Cinnamon-Pecan Swirl Brioche

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Cinnamon-Pecan Swirl Brioche

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Published prior to 2008

Rich and buttery and cinnamon-y...sweet bread doesn't get any better than this.

2 1/2 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons non-diastatic malt powder or sugar
3 tablespoons Baker's Special Dry Milk or nonfat dry milk
1 teaspoon salt
2 1/2 teaspoons instant yeast (SAF Gold preferred)
2 large eggs
1/3 cup water
1 teaspoon Buttery Sweet Dough Flavor or 2 teaspoons
vanilla extract
6 tablespoons (3/4 stick) unsalted butter

Filling and topping
1/2 cup Baker's Cinnamon Filling + 2 tablespoons water*
1/2 cup diced pecans
2 tablespoons Sticky Bun Sugar (optional, for topping)

*Or substitute 1/2 cup light brown sugar mixed with 2 tablespoons each cinnamon, Instant ClearJel or flour, and soft butter.

To make the dough: Whisk together the dry ingredients, then add the eggs, water, and flavoring, mixing well. Cut the butter in small pieces and beat it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes. Cover and let rise until puffy, about 1 1/2 hours. If you're using a bread machine, simply place all of the dough ingredients in the bucket and program the machine for the dough cycle.

To shape the loaf: On a lightly floured surface, roll the dough into a 20 x 10-inch rectangle. Top with the prepared filling, then sprinkle with the nuts. Beginning with a long edge, roll the dough into a 20-inch log. Spiral the log into a lightly greased brioche pan or other deep, round pan, tucking the end into the middle. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours. Just before baking, sprinkle heavily with Sticky Bun Sugar, if desired; this will give the loaf a shiny, sweet crust.

Bake the bread in a preheated 350°F oven for 45 to 55 minutes, checking the bread after 20 minutes and tenting with foil if it's browning too quickly. When done, the bread will be deeply browned and its internal temperature will register at least 190ºF on an instant-read thermometer. Cool in the pan for 15 minutes, then gently turn it out onto a rack to cool completely. Yield: 1 loaf, 12 servings.

Nutrition per serving (1 slice, 56g): 200 cal, 7g fat, 5g protein, 29g total carbohydrate, 8g sugar, 0g dietary fiber, 50mg cholesterol, 220mg sodium.


  • star rating 04/12/2014
  • J. Bosch from Baltimore, MD
  • OMG! This recipe is awesome. Prepared in a small souffle dish it looked gorgeous and tasted great. Surprisingly not terribly sweet. Made fabulous PB&J's.