Here is the detailed recipe for this Cinnamon

Ingredients

For the Rich Brioche Dough:

• Bread flour: 450g (approx. 3 ½ cups)
• Warm whole milk: 120ml (approx. ½ cup)
• Instant yeast: 7g (1 packet)
• Granulated sugar: 60g (approx. ¼ cup)
• Large eggs: 3 at room temperature
• Unsalted butter: 115g (1 stick / ½ cup), softened to room temperature
• Salt: 1 tsp
• Vanilla extract: 1 tsp

For the Cinnamon Sugar Filling:

• Ground cinnamon: 2 tbsp
• Brown sugar or granulated sugar: 100g (approx. ½ cup)
• Unsalted butter: 40g (3 tbsp), melted
• Pinch of salt

For the Topping:

• Egg wash: 1 egg beaten with 1 tbsp milk
• Coarse sparkling sugar or coarse granulated sugar: 1–2 tbsp (for the crunchy top)

Instructions

1. Mix & Knead the Brioche

1. In the bowl of a stand mixer fitted with a dough hook, whisk warm milk, 1 tsp of the sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Add the remaining sugar, eggs, vanilla, salt, and flour. Knead on low speed for 3–5 minutes until a rough dough forms.
3. With the mixer running on medium-low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next.
4. Continue kneading for 10–12 minutes until the dough is smooth, elastic, and passes the windowpane test (stretches thin without tearing).

2. First Rise

1. Form the dough into a smooth ball, place in a greased bowl, cover tightly, and let rise in a warm spot for 1.5 to 2 hours (or overnight in the fridge) until doubled in size.

3. Fill, Roll & Braid

1. Punch down the risen dough and turn it out onto a lightly floured surface.
2. Roll the dough out into a large rectangle (approx. 30×40 cm / 12×16 inches).
3. Brush the melted butter evenly across the surface, leaving a 1-inch border at the top edge. Mix the cinnamon, sugar, and pinch of salt together, then sprinkle it evenly over the butter.
4. Roll the dough tightly from the long edge into a log (like a cinnamon roll).
5. To create the braided top: Slice the log in half lengthwise using a sharp knife to expose the inner layers. Turn the open layers facing upward and twist/braid the two strands over each other. Tuck the ends underneath and place the loaf gently into a greased and parchment-lined 9×5-inch loaf pan.

4. Second Rise & Bake

1. Cover the pan loosely with a towel and let rise for 45 to 60 minutes until puffed up just above the rim.
2. Preheat your oven to 175°C (350°F).
3. Brush the top gently with the egg wash and sprinkle generously with coarse sugar.
4. Bake for 35 to 40 minutes until deep golden brown on top and the internal temperature reaches 88°C (190°F). (If the top browns too quickly, tent loosely with foil around minute 20).
5. Cool in the pan for 10 minutes, then transfer to a wire cooling rack to slice and serve.