Cinnamon Brioche

Instructions

1. In the bowl of a stand mixer, whisk together bread flour, granulated sugar, instant yeast, and fine sea salt.
2. In a separate bowl, whisk eggs, warmed whole milk, and vanilla bean paste until combined.
3. With the mixer fitted with a dough hook on low speed, gradually add the wet ingredients to the dry. Mix until a shaggy dough forms.
4. Add the softened unsalted butter in small pieces, mixing after each addition until fully incorporated. Knead on medium speed until the dough is smooth, elastic, and slightly sticky, about 8 to 10 minutes.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 90 minutes.
6. On a lightly floured surface, gently deflate the dough and roll it out into a 10x14-inch (25x35 cm) rectangle.
7. In a small bowl, combine packed brown sugar and ground cinnamon. Evenly spread the cinnamon sugar mixture over the dough rectangle.
8. Carefully roll the dough from the long side into a tight log. Pinch the seam closed tightly.
9. Using a sharp knife, slice the log into 12 equal rolls and arrange them cut side up in a greased 9x13-inch (23x33 cm) pan.
10. Cover the pan loosely with plastic wrap and let the rolls proof until puffed and nearly doubled, about 30 minutes.
11. Preheat the oven to 375°F (190°C). Beat the egg for the wash and brush it gently over the roll tops for a shiny, golden finish.
12. Bake until golden brown and a thermometer inserted registers 190°F (88°C), about 20 to 25 minutes.
13. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
14. Serve warm or at room temperature.