Laminated Brioche Cinnamon Buns
Laminated Brioche Cinnamon Buns
Ingredients
For the Laminated Brioche Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup whole milk, lukewarm
- 1/2 cup unsalted butter, softened, plus 1 cup (2 sticks) cold, unsalted butter for lamination
For the Cinnamon Sugar Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Coating and Glaze
- 1 cup demerara sugar, or other coarse brown sugar
- 1/2 cup powdered sugar
- 2 tablespoons water, or milk
Instructions
- 1
Prepare the brioche dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, whisk together the beaten eggs and lukewarm whole milk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Gradually add the 1/2 cup softened unsalted butter, a tablespoon at a time, incorporating each addition fully before adding the next. Knead for another 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size. Punch down the dough, cover, and refrigerate for at least 2 hours, or preferably overnight.
⏱️ 120 min
- 2
Prepare the butter block for lamination: Place the 1 cup cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x6 inch square. Refrigerate until firm.
⏱️ 10 min
- 3
Laminate the brioche dough: On a lightly floured surface, roll the chilled brioche dough into a 12x12 inch square. Place the cold butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, enclosing it completely like an envelope. Roll the dough into a 8x20 inch rectangle. Perform the first 'turn' by folding one-third of the dough over the center, then folding the remaining third over that, like a business letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process (a 'turn') two more times, chilling for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour.
⏱️ 90 min
- 4
Prepare the cinnamon sugar filling: In a small bowl, combine the light brown sugar, ground cinnamon, and melted unsalted butter. Mix until a thick paste forms.
⏱️ 5 min
- 5
Shape the buns: On a lightly floured surface, roll the laminated brioche dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick. Evenly spread the cinnamon sugar filling over one half of the dough, leaving a 1/2 inch border along the edges. Fold the other half of the dough over the filling, creating a 6x18 inch rectangle.
⏱️ 10 min
- 6
Coat with demerara sugar: Spread the demerara sugar generously on a clean work surface. Take the folded dough rectangle and press the side without the cinnamon sugar filling into the demerara sugar, ensuring it is thoroughly coated. Fold the dough in half lengthwise, bringing the two short ends together, with the cinnamon sugar mixture now on the inside. Press the folded edges into the coarse brown sugar. Continue folding and pressing the dough into the demerara sugar, creating an S-shape or a wavy, serpentine pattern. Ensure all exterior surfaces are well-coated with the coarse brown sugar.
⏱️ 10 min
- 7
Proof the buns: Place the shaped, sugar-coated dough pieces onto a baking sheet lined with a silicone baking mat. Enclose each shaped dough piece within a round metal mold or ring. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until visibly puffy.
⏱️ 60 min
- 8
Bake the pastries: Preheat your oven to 375°F. Bake the pastries for 18-22 minutes, or until golden brown and puffed. The coarse sugar on the exterior will caramelize.
⏱️ 20 min•🌡️ 375
- 9
Prepare the glaze: While the pastries are baking, whisk together the powdered sugar and water (or milk) until smooth. The glaze should be thin enough to brush, but not too watery.
⏱️ 2 min
- 10
Glaze and serve: Once baked, remove the pastries from the oven. Carefully remove the metal molds from around the warm pastries. While still warm, use a pastry brush to apply a clear glaze evenly over the top and sides of each pastry. Serve warm. Break them apart to reveal the soft, layered interior and the visible cinnamon sugar swirls.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Laminated Brioche Cinnamon Buns
For the Laminated Brioche Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1/2 cup whole milk, lukewarm
- 1/2 cup unsalted butter, softened, plus 1 cup (2 sticks) cold, unsalted butter for lamination
For the Cinnamon Sugar Filling
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Coating and Glaze
- 1 cup demerara sugar, or other coarse brown sugar
- 1/2 cup powdered sugar
- 2 tablespoons water, or milk
Instructions
- 1
Prepare the brioche dough: In a large bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, whisk together the beaten eggs and lukewarm whole milk. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Knead for 5 minutes until smooth. Gradually add the 1/2 cup softened unsalted butter, a tablespoon at a time, incorporating each addition fully before adding the next. Knead for another 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size. Punch down the dough, cover, and refrigerate for at least 2 hours, or preferably overnight.
⏱️ 120 min - 2
Prepare the butter block for lamination: Place the 1 cup cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6x6 inch square. Refrigerate until firm.
⏱️ 10 min - 3
Laminate the brioche dough: On a lightly floured surface, roll the chilled brioche dough into a 12x12 inch square. Place the cold butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, enclosing it completely like an envelope. Roll the dough into a 8x20 inch rectangle. Perform the first 'turn' by folding one-third of the dough over the center, then folding the remaining third over that, like a business letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this rolling and folding process (a 'turn') two more times, chilling for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour.
⏱️ 90 min - 4
Prepare the cinnamon sugar filling: In a small bowl, combine the light brown sugar, ground cinnamon, and melted unsalted butter. Mix until a thick paste forms.
⏱️ 5 min - 5
Shape the buns: On a lightly floured surface, roll the laminated brioche dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick. Evenly spread the cinnamon sugar filling over one half of the dough, leaving a 1/2 inch border along the edges. Fold the other half of the dough over the filling, creating a 6x18 inch rectangle.
⏱️ 10 min - 6
Coat with demerara sugar: Spread the demerara sugar generously on a clean work surface. Take the folded dough rectangle and press the side without the cinnamon sugar filling into the demerara sugar, ensuring it is thoroughly coated. Fold the dough in half lengthwise, bringing the two short ends together, with the cinnamon sugar mixture now on the inside. Press the folded edges into the coarse brown sugar. Continue folding and pressing the dough into the demerara sugar, creating an S-shape or a wavy, serpentine pattern. Ensure all exterior surfaces are well-coated with the coarse brown sugar.
⏱️ 10 min - 7
Proof the buns: Place the shaped, sugar-coated dough pieces onto a baking sheet lined with a silicone baking mat. Enclose each shaped dough piece within a round metal mold or ring. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until visibly puffy.
⏱️ 60 min - 8
Bake the pastries: Preheat your oven to 375°F. Bake the pastries for 18-22 minutes, or until golden brown and puffed. The coarse sugar on the exterior will caramelize.
⏱️ 20 min•🌡️ 375 - 9
Prepare the glaze: While the pastries are baking, whisk together the powdered sugar and water (or milk) until smooth. The glaze should be thin enough to brush, but not too watery.
⏱️ 2 min - 10
Glaze and serve: Once baked, remove the pastries from the oven. Carefully remove the metal molds from around the warm pastries. While still warm, use a pastry brush to apply a clear glaze evenly over the top and sides of each pastry. Serve warm. Break them apart to reveal the soft, layered interior and the visible cinnamon sugar swirls.
⏱️ 3 min