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This bread.

Cinnamon Crunch Braided Brioche Bread |

Hands down this is the best sweet bread I have ever made.

You guys, I really just do not even have words. This bread is incredible.

Cinnamon Crunch Braided Brioche Bread |

I know I plan on making it every Sunday from now until Christmas.

I have many reasons for this.

Cinnamon Crunch Braided Brioche Bread |

One is that it is addicting.

Seriously, you will want slice after slice.

Cinnamon Crunch Braided Brioche Bread |

Two is the smell.

Oh the smell. It is pure happiness in the air. I would make this bread just for the smell it throws off while baking. Think about how it would smell to be in Mrs. Clause’s kitchen and that is this smell. I would make it even if I could not eat it, just to smell the smell.

The more I think about it, this is a great bread to give to others during the holidays. You get to experience the joy of giving (and filling your house with that awesome aroma!), and your receiver will thank you to no end. Perfect for an elderly neighbor, your friend who just had a baby, the UPS man (or woman). Yeah, the UPS man… speaking of which, mine is seriously overworked! You see up here in the mountains, we don’t have a whole lot of buying choices, so Amazon and online shopping, they are my savior! No really, I can’t imagine what I would do if I wasn’t able to shop online. So Jose (my UPS guy), this bread’s for you!

Cinnamon Crunch Braided Brioche Bread |

The ropes of soft delicate brioche dough are taken through a bath of butter and vanilla and then generously sprinkled with cinnamon sugar. Yes, yes, yes!

It’s like a cinnamon roll brioche bread!

Cinnamon Crunch Braided Brioche Bread |

I left this bread free of icing because it really does not need any.

There is a whole layer of crunchy streusel on top that really just needs to be left to shine. And it does. Trust me, it is so good. Just a little crunchy on the top, but super soft and doughy, cinnamony and buttery in the middle.

Oh my gooooshhh.

Cinnamon Crunch Braided Brioche Bread |

Just make it guys.

The dough is really easy to work with and the hands-on time is very minimal. Just mix and let the dough sit overnight, then roll some ropes, dip in butter, sprinkle with cinnamon and sugar, braid and let rise for another hour or so. Then bake and smell the amazingness.

And I am serious. It really is amazing.

Cinnamon Crunch Braided Brioche Bread |

Cinnamon Crunch Braided Brioche Bread

Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Rest/refrigerate 12 hours 25 minutes
Total Time 14 hours 25 minutes
Servings: 12 Servings
Calories Per Serving: 381 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1/2 cup warm water
  • 3 teaspoons yeast
  • 1 1/2 teaspoons salt
  • 3 tablespoon sugar
  • 3 cups flour
  • 3 eggs
  • 12 tablespoons butter melted

Cinnamon Sugar Coating

Streusel Topping

  • 1/4 cup brown sugar
  • 1 tablespoon butter cold
  • 1 teaspoon cinnamon
  • 2 tablespoons chopped pecans optional


  • Combine warm water, yeast, salt and sugar in a large mixer bowl and mix on low speed until incorporated. Add eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
  • Once the dough has doubled in size place the bowl in the fridge overnight or up to 5 days. When ready to bake the bread remove the dough and let sit at room temperature for 15 minutes.
  • In the meantime gather the ingredients for the Cinnamon Sugar Coating. Add the 1/2 cup melted butter to a large shallow bowl, stir in the vanilla.
  • In another medium size bowl combine the 1 cup brown sugar with 2 teaspoons cinnamon. Mix well.
  • Grease a loaf pan and sprinkle the inside of the loaf pan with the Cinnamon Sugar Coating.
  • Sprinkle the dough with flour and cut into three equal pieces. Carefully roll each piece into a 12-inch rope.
  • Now take each rope and dip it through the butter, then generously sprinkle each rope with the Cinnamon Sugar Coating. Now gently roll each rope in the remaining coating that has gathered around the rope on your work surface. I used most of my cinnamon sugar for this.
  • To make the braid, start at one end and pinch the ends of the rope together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.
  • Carefully lift the braid and place it in the greased and sugared loaf pan. Cover the pan with plastic wrap and let rise in a warm draft free area another 1-2 hours, or until double in size. About 20 minutes before you are ready to bake the bread preheat the oven to 350 degrees F.
  • Make the streusel. In a bowl add the brown sugar, butter, cinnamon and pecans. Using your hands work the butter into the sugar until the mixture resembles small peas.
  • Place the loaf on a baking sheet and and sprinkle the streusel overtop. Bake in a preheated 350 degree F oven for 45 to 55 minutes, tenting with foil after 15 to 20. Cool in the pan for 10 minutes and then carefully turn the bread out of pan to cool completely before slicing. If some of the streusel falls off, just place it back on the loaf.


