Cinnamon-Swirl Brioche

Cinnamon rolls + bread = cinnamon bread!

I love any excuse to get cinnamon roasting away in the oven, filling the house with that spicy, warm aroma that triggers all sorts of happy sentiments. This is the first bread recipe I’ve made with eggs and butter – does that make it a brioche?

The finished product was a wonderfully eggy loaf that was soft in the middle, with a nice thin golden crust. It looked like brioche and tasted like brioche – perfect leftovers for French toast or bread pudding! I immediately sliced mine and fried it with a light coating of salted butter – classic.

Adapted from Closet Cooking and Pioneer Woman…

Cinnamon-Swirl Brioche

Ingredients:

  • 1 cup milk
  • 1/3 cup butter, salted
  • 2 1/2 teaspoons active dry yeast
  • 2 eggs
  • 1/3 cup sugar
  • 3-3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons butter, room temperature
  • 1/3 cups sugar
  • 2 tablespoons cinnamon
  • 1 egg
  • 1 tablespoon milk
Directions
  1. Heat the milk in a small sauce pan over medium-low heat, melt the butter into it without boiling, remove from heat and let cool until it is luke warm
  2. Mix in the yeast and let sit for 10 minutes.
  3. Whisk the eggs and sugar in a large bowl. Whisk in the milk.
  4. Mix the flour and salt and beat half of it into the milk mixture until combined (I used a wooden spoon at this point).
  5. Beat in the remaining flour until combined.
  6. Knead the dough until smooth, adding more flour if it is too sticky, 5 min.
  7. Place the dough in a large greased bowl, cover and let it rise until it has doubled in size, about 2 hours.
  8. Place the dough on a lightly floured surface and roll it out so that it is as wide as your bread pan and about 18 to 24 inches long.
  9. Spread the butter over the dough (Tip: I melted the butter and brushed it on at this point. Much easier.).
  10. Mix the sugar and cinnamon and sprinkle it over the dough.
  11. Roll the dough up into a log, trimming to fit, it needed.
  12. Place the dough into the greased loaf pan, cover and let it rise until it has doubled in size, about 2 hours.
  13. Mix the egg and milk and brush it over the top of the loaf.
  14. Bake the loaf in a preheated 350F oven until golden brown on top, about 30-40 minutes. Let cool on wire rack.
I probably took mine out of the oven too early because it was a bit too soft in the center, but I didn’t mind. And neither did the cat – he tore through the bag to nibble the freshly baked loaf while I slept unknowingly. Rude!
I cut away those parts, however, and the loaf was fine.

Cat and human tested – and approved!

Enjoy, friends! xoxo

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2 responses to “Cinnamon-Swirl Brioche

  1. thanks. i am going to try this today.. + changing up the filling a little!

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