Cinnamon Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

4.7

(25)

Soft, pillowy, and rich with butter and eggs, these brioche burger buns are the kind of homemade bread that makes every sandwich feel like a serious upgrade. The enriched dough gets its gorgeous golden color and tender crumb from a generous amount of unsalted butter worked in slowly during kneading — a classic technique that pays off in a big way. For anyone navigating a sensitivity to cinnamon, store-bought brioche and specialty buns can be a minefield, since warming spices often sneak into enriched breads and sweet rolls without much fanfare on the label. This recipe keeps things beautifully simple: yeast, flour, eggs, butter, milk, sugar, and salt — nothing more. The slow butter incorporation and two-stage rise are what give these buns their signature feathery texture and slightly sweet flavor that holds up perfectly under a juicy burger or a generous smear of condiments. An egg wash brushed on just before baking delivers that deep, glossy, bakery-worthy finish, with optional sesame seeds for a little extra crunch and visual appeal. Once you pull these from the oven and catch that warm, yeasty aroma filling your kitchen, going back to packaged buns is going to feel like a very hard sell.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup whole milk, warm
3 tbsp granulated sugar
1 tsp fine salt
3 large eggs, at room temperature
3 cups all-purpose flour, plus more for dusting
6 tbsp unsalted butter, softened and cut into 1-inch pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp sesame seeds (optional)

Instructions

1
Combine the warm water, warm milk, and yeast in the bowl of a stand mixer. Let stand for 5–8 minutes, until the mixture is foamy and the yeast is visibly active.
2
Add the sugar, salt, and 3 eggs to the yeast mixture. Add the flour on top. Mix on low speed with the dough hook until a shaggy dough forms and no dry flour remains, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!