For the Brioche Dough:

60ml lukewarm water

1 sachet of baker's yeast (or equivalent fresh yeast)

550g flour

90g unsalted butter

200ml milk, room temperature

2 large eggs, room temperature

100g caster sugar

1 tsp salt

1/2 tsp vanilla extract

For the Cinnamon Filling:

90g soft unsalted butter

200g brown sugar

13g cinnamon

For the Cheese Icing:

120g fresh cheese

50g sifted icing sugar

45g softened unsalted butter

1 tsp vanilla extract


Brioche Dough: Start by activating the yeast. Mix it in lukewarm water and let it sit for about 5 minutes.

In your stand mixer, combine the flour, caster sugar, and salt. Mix at medium speed.

Slowly incorporate the milk with the dissolved yeast, continuing to mix.

Add in the eggs and butter chunks. Knead the mixture at medium speed for 8-10 minutes.

Cover the dough with a cloth and let it rest in a warm spot, allowing it to double in size for about 1.5 hours. (Alternatively, refrigerate overnight for later use).

Punch down the risen dough to release air and knead it lightly on a floured surface.

Cinnamon Filling: Mix the brown sugar and cinnamon in a bowl.

Roll the dough on a floured surface into a rectangle, approximately 1.5 cm thick. Spread the cinnamon filling evenly over the dough.

(Optional: Proceed with rolling and baking if desired or follow a preferred cinnamon roll recipe).

Cheese Icing: Combine fresh cheese, sifted icing sugar, softened butter, and vanilla extract in a bowl until smooth.

Serve your brioche with a generous drizzle of cheese icing. A delightful treat for any time of day! 🍞🍥