A beginner question about cinnamon bread
I have tried several different recipes for cinnamon bread. They have all turned out pretty decent (beginner here-pretty decent being edible and having a cinnamon swirl and taste). But every. single. time. there is a gap between the crust and the bread when it's sliced (after the first slice, it looks like a cavern to the other end of the loaf) I've rolled it, tightly, per one recipe. I folded it, loosely, per another. And countless other combinations of roll, fold, tightly, loosely. What am I doing to make that gap? Is it the cinnamon layer that's preventing the dough from adhering? If so, why only at the top/crust layer and not at every swirl?