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Tender Brioche Cinnamon Knots Recipe with Easy Vanilla Bean Glaze

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These tender brioche cinnamon knots feature a buttery, soft dough twisted with cinnamon sugar and topped with a delicate vanilla bean glaze. Perfect for cozy brunches or special occasions, they offer a light texture and balanced sweetness.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon fine sea salt
  • 4 large eggs, room temperature
  • 10 tablespoons (140g) unsalted butter, softened and cut into pieces
  • ½ cup (120ml) whole milk, warmed to about 110°F (43°C)
  • ½ cup (100g) packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons whole milk or cream
  • 1 teaspoon pure vanilla bean paste or seeds from 1 vanilla bean pod

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
  2. Make the dough: In the bowl of your stand mixer, combine the flour, sugar, and salt. Add the eggs one at a time, then pour in the activated yeast mixture. Mix with the dough hook on low speed until combined, about 2-3 minutes.
  3. Add the butter: Gradually add the softened butter pieces, one tablespoon at a time, mixing continuously. Once all butter is incorporated, increase to medium speed and knead for about 8-10 minutes until the dough is shiny, smooth, and slightly sticky.
  4. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
  5. Prepare cinnamon filling: While the dough rises, mix brown sugar, cinnamon, and melted butter in a small bowl until combined. Set aside.
  6. Shape the knots: Once risen, punch down the dough gently and turn it onto a floured surface. Divide into 12 equal pieces (~60g/2 oz each). Roll each piece into a 10-inch (25 cm) rope, brush lightly with melted butter, and sprinkle with cinnamon sugar filling. Twist each rope into a knot and place on the prepared baking sheet, leaving space between knots.
  7. Second rise: Cover the shaped knots loosely and let proof for 45-60 minutes until puffy.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the knots for 15-18 minutes or until golden brown and cooked through. Rotate the baking sheet halfway through for even color.
  9. Make the vanilla bean glaze: While the knots bake, whisk powdered sugar, milk, and vanilla bean paste in a small bowl until smooth and pourable. Adjust with more milk or sugar as needed.
  10. Glaze & serve: Remove knots from the oven and let cool on a rack for 5 minutes. Drizzle the vanilla bean glaze generously over the warm knots. Optionally, sprinkle a pinch of flaky sea salt on top after glazing.

Notes

Use soft but slightly cool butter for best dough texture. Do not rush proofing to ensure tender crumb. Roll dough ropes evenly and avoid pulling knots too tight to maintain shape. Apply glaze while knots are warm for best texture and shine. For dairy-free version, substitute butter and milk with vegan alternatives and use flax eggs.

Nutrition

Keywords: brioche, cinnamon knots, vanilla bean glaze, cinnamon rolls, breakfast, brunch, homemade, easy recipe, buttery dough

Find it online: https://tomyumy.com/tender-brioche-cinnamon-knots-recipe-with-easy-vanilla-bean-glaze-tutorial/