Any suggestions for this "tunnel" cinnamon bread?  It was a sweet butter/milk dough rolled very tightly.  It has a HUGE tunnel across the top.

(The photo is saved with the bread vertically - not sure why it insists on lying on its side. Possibly, the tunnel? ;->)

Thanks, Diane

I have multigrain loaf with a large amount of hot soaked grain that continues to tunnel, lately more and more often.  At first I thought it was due to undermixing, so I added 2 min to mixing time, but then it goes too far and the flax and bulgur start to tear. In process of elimination, I started folding more (instead of mixing), increasing to 4 folds, from 2 and increased the bulk ferm.