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4.41 from 10 votes

Cinnamon Swirl Brioche

Cook Time45 mins
Total Time45 mins
Course: Yeast Breads
Servings: 3 large loaves
Author: Barbara Schieving


Brioche dough

  • 1 ½ cups lukewarm water
  • 1 tablespoon active dry yeast
  • 1 ½ tablespoons kosher salt
  • 8 large eggs lightly beaten
  • ½ cup honey
  • 1 ½ cups 3 sticks unsalted butter, melted
  • 7 ½ cups unbleached all-purpose flour I only used 6 ½ cups
  • Refrigerate in a lidded not airtight container overnight and use over the next 5 days.


  • 1 cup confectioners sugar
  • 3 tablespoons cinnamon
  • ½ teaspoon salt


  • Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container.
  • Mix in the flour, using a spoon until all of the flour is incorporated.
  • Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses.
  • Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days.
  • Assembling the Cinnamon Swirl Brioche
  • Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.)
  • Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a ¼ inch border on the sides and a ¾ inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water.
  • Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes.
  • Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.
  • Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough.
  • Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 ½ hours.)
  • Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325º, tent loaves with foil and continue baking until internal temperature registers 200º, 15 to 25 minutes longer. (I just got a new wireless thermometer - thanks Tiff! - and it took my bread exactly 15 minutes longer.)
  • Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours.


*You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.
adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated