Here is a picture of my Sourdough Cinnamon Swirl Bread. I make this bread a lot as it is a family favorite.
WOW..They look perfect.
How'd you make your swirls so perfect. I always end up with an off center swirl and a big part of the loaf with no goodies in it! Do I flatten it inconsistently? Roll up the swirl too tight? Too loose? Help me!
I don't do anything special. I just roll out the dough, spread with butter, sugar and lots of cinnamon and then roll it up very snugly. Make sure the filling comes clear out to the edges of the dough--except for the edge that will seal the roll, leave about 1/2" for that. I roll the dough out fairly thin so that when I roll it up I get several coils in the spiral.
The bread looks great. Even the bakery cinnamon bread I've had didn't have such pretty swirls.
Hi, tried your wonderful recipe. It tastes wonderful, rose great, but for some reason, it rose really high in the oven and then when I took it out of the pan it collapsed in the center where the filling was. Was my oven too hot? It tastes great this morning but when I sliced it it fell apart at the cinnamon swirls. Any advice????
I had that happen once, too, and for me it was because I was in a hurry and I did not let it bake fully. It can also happen, as you suggested, from baking it too hot. The outside gets overdone before the inside has time to fully bake. The larger your loaf, the longer it will take to bake. If yours is getting too brown, try lowering the heat a bit and baking longer.
What stunningly beautiful bread! The swirl looks so delicate.
I just cut into a loaf of cinnamon swirl triangular line bread that I baked last night. Wah!! Rather than being beautifully defined and centered, the "swirl" is sitting hopeless near the bottom of the loaf in a sort of triangular shape. Yup, even though I denied it categorically at the time, I made the dough too slack....
(no photos yet; they're still in the camera)
Keep trying until you get it right! My dough isn't a high hydration dough, but it is a soft dough rather than firm. When you roll the swirl, roll it snugly to avoid gaps.
What is the ratio of sugar, butter and cinnamon in the swirl itself and how thinly do you roll out the dough initially?
I don't measure the sugar. I spread the dough with melted butter (or very soft) and then I sprinkle it liberally with the sugar so that it there aren't any gaps and then I sprinkle on loads of cinnamon so that it completely covers the sugar. There is no right or wrong amount here--just go with what you like.
I answered your question about rolling out the dough in your blog thread, but probably about 1/4" thick or slightly more. The dough needs to be quite thin so that you can get lots of rotations in the swirl.
I confess that I didn't really measure the sugar and butter either. But this explanation of how you achieve the swirl really helps a lot. Many thanks for the hand holding. I'll try again next time I make bread in a loaf pan.
How do you get your dough to roll out that thin? Mine is too elastic and keeps scooching back up when I try to roll it out? Help!
Try letting the dough rest for 5 or 10 minutes after rolling it out the first time. (Cover it so it doesn't dry out) Keep doing that until it's the thinness that you'd like.
I am new member and maybe I'm not very bright but I can't figure out how to find this recipe on this site
Donald, I believe that SourdoLady just makes her regular sourdough bread (don't know what her recipe is...) and slathers it with cinnamon and butter during the shaping (see the reply entitled "Thanks, Loafer") to turn it into cinnamon swirl bread.
I am having the same problem; trying to see the recipe for cinnamon sourdough bread.
Mmmm, wish I had a piece right now!
Susan from San Diego
Nice looking job!
Hi, i make a bread very similar to this and the rolls always loosen up so i have air pockets between the swirls. hoe do you keep it tight? what do you use to seal the ends and final edge? it seems like during the 2d rise after i have rolled and put on the cinammon and sugar the coild come loose....LM
I just try to keep it very snug as I roll it up. I don't seal the ends, but the final edge is sealed by smearing water across it first with my finger. I don't have problems with gaps between the coils, but do make sure that when you bake the loaf that you don't take it out of the oven before the bread is fully baked to the center. If it is not done in the middle it will shrink and cause gaps.
Substitute egg wash for the butter and you will stop the separating of the cinnamon/sugar from the bread. I actually
put 2/3 of the butter called for in the recipe directly into the dough. Nice results.