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Cinnamon Brioche Tear and Share


This recipe takes the classic cinnamon swirl and combines it with a classic brioche, layered up together to make the perfect tear and share bread.



Makes 1 loaf


Brioche dough

125ml milk
11g instant yeast
60g sugar
2 large eggs
475g Strong flour
10g salt
230g of cold butter, cut into chunks

100g Demerara sugar 2 tsp ground cinnamon 1 egg, beaten


Here’s how:


Place all the brioche ingredients in a large mixing bowl.

Using your hands, mix together until it forms a dough on your hands and the bowl comes clean.
Transfer to a clean work surface and knead until you have a soft stretchy dough. Return to the mixing bowl, cover and leave to prove for 2 hours or until it has doubled in size.
On a clean worktop, tip the dough out and cut into 12 portions.
Mix the sugar and cinnamon together.
Roll each portion out into a 10cm rounds, brush the top of the dough with the egg and sprinkle on a good spoonful of the cinnamon sugar.
Repeat this with the rest of the dough, stacking each round on top of each other. You will have a tower of sugary, cinnamon brioche once you’re finished.

Lay the tower side ways into a loaf tin and allow to prove for 20-30 minutes or until doubled in size.
Preheat the oven to 170C and bake for 45-50 minutes or until golden and fully cooked through.


Recipe by Peter Sidwell

Cinnamon Brioche Tear and Share

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