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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.
Hi your rolls look amazing and I’d really like to make this recipe but I was wondering if you could give the metric weights for your ingredients, especially your flour, and do you measure flour by the scooping it into your cup or by dipping your cup in the flour. Thanks in advance your site is beautiful
Hi Elaine! I do not have the metric measurements and the best I can do is use a converter on google, but I am not positive how accurate that would be. I am so sorry about this. I hope you try this recipe!
Have you made this roll before without peaches, just a cinnamon & sugar mixture or as a cinnamon style roll with some icing? Thanks!!
Hey Lauren! I have not done that, but I am sure it would be DELICIOUS! Sounds great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi,
This looks awesome and I’m considering making it for Thanksgiving when we have a bunch of family over for dinner. Now that we are exiting Peach season in the northeast, I was wondering if we could use frozen peaches for this. Will frozen peaches work in this recipe?
Thanks,
JB
HI! Frozen peaches will be great! I would not lightly thaw them before using. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hello! This looks absolutely delicous and I’m certainly gonna try my hand with it, but one of the ingredients is instant yeast and I’ve never worked with it, or any kind of yeast really. Can you tell me which one you use like brand/name and a few tips on working with yeast? I live in Brazil, so I need to get the name of this ingredient in portuguese and then try to find it. I hope we have it here, because in Brazil there’s no heavy cream or any direct substitute and it’s sad to see a lot of internacional recipes and not be able to work with them for lack of ingredients. I hope I can find this yeast around here, all the best! xx
Hey Anna! I like to use Red Start Baking Yeast, Platinum Baking yeast, or King Arthur Baking yeast. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this today and it was delicious but a few comments:
1. The recipe left out the salt measurement so I used 1/2 t.
2. I ended up using about 3 1/2-3,3/4 cups of flour.
3. The total time was over 4 hours.
It all worked out great and the final product was both pretty and tasty, I’d make this again but I felt like I was winging it a bit on this go around
Thank you so much Susan!
I made this and was confused because the recipe says 14” x 14” rectangle. I looked at the pictures and saw that they are definitely rectangular so I did approximately 14” x 6” and they are perfect. My daughters and I have made dozens of your recipes, they are always outstanding! The photos are beautiful and a huge help! Thanks!
Thank you so much Lisa! I am so glad this recipe turned out amazing for you!
Hi Tieghan!
Looking forward to trying this recipe this weekend and making this for 20 people how do you suggest I adjust the proportions for that many people?
Thanks!!!
Hey Heather! I would just double the recipe and make 4 loafs. That should be plenty! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This looks amazing! There is a peach festival in Phoenix that makes peach cinnamon rolls but I have never been able to get any. Now I can! One question: in folding the dough, shouldn’t it be to fold in thirds? I can’t work it out to fold it in half.
HI! Yes, the dough needs to be folded into thirds, like a letter! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Is there a diagram or a better way to explain the folding process?
HI! I am sorry, no diagram. Can I help answer any questions for you to make is simpler? Please let me know!
These look perfect 🙂 I’ve been obsessed with everything peach-related lately so thanks for another peach recipe!
Thank you so much!
I have two questions concerning this recipe which looks absolutely amazing. In the instructions it calls for four eggs plus one beaten egg, I see nowhere in the directions where the beaten egg is used. In line number 3 how much butter is used to put on the surface of the dough? Can’t wait to make it!
Hi Jo! The beaten egg is used to brush on before going into the oven! I am sorry I forgot to include that. I hope you love this!
Hi,
Could you make these without a mixer, as in mix by hand ?
Thanks!
These look absolutely amazing!
Thank you Elizabeth! I hope you try this!
this turned out fabulous but I couldn’t taste the peaches. I used white peaches (which is what was on sale) which might be why. I also ended up folding the dough more because it was still huge after the first roll out! I baked them on a regular pan and they got huge! I’m making them in a circular pan next time to get the shape right. tasted great though!
Thank you so much! I am so glad you loved this and it turned out great for you!
I made this tonight and mine was also very wet with 3 cups of flour but I didn’t realize it until I punched it down so I kneaded some more flour into it at that point. I’ve never made brioche before so I wasn’t sure of the texture. I also missed the egg wash step but they still came out beautifully. Mine stuck quite a bit on the bottom so make sure you butter the pans generously! Delicious recipe even with my errors.
Thank you so much Jessica! I am so glad you loved this recipe and it turned out amazing for you!