Flaky Pull Apart Cinnamon Peach Brioche Bread.
Flaky Pull Apart Cinnamon Peach Brioche Bread. Extra flaky, light, buttery, and eggy brioche bread, swirled with sweet peaches and cinnamon sugar. Nothing beats the deliciousness of this bread. It’s cozy, summery, and the perfect weekend treat!
Hey, hey, happy Friday! I really could not think of a better recipe to welcome in the weekend than this peach pull apart brioche bread. It’s a mix of summer and comfort and I LOVE it so much. I know I mentioned this yesterday, but I’m definitely moving in towards the cozier recipes with our slightly shorter days and cooler temperatures.
Very much looking forward what’s to come, but since it is still summer, I’m mixing summer foods with slightly cozier baking. Perfect for the weekend, right?
It’s hard to believe that it’s mid August already, but the date doesn’t lie, and mid August means it’s peak peach season all over the US. Here in Summit County, Colorado most of our peaches come from Palisades, CO. We also get peaches from Georgia, and California. Each are delicious in their own unique ways. I must admit, I went a little overboard with the peach recipes this week and have a few coming your way next week…and the next. Today’s peach recipe is sweet, but the following recipes are savory.
Be very excited about each, because they are all so good!
If you follow along on Instagram, you know I did a lot of cooking this week. I’m headed to LA on Monday for work, so that meant that this week was all about testing new recipes. This peach brioche bread was one of the recipes I worked on.
It. Is. My. FAVORITE.
Originally, I planned on sharing this later in the month, but it’s so delicious that I couldn’t wait and decided to share it now. It would have been mean of me not to. Peach season is short-lived, so I figure sharing sooner was really best.
That said let’s jump right into the details.
For starters, this is not one of my super simple recipes, but it’s also not a hard recipe. It’s actually pretty easy, but you need to allow time for the dough to rise, at least a few hours, it’s essential.
If you’ve never made a brioche dough, it’s a simple mix up of milk, yeast, eggs, flour, and butter. It’s probably my favorite kind of dough to work with, it’s also just incredibly good. Like so, so, so, so good.
This brioche dough however is not exactly typical. It has all the same ingredients, but with a smidge more butter than usual and the addition of cinnamon and peaches. Yessss!
When I set out to make this brioche bread, I knew I wanted it be soft on the inside, but incredibly flaky as well. I was going for a croissant feel and the only way I know how to achieve that kind of flaky layer is with butter. The layers of cold butter are what give this bread it’s “extra flaky” feel. That extra layer of butter ripples through the rolls creating flakey, doughy, swirly layers. It’s what makes this pull-apart brioche better than any other.
Because let’s be real, who does not love buttery, doughy, cinnamon and peach filled layers?!
They are the best. It’s soft brioche meets flaky croissant. I don’t think there could be a better combo. Trust me here.
That’s the dough. Now onto the filling.
Cinnamon sugar and fresh peaches.
Rolled up like a cinnamon roll and cut into swirly buns. The BEST. And so pretty. LOVE.
And guys, that’s it. No frosting or glaze because I really wanted the peaches to shine and not be overpowered (or over sugared?) with a glaze. The peaches are the star and their flavor and sweetness really shine through.
This is best served up on a weekend morning, warm outta the oven with hot coffee and a smear of butter (salted, because it’s my favorite). So much perfection. And also? The leftovers are kind of delicious as an afternoon snack or midnight treat, warm or cold. Maybe with more coffee or tea?
Mouth is watering.
Have I sold you yet? Are you making this over the weekend? Maybe peach picking tomorrow, and then Peach Brioche for Sunday morning? Yes. Do That.
If you make this cinnamon peach pull apart brioche bread please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this bread, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Flaky Pull Apart Cinnamon Peach Brioche Bread
Extra flaky, light, buttery, and eggy brioche bread, swirled with sweet peaches and cinnamon sugar. Nothing beats the deliciousness of this bread. It's cozy, summery, and the perfect weekend treat.
- 2/3 cup warm milk
- 2 1/4 teaspoons instant yeast
- 2 teaspoons honey
- 4 eggs, plus 1 egg, beaten
- 3 - 4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon kosher salt
- 8 tablespoons (1/2 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
- 1/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 peaches, thinly sliced
1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 14x14 inches. Lay thin slices of cold butter all over the surface of the dough, pressing gently to adhere.
4. Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.
5. Meanwhile, Butter 2 (9x5 inch) bread pans. Mix the brown sugar, sugar, and cinnamon in a small bowl.
6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 14x14 inches). Spread 4 tablespoons softened butter over the dough and sprinkle with half the cinnamon sugar. Layer the peach slices over the dough in a single layer and then sprinkle with the remaining cinnamon sugar. Starting at the edge of dough closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
7. Cut the dough into 6 rolls and place cut side up in the prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the breads on a rimmed baking sheet and bake 30-35 minutes or until lightly browned on top. Let cool in pans 5 minutes, then flip out onto a cooling rack. Serve warm or cold.
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