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Cinnamon-Pecan Swirl Brioche


Classic French brioche, a yeast dough made with eggs and butter, is coiled with pecans and cinnamon sugar. It's excellent toasted on the second day.

At a glance

12 servings
Nutrition information


Choose your measure:


Filling and Topping


  1. To make the dough: Whisk together the dry ingredients, then add the eggs, water, and flavoring, mixing and kneading well.
  2. Cut the butter in small pieces and beat it in piece by piece. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
  3. Cover the dough 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.
  4. To shape the loaf: On a lightly floured surface, roll the dough into a 20" x 10" rectangle.
  5. Top with the prepared filling, then sprinkle with the nuts.
  6. Beginning with a long edge, roll the dough into a 20" log.
  7. Spiral the log into a lightly greased brioche pan or other deep, round pan, tucking the end into the middle. (See "tips", below.)
  8. Cover and let the loaf rise in a warm place until very puffy, about 1 1/2 to 2 hours.
  9. Preheat the oven to 350°F.
  10. Just before baking, sprinkle it heavily with Sticky Bun Sugar, if desired. This will give the loaf a shiny, sweet crust.
  11. Bake the brioche for 45 to 55 minutes, checking it after 20 minutes and tenting with foil if it's browning too quickly.
  12. When done, the brioche will be deeply browned and its internal temperature will register at least 190°F on an instant-read thermometer.
  13. Cool the brioche in the pan for 15 minutes, then gently turn it out onto a rack to cool completely.
  14. Store any leftover brioche, wrapped, at room temperature for up to 5 days.

Nutrition Information

  • Serving Size 1 slice, 56g
  • Servings Per Batch 12 slices
Amount Per Serving:
  • Calories 200 cal
  • Calories from Fat
  • Total Fat 7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 50mg
  • Sodium 220mg
  • Total Carbohydrate 29g
  • Dietary Fiber
  • Sugars 8g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.