• 1 pack Turano Brioche Rolls
• 2 sticks of butter
• 1 cup granulated sugar
• 5 tbsp ground cinnamon
• 1 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries or cherries
• 1/2 cup white chocolate chips
• Powdered sugar for dusting
• 2 tbsp milk (for glaze)

① Prep the rolls: Cube the Brioche rolls into bite-sized pieces.
② Mix sugar & butter: In a shallow dish, melt the butter. In another shallow bowl, combine granulated sugar, brown sugar, and cinnamon.
③ Coating the Brioche: In handfuls, dip the Brioche pieces into the melted butter, remove (letting any excess drip off), then roll them in the cinnamon-sugar mixture until evenly coated. Continue until all the brioche is coated.
④ Layer in bundt pan: Grease a bundt pan generously. Place half the coated pieces into your prepared baking dish, layering them evenly. Then sprinkle half the cranberries, nuts, and chocolate chips. Add the remaining bread pieces and top with the rest of the mix-ins. Then add 4 tbsp of melted butter and 2 tbsp light brown sugar, pour over the assembled bread.
⑤ Bake: Preheat oven to 350°F (175°C). Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until golden and slightly crispy on top.
⑥ Glaze & serve: Mix powdered sugar with milk to make a simple glaze. Drizzle over the warm bundt before serving.