*Brioche dough adapted from [here |].

Cinnamon Crunch Braided Brioche Bread |



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  1. ohhh my…this bread is unbelievable! True, it has a lot of steps but it is so worth the effort. Cinnamon lovers delight! Thank you Tiegan for an outstanding bread recipe!

    1. Hey Bev,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  2. 5 stars
    I started this yesterday and finished this morning. I said to my husband how I am always amazed when making your recipes that they look so beautiful which leads you to believe they will be super labor intensive but they never are. Super easy and always so delicious!! The only trouble I had with this is the bottom got quite browned (nearing burnt) due to the long bake time necessary to get the middle done. Honestly I knew in all likelihood it would and should’ve stuck another pan underneath after about 30 minutes, I just hated to increase the bake time that this would necessitate because then the top/sides would get
    too browned. However, all of that being said, this bread is wonderful and we enjoyed it very much!! Thank you so much for the recipe!

    1. Hey Suzanne,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

    1. Hey Allysa,
      I would start checking for doneness at 40 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    I didn’t use the actual bread recipe provided, because I already have a delicious brioche recipe that I make with my sourdough starter. That being said, I was looking for a way to sweeten it up and make it into a special occasion bread. I have found THE special occasion bread recipe (or any occasion, it’s so good!). I used coconut sugar instead of brown sugar and used two 13X9 cake pans for rolling the strands before braiding: one for the butter and one for the cinnamon/sugar mix. It was harder to braid than usual so I used some of the extra melted butter to keep the ends squished together. Also, I did add the crunch topping (minus the pecans) but decided that I definitely wanted to go the extra mile and add a glaze to make it more like a cinnamon roll. I used the glaze recipe from the HBH overnight brioche pull-apart cinnamon roll bread, and OMG I do not regret it! I think next time, I’ll skip the crunch topping and just add the glaze. This is to die for! It would be perfect for Christmas or Easter or even just a nice weekend brunch. Thanks for this wonderful technique that I can add to my recipe box!

    1. Hey Chris,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  4. Hi, just wondering if you have to let it sit in the fridge over night or if I can just make it straight away

  5. 5 stars
    Love this recipe! Thank you. Was wondering if there would be any difference if I let the dough rise, make the braid, put it in the pan, let it ride again and then let it sit in the fridge overnight? Want to just put it in the oven first thing for Christmas morning. Fresh out of the oven.

    1. Hey Meg,
      This would be fine to do. Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

  6. 5 stars
    I’ve got the dough chilling in my fridge now! Had a couple questions:
    1. Does it have to chill overnight or is 6-8 hrs okay?
    2. Are you dusting the pan with part of the cinnamon sugar mix you made to sprinkle on the brioche ropes? Just making sure I have enough!

    Thanks! Your recipes are so wonderful and I can’t wait to taste this bread!

    1. Hey Abby,
      6-8 hours is fine to do and yes just part of it! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey,
      If you are using active yeast yeast, for instant yeast no need to! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    YUMMM! I followed a more typical (at least for me) Brioche making process where I added the butter in after the flour and other ingredients and slowing incorporated it. And I also made six strands and stacked two braids in the pan so I could get more layers of cinnamon sugar coating, haha. This was a major hit, so soft and delicous.

  8. Does this have to be refrigerated overnight, or could you proceed with the next step after the first 1-2 hour rise? Thank you!

    1. Hi Beth,
      You can skip the overnight process. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 5 stars
    Oh wow, just took it out of the oven and tried a piece. It is awesome. Hand mixed and all. I’m going to make this over and over again. Thank you!

  10. Hello! This bread looks fabulous. I want to make it; however I do not own a stand mixer. Can you please share recommendations for hand mixing and hand kneading, if necessary?

    Thank you in advance!

    1. Hi Kelly,
      I would recommend using a wooden spoon and then kneading by hand until just combined. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Can sourdough bread starter be used in this recipe? If not, I will make as directed. Just curious!

