Brioche Shells Filled with Cinnamon Pastry Cream

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 recipe, ready in about 60 minutes, layers all-purpose flour, active dry yeast, and 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 "Add this recipe to your weekly plan" 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 whole milk, warm (110°F)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, softened
• 3 large eggs
• 1 tsp salt
• 1 vanilla bean pod, split and scraped
• 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

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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.