These delightful little bits of dried fruit will still provide the flavor and texture you love without leaving any gaps in the swirl or making shaping difficult. Simply pulse the cinnamon, sugar, stabilizer, and dried fruit in a food processor until the fruit is in 1/4” pieces (or smaller). The good news is that you don’t need to give up the raisins in your cinnamon-swirl bread altogether. As the dough proofs and bakes, the raisins may cause the dough to sink in spots, leaving behind those undesired gaps in cinnamon-swirl bread. Raisins can be relatively large, and they’ll create pockets in the swirl. Recipes sometimes suggest adding the dried fruit by sprinkling it liberally on top of the cinnamon-sugar filling before rolling up the dough. Tip #2: Blitz the fruitĬinnamon and raisin is a classic combination. Many cinnamon-swirl bread recipes lean into this delicious duo by calling for raisins (or another dried fruit) to be added to the filling. You don’t need much of the stabilizer - our Cinnamon Swirl Bread recipe calls for just 4 teaspoons of flour (and if you use Instant ClearJel, you'll only need 2 teaspoons). Add a stabilizer like all-purpose flour or Instant ClearJel to your filling to keep it in place and prevent the sugar from completely liquefying. Just a few teaspoons of flour in the filling can do wonders to bind everything together and ensure a gorgeous swirl. If there’s not another ingredient mixed into the filling, the liquid begins to seep out of the swirl, leaving behind a gap and pooling in the bottom of your pan. As the dough proofs, the cinnamon-sugar filling encased inside starts to melt and liquefy. Sugar is hygroscopic, meaning it attracts water. While you might be tempted to try this straightforward approach, the shortcut isn’t worth the results. Some cinnamon-swirl bread recipes call for a simple filling of only cinnamon and sugar. Let’s reveal the secrets of this recipe that ensure perfectly swirled slices. We’ll go through the elements of this recipe that make it foolproof, allowing you to apply them to any cinnamon-swirl bread you might be making. If you follow it closely, you’ll end up with a perfect loaf that doesn’t have a gap in the swirl. If you're not a streusel person (do such people even exist?), our Cinnamon Bread recipe is a solid choice.įor the cinnamon streusel-loving bakers out there, our Cinnamon Swirl Bread recipe will set you up for success. I didn't think cinnamon-swirl bread could get any better, yet this loaf rises to another level. Not only does it have a cinnamon-sugar filling that’s studded with dried fruit, there’s also a buttery streusel topping crowning each slice. My favorite sweet and swirled recipe is hands down our Cinnamon Swirl Bread.

This almost-flawless loaf has just a few pesky gaps when you use these five tips together, you won't have even the slightest gap within your bread's cinnamon swirl.

These techniques will help drastically reduce the size of any gaps or eliminate them altogether, ensuring you won't lose any of the precious cinnamon filling (or the butter you slather on top). Luckily, there are a few simple tricks you can use to avoid ending up with a dreaded gap in your cinnamon swirl bread. But when you’ve put in the time and effort, your loaf should look just as good as it tastes. The bread will still taste delicious, no doubt about it. You hold your breath and slice through the loaf only to discover a disappointing gap around the swirl. The smell of cinnamon sugar is in the air, and you're waiting ever so patiently to reveal the beautiful swirl inside. Slicing into a homemade loaf of cinnamon swirl bread is like removing the wrapping from a present you’ve been waiting to open.

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