Brioche Cinnamon Swirl Cake
Ingredients
Dough
6 tablespoons unsalted butter, melted and slightly cooled, plus 1 tablespoon extra for greasing the bowl
1 cup warm milk of choice
3 tablespoons fresh yeast or 1 packet / 2 ¼ teaspoons instant dry yeast
1 egg
⅓ cup granulated sugar
4 ¼ cups all-purpose flour, plus extra for rolling
1 teaspoon salt
2 tablespoons milk, for brushing before baking
Filling
½ cup butter, softened
½ cup granulated sugar
1 tablespoon cinnamon
Simple Syrup
¼ cup water
¼ cup granulated sugar
Cream Cheese Glaze
2 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 ½ cups powdered sugar, sifted
Pinch of salt
Directions
In a bowl, combine the warm milk and yeast. Whisk to combine, then let sit for 5 minutes, or until slightly foamy.
Add the melted butter, egg, and sugar. Whisk until fully incorporated.
Add the flour and salt. Mix with a spatula until a dough forms, then knead by hand for 5 to 7 minutes, or until smooth and elastic. This is where the gluten develops.
Place the dough in a lightly greased bowl, using the extra tablespoon of butter.
Cover with cling film or a towel and let rise until doubled in size. This should take about 30 minutes in a warm environment, or 1 ½ to 2 hours in a cooler environment.
While the dough is rising, make the filling. In a small bowl, combine the softened butter, sugar, and cinnamon. Set aside.
Once risen, transfer the dough to a clean, floured surface. Roll it into a rectangle about ½ inch thick.
Spread the cinnamon sugar filling evenly over the surface of the dough, leaving a small border around the edges.
Fold the dough in half, then gently roll it out again into a long rectangle.
Roll the dough tightly into a log. Using a sharp, lightly wet knife to prevent sticking, cut the log down the center lengthwise.
Starting at the top, braid the dough by wrapping one side over the other, repeating until you reach the end. Pinch the ends together, then coil the braid into a pinwheel shape.
Place the shaped dough into a greased 8-inch cake pan. Cover and let rest at room temperature for 30 minutes.
For overnight prep, cover tightly with cling film and refrigerate at this stage, then bake in the morning.Preheat the oven to 350°F / 180°C.
Brush the top of the dough with milk, then bake for 35 to 40 minutes, or until the top is golden brown and the center is fully cooked. If the top begins browning too quickly, loosely cover it with aluminum foil.
While the cake is baking, make the simple syrup. In a small pot, heat the water and sugar, stirring until the sugar has dissolved. Remove from the heat and set aside.
When the cake comes out of the oven, immediately brush or pour the simple syrup over the top for added moisture.
Make the cream cheese glaze by whisking together the butter and cream cheese until smooth. Add the powdered sugar and salt, then whisk until glossy.
Let the cake cool for at least 10 minutes before removing it from the pan. Spread generously with the cream cheese glaze and serve.
Additional Notes
This cake will keep for 2 to 3 days in the fridge when stored in an airtight container.
If left unglazed, it can be stored at room temperature.
This cake freezes well. Wrap it tightly in cling film, then place it in a plastic bag or airtight container.
The fully baked cake can be frozen and reheated before serving.
