Cinnamon Braided Brioche Bread

Are you tired of bread yet? I hope not. This is (maybe) the best bread I made with the brioche dough. We all loved it so much that I made it twice within a week. If you already have the dough ready, this is a super easy recipe. It’s a bit tricky to explain the braids, so look at the pictures, or also go back to my challah post where I did the same style of braids.

If you make the dough with 2 pounds to start, the bread does get much higher and bigger than with the 1.5 pound portion. I made both. They both tasted good, but if you want a big presentation, then go with the 2 pounds.

This is again forgiving, just like the star bread. If you don’t get the braids perfect (I never do), it still turns out tasty.

I also think it’s fun how you never know exactly how a bread will look until it bakes. They all bake up differently, even using the same recipe.

Directions for Cinnamon Braided Brioche Bread

  • 1.5-2 pound portion of the brioche dough
  • 4 teaspoons ground cinnamon, divided
  • 1/2 cup brown sugar (light or dark), divided
  • 4 Tablespoons melted butter
  • 4 Tablespoons butter, cold and cut into 1/4 inch pieces
  • Pinch of kosher salt
  • 1/4 cup flour

Line an 8 inch round cake pan with parchment paper, greasing the entire pan. Take the dough from the refrigerator and let it rest (covered) for 20 minutes. Then, take the dough and cut it into 4 equal pieces. Roll the pieces into logs about 12 inches long. In a bowl, place the melted butter. In a different bowl, place 2 teaspoons cinnamon and about 1/4 to 1/3 cup brown sugar, stirred together. Take the logs and dip them in the butter, then in the sugar/cinnamon mixture.

Next, lay two of them down, parallel, on your work surface. Take the other two and have them perpendicular to the others, making a lattice (with one going over/under and the other going under/over).

Now, take one log’s end and place it over the log next to it.

Do this all around in one direction, then go back the opposite direction and repeat, but switching to make the top logs the ones that were on the bottom. Do this one more time in the opposite direction that you just did, then tuck the ends under the middle to form a ball.

Place the dough in the cake pan, then cover it loosely with plastic wrap and let it rest for 1-2 hours until it rises a little.

Preheat the oven to 400 degrees F. Take the cold butter, the remaining brown sugar and cinnamon, the salt, and the flour and stir with your fingers to form a streusel.

Sprinkle the mixture on top of the bread, then bake for about 30-40 minutes until the dough is a medium brown.

Allow to cool for 10 minutes before removing it from the pan. Allow it to cool for at least an hour before serving.

Directions for Cinnamon Braided Brioche Bread (without pictures)

  • 1.5-2 pound portion of the brioche dough
  • 4 teaspoons ground cinnamon, divided
  • 1/2 cup brown sugar (light or dark), divided
  • 4 Tablespoons melted butter
  • 4 Tablespoons butter, cold and cut into 1/4 inch pieces
  • Pinch of kosher salt
  • 1/4 cup flour

Line an 8 inch round cake pan with parchment paper, greasing the entire pan. Take the dough from the refrigerator and let it rest (covered) for 20 minutes. Then, take the dough and cut it into 4 equal pieces. Roll the pieces into logs about 12 inches long. In a bowl, place the melted butter. In a different bowl, place 2 teaspoons cinnamon and about 1/4 to 1/3 cup brown sugar, stirred together. Take the logs and dip them in the butter, then in the sugar/cinnamon mixture. Next, lay two of them down, parallel, on your work surface. Take the other two and have them perpendicular to the others, making a lattice (with one going over/under and the other going under/over).

Now, take one log’s end and place it over the log next to it. Do this all around in one direction, then go back the opposite direction and repeat, but switching to make the top logs the ones that were on the bottom. Do this one more time in the opposite direction that you just did, then tuck the ends under the middle to form a ball. Place the dough in the cake pan, then cover it loosely with plastic wrap and let it rest for 1-2 hours until it rises a little.

Preheat the oven to 400 degrees F. Take the cold butter, the remaining brown sugar and cinnamon, the salt, and the flour and stir with your fingers to form a streusel. Sprinkle the mixture on top of the bread, then bake for about 30-40 minutes until the dough is a medium brown. Allow to cool for 10 minutes before removing it from the pan. Allow it to cool for at least an hour before serving.

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