Flour, Too's Cinnamon Cream Brioche

So although this isn't a beautiful picture, this is a beautiful pastry :).  Flour, Too, a great cookbook, came through for us again.  I have previously mentioned my love of pastry cream, and since this pastry uses that, I knew I would love this, and I did.  Owen and I gave this a perfect 10, and Noah and Aaron gave it a 9.  While high in calories, not surprisingly, this is so delicious and worth it.  Each pastry was 596 calories, and the recipe makes 8 pastries.  Here's what to do:

1/2 batch Joanne Chang's brioche dough
1 3/4 c pastry cream, or any recipe
3/4 c (or a little less) sour cream
1 1/4 c sugar
1 t cinnamon

Preheat the oven(s) to 350 and line the baking sheets with parchment paper.
Mix the cinnamon and sugar together.
Shape the brioche into 8 rounds, similar to mini pizzas, making sure the center is quite thin.
Spread the pastry cream into the center, then top with about 1 T sour cream, or a little more.  Top with the cinnamon sugar mixture, making sure to sprinkle the entire pastry with the mixture.  Bake the pastries for 25-30 minutes.  Let them cool and serve them warm.