Soft Cinnamon Cream Brioche with Vanilla Pastry Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired desserts ready in about 60 minutes layers all-purpose flour, granulated sugar, 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 "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 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), softened unsalted butter
• 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)

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.