The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Bread Filling

techchaser's picture

Cinnamon Bread Filling

I was gifted a cinnamon swirl bread.  Could not eat it.

The swirl had a gelatinous texture like gummy bears.  The baker told me that it was just butter, powder sugar, brown sugar and cinnamon.  Said he did not put egg white in it.

Gonna make my own.... just want to make sure I don't get this same slimey filling.

Any thoughts?

David R's picture
David R

Cinnamon itself is the culprit. It goes slimy when it's heated while wet.

ds99303's picture

It sounds to me like the bread wasn't baked all the way through.  The part of the dough that's touching the cinnamon swirl is going to be wetter than the dough that's not touching the cinnamon swirl.  If the bread isn't baked all the way through, it's going to have a slimy texture around the cinnamon swirl.  Most people almost always underbake breads like that the first few times they make them.  It might look done on the outside but it's nowhere near being done on the inside.  I've learned that if you're not sure if it's done, then you should probably leave it in the oven a few more minutes.

Danni3ll3's picture

It probably has cornstarch in it to keep it free flowing. My filling for cinnamon rolls is melted butter brushed onto the rolled out dough, and a mixture of 2/3 cup brown sugar and 1 tbsp cinnamon sprinkled on top.