    1. Hi Joyce,
      Sorry I have not tested this recipe with sourdough starter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. Sounds so good! After the dough doubles in size, do you have to refrigerate it overnight? Or if I’m ready to bake now, just go straight to baking it? Thanks!!

    1. Hi Tori,
      You can go ahead and continue with the recipe. I hope this helps, please let me know if you have any other questions! xTieghan

    1. Hi Madison! I use salted butter! Please let me know if there is anything else I could help you with! xTieghan

  13. I’m currently making this recipe for the third time in just over a weeks time. It is fabulous! It’s very easy to make and pretty quick too. I start it in the evening, let it rise for about one and a half hours and stick it in the fridge overnight. Then I finish it the next morning. The last time I made it, I skipped the streusel topping as I wanted to make French toast. According to my husband, it was the best French toast he’s ever had. Thanks for posting this recipe!

    1. Hi Lisa! I use regular flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Pamela! I have never made this with GF flour so I can’t really say how it will turn out. If
      you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  14. Hi there, I am really looking forward to trying out this recipe! But I’m wondering if I could prep it all ahead of time and then pop it in the oven in the morning. Once it’s braided and coated, can I leave it in the fridge overnight?

    1. Hi Jill! Yes, this recipe works great to leave in the fridge overnight. I recommend bringing the bread to room temp while the oven preheats in the morning. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Wanda, I like to use salted butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

    1. Hi Kate! No major kneading is required here just some mixing with your dough hook. If you follow the directions, the bread will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???

  15. 5 stars
    DELICIOUS! I’ve made very tasty cinnabon-style cinnamon rolls for years, to the point of family tradition. But I think this recipe might just find its own place around the holidays. Some tips I think might help/my experiences while making the bread: I used at least a cup more flour than the recipe called for. It just seemed kinda wet and sticky, not at all like a proper brioche, using the amount in the recipe. Based on my cinnamon roll experience, I added more knowing the doughs were similar. When rolling the ropes of dough in butter, I only melted 1/4c of butter on a long flat plate and it was still plenty. I added vanilla bean scrapings to the cinnamon-sugar instead of adding vanilla extract to the butter so that more vanilla flavor would remain on the bread ultimately. I was able to use leftover cinnamon-sugar for the streusel topping and i chilled the remaining melted butter from rolling the ropes of dough for the streusel as well. Next time i’ll line the loaf pan with parchment first, as my bread stuck a fair amount. And i’ll butter the top surface of the loaf pan, too, so the dough doesn’t stick there either.

  16. 5 stars
    Made this today (well started last night with the dough) and it is AMAZING. Just like you said, the smell I could just live in. It’s heavenly. And the brioche itself turned out perfect. Thank you so much for sharing!

  17. Hi! Could this recipe doubled to make two loaves? I don’t want to ruin the integrity of the mix, but would love to make two loaves out of this. Also, where did you get that cute bread board?

    1. Hi there! Yes! You can easily double the recipe to get 2 loafs, but I would recommend mixing each dough separately as your stand mixer will not be able to handle that amount of dough. The bread board is pretty old, I believe it was from Williams-sonomma. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    I just served this bread today and received many positive feedback. Most folks raved about the caramelized sugar on the outside of the bread. The dough was soft, buttery with bites of the nut crunch.
    I had a lot of fun making this bread. I decided last minute to bake this and your Overnight Pull Apart Cinnamon Brioches Bread at the same time. After the first proof, I refrigerated the dough for about 5 hours. Then I braided the bread and put the 9 x 5 loaf pan in the refrigerator overnight. This bread took longer to bake (75 + minutes) but turned out very well.
    Next on my list is to use your Brioche dough recipe for a savory bread.
    Thank you for your recipes. I have thoroughly enjoyed them.

  19. 4 stars
    Questions please. In your instructions, why do you turn the dough onto a floured surface without kneading. Then immediately put the dough inna greased bowl for proofing?
    Also, do you punch down the dough after the first proof, then place in the fridge?

    1. Hi Arden, the dough is first kneaded the mixing bowl with the dough hook, then shaped into a smooth ball on a floured counter. Once it is shaped it needs time to rise, so it need to be pleaces back in a bowl and covered. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  20. Hi,
    Just one question. In your instructions, why do you turn the dough onto a floured surface without kneading. Then immediately put the dough inna greased bowl for proofing?

