Cinnamon Swirl Bread
Soft, sweet bread enriched by a pretty swirl of cinnamon sugar sounds appealing-but the problems can spiral out of control.
Why This Recipe Works
Cinnamon swirl bread recipes sound appealing, but often they yield disastrous results: loaves that are chewy or dry, cinnamon swirls that separate from the bread, and filling that oozes out of the loaf. Using just egg yolks gave us a Cinnamon Swirl Bread recipe that struck the perfect balance between too lean and too bouncy. Tasters preferred a filling of white and brown sugars, with a hefty amount of cinnamon. A thin coat of water sprayed on the dough made the cinnamon mixture stick, and a second light coat sprayed directly onto the mixture created a “glue" that adhered to the Cinnamon Swirl Bread when it was rolled.
© 2018 America's Test Kitchen. All rights reserved.