Cinnamon Brioche Wreaths

Brioche is delicious on its own but when its swirled with cinnamon sugar, it is so much better! These Cinnamon Brioche Wreaths are not only delicious but they are cute and sure to impress too!

The first time I saw a braided brioche wreath, I completely fell in love with it. They looked so pretty with their swirled fillings and I knew I just had to make it! This brioche recipe is based on a tsoureki recipe (Greek Easter Bread) which is essentially a brioche dough and one of my favourites (although I didn’t add the traditional mahlepi or mastiha for this wreath). I absolutely adore this sweetened dough and the addition of the cinnamon filling just makes it so darn good!

While the steps to creating this cinnamon brioche wreaths are easy, there are more than a few of them and a decent amount of rise time involved in making bread. So while there is some time needed here, it truly is doable and not very difficult. I took my time to show you step by step how to create this beauty so that you can recreate it. Believe me, it is so worth it!

What you’ll need to make Cinnamon Brioche Wreaths

To make 2 larger wreaths or 4 smaller ones, you will need:

For the brioche dough

  • 1 tablespoon dry active yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon sugar
  • 2/3 cup butter, softened
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups milk, warm
  • 1/2 cup freshly squeezed orange juice, room temperature
  • zest of 2 oranges
  • 1/3 teaspoon salt
  • 8 1/2 cups flour

For the filling

  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 tablespoons cinnamon

Egg wash and toppings

  • 1 large egg
  • 1 tablespoon water

Step by step guide to making Cinnamon Brioche Wreaths

Make the brioche dough

In a small bowl, add the yeast, 1/2 cup lukewarm water, and 1 teaspoon of sugar and stir together. Set it aside and let it rest for 5-10 minutes to activate the yeast and let it bloom.

Separate the egg yolks and egg whites.

In the bowl of your stand mixer using the paddle attachment, beat the butter and oil together (be sure to start on low speed to avoid splattering oil everywhere). Add the egg yolks and sugar and mix until light and fluffy.

In a separate bowl, beat the egg whites until they form stiff peaks. Add the egg whites to the butter mixture along with the warm milk, orange juice, orange zest and salt and mix until combined.

Replace the paddle attachment with the dough hook on your stand mixer. Slowly add the flour and mix the dough on low speed for 10 minutes until the dough is smooth and elastic and pulls away from the side of the bowl. The dough will be slightly sticky at this point.

Cover the bowl with plastic wrap and clean kitchen towels and place it in dry, warm spot. Let it rise until it doubles in size (about 2 hours).

Once the dough has risen, gently deflate it and then divide the dough into 2 portions to make 2 wreaths (or 4 portions if you are making smaller wreaths).

Working with one portion at at a time, on a floured surface, roll out the dough into a rectangle (16×12 inch rectangle if you are making larger wreaths).

Filling, braiding and baking the wreaths

Make the filling by mixing all of the ingredients in a bowl. Spread half of the filling over the dough, leaving a 1 inch border on the longer sides (if you are making 4 smaller wreaths, use only 1/4 of the filling).

Starting at a long side, roll the dough into a log and pinch the ends together to seal. Slice the roll lengthwise, leaving it attached a little at one end. Twist the 2 sliced strands around each other and place on a baking sheet with the cut sides up. Form it into a wreath shape and cross the ends over each other. Tuck the ends under wreath. Cover and let it rise for 1 hour until it doubles in size again.

Repeat with the remaining portions.

Preheat oven to 350F.

In a small bowl, whisk the egg and water to form the egg wash. Brush the egg wash over the loaves.

Bake for 30-35 minutes or until the loaves have browned nicely. Transfer to a cooling rack to cool completely.

These Cinnamon Brioche Wreaths are truly so delicious! They are a hit in our home and I am sure they will be in yours as well!

Happy Baking!

-Cathy

You may also like:

Cinnamon Babka
Tsoureki – Greek Easter Bread

Cinnamon Brioche Wreaths

Cinnamon Brioche Wreaths

Herbs and Flour
These Cinnamon Brioche Wreaths are not only delicious but they are cute and sure to impress too!
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Rise Time 3 hrs
Total Time 4 hrs
Course Dessert
Cuisine American, French
Servings 24 slices (from 2 large or 4 small wreaths)
Calories 300 kcal

Ingredients
  

For the brioche dough

  • 1 tablespoon dry active yeast
  • 1/2 cup lukewarm water
  • 1 teaspoon sugar
  • 2/3 cup butter softened
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 1/2 cups milk warm
  • 1/2 cup orange juice freshly squeezed, room temperature
  • zest of 2 oranges
  • 1/3 teaspoon salt
  • 8 1/2 cups flour

For the filling

  • 1/3 cup butter melted
  • 1/2 cup sugar
  • 1 tablespoons cinnamon

Egg wash and toppings

  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • In a small bowl, add the yeast, 1/2 cup lukewarm water, and 1 teaspoon of sugar and stir together. Set it aside and let it rest for 5-10 minutes to activate the yeast and let it bloom.
  • Separate the egg yolks and egg whites.
  • In the bowl of your stand mixer using the paddle attachment, beat the butter and oil together (be sure to start on low speed to avoid splattering oil everywhere). Add the egg yolks and sugar and mix until light and fluffy.
  • In a separate bowl, beat the egg whites until they form stiff peaks. Add the egg whites to the butter mixture along with the warm milk, orange juice, orange zest and salt and mix until combined.
  • Replace the paddle attachment with the dough hook on your stand mixer. Slowly add the flour and mix the dough on low speed for 10 minutes until the dough is smooth and elastic and pulls away from the side of the bowl. The dough will be slightly sticky at this point.
  • Cover the bowl with plastic wrap and clean kitchen towels and place it in dry, warm spot. Let it rise until it doubles in size (about 2 hours).
  • Once the dough has risen, gently deflate it and then divide the dough into 2 portions to make 2 wreaths (or 4 portions if you are making smaller wreaths).
  • Working with one portion at at a time, on a floured surface, roll out the dough into a rectangle (16×12 inch rectangle if you are making larger wreaths).
  • Make the filling by mixing all of the ingredients in a bowl. Spread half of the filling over the dough, leaving a 1 inch border on the longer sides (if you are making 4 smaller wreaths, use only 1/4 of the filling).
  • Starting at a long side, roll the dough into a log and pinch the ends together to seal. Slice the roll lengthwise, leaving it attached a little at one end. Twist the 2 sliced strands around each other and place ion a baking sheet with the cut sides up. Form it into a wreath shape and pinch the ends together lightly. Cover and let it rise for 1 hour until it doubles in size again.
  • Repeat with the remaining portions.
  • Preheat oven to 350F.
  • In a small bowl, whisk the egg and water to form the egg wash. Brush the egg wash over the loaves.
  • Bake for 30-35 minutes or until the loaves have browned nicely. Transfer to a cooling rack to cool completely.

Nutrition

Calories: 300kcalCarbohydrates: 53gProtein: 7gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 65mgPotassium: 109mgFiber: 1gSugar: 19gVitamin A: 109IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword brioche, homemade bread, tsoureki
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