    1. Hi Arden, the dough is first kneaded the mixing bowl with the dough hook, then shaped into a smooth ball on a floured counter. Once it is shaped it needs time to rise, so it need to be pleaces back in a bowl and covered. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. If I make the dough in my bread machine can I use it as soon as its finish its cycle or must it be refrigerated over night ??

    1. Hey Cheryl, I am not very familiar with bread machines so I am really not sure. If you can typically use the dough right away, then I do think it should be just fine without and overnight refrigeration. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  22. 5 stars
    The nice recipe I just can’t wait to make it at my home thanks for adding one more amazing recipe to us.

  23. What is the least amount of time you should chill the dough? If I chill for only 6-8 hours will that be enough?

    1. HI! You just need an hour or 2 in the fridge, Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. SVP Est-il possible d’avoir cette recette en français ? Elle me paraît si délicieuse et je ne comprends pas l’anglais …

    1. Salut! Le mieux que je puisse faire serait de le traduire sur Google pour vous. Faites-moi savoir si cela aiderait!

  25. 5 stars
    Thank you so much for this recipe! Making this recipe was my first experience with sweet bread, and it turned out beautifully. Thank you for the easy to follow instructions and extremely helpful pictures. The bread is delectable. Thanks again!

  26. This recipe is definitely on my to-do list, but after reading some of the comments regarding the moisture of the dough, I’m a little confused as to how much flour to actually use. There is much controversy in the baking community about what a cup of flour actually is (if not using a measurement by weight)… Do you fluff the flour, spoon into the measuring cup and level off, or dip the measuring cup into the flour and level off? There is quite a difference in weight to both methods.

    1. HI! I fluff the flour with my measuring cup, then dip the cup into the flour and shake the excess off. Does this makes sense? Hope this helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  27. I couldn’t figure out how to reply to your reply! The first batch I made tasted okay but the dough was far too slack and thus affected the texture after the bake. I wouldn’t have dared to add more flour as I had weighed it out to begin with and added a little more while hand kneading it, and didn’t want it to become tough and dry. The issue was the temperature of the butter. The second time I made it, I only melted 4 tbs of butter and cut the rest in cold and it turned out wonderfully. The dough shaped into a shiny elastic dough after a good spin in the stand mixer. I noticed several other comments about greasy or “too wet” dough, so hopefully that will help anyone who had the same problem! I plan to use this recipe with different variations in the future! Thanks for sharing, and responding to my post. 🙂

  28. I’m very confused by this recipe. It doesn’t say to knead the dough anywhere, but I assumed that’s what was meant when it says to mix until it comes together. It was a very oily mess after about 5 minutes in the stand mixer so I knew the butter was leaking out, which I had worried about since it called for melted butter. I thought brioche was supposed to be made with cold/room temperature butter so it doesn’t leak out? I tried putting it in the fridge for a bit to harden up the butter some, but by then I had thoughtlessly tossed the dough hook into the sink and decided to knead it by hand (which I prefer anyway). Far too wet a dough to knead by hand, I’d guess it would take at least 20 minutes in the stand mixer to achieve a smooth elastic dough. I make bread 2-3 times a week for my family so I’m very familiar with enriched doughs, what am I missing here? Should it start out a very greasy dough? Does it come together after 15-20 minutes in the stand mixer?

    I decided to just let it rise and pop it in the fridge and see what happens, but my guess is it will be too slack to roll and shape tomorrow. Any clarification would be great!

    1. Hey Brianna, it sounds to me like you just need a little more flour to help the dough come together. Did it end up turning out ok?? Please let me know if you have any other questions. I hope you loved this recipe and had a great Christmas! Thanks so much and happy Holidays!! xTieghan ?

    1. HI! NO need to let the dough sit overnight, a couple hours is just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  29. 5 stars
    Hi Tieghan!! I made this bread last week and it was sooooo perfect. I’d even go as far as to say it’s better than anything you can get at a local bakery. It doesn’t seem fair to only give it 5 stars. I just love the texture; far superior to just regular old bread. I mixed up the dough in the morning, let it rise until doubled and then put it in the fridge and came back to it about 7 or 8 hours later. I didn’t braid my loaf: I just rolled it out, spread with butter, sprinkled the dough with the cinnamon sugar mixture, rolled it back up like a cinnamon roll, placed in buttered loaf pan, let it rise and then added the streusel topping. Mine was ready after exactly 50 minutes in the oven. While it was baking, my daughter came in the kitchen to inquire, “What IS that smell?? It smells soooo good!” It was very easy and practically foolproof. Unfortunately, I had to give most of it away because I couldn’t stop eating it and I knew I would eat the whole thing unless I did something drastic. I’ll be making another loaf this weekend because French toast. This recipe has earned a permanent place in my recipe box. Thanks for sharing this great recipe!

