Cinnamon Pull Apart Brioche
  • ¾ c milk - warmed
  • 3T sugar
  • 3t yeast
  • 175g butter - melted
  • 3 eggs
  • 4c plain flour
  • pinch salt
  • 60g butter - softened
  • ½c brown sugar
  • 2t cinnamon
  1. Place warm milk, sugar and yeast into a bowl. Stir to combine. Allow the mixture to sit for 5 minutes while the yeast activates.
  2. Whisk in the eggs and melted butter.
  3. Add the flour and bring to a soft dough.
  4. Knead the dough for 10 minutes until it is soft and elastic
  5. Allow the dough to rise in a warm place for 1-2 hours or until double in size
  6. Knock the dough back by kneading lightly.
  7. Roll into a large rectangle 1 cm thick.
  8. Spread the softened butter evenly over the dough.
  9. Sprinkle the cinnamon and brown sugar evenly over the dough.
  10. Roll the dough into a spiral and cut into 1.5 cm thick rounds
  11. Place the rounds onto a lined baking tray, offsetting each round slightly.
  12. Allow the dough to rise again for one hour (you can also put it in the fridge overnight and let it rise super slowly).
  13. Preheat the oven to 180*c
  14. Brush the bread with a little milk to glaze
  15. Bake the brioche for 30 minutes or until cooked through.
Recipe by Country Life Experiment at