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Fluffy Cinnamon Swirl Brioche Loaf

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This Fluffy Cinnamon Swirl Brioche Loaf is a buttery, soft bread with pillowy layers and a sweet cinnamon-sugar swirl. Perfect for brunch, gifting, or cozy mornings, it’s easy enough for beginners and irresistibly delicious.

Ingredients

Scale
  • 3 3/4 cups all-purpose flour (unbleached preferred)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup whole milk, lukewarm
  • 3 large eggs, at room temperature
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened and cubed
  • 3 tablespoons unsalted butter, melted (for filling)
  • 1/3 cup packed brown sugar (dark preferred)
  • 1 1/2 tablespoons ground cinnamon
  • Pinch of salt (for filling)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Powdered sugar, for dusting (optional)
  • 1/2 cup raisins or chopped pecans (optional)

Instructions

  1. Warm milk until just lukewarm (about 100°F). Sprinkle yeast and 1 tablespoon sugar over the milk, stir, and let sit for 5–10 minutes until foamy.
  2. In a stand mixer bowl, combine flour, remaining sugar, and salt. Mix briefly.
  3. Add foamy yeast mixture and eggs. Mix on low speed (or by hand) until mostly combined, scraping sides as needed.
  4. Add softened butter, a few cubes at a time, mixing well after each addition. Knead on medium speed (or by hand) for 8–10 minutes until dough is soft, elastic, and slightly tacky. Add flour 1 tablespoon at a time if too sticky.
  5. Shape dough into a ball and place in a greased bowl. Cover tightly and let rise in a warm spot until doubled, about 1.5–2 hours.
  6. While dough rises, melt butter for filling. Mix in brown sugar, cinnamon, and a pinch of salt to form a thick paste.
  7. Punch down risen dough. Turn onto a lightly floured surface and roll into a 9×14-inch rectangle, about 1/4-inch thick.
  8. Spread cinnamon filling evenly over dough, leaving a 1/2-inch border. Sprinkle raisins or nuts if using.
  9. Starting from the short end, roll up tightly into a log, pinching the seam closed. Place seam-side down in a greased 9×5-inch loaf pan.
  10. Cover loosely and let rise until puffy and about 1-inch above the rim, about 45–60 minutes.
  11. Preheat oven to 350°F. Brush top with egg wash. Bake for 30–35 minutes, until deep golden brown and loaf sounds hollow when tapped. Tent with foil after 20 minutes if browning too quickly.
  12. Let loaf cool in pan for 10 minutes, then turn out onto a wire rack. Cool at least 30 minutes before slicing. Dust with powdered sugar if desired.

Notes

For extra swirls, slice the rolled dough lengthwise, twist, and fit both pieces in the pan. Don’t rush the rise—cooler kitchens may take longer. Use softened butter for best texture. The loaf is best served warm and makes excellent French toast. For gluten-free or vegan adaptations, see blog tips.

Nutrition

Keywords: brioche, cinnamon swirl, sweet bread, brunch, homemade bread, buttery loaf, easy brioche, cinnamon bread

Find it online: https://bitefuljoy.com/fluffy-cinnamon-swirl-brioche-loaf-recipe-easy-buttery-layers/