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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!

overhead photo of Flaky Pull Apart Cinnamon Peach Brioche Bread with butter and flowers in photo

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?

sliced peaches on brioche dough

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!

Flaky Pull Apart Cinnamon Peach Brioche rolls before baking, sliced on counter

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.

overhead photo of Flaky Pull Apart Cinnamon Peach Brioche Bread before baking in bread pan

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.

overhead photo of Flaky Pull Apart Cinnamon Peach Brioche Bread on baking pans

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!

front on photo of Flaky Pull Apart Cinnamon Peach Brioche Bread broken open

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.

side angled photo of Flaky Pull Apart Cinnamon Peach Brioche Bread

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.

close up overhead photo of Flaky Pull Apart Cinnamon Peach Brioche Bread

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.

front on photo of Flaky Pull Apart Cinnamon Peach Brioche Bread torn open to expose the peaches

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

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 295 makes (x inch) loafs

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

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. 
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Comments

  1. Thanks Tieghan! The almond milk worked great. Everyone loved these! We ate them warm for dessert out of the oven with a cream cheese glaze. The next morning we slice up the leftovers, toasted them a bit + topped with butter to make slices of toast. Delicious!

  2. Hi! I don’t often have cow’s milk on hand, but I always have nut milk (full fat coconut + almond) Would either of these be okay to substitute for this recipe (and others?)
    Recently have found your instagram + blog and have loved loved loved everything I’ve made!

    1. Hi ALi,
      You could use almond milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. Hi! I saw this recipe recently and thought wow I have to make this!! But then I saw that it was a brioche bread and as such recommends using a stand mixer. Do you think I could do this by hand or possibly with a hand mixer?? Thanks for the help and amazing recipes☺️

    1. Hi Tagesech,
      You can definitely do this by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Can you also include video in your recipes. I want to do this but bit confused in making it. Hopefully you make videos ❤️

  5. Hi! This looks so yummy! Could you make it as one large loaf in something like a Dutch oven instead of 2 smaller loaves?
    Thanks!

    1. Hi Lindsey,
      I haven’t tested this, but would highly recommend the two loaves. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. Hi!
    I would love to make this recipe – looks peachy and delicious! This is my first bread recipe so I’m quite nervous about it haha! Quick question – how can i substitute active dry yeast for the instant yeast? It’s supposed to be 25% less but needs to be proofed in water which is not an ingredient in the recipe..

    Thank you! xx

    1. Hi Jane,
      I have not tested this recipe with active yeast, but I would recommend proofing the active yeast in the warm milk and then continuing with step one. Hope this helps!

  7. 5 stars
    Hi, I made this recipe, it was delicious! Thanks for your recipe and replies to comments – I work in grams so I converted it myself. I found the method as you wrote it works well. A couple of additional things – perhaps it would be helpful for you to have a “Notes” at the bottom of the recipe to include tips like how to overnight rise (which I did successfully thanks to your reply to a comment) I divided mine into 2 small casserole dishes and for first one I forgot the egg wash because I believe it was missing in the instructions.
    I made brown butter icing following another blogger (Sally’s Baking Addiction) recipe to put top these – scrumptious, flaky crunchy exterior and soft buttery interior – thanks again!

    1. Hey Helen! No need to make any adjustments to the recipe. This will bake up just great for you, even in Wisconsin! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. Hi! I am one of your big fans 🙂 I love your blog and definitely love your recipes 🙂 With this recipe, you think it’ll be okay if I replace the peaches with ripe fresh mangoes?

    Thanks!

    1. Hey Azel!! I think mangos will be delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  9. 5 stars
    I can’t wait to make this!!! Quick question: I live at 7500ft and I haven’t had much luck with bread- it turns out heavy and slightly flatter, even with extending the rise time. Do you use a high altitude flour, or would you recommend a particular higher or lower protein flour?

    1. Hi there! I am in CO, so I think this bread should work really well for you! No changes needed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. 4 stars
    These turn down out great for me. I subbed berries for the peaches. Melt in your mouth.
    I had the wait time but it’s always worth it. Yum. Thanks for being You and sharing these fantastic creations.

    1. Hey Alex! Yes, prepping and then freeze works really well. Just be sure to wrap them well in plastic wrap. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan