Soft Cinnamon Cream Brioche with Vanilla Pastry Filling

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Fluffy brioche bread enriched with cinnamon and filled with silky vanilla pastry cream, topped with a thin glaze for an elegant finish. This French recipe, ready in about 60 minutes, layers all-purpose flour, granulated sugar, and instant yeast 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 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 1/4 tsp instant yeast
• 3/4 cup warm whole milk
• 4 large eggs
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tsp ground cinnamon
• 1 tsp salt
• 2 tsp vanilla extract
• 2/3 cup granulated sugar (for pastry cream)
• 1/4 cup cornstarch
• 2 1/2 cups whole milk (for pastry cream)
• 4 egg yolks
• 2 tbsp unsalted butter (for pastry cream)
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Stand mixers worth buying for baking like this → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tsp salt, 2 tsp ground cinnamon, and 2 1/4 tsp instant yeast. Whisk to combine evenly.
2. Step 2: Warm 3/4 cup whole milk to about 110°F and add to the dry ingredients along with 4 large eggs and 2 tsp vanilla extract. Mix on medium speed with a dough hook for 5 minutes until the dough comes together.
3. Step 3: Add 1/2 cup softened unsalted butter in small pieces gradually and continue kneading for another 8 minutes until the dough is smooth, elastic, and slightly sticky but pulls away from the bowl sides.
4. Step 4: Cover the dough with plastic wrap and let it rise in a warm place for 1 1/2 hours or until doubled in size.
5. Step 5: Meanwhile, prepare the vanilla pastry cream: Whisk 2/3 cup granulated sugar, 1/4 cup cornstarch, and 4 egg yolks in a medium saucepan until smooth. Slowly add 2 1/2 cups whole milk while whisking.
6. Step 6: Cook the mixture over medium heat, stirring constantly for 5-7 minutes until thickened and bubbling. Remove from heat and stir in 2 tbsp unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cool.
7. Step 7: Once the dough has risen, punch it down gently and roll it into a rectangle about 12x16 inches. Spread the chilled pastry cream evenly over the surface.
8. Step 8: Roll the dough tightly into a log and cut into 12 equal slices. Place the slices in a greased 9x13-inch baking pan, cover, and let rise for 45 minutes.
9. Step 9: Preheat oven to 350°F. Bake the brioche rolls for 25-30 minutes until golden brown and puffed.
10. Step 10: Whisk 1/2 cup powdered sugar with 2 tbsp milk to make a thin glaze and drizzle over warm rolls before serving.