Brioche Shells Filled with Cinnamon Pastry Cream

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Soft brioche buns hollowed and filled with a rich cinnamon-infused pastry cream make a decadent dessert perfect for any occasion. This french-inspired desserts ready in about 60 minutes layers all-purpose flour, (1 packet) active dry yeast, warm (110°F) whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1/2 cup, warm (110°F) whole milk
• 1/4 cup granulated sugar
• 6 tbsp, softened unsalted butter
• 3 large eggs
• 1 tsp salt
• 1, split and scraped vanilla bean pod
• 2 cups whole milk (for pastry cream)
• 2/3 cup granulated sugar (for pastry cream)
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tbsp unsalted butter (for pastry cream)
• 1 tsp ground cinnamon
• for dusting powdered sugar

Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1/2 cup warm whole milk (110°F) with 1 tbsp sugar, let proof for 5 minutes until foamy.
2. Step 2: In a large bowl, combine 3 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tsp salt. Add 3 large eggs, the yeast mixture, and 6 tbsp softened unsalted butter. Mix and knead for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1.5 hours until doubled in size.
4. Step 4: Meanwhile, to make cinnamon pastry cream, whisk 4 egg yolks with 2/3 cup granulated sugar and 1/4 cup cornstarch until smooth. Heat 2 cups whole milk and 1 vanilla bean pod (scraped seeds and pod) in a saucepan until just boiling.
5. Step 5: Slowly pour hot milk into egg mixture while whisking constantly, then return to saucepan. Cook over medium heat, whisking, until thickened and bubbling, about 3-4 minutes.
6. Step 6: Remove from heat, discard vanilla pod, stir in 2 tbsp unsalted butter and 1 tsp ground cinnamon until smooth. Cover surface with plastic wrap to prevent skin and chill for at least 2 hours.
7. Step 7: Punch down brioche dough and divide into 12 equal portions. Shape into balls and place on a parchment-lined baking sheet. Cover and let rise 30 minutes.
8. Step 8: Preheat oven to 350°F. Bake brioche buns for 18-20 minutes until golden brown. Cool completely.
9. Step 9: Once cooled, cut a small circle from the top of each brioche bun and hollow out the center.
10. Step 10: Fill each hollowed bun with chilled cinnamon pastry cream using a piping bag or spoon. Dust tops with powdered sugar and serve.