.

Brush with egg (for a glossier crust) and bake for 20 minutes until golden.

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6 thoughts on “Cinnamon Brioche

  1. Excellent recipe, far easier than we expected with great results.

    We’ve discovered these freeze well raw after cutting. Then just thaw, allow to proof and bake.