  30. This loaf is a labor or love and a show-stopper! Thank you for this recipe! Normally, I don’t need to make life decisions on how to store it b/c it’s gone so fast, BUT… I baked a few loaves to travel with. How should I wrap these for a day in the car???

    1. HI! I would wrap in plastic wrap. That will be great! Please let me know if you have any other questions. so glad you love the bread! Thank you! 🙂

  31. Hello there! I know this recipe is quite old but I just made it and have a question. My bread did not stay together when I cut it. Is there a way that you keep your logs together so that it creates slices rather than breaking into pieces? Other than that, it’s wonderful! Thanks for the recipe!

    1. Hi Alison! Because of the moist nature of the bread it is hard to keep it into perfect slices. I’d recommend dividing the bread into 2 loafs and baking them in a 9×5 inch pan. The pan helps keep them together. Hope that helps! 🙂

  32. I am so excited to start this today! Quick question as I looked at the King Arthur recipe as well and it calls for instant yeast. Is that the yeast you use as well? And there is no need to activate it before mixing everything else in? I’m so glad I found this recipe! Thank you!

  33. Hi Tieghan~

    I’ve been following your blog and website for a few years. I love your posts and recipes and made some over the years. Today, I made your cinnamon crunch braided brioche bread. What an amazing recipe! The dough came together beautifully! So rich and smooth! I decided to add raisins which I soaked overnight in rum and added them to the dough. The outcome….well, it was almost gone before the sun set on the west coast. Thank you for sharing!

    1. Hi Ellie, so happy to hear form you! This is one of my all time favorites. So happy you liked it, thanks for making it!

  34. The bread came out SOOO good the very first time I tried out this recipe. Definitely a keeper! The only thing I did differently is that I lined the loaf pan with parchment paper and all I had to do after taking the pan out of the oven is waiting 10 minutes, lifting the corners of the parchment paper and you’ll get the whole loaf right out! Voila!

  35. This is definitely one of the most wonderful brioche recipes I’ve ever found. Absolutely exquisite taste texture and beautiful presentation. Will become our traditional Christmas morning bread. Try this recipe. You will not be disappointed. Au contrare you will be delighted…And the sweet cinnamon smell does fill the air….LOVE LOVE LOVE

  36. I have been trying variations of the cinnamon rolls that are a Christmas tradition in our family and if this bread comes out as great as it looks and sounds, this is going to replace it….I will post a picture when it’s done! …thanks in advance! …..

  37. I made this yesterday and it was fantastic! I love the crunch of cinnamon sugar mixture on the outside and the slightly gooey richness in the middle!

    For me, I had some leftover cinnamon crunch coating and some leftover of the vanilla butter mixture. So I just mixed the two together until I got the right texture I was looking for and spinkled that over the top of the bread, instead of making an additional streusel topping, leaving out the nuts. It worked great!

    The vanilla butter is genius!!

    (Tieghan, I am not sure where you live, but I know that we would be fast friends if I lived nearby! You are a girl after my own heart! Love your food!)

    1. That sounds amazing!! I am so happy this was so perfect for you, and that you could use the topping twice! LOL! Oh, I am sure we would be. I am so happy you love my recipes! Thanks Lisa! ?

  38. Hey!
    Since I am looking for a real brioche recipe I finally found this and I really want to give it a try! But as Easter is coming I thought about making just the dough, so without all the cinnamon stuff, and bake it as little “crests”, for Easter brunch. What do you mean, will that work and how should I adjust the baking time/temperature ? 🙂
    Kind regards and thank you very much!

    1. HI! I would just prepare the dough minus all the cinnamon + sugar. Then just shape into your desired shape. Let me know if you have questions, happy to help!

