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Cinnamon Sugar Brioche Knot

  • Author: Sloane
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 8 servings 1x



For the Brioche Dough:

  • 2 1/4 tsp active dry or instant yeast
  • 172g whole milk
  • 30g brown sugar
  • 3 eggs (room temp)
  • 1 1/2 tsp vanilla paste or extract
  • 450g Shepherd's Grain All Purpose Flour
  • 30g malted milk powder
  • 3/4 tsp salt
  • 127g unsalted butter (room temp)

For the Filling:

  • 84g unsalted butter
  • 10g cinnamon
  • 213g brown sugar

For the Cinnamon Sugar Topping:

  • 30g granulated sugar
  • 4g cinnamon


For the Brioche Dough:

  1. Heat the milk to 110 degrees F and stir in yeast and brown sugar. If using active dry yeast, allow to sit for 15 minutes. If using instant yeast, simply move on to the next step.
  2. Mix the eggs and vanilla into the milk yeast mixture.
  3. Combine flour, malted milk powder, and salt together in the bowl of a stand mixer fitted with a dough hook.
  4. Pour the wet ingredients into the dry ingredients and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
  5. Add in one piece of butter at a time, allowing it to fully incorporate before adding the next. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing (see photo above). If it tears, mix for another and check again.
  6. Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof in a warm environment for one hour or until doubled in size. Alternatively, you can proof the dough overnight and bake in the morning.

For the Filling:

  1. In a small bowl, melt the butter.
  2. Stir in the brown sugar and cinnamon. Set aside to thicken.

For Assembly:

  1. On a lightly floured surface, roll the dough out into a rectangle about 14"x20".
  2. Spread the filling evenly all over the dough, leaving a border around the edge. Roll the dough up from the long side. Place in the freezer for about 20 minutes so it is easier to cut and shape.
  3. Cut the dough down the middle, leaving one end intact. Braid the dough, placing one piece over the other, keeping the layers facing upwards. Shape dough into a knot by laying one end over the other and tucking the ends underneath. 
  4. Transfer to a parchment paper lined 9inch cake pan. Cover with plastic wrap and allow to rise in a warm environment for about one hour.
  5. Towards the end of the proof time, preheat the oven to 350 degrees F.
  6. Brush the brioche knot with an egg white and bake for about 50 minutes. After the first 15 minutes, tent with aluminum foil to ensure it does not get too dark. 
  7. Allow to cool for a few minutes before topping with cinnamon sugar and serving.