Cinnamon swirl

Cinnamon swirl


  • 2

    Number of People

  • Affordable


  • Medium


  • Prep time

  • Cook time

  • 3H00

    Rest time


  • Brioche dough:
  • 200 g pastry flour
  • 30 g caster sugar
  • 1 teaspoon of cinnamon
  • 1 pinch of salt
  • 9 g fresh yeast
  • 75 ml whole milk
  • 80 g whole eggs
  • 30 g softened butter
  • Garnish:
  • 80 g softened butter
  • 80 g brown sugar
  • 1 teaspoon of cinnamon
  • Glaze:
  • 30 g icing sugar
  • 50 g fromage frais
  • juice of 0.5 lemon


To prepare the brioche dough: put the flour, sugar and cinnamon in the food processor bowl, with salt on one side and baking powder on the other. Make sure the salt and baking powder do not touch. Start to knead, add the milk, then 75g of eggs (keep the remaining 5g for the glaze). Knead until the dough is even and soft. Then, add the butter and knead again until it is fully incorporated, then continue kneading for 5 minutes.

Form a ball and place the dough in a bowl covered with a damp tea towel. Leave to rise for at least 1 hour and 30 minutes, ideally at 25 °C, the dough should double in size.

Take out the dough and knead by hand to remove the air. To make it easier to shape, put it in the fridge for 15 minutes.

During this time, prepare the glaze. In a bowl, cream the butter with the brown sugar and the cinnamon. Put the dough on a very lightly floured surface. Roll into a rectangle shape of approximately 35 x 20 cm and spread the cinnamon butter on top. Roll out the dough into a sausage shape and chill for 15 minutes.

Take out the sausage shape dough and cut it into six slices. Place 3 slices in each mini casserole tin, side by side and let the dough rise for 1 hour at room temperature.

Preheat the oven to 180°C.

Brush the brioche slices with the rest of the egg and bake for 25 minutes.

To prepare the glaze: Put all the ingredients in a bowl and whisk for a few minutes until the mixture is smooth. Once the brioche slices are warm or completely cooled, cover with the glaze.

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