Recipe: Cinnamon & Sugar Brioche Is A Rich, Tender Treat

Whether served for a holiday breakfast or just a little something to make the day special, this cinnamon and sugar brioche is a perfect wintertime treat.

by Lori Rice
PHOTO: Lisa Rice

Brioche gets its richness from a combination of butter and egg yolks added to the dough. The addition results in a tender loaf that is ideal for a special brunch or holiday breakfast.

A little extra sugar and some cinnamon make this brioche recipe a true treat.

Slice and serve it fresh after baking, and keep any leftovers to make excellent toast or even bread pudding. This bread needs to rise three times so plan ahead. You can also leave the dough overnight and bake it first thing in the morning.

Servings: 8


  • 390 grams (31⁄4 cups) all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 6 ounces warm water (105 to 110 degrees F)
  • 1/4 cup sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 stick (8 ounces) unsalted butter, softened
  • 3 large egg yolks


  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Read more: Check out this recipe for a delicious spiced pumpkin coconut custard!

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To the bowl of an electric mixer fitted with a dough hook attachment, add the flour and yeast. Turn to low speed, and add the water. Continue to mix on low, and add the sugar, salt and cinnamon.

Scrape sides of the bowl as needed. Add the butter and then the egg yolks. Turn the mixer to medium. Allow the dough to knead in the mixer for 10 minutes. Pause occasionally to scrape the sides of the bowl. The dough will be sticky but will begin to come together as it kneads.

Use floured hands to gently remove the sticky dough from the mixer and transfer to a flat surface sprinkled with flour. Knead into a ball, and place in a deep bowl that has been coated with butter. Cover with clean dish bowl. Let rise in a draft-free spot for 2 hours.

It will nearly double in size.

Punch down the dough. Knead back into a ball, and put back in the bowl. Cover and place in the refrigerator for 2 more hours. Alternatively, at this point you can leave the bread in the refrigerator longer, 8 hours or overnight, and then bake it in the morning.

Grease a deep 6-inch cake pan with butter. Divide the chilled dough into 3 equal pieces, and roll each piece into a thick log about 6 inches long. Braid the three logs. Form into a circle and tuck under the ends. Place the loaf in the prepared pan.

Top the loaf by brushing with the melted butter, and sprinkle with the cinnamon and sugar.

Let rise for 1 more hour.

Preheat the oven to 350 degrees Fahrenheit. Bake for 45 to 50 minutes, until the center reaches 187 to 190 degrees. After the loaf bakes for 20 to 30 minutes, gently place a tent of aluminum foil over the loaf to prevent overbrowning.

All the cinnamon and sugar brioche to rest until cool enough to handle, at least 30 minutes. Remove from pan, slice and serve warm or allow to cool to room temperature.

This article originally appeared in the November/December 2020 issue of Chickens magazine.

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