      Thanks so much,

      1. Hi Tieghan,

        thanks so much for your fast reply! I baked the brioche today in shape of 8 little bunnys; they turned out very nice and soft and my parents loved them! Unfortunately, they had for me a too strong taste of yeast… is that volitional or did I something wrong? I had to add a quite big amount of flour because the dough was so sticky, but I guess that shouldn’t be the problem.?
        Anyway, I love your blog and recipes and maybe I am just cursed looking for THE brioche recipe for the rest of my life, haha.

        Happy Easter and greetings from Germany,

        1. Hmm, a strong taste of yeast? I really don’t know. Did you bake them fully? Sorry I can’t help more. Thank you so much for you kind words and Happy (late!) Easter!

  39. Yum! This will be in my oven in about an hour just letting it rise. My mouth is watering just anticipating this delicious bread! Thank you for sharing this recipe!

  40. I made this yesterday and it was amazing! I just wanted to leave a comment because I used my breadmaker to make the dough and it worked out great. I used bread/rapid-rise yeast otherwise I followed the recipes ingredient list as written. Once the dough was by setting the machine on the dough cycle, I followed the instructions as given save the part where you leave the dough in the fridge overnight. It was delicious and the breadmaker made it easy for me to tackle! I felt so confident, afterwards, I tackled your chocolate cinnamon swirl brioche recipe today in the same way ? Also delicious!!! I’m going to be digging through your recipes now to find others to try!

  41. This is seriously the best thing in the history of ever. I bake A LOT, so I know what I am talking about 😉
    I used fresh yeast, didn’t even knead it all that much, otherwise I followed your recipe exactly

    it smelled great, looked great and everyone just raved about it.

    Thank you for an awesome recipe!

  42. Thank you for posting this recipe! I made it for book club and it everyone loved it. I can’t remember if this happened the last time I made it but this time it seems like my dough isn’t rising much. I’ve made 2 batches of dough with the same result. Should I expect it to rise similar to pizza dough? Or a lot less?

  43. So I decided to let the dough left rest the fridge for the night, and in the morning all I was thinking of yummy bread and cinnamon smell. Baked the bread and …it was soft and airy- beautiful tasting – I will never buy another brioche bread every again. $6 it costs for a loaf!!!!!

  44. Hello,

    At midnight I found this recipe and started to create it. My son says- are you baking this late…and so mixed it and the dough looks very sweet. Just something to clear up, can I leave the dough out overnight or does it have to be in the fridge?

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  46. I made this bread yesterday not knowing what to expect, and it turned out AMAZING. The loaf expanded a lot and spilled out of the pan, but it just gave us an excuse to break off pieces and eat them right away. The top was delicious, with a wonderful crunchy texture due to the nuts, and the inside was soft and airy, just like brioche. The bottom of it was a bit gooey in the best possible cinnamon-y way, and overall the bread was consumed by my family in less than two days (respective diets aside). Will definitely make again!

  47. This recipe looks and sounds divine! I’m dying to try it! I Just was wondering, would I be able to use active dry yeast and should I let the yeast proof in the water Sugar and salt before adding the rest of the ingredients?

  48. Just made this. It smells amazing and I know it will taste just as good. It didn’t quite stay together after I removed it from the bread pan. It is loaf shape and done but loose and wobbly. Did I just not pinch together the strands tight enough or should I let it cool in the pan longer before removing? This is my first time making brioche or twisted bread of any kind.

  49. Hi, this looks divine.
    Going to make it today. Quick question though…when you say 12 tbsp butter, melted; do you mean 12 tbsp melted butter or 12 tbsp of chilled butter that has to be melted?

  50. Hello,

    First time reading your blog and it looks very nice! Is the yeast dry or fresh in the recipe?

    Love, Gabi x

  51. Oh my… I’ve been on a baking kick for the past few weeks and I still have part of a loaf of Rosemary Olive Oil Bread and part of a loaf of Streusel-Topped Brown Butter Banana Bread in the fridge to finish… But this may end up getting made this weekend anyway.

    This looks delicious – Thanks for the inspiration!


  52. Made this bread for my family on Thanksgiving and EVERYONE raved over it! Not a crumb left at the end of the day! It was absolutely amazing! Great recipes, keep them coming!!! 🙂

  53. I just got my out of the oven looks beautiful, I can wait to eat. by the way that is the third recipe that i try from you, you are amazing and the brigadeiros oh my God(Im Brazilian) and you recipe is the best i have ever try. Thank you for sharing

  54. Hiya,just wondering if the braid could be baked on a tray? Or does the dough need the support of the loaf tin? Thanks 🙂

  55. I made this loaf this morning and my family couldn’t wait for it to cool so we all burnt our tongues trying to shove it into our mouths! I have made this a few times and I always find that I have a bit of melted butter leftover. So, instead of making the streusel I mix some cinnamon sugar coating into the butter, add in the pecans and pour it over the loaf. Thank you for sharing your recipes!

