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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.
It’s simple.
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!
Flaky Pull Apart Cinnamon Peach Brioche Bread
Servings: 295 makes (x inch) loafs
Calories Per Serving: 1194 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
I tried this and blueberry posted before this. I didn’t a measurement for the salt so I winged it. I added a teaspoon. The dough seemed way to wet for me to fold it as it was listed. Perhaps I mis-measured. I did add 3/4 cup more flour based on other brioche recipes I have seen. The flavors on this are wonderful. On my bake, it was a bit cakey. However, it is a good recipe that everyone should try. Even with my mistakes, my family enjoyed a peach cinnamon roll
Thank you so much Bill! I am so glad you loved this!
The loaves are in the oven and smell wonderful. One question, you don’t say what to do with the beaten egg????I brushed it on top since I thought that may be what it was for.
Hi Shelly! I am so sorry about that! It is to brush it before it goes into the oven! I hope this turned out amazing for you!
Making this now and a bit unsure on flour amount. 3 cups was far too wet so I’ve added another 1/2 cup but wondering what consistency I’m looking for before adding butter?
Hey Marnie! You can use anywhere from 3-4 cups of flour. You want you dough to be pulling away from the sides of the bowl. It should be wet, but not wet enough that you can’t work with it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Just made it! Like others mentioned I also missed how much salt should be used, I did just a pinch. And beaten egg I used at the end to brush the rolls, but perhaps it should be used somewhere else? Anyway bread turned out great.
I am so glad these turned out great! The beaten egg was supposed to be used there, so I am glad you did! Thank you so much Agne!
Such a brilliant idea to add peaches!! I feel peaches are often overlooked for apples.
Thank you so much Brittany!
I am wondering if there might be a typo in the recipe? I just tried to make this, and the dough was super wet! Maybe it was supposed to say 4 cups of flour? And I think the salt measurement is missing, I guessed 1 1/2 tsp. I would definitely be willing to try it again though once I figure out where I went wrong! Especially since I’m trying to figure out how to use all these peaches..
Hey Denise! You can use anywhere from 3-4 cups flour. Depending on where you live, some areas have much more moisture in the air which can making baking a little tricker. If your dough was super wet, just add flour, 1/4 cup at a time until is comes together enough to form a ball. Don’t be afraid to add more flour as needed. Does that make sense? For the salt, I am so sorry, I did leave that out, but the recipe is now fixed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
When do you add the beaten egg?
Hi Lil! The beaten egg is for brushing before baking! I hope you love this recipe!
Looks great! Do you think I could make this with puff pastry instead of the brioche dough?
Hi Smad! I would not recommend using puff pastry as it will not work the same with the recipe. So sorry about that. I hope you still try this!
I can’t wait to make it this week!
I hope you love it! Thank you Diala!
This was great but I think you need to change the times listed for prep/cook etc. There is a one hour rising after making the dough, 15-20 minutes in the freezer after the butter and folding and another one hour after the bread is assembled. That with cooking and the other prep is at least 3 hours – I should have read the recipe all the way through but although it was very late for breakfast it was delicious
Hi Mary! I am so sorry about that, I will change it to be more accurate for you guys! I am really glad you still enjoyed this recipe!
Wow! I was just looking at some peaches sitting on my counter and wondering what to do with them when I came upon this recipe. Cannot wait to try it. Thank you for all your inspiring and delicious recipes that I have enjoyed making.
So perfect! I hope you love this!
Yummy peaches!! This looks delicious.
Thank you!
Oh wow. This is dreamy! Do you think you’ll do a live video of this one? Your descriptions are great in the steps and I think I can follow,but would be super helpful with how the dough is shaped. Love your recipes and have been a fan for years!!
Thank you so much Meg! I can try to do a live video for this if you would like one!
Any tips for making this into an overnight rise? This looks absolutely delicious and I’ve earmarked it for Sunday brunch, but don’t overly want to get up an extra hour earlier than I absolutely need to.
Hey Jenn! You can make and assemble the bread in advance. Instead of letting the loaves of bread dough rise during step 7, just cover the loaves of dough and then place in the fridge overnight. Take the loaves out of the fridge and let sit on the counter while the oven preheats and then bake as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Peach perfection! This is gorgeous! The peaches here in NJ have been so good this year and I’ve really been enjoying your recipes so keep them coming…
Thank you so much Jean! I am so glad you like this!