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This bread.

Cinnamon Crunch Braided Brioche Bread | halfbakedharvest.com

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 | halfbakedharvest.com

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

I have many reasons for this.

Cinnamon Crunch Braided Brioche Bread | halfbakedharvest.com

One is that it is addicting.

Seriously, you will want slice after slice.

Cinnamon Crunch Braided Brioche Bread | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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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Ingredients

  • 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

Instructions

  • 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.

Notes

*Brioche dough adapted from [here | http://www.kingarthurflour.com/recipes/brioche-recipe].
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Cinnamon Crunch Braided Brioche Bread | halfbakedharvest.com

Finally!

 

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Comments

  1. 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.

  2. 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

  3. 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!

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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 ???