Brioche is an amazing thing! You take some basic ingredients, and with some time and some love, it turns into something extraordinary. This is especially true of this Cinnamon Brioche Wreath! It also doesn’t hurt that it would be the perfect addition to your holiday festivities!
This Cinnamon Brioche Wreath is soft and buttery, as brioche should be! Then you add cinnamon sugar filling and take this baby to a whole new level.
As with most amazing things, this brioche takes time. Lots of time. After making the dough and letting it rise, the dough rests overnight in the refrigerator before shaping the wreath and letting it rise again. Trust me, it’s worth the effort!
Make sure to read the directions carefully! There are quite a few steps to shape the bread, but I tried to be detailed with the directions. I also specify to shape the dough on a lined baking sheet, but here’s another warning: **shape the dough on a baking sheet**!! I shaped mine on the kitchen counter and then had to try to move my masterpiece without killing it. Not advisable.
I like to use silpats to line my pans because they’re easy to clean and I can use them over and over again. If you’d like to get yourself some, you can find them [here].
Once your brioche has been shaped and baked, you’re only left with one decision: to glaze or not to glaze: I opted to drizzle my brioche with a vanilla bean glaze. I really enjoyed the pairing of the sweet glaze with the not-so-sweet brioche. Vanilla and cinnamon is never a bad combo, either.
The only specialty ingredient in this recipe is the vanilla bean paste. I love the flavor of vanilla bean paste and the lovely black flecks it leaves in the glaze! If you don’t have vanilla bean paste, you can use the seeds from one vanilla bean, or you can substitute vanilla extract. If you’d like to purchase vanilla bean paste, you can find some [here].
So go ahead and add this beauty to your holiday menu! It will definitely make an appearance or two at my house!
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Cinnamon Brioche Wreath
- 1/2 cup milk, warm
- 3 Tbsp sugar
- 2 1/4 tsp yeast (1 packet)
- 4 eggs, at room temperature
- 3 1/2 cups flour
- 1 tsp salt
- 3/4 cup unsalted butter, cut into small pieces and softened (1 1/2 sticks)
- 1/4 cup unsalted butter, melted (1/2 stick)
- 1/2 cup sugar
- 3 tsp ground cinnamon
- 1 egg yolk
- 1 Tbsp heavy (whipping) cream
Vanilla Bean Glaze (optional)
- 1/2 cup powdered sugar, sifted
- 2-3 Tbsp heavy (whipping) cream
- 1/2 tsp vanilla bean paste (see note)
- Combine milk and sugar in the bowl of a stand mixer. Sprinkle the yeast over the top and let sit 10 minutes.
- Add eggs, one at a time, allowing each egg to incorporate before adding the next. Mix until light and creamy.
- Add flour and salt. Mix just until incorporated.
- With the mixer running on low speed, add the butter a few pieces at a time, allowing the butter to incorporate before adding more. Mix dough five minutes, or until stretchy and sticky.
- Lightly oil a large bowl. Place dough into oiled bowl, cover, and let rise two hours.
- After the initial rise is complete, place the dough in the refrigerator overnight. The following day, allow the dough to come to room temperature before proceeding with the recipe.
- Turn the dough out onto a well-floured surface. Roll the dough into a 20"x28" rectangle.
- Brush the dough all over with the melted butter. In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon/sugar mixture evenly over buttered dough.
- Roll the dough into a log starting at the long edge of the dough. Pinch the ends of the log closed.
- Cut the dough log in half lengthwise. Place each half parallel to each other on a baking sheet lined with parchment or a silpat (see note).
- Starting near the center, twist the two dough strands together. When you reach the end, turn the dough around and twist the other side together. You will have one length of twisted dough.
- Shape the dough into a circle. Fold and press the ends together so the dough resembles a braided wreath. Cover and let rise for one hour.
For Egg Wash/Bake:
- Preheat oven to 350F. After the final rise, combine yolk and cream in a small bowl and mix well. Brush the egg wash over the dough.
- Bake the brioche until golden brown, 30-35 minutes. Allow to cool slightly before glazing (optional) and slicing.
For Glaze (optional):
- Combine sifted powdered sugar, 2 tablespoons cream, and vanilla bean paste (see note) in a small bowl. Stir to combine. If glaze is too thick, add the remaining tablespoon of cream.
- Drizzle the glaze over the brioche and allow to set slightly before slicing and serving.Enjoy!