Fluffy brioche cinnamon buns are topped with an apricot compote and a brown sugar streusel, and baked into perfect round buns. These are fun to make and have layers upon layers of flavour!
- 2 1/4 tsp active dry yeast
- 280g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g (3 3/4 cups) all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 120g unsalted butter, at room temperature
- 500g diced fresh apricots
- 120g brown sugar
- 1/4 tsp salt
- 1 Tbsp lemon juice
- 1/2 tsp vanilla bean paste
- 75g raw / turbinado sugar
- 75g brown sugar
- 190g all-purpose flour
- 1/4 tsp salt
- 100g unsalted butter, melted and cooled
Cinnamon Bun Filling
- 125g unsalted butter, at room temperature
- 190g brown sugar
- 1 1/2 tsp cinnamon
- pinch of salt
- Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.
- Place the apricots, sugar, and salt in a medium sauce pan over medium heat. Bring to a light boil, and cook, stirring occasionally, for 10-15 minutes or until the apricots are soft and the liquid has reduced slightly. Transfer to an airtight container and allow to chill completely
- In a medium bowl, whisk together turbinado sugar, brown sugar, flour, and salt. Add the melted butter, and stir with a spatula until clumps form. Set aside in the fridge until ready to use (store in an airtight container if you are making ahead)
ASSEMBLY AND BAKING
- Grease twelve 3.5” (9cm) rings and place on a baking sheet, or grease a 12 cup jumbo muffin pan, or line two baking sheets with parchment paper (see notes). Combine all cinnamon filling ingredients in a small bowl. On a lightly floured surface, roll out the dough to a rectangle 11'“x 22” (28x55cm).
- Spread the dough with the cinnamon bun filling.
- Starting from the long edge, roll up the dough into a tight spiral. Cut into 12 equal buns. Take the end of the strip of dough and tuck underneath the bun, and place each within a ring or on the baking sheet.
- Lightly cover the buns with plastic wrap and leave to sit for 30 to 45 minutes in a warm spot, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Using your fingers or the bottom of a lightly greased measuring cup, press an indentation into the centre of each bun (this will feel very counter intuitive). Fill each indentation with about 1 Tbsp of the cooled apricot compote, then top each bun with a heaped tablespoon of streusel.
- Bake the buns for 30 to 35 minutes, or until deeply golden brown and a thermometer inserted into the dough reads at about 190°f / 90°c (make sure you are poking it into the dough rather than the apricot fillling).
- Remove from the oven and allow to stand for 5-10 minutes before removing from the rings. Allow to cool on a wire rack.
Keywords: apricot, buns, crumb buns, compote, streusel