Perfect Christmas or New Year’s day treat!
Richly loaded with a spicy filling with hints of caramel, you’ll love slicing into this loaf warm or cold.
I’m in the mood for finding a wonderfully tender and light brioche, preferably stuffed with chocolate swirls. Anyone out there got a tried and true, pillowy soft recipe? This Swirly Cinnamon Roll Brioche will do the trick for now.
Swirly Cinnamon Roll Brioche
- 1/4 cup plus 1/2 teaspoon sugar, divided
- 1 packet (1/4 ounce) active dry yeast
- 2 tablespoons warm water
- 2 1/2 cups all-purpose flour, plus an additional 1/2 cup if needed
- 1 teaspoon salt
- 5 eggs, divided
- 1/2 cup (1 stick) butter, softened
- 1/2 cup Brown sugar
- 1/4 cup sugar
- 2 tablespoons cinnamon
- 1/4 cup butter, softened
- In a small bowl, whisk together 1/2 teaspoon sugar, yeast, and warm water. Let sit until frothy, about 5 minutes.
- In a stand mixer fitted with the paddle attachment, whisk together the flour, remaining 1/4 cup sugar, and salt.
- Add the yeast mixture to the flour and mix well to combine.
- Whisk together four of the eggs, and add slowly to the flour mixture, mixing on medium low for 2 minutes.
- With the mixer running, add the softened butter about a tablespoon at a time. Once the butter is well incorporated into the dough, switch to the dough hook attachment (or start kneading with your hands).
- Knead the dough on medium speed with the dough hook or your hands for 8 minutes. Let the dough rest in the mixer for about 4 minutes, then set mixer on medium speed and continue kneading for another 2-5 minutes. The dough will be quite sticky, but should be smooth and elastic. If it is too sticky, add up to 1/2 cup of flour. It should be tacky, not gooey.
- Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise in a warm spot for about 1 1/2 hours. The dough should be almost doubled in size.
- For the filling: whisk together the sugars and cinnamon. Cut in the butter until you have a crumbly mixture.
- When the dough has risen, turn it out onto a lightly floured work surface. Knock it down and hand need for a minute or two. Roll the dough out to an 8- by 14-inch rectangle.
- Sprinkle the filling liberally over the rolled out dough and lightly press it into the dough. Roll the dough into a log starting from the more narrow 8 inch end. Seal the edges.
- Grease an 8- by 4 1/2-inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap and let rise for another hour. It should double in size.
- When the hour is almost up, preheat the oven to 375° F.
- Once the dough is ready, beat the remaining egg. Brush the egg lightly over the surface of the dough.
- Bake the loaf for 30 minutes. Cover with aluminum foil at this point to prevent over browning. My loaf needed another 20 minutes, but begin checking the loaf’s temperature. When the loaf reaches 170 degrees F. you can remove it from the oven. The top should be a deep, dark golden brown and sound hollow when you tap it. Let it rest for 5 minutes, then turn it out onto a rack to finish cooling. Wait for the loaf to cool a bit before slicing!