Homemade brioche scrolls filled with a cinnamon and chocolate filling then baked until golden and risen. The dough is made from pantry staples and although it does require some time and effort, the results are well worth it.
Brioche is a light, fluffy bread dough made with eggs, butter and sugar for delicious flavour and creating that beautiful yellow colour. For these Cinnamon Chocolate Brioche Scrolls I've filled the centre with a buttery, cinnamon brown sugar spread, then topped that with milk chocolate drops. Yes, it's as epic as it sounds.
This recipe does require the use of a standing mixer to get the desired results. For more French bakery inspo, be sure to check out my recipes for Almond Croissants, Lemon Meringue Pie and Caramel Apple Tart.
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Ingredient notes:
- Yeast: Be sure to check the expiry date on your yeast before using it. Expired yeast will ruin the recipe. See tips below.
- Flour: This recipe calls for plain white flour. The rising agent is the yeast. Be sure to weigh your flour to get the exact amount required (375g).
- Eggs: I used size 7 eggs in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In the bowl of a standing mixer, combine the milk, yeast and 1 tsp of the white sugar. Mix and set aside until the yeast is activated and the mixture is foamy. About 5 minutes. Add the remaining sugar, salt, eggs and vanilla. Sift in the flour.
Using a dough hook attachment, mix on a slow speed until the ingredients come together and form a dough. Increase the speed to medium and mix for 5 more minutes, scraping the sides down as you go.
Add ½ of the butter, mix well then add the rest of the butter. Scrape down the sides and pull the dough off the mixing hook. Mix on a medium-high speed for a further 5 minutes.
Turn out onto a well floured bench and knead a few times into a ball shape. Return to the mixing bowl, cover with cling film and place in a warm area to rise for 2 hours, or store in the fridge overnight.
Turn dough out onto a well floured surface and knead for a minute. Using a rolling pin and more flour if needed, roll into a large rectangle shape about 5mm thick. My rectangle was about 50cm x 30cm.
Melt the butter then mix in the vanilla, brown sugar and cinnamon and flour.
Spread the filling onto the dough, then add the chocolate chips.
Starting on the long edge of the rectangle, gently roll the dough into a log, pinch the edge together to seal the dough.
Cut in half, then half again to make 4 quarters. Cut each quarter into 3 so you have 12 scrolls. Place in a well-greased or lined muffin tin, set aside to rise for around 30 minutes in a warm spot.
Preheat the oven to 170°C fan bake. Place the scrolls in the oven and bake for 25 minutes, until a skewer comes out clean. Leave in the tin to cool for 5 minutes, then move to a cooling rack. Dust with icing sugar and serve warm.
Recipe FAQs:
Yes it is. When adding warm water to your yeast be careful not to make it hot as this will kill it and the yeast won't work. Think baby bottle temperature, just warm to the skin. If your yeast doesn't foam up within 5 minutes it may be too old. If it's been in the back of the fridge for a few years get some fresh yeast.
If its quite thick you can melt the spread in the microwave to make it runnier and therefore easier to spread.
So much of baking relies on the chemical reaction of the ingredients. The quantities that are used result in a certain reaction to achieve a desired result. Some recipes are more flexible than others, but for this recipe it is important to have the exact measure of flour for the success of the dough.
Storage:
You can store any leftover brioche scrolls in an airtight container in the pantry for 1-2 days. Having said that, they really are best eaten on the day they are made.
Top tips:
If you are struggling to roll out the dough and it keeps bouncing back, walk away for 5 minutes and let the dough rest, the gluten will relax and you'll be able to roll it out much easier.
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Brioche Scrolls
Homemade brioche dough filled with a buttery cinnamon filling and milk chocolate drops, cut into individual pieces then baked until golden.
Ingredients
brioche dough
- ⅓ cup milk, slightly warm
- 2 tsp dried instant yeast
- ¼ cup white sugar
- 1 tsp salt
- 3 eggs
- 1 tsp vanilla essence
- 3 cups plain flour (375g)
- 125g butter, softened
Filling
- 50g butter, melted
- 1 Tbsp vanilla essence
- 1 cup brown sugar
- 1 Tbsp cinnamon
- 2 Tbsp plain flour
- 1 cup milk chocolate chips
To serve
- Dusting of icing sugar, optional
Instructions
- Dough: In the bowl of a standing mixer, combine the milk, yeast and 1 tsp of the white sugar. Mix and set aside until the yeast is activated and the mixture is foamy. About 5 minutes.
- Add the remaining sugar, salt, eggs and vanilla. Sift in the flour.
- Using a dough hook attachment, mix on a slow speed until the ingredients come together and form a dough.
- Increase the speed to medium and mix for 5 more minutes, scraping the sides down as you go.
- Add ½ of the butter, mix well then add the rest of the butter. Scrape down the sides and pull the dough off the mixing hook. Mix on a medium-high speed for a further 5 minutes.
- Turn out onto a well floured bench and knead a few times into a ball shape. Return to the mixing bowl, cover with cling film and place in a warm area to rise for 2 hours, or store in the fridge overnight.
- To assemble: Turn dough out onto a well floured surface and knead for a minute. Using a rolling pin and more flour if needed, roll into a large rectangle shape about 5mm thick. My rectangle was about 50cm x 30cm.
- Filling: Melt the butter then mix in the vanilla, brown sugar and cinnamon and flour. Spread the filling onto the dough, then add the chocolate chips.
- Starting on the long edge of the rectangle, gently roll the dough into a log, pinch the edge together to seal the dough.
- Cut in half, then half again to make 4 quarters. Cut each quarter into 3 so you have 12 scrolls. Place in a well-greased or lined muffin tin, set aside to rise for around 30 minutes in a warm spot.
- Preheat the oven to 170°C fan bake. Place the scrolls in the oven and bake for 25 minutes, until a skewer comes out clean.
- Leave in the tin to cool for 5 minutes, then move to a cooling rack. Dust with icing sugar and serve warm.
Notes
- Weigh your flour!
- Microwave the cinnamon filling to create a spreadable consistency.
- Scrape down the sides as much as you like, the more the better so all the ingredients are getting incorporated.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 325mgCarbohydrates: 64gFiber: 2gSugar: 37gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Bee says
I don't have a mixer at all. How long would I need to work on the dough by hand and is it still possible to get the same result?
VJ cooks says
I haven't tried it myself but I think it would take quite a while.