The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Illinois! My Cinnamon Bread Blows Out! Help!

beesjoux's picture

Hello from Illinois! My Cinnamon Bread Blows Out! Help!

Good People,

I'm a newby to this site, but I'm not a new baker as I bake every week a variety of items; largely self taught through books and a short tenure as a baker for a commissary while I was in college.

There is a vexing and repeating problem I have with my cinnamon loaves that I haven't solved. I'm searching your collective intelligence to help me with this.

My loaves burst to one side after about 15 minutes or so in the oven. I'm confident the recipe is sound, but my forming is either way bad or the oven heat is to blame.

Any ideas?



Richard L Walker's picture
Richard L Walker

Have you used a new oven thermometer to check the accuracy of the dial on your oven.  Mine was off by 100 degrees at one time.  Needless to say, I burned everything.  These days I set everything with the store bought oven thermometer.  There might be a way to adjust and calibrate the oven thermometer, but I can't figure it out.

breadnerd's picture

For me, blow outs are usually caused by underproofing. Which, is usually caused by me being impaitient.


We also have a local bakery that slashes its cinnamon loaves, which makes for kind of a cool look on the top (they slash so the cinnamon layer shows.... 

Cooky's picture

I'm with you. Shaping is so critical, and so tough to master. I'm still struggling with it after a year of at least weekly bread-making.

Are these loaves that you flatten, add the cinnamon mix, then roll up? And you're puttiing the seam at the bottom? I'm assuming these are baked in loaf pans. Have you tried rotating the pans? Do you slash the top at all?

I've run into the blow-out problem with rich breads (like challah) that are braided. The braids can pull apart in the middle of the top. No so pretty.

Looking forward to hearing what advice you might collect from the more experienced amongst us.


P.S. Welcome to the site! You'll see there are so many swell bakers here -- friendly, helpful, and entertaining! What more can we ask?


I am not a cook. But I am sorta cooky."

beesjoux's picture

Thank you all.  Oven temps and underproofing were where I investigated first.  (Great minds...)  I am intrigued by Cooky's experience with rich breads.  My blow out failures are dissapointingly consistent with cinnamon loaves and are occassional with other rich breads like challah, as she mentioned.

The only variable I have not worked on is putting the proofed loaves in the cold oven before heating it.

Any ideas, experiences with this technique?

Does anyone have a good resource with illustrated shaping techniques?

Thank you all again.

Mini Oven's picture
Mini Oven

Try this, when adding fill to rolled out dough rectangle, leave the last inch or two clean (no fill or butter) so seam can stick to roll.  Roll up dough tightly.  Brush off any excess flour (both sides) and maybe rub moistened wet fingers on dough.  Not too much, just enough to stick.  ...And naturally seam side down and ample time to proof as already mentioned.  :)  Mini Oven

beesjoux's picture

Mini Oven, thank you.  I do that as well and use egg whites, not butter, for the cinnamon sugar filling.

I've been frustrated by this failure for so long I'm thinking it best to abandon this recipe and come back to it again sometime in the future. 

Thanks, once again, for the excellent help.

Woz's picture

>swell bakers

 Woz peruses wasteline and nods in wistful agreement.

SDbaker's picture

Hi, I don't use a lot of pans but this seems interesting..when you say blowout at the it at the top lip of the pan and bread and just spills out to one side?

What kind of yeast does the recipe call for?  Instant or Active Dry (presuming not fresh yeast).  You may consider reducing the amount and experimenting.  Do you weigh or use volume?  If you weigh, what is the precision of your scale?

What temp is your proofing area?  What's the humidity in your area?

Does your technique go from preshape roll to a final shape of a tighter crimp/roll?  How much gas is present before you shape?  Does the recipe call for degassing before final shaping?  How tight is the crimp?

I love cinnamon anything. 




tanpohkee's picture

You can try glazing with oil during the final proof. Also try to proof in an enclosed place or cover the dough with a big bowl.

Hope this helps

tanpohkee's picture

The dough must have dried up during final proof. Try this:

1. Oil the surface of the dough before proof.

2. Cover with a big bowl

3. Proof in an enclosed place

4. Proof in a pan with a cover.

Hope this helps

SDbaker's picture

Excellent point.  If the surface of the dough is too dry, then oven spring may result in interesting expressions of pressure release  : )

 KA sells a larger foodsafe bag in 100 count that may be of interest as a proof box of sorts.  They are also great for transporting bread, cakes, cookies etc. 

carol27's picture

Whenever I make a rolled or braided bread, I always use the cold oven method.  For the final rise, let your bread rise for about 3/4 of the time you normally would, set your oven and put it in.  This has been working for me for the past 15 years.  Hope it works for you.