This brioche loaf has a unique method for creating the signature appearance: The dough is rolled out thinly, then covered with the cinnamon and sugar filling, then rolled again to press that filling into the dough. Next it is cut into pieces and assembled in an overlapping manner in the loaf pan, with more of the filling spread on top. During baking, the dough pieces rise and nudge into each other for the pebbled look shown.