These brioche cinnamon bun twists are the perfect pairing to a cold rainy day with a hot cup of coffee in hand. Soft, pillowy and packed with a kick of cinnamon.
The Inspiration: Circus Bakery in Paris
When the pandemic first started in 2020, I felt like my wings got clipped.
To say I was devastated would be an understatement. I had just made the decision to take the leap and move abroad, then suddenly the borders closed and I couldn’t go anywhere anymore.
The one thing that helped me get through it and fed my wanderlust was watching the Instagram stories of this one bakery in Paris.
Everyday, they posted videos from their bike deliveries that took them along the Seine, through old cobbled streets lined with tall brick buildings. Traveling vicariously through them was my catharsis. I felt like I was gliding through Paris.
You may or may not have heard of them, this is the famous Circus Bakery in Paris that went viral for their cinnamon bun twists!
That’s where the inspiration for these brioche cinnamon bun twists came from. Sadly, I just learnt that it closed down permanently so I’ll never know what they taste like!
Brioche Cinnamon Bun Twists
These soft and pillowy cinnamon bun twists are the perfect pairing to a cold rainy day and a hot cup of coffee. They’re buttery, rich and they pack a kick of cinnamon. The biggest factor is that these are made with a brioche dough and filled with a cinnamon-sugar paste instead of dry mixture.
What is brioche?
Brioche is a type of bread with origins in France. More specifically, it is a type of viennoiserie. This means the dough that is leavened by yeast and contains egg, butter and milk in the recipe. Brioche has a high proportion of fat compared to other breads which gives it that soft and tender crumb. It also has a signature buttery scent and yellow colour which comes from the eggs and butter.
How to Shape Brioche Cinnamon Bun Twists
The shaping of these twists can be a little tricky but doable.
Unlike traditional cinnamon buns, the dough isn’t rolled and then sliced. Following the recipe below, you will fold the dough into thirds and get a long rectangle shape. Then you will cut along the edge into long strips. Taking one strip at a time, you will twist the dough then wrap it around your hand into a knot. And that’s it!
Here’s a video of how they do it at Circus Bakery. I studied this several times before I started and it really helped.
More recipes for rainy days
Brioche Cinnamon Bun Twists Recipe
Brioche Cinnamon Bun Twists with Browned Butter Glaze
- 3 3/4 cup all-purpose flour
- 2 1/4 tsp instant yeast (1 package)
- 3/4 tsp cinnamon optional; and you can go up to 1 1/2tsp if you prefer a stronger flavour
- 1/2 tsp cardamom optional
- 1/4 tsp salt
- 2 tbsp brown sugar
- 3 large eggs
- 3/4 cup milk warm (I used 2%)
- 1/2 cup unsalted butter softened
- 1 tsp vanilla bean paste optional
- 3/4 cup brown sugar
- 2 tbsp cinnamon
- 1/4 tsp nutmeg optional
- 1/4 tsp cloves optional
- 1/2 cup unsalted butter softened
- 1 egg yolk
- 1 tbsp milk
Browned Butter Glaze
- 1/2 cup unsalted butter
- 1 cup icing sugar sifted
- 1 tbsp milk
- In the bowl of a stand mixer with a dough hook attached, mix together flour, yeast, cinnamon and cardamom (if using), salt, and brown sugar.
- Then add in the eggs, milk, butter and vanilla paste (if using). Mix on medium speed until all of the ingredients are combined and the flour is incorporated. The dough should be smooth, soft and slightly sticky.
- Cover bowl with plastic wrap and set aside in a warm place until dough has doubled in size.
- In a small bowl, combine brown sugar, cinnamon, nutmeg, cloves and butter to form a homogenous paste. Set aside.
Making and Baking the Twists
- After the dough has risen, punch it down and turn it out onto a floured counter.
- Roll the dough out into a large rectangle. Spread the cinnamon butter evenly. Then fold the dough in thirds like a pamphlet and roll it out again until one edge is at least 11" long.
- Using a sharp knife or pizza cutter, cut along the long edge into strips that are 1" wide.
- Taking one strip at a time, twist it and wrap it into a knot. Transfer to a baking tray, cover with plastic wrap and rest for another 15 minutes.
- In a small bowl, combine milk and egg yolk, brush over top of the buns.
- Preheat oven to 350 degrees F. Bake for 20-25 minutes, until golden brown. While cooling, make the glaze.
Brown Butter Glaze
- In a pot, cook butter on low/medium heat until browned and a fragrant caramelized aroma arises
- Cool the butter, then add icing sugar and milk and stir until combined into a smooth glaze
- Drizzle or dip the cooled buns with glaze and set aside until set/hardened in 10 minutes.
Did you make this recipe?
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