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Cinnamon Crunch Brioche Bread

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Cinnamon Crunch Brioche Bread

The sweet cinnamon brioche bread scents wafting from the oven is pure happiness! There is a whole layer of crunchy streusel on top that really just needs to be left to shine. And it does. Trust me, it is so good with just a little crunchiness on the top, but soft, cinnamony and buttery in the middle. It's the perfect holiday treat, especially toasted or dunked in a cup of coffee... Oh my gooooshhh, it’s so good!

Make this loaf as a cinnamon swirl bread or braided bread. Either way you choose, this bread will have your mouth watering.

Ingredients

For the Dough

  • ½ cup plus 2 Tbsp. milk warmed (microwaved 25 seconds)
  • 3-4 Tbsp. sugar or sugar substitute
  • 3 large eggs
  • ½ tsp. sea salt
  • 2 tsp. instant yeast
  • 2 tsp. GF Vanilla
  • 1 1/3 cup MinusG Sandwich Bread Mix (refrigerate remaining bread mix for a second loaf) 
  • 2 1/4 cup tapioca starch
  • 8 Tbsp. butter, softened to room temp
  • Starch of choice (tapioca or corn)

Cinnamon Sugar Coating

  • ½ cup sugar
  • 2 Tbsp. cinnamon
  • 3 Tbsp. butter melted
    • Set aside 3 Tbsp. of cinnamon sugar mix for streusel topping.

Streusel Topping

  • 3 Tbsp. cinnamon sugar (reserved from sugar coating)
  • 1 tablespoon butter cold
  • 2 tablespoons chopped pecans (optional)

Directions

  1. Cut parchment paper to fit a 9x4 loaf pan. Set pan in the center of the parchment paper and mark the edges of the pan. Fold paper to the marks, forming the base of the pan. With a knife, cut the end center folds from the edge to the marking. Lay parchment paper flat. Set both pan and parchment paper next to your work surface.

Make Cinnamon Sugar Coating:

  1. In a medium size bowl combine the sugar with cinnamon. Mix well. Set butter in a separate bowl, ready for melting.

Make the dough:

  1. Warm milk in saucepan over low or microwave for 25-30 seconds. (Water should be warm to the touch, not burning). Add yeast, stir and let proof 5 minutes.
  2. In a stand mixer add sugar, eggs, salt, vanilla, bread mix, tapioca starch and milk-yeast to the mixing bowl. Using the beater attachment, mix on low speed until a dough forms. Scrape down sides of bowl and mix again until smooth about 3 minutes. Add butter and beat another minute. The dough should have a frosting texture. 

Cinnamon Swirl Bread Instructions:

  1. Lay 2 pieces of plastic wrap on a flat surface. (The plastic wrap is necessary to roll dough)
  2. Sprinkle a handful of tapioca starch into the center.
  3. Transfer the dough. Sprinkle the top of dough with more starch. (Dough will be sticky. The tapioca helps to keep the dough from sticking to your hands.)
  4. Using your hands, Press dough into a rectangle about 6 by 9 inches. 

Fill & Roll Dough

  1. Melt butter. Brush 2 Tbsp. melted butter on the dough, covering the surface.  
  2. Sprinkle evenly with the cinnamon sugar mix. (reserve 2 tbsp for the top)
  3. Starting with short side, lift the plastic wrap and turn the edge of the dough onto itself.
  4. Continue lifting the plastic wrap to roll up the dough, forming a log by rolling the rectangle away from you. (If dough sticks to the plastic wrap, use a knife or a metal cake spatula and gently separate dough from wrap.)
  5. Roll off the plastic wrap and onto the center portion of the prepared parchment paper.
  6. Fold the parchment paper corners around the end, holding the corners, lift and set the bread into the pan. Dough is flexible, adjust as needed.
  7. Brush top of dough with remaining butter followed by cinnamon sugar.
  8. Let bread rise in a warm draft-free spot until more than doubled in size about 40-50 minutes or longer if needed.
  9. Place a rack in middle of oven; preheat to 350°. See make Streusel

Braided Bread instructions:

  1. Cover an 18” x 18” work surface with plastic wrap, about 2 pieces of plastic wrap overlapping each other. Cut into 3 equal pieces. Lightly kneed one at a time, fold edges of dough underneath. Turn 90° and fold until you have created a smooth sphere. Repeat with remaining balls of dough. 
  2. Shape each ball into a 9” log, using starch and lay each log in the center square of the parchment paper. (The parchment paper makes an easy to transfer to the pan)
  3. Brush each log with butter and sprinkle with the cinnamon sugar coating. Gently lift the logs to braid, starting with the outside and overlapping with the center and so on to finish the dough. (The dough is soft so don’t worry if it’s misshaped.)
  4. Fold the parchment paper corners around the end, holding the corners, lift and set the bread into the pan. Dough is flexible, adjust as needed.
  5. Let bread rise in a warm draft-free spot until more than doubled in size about 40-50 minutes or longer if needed.
  6. Place a rack in middle of oven; preheat to 350°.

Make the streusel and Bake:

  1. In a bowl add the reserved 3 Tbsp. cinnamon sugar, butter, and pecans. Use a fork work the cold butter into the sugar until the mixture resembles smaller clumps.
  2. Sprinkle the streusel overtop the bread.
  3. Bake for 55-60 minutes, tenting with foil after 15 to 20 minutes.
  4. Remove from the pan, removing the parchment paper sides. Let cool on the paper 25 minutes. Remove paper and cool completely before slicing. If some of the streusel falls off, place it back on the loaf or just enjoy it. Yum!  

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