Blueberry Cinnamon Brioche

A melt in your mouth recipe that’s easy to follow and the best kind of cinnamon and blueberry treat for those with a sweet tooth.


- 170ml Milk, tepid (Brioche Dough)
- 3 tsp Surebake Yeast (Brioche Dough)
- 70g Caster Sugar (Brioche Dough)
- 100g Butter, melted (Brioche Dough)
- 4 Eggs, whisked (Brioche Dough)
- 560g Plain Flour, sifted (Brioche Dough)
- 1 tsp Salt (Brioche Dough)
- 100g Butter, softened (Filling)
- ¼ cup Blueberry Juice (Filling)
- 3 Tbs Brown Sugar (Filling)
- 1.5 tsp Cinnamon (Filling)
- 1 cup Frozen or Fresh Blueberries (Filling)


Put all ingredients for the dough in the breadmaker in the order specified above. Set to dough setting.

When finished roll to 25 x 40 cm rectangle.

Spread with filling ingredients

To make the filling: Soften Butter with Blueberry Juice & spread over the brioche dough. Sprinkle with Cinnamon & sugar and cover with blueberries.

Roll the brioche dough up tightly from the long side towards yourself. Cut the roll in half, then cut each half into 6 pieces.

Place the pieces evenly apart in a lined baking tray (the baking tray should have a raised edge). Cover and refrigerate over night or at least one hour. Remove from the fridge and leave in a warm place whilst the oven heats.

Preheat the oven to 200 deg C

Bake 12 minutes until golden brown and cooked through. Remove from the oven & glaze immediately.

Glaze: Whilst the Brioche are baking. Bring ¼ c water and 3T sugar to the boil and simmer until reduced.