Cinnamon Brioche Sticky Buns

Name: Cinnamon Brioche Sticky Buns
Prep time: 45 min
Cook time: 25 min
Total time: 190 min
Yield: 12 servings
Cuisine: French
Ingredients: 1/2 cup whole milk (warmed to 43°C / 110°F); 2 1/4 teaspoons active dry yeast; 4 cups all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 1 teaspoon salt; 4 large eggs (room temperature); 1/2 cup unsalted butter (softened); 1/2 cup unsalted butter (softened); 1 cup brown sugar (packed); 2 tablespoons ground cinnamon; 1/2 cup unsalted butter (melted); 1 cup brown sugar (packed); 1/4 cup heavy cream; 1 cup pecans (chopped)

190 min 12 servings Medium

All Recipes

Delightful cinnamon brioche sticky buns, perfect for breakfast or a sweet treat.

Prep

45 min

Cook

25 min

Total

190 min

Servings

Difficulty

Medium

Cinnamon brioche sticky buns are a beloved treat, combining the rich, buttery texture of brioche with a sweet, cinnamon-infused filling. These buns are perfect for a cozy breakfast or a delightful afternoon snack. Originating from the tradition of sweet, enriched bread, these buns bring a touch of indulgence to any table. The combination of fluffy dough and sticky, caramelized topping makes them irresistible.

Instructions

Prepare the dough

In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until frothy.

Pro tip: Ensure the milk is not too hot to avoid killing the yeast.

Mix the dough

In a mixer bowl, combine flour, sugar, and salt. Add eggs, yeast mixture, and softened butter. Knead on medium speed for 8 minutes until smooth.

Pro tip: The dough should be elastic and slightly sticky.

Let the dough rise

Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Pro tip: A proofing drawer or a warm oven (turned off) is ideal.

Prepare the filling

In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined.

Roll and fill the dough

Roll the dough into a 12x18 inch rectangle. Spread the filling evenly over the dough.

Pro tip: Use a spatula for an even spread.

Shape the buns

Roll the dough tightly into a log from the long edge. Cut into 12 equal slices.

Pro tip: Use unflavoured dental floss for clean cuts.

Prepare the topping

In a saucepan, melt butter. Add brown sugar and cream, stirring until smooth. Pour into a greased 9x13 inch baking dish and sprinkle with pecans.

Second rise

Place buns cut side down in the prepared dish. Cover and let rise for 45 minutes.

Bake the buns

Preheat the oven to 180°C / 350°F. Bake for 25-30 minutes until golden brown.

Pro tip: Check for doneness by ensuring the center buns are cooked through.

Cool and serve

Let buns cool for 10 minutes before inverting onto a serving platter. Serve warm.

Pro tip: Invert carefully to maintain the sticky topping.

💡

Tips & Tricks

Ensure the dough is kneaded until smooth for the best texture.
Allow the dough to rise in a warm place for optimal proofing.
Use a sharp knife to cut the rolled dough cleanly.
For extra gooey buns, ensure the sugar filling is evenly spread.

Frequently Asked Questions

Comment faire des brioches à la cannelle?

To make cinnamon brioche sticky buns, prepare an enriched dough, fill with cinnamon sugar, shape into buns, and bake with a sticky topping.

Quelle est la meilleure recette de brioche à la cannelle?

The best recipe balances a fluffy brioche dough with a rich cinnamon filling and sticky caramel topping, like this one.

Combien de temps pour faire lever la pâte?

The dough should rise for about 1 hour initially, then 45 minutes after shaping.

À quelle température cuire les brioches?

Bake the buns at 180°C / 350°F until golden brown.

Puis-je préparer la pâte à l'avance?

Yes, you can prepare the dough and refrigerate it overnight for a fresh bake in the morning.

Serving Suggestions

Serve these cinnamon brioche sticky buns warm, with a cup of coffee or tea for a comforting breakfast. They pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. To make ahead, prepare the buns through the second rise, then refrigerate overnight. In the morning, bake fresh for optimal flavour. Store leftovers in an airtight container for up to three days, reheating gently before serving.