  56. Soooooo good! I started the dough yesterday and was so excited to try it I got up in the middle of the night to finish! This was my first time making brioche and will make it again soon! I did add a little orange extract to my butter for dipping the dough braids. Gives just a hint of flavor that was amazing! Thank you so much for sharing

    1. Haha! No way! You are crazy, but that is awesome. So happy you love this bread!! love the orange extract, that is genius!

  57. I randomly came across this recipe when looking for a cinnimon bread recipe, I made the dough 2 days ago and baked it today. WOW this really is awesome and I like it that you can just whip up the dough and bake it whenever you want. Next time I may add some apples to the middle. You were right, the smell alone is worth it!! Thanks for a keeper!

  58. I made this last weekend, and it was seriously one of the most delicious things I have ever made. I’m glad you posted a link to the website you based the brioche recipe on, otherwise I would not have known to mix it in the blender for 20 minutes. The buttery cinnamon sugar coating on the braids made the insides sweet, gooey tastiness. Thanks so much, this recipe is definitely going to be repeated!

  59. G’day Tieghan! Your Brioche Bread sounds and looks stunning, true!
    I have pinned this and is now on my list for next year to do!
    Cheers! Joanne

    1. Hey Jenny, letting the dough sit overnight helps to develop flavor. Well, the dough will work without letting sit overnight in the fridge, it will not taste as good.

      Hope that helps and I hope you love the bread!

  60. Thank you for sharing this most ingenious recipe! However, I have tried to make this recipe 3 times now with no success. What comes out of the oven looks horrendous but tasted amazing which is why I kept trying but maybe you could help me. I really want to love this! So first off I actually use active dry yeast which I proof for 10 min before adding it to the rest of the ingredients as directed. It takes about 15-20 min in my stand mixer for my dough to come together. I follow the recipe exactly but when it comes to shaping and moving the braided brioche to the pan it’s like a beast. I’ve seen your pictures of the brioche logs and they look pretty solid. After an overnight fridge ferment my dough is no where near as firm as yours looks. There’s no way I could dip each log in butter so I brush the butter mix on each log. After I braid the brioche and place it in the pan it comes just to the brim of my 9×5 Pyrex bread pan. Then when I let it rise for the second time it’s pretty much trying to escape from the bread pan it’s so big! Over my 3 attempts of making this I’ve tried putting it straight into the oven at this point since it’s already so big but all three times the dough will ooze out of the pan while it’s baking in the oven leaving me with a crunch-topless brioche (the entire top of the brioche spills off the pan and onto the baking sheet below). What size is your bread pan? Yours doesn’t seem overly large but I’m thinking my 9×5 is way too small. Your advice and expertise is much appreciated!

    1. Hey Vicky!!
      Ok, so I do use a 9×5 inch pan, but for whatever reason your bread sounds like it is rising much more than mine does. So, I would just simply divide the dough in half and make two loafs and hopefully that will solve your problem! And if your bread still does not come out looking gorgeous, I would not fret. I made this 3 times just to get a loaf that the braid actually looked braided. The only thing that matters is that is taste good, right?!? Ok, hope that helps and let know if you have any more questions! I want you to love this bread! 🙂

      1. Thanks for the advice and quick response! I’ll definitely try to half the dough. It’s encouraging to know it took you three tries to get your perfect looking brioche 🙂 Thanks again for sharing this amazingly delicious recipe!

  61. Made this last night…. SOOO GOOOD!!!! My husband and in-laws loved it! Loaf is almost gone. Will make them into muffins next time!

  62. I just made this bread…and holy sweet jesus batman is it GOOD. WOW. Your recipes blow me away. I followed your recipe to a “T” and the bread came out perfect. The texture is a mix between a fresh gourmet dinner roll and angel food cake..’s pure heaven. I made the dough and left it in my fridge for 2 days (got busy with other things). I used Active Dry Yeast and it worked wonderfully. I think that having the bread in a warm area during the rising periods is what helped so much (I kept it on my stove and the heat from the oven underneath was just perfect – note: the oven was on, as I cook/bake a lot). This is just amazing.. your recipes are all to die for. I can tell that you truly test your recipes out beforehand and post the best possible recipe you can, for the most optimal results. You need your own cooking show…seriously. Thank you!! I always look forward to your posts.

  63. Tieghan this posting makes me want to get up right now and make that brioche. It’ll have to wait until tomorrow, but I want that aroma and that taste as soon as possible. Please don’t take this as criticism, but there were just a couple typos in your recipe. I love blogging because if I type something in wrong, I can go back and change it whenever I want. So I write this now with only the best intentions in mind. First, in your instructions for the dough the ingredient list asks for room temp butter, but the instructions ask for melted. Then with the cinnamon sugar you write that we should put it in a “sallow” bowl rather than a “shallow” one.
    I can’t wait to make this bread, and you better believe I’m making a double batch so I can try those muffins you jposted also. 🙂

    1. THANK YOU!! I am always making typos, so I love that you are helping me out! I will head and fix the recipe now!

      Hope you love the bread!

  64. You are KILLING ME! This is like a slice of heaven! I really wanna try to make this one for sure!

  65. So lovely. I love the photo of the bread in the pan with the cinnamon & sugar, before it’s baked. Yum!!

  66. WOW! we just made regular brioche using the Artisan Bread in 5 minutes book but I will FOR SURE be making this! Genius idea to braid the brioche after you covered it in cinnamon and sugar! You need to write a cookbook called “Half-Baked Harvest Recipes – the Genius Creative cooking by a Teenager” Im so serious girl! You are sooo creative!!!!

    1. Haha! Thank you so much, Judy!! I am actually no longer a teenager though, I just turned 20! Yikes! LOL!
      Thank you!

  67. Looks lovely, Tieghan.I can’t wait to try this! I bet turning a few slices into to French toast would be killer too.

  68. This needs to happen in my life. I haven’t made brioche in years… and while I liked the bread on its own, I really felt like it needed something sweet like cinnamon or chocolate.

  69. I seriously just drooled on my computer. My daughter looked at it and gasped.

    Best. Bread. EVER!

  70. Lord have mercy! I can only imagine how incredible this brioche is, Tieghan. And I have no doubt in my mind that this is the best sweet bread you’ve ever made. I mean look at it! Even the bottom of the loaf has me drooling.

  71. My oh my. Tieghan you actually had me actually searching for this bread. I briefly saw it then lost the page. I’m not letting it go. Defo being bookmarked. This bread looks amazing & the fact it has streusel topping too. Definite winner!

  72. This bread is unbelievable. I can only imagine the aromas given off while baking. I can almost smell them now. Butter and cinnamon making is magical!

  73. I’m making this for Christmas! Thank you.

    Does anyone have any suggestions on portions for substituting regular flour for coconut flour?

  74. I LOVE homemade brioche. I never make it enough though. This version is to-die-for. Seriously, I’m so jealous that I don’t have a loaf already in my kitchen. Now you can make french toast with the leftovers, which will be totally over the top.

  75. Love cinnamon sooo much. This bread looks absolutely incredible, Tieghan!!! I made cinnamon-swirl pancakes this morning and now I am in the mood for more cinnamon—-Definitely trying this bread very soon!

  76. This looks fabulous. Can you use either regular or instant yeast??? I am going to do this for holiday gifts.

  77. Tieghan it’s absolutely stunning! Yes, it’s your best bread ever. One of my bucket list tasks this year was to make brioche. Yours is giving me a nudge because it’s so beautiful and love that it doesn’t even need a glaze. So many textures and flavors, just divine! Pinned of course!

  78. OH no! I am so sorry this did not turn out for you!! I do use active dry yeast, but my dough was not liquid at all. It is suppose to be sticky, but not liquid. If you try this again and have a liquid dough try adding in more flour until the dough becomes sticky. Bread dough can need more or less flour depending on where you live, so the amounts can be different for everyone.

    I have made this dough recipe multiple times and do love it, so let me know if you have any more questions and again, I am so sorry it did not turn out for you!

    Thanks Teri!

  79. First off – Tieghan, you are too nice. You don’t have to apologize lol

    Teri – You mixed dough for 35 minutes? Yikes. I’m sorry but you must have seriously missed something…like maybe the flour…lol