June 12, 2005 - 3:40am
Sourdough Cinnamon Swirl Bread
Here is a picture of my Sourdough Cinnamon Swirl Bread. I make this bread a lot as it is a family favorite.
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Here is a picture of my Sourdough Cinnamon Swirl Bread. I make this bread a lot as it is a family favorite.
WOW..They look perfect.
SourDo Lady,
How'd you make your swirls so perfect. I always end up with an off center swirl and a big part of the loaf with no goodies in it! Do I flatten it inconsistently? Roll up the swirl too tight? Too loose? Help me!
-Loafer
I don't do anything special. I just roll out the dough, spread with butter, sugar and lots of cinnamon and then roll it up very snugly. Make sure the filling comes clear out to the edges of the dough--except for the edge that will seal the roll, leave about 1/2" for that. I roll the dough out fairly thin so that when I roll it up I get several coils in the spiral.
The bread looks great. Even the bakery cinnamon bread I've had didn't have such pretty swirls.
What stunningly beautiful bread! The swirl looks so delicate.
-Elizabeth
I just cut into a loaf of cinnamon
swirltriangular line bread that I baked last night. Wah!! Rather than being beautifully defined and centered, the "swirl" is sitting hopeless near the bottom of the loaf in a sort of triangular shape. Yup, even though I denied it categorically at the time, I made the dough too slack....(no photos yet; they're still in the camera)
Keep trying until you get it right! My dough isn't a high hydration dough, but it is a soft dough rather than firm. When you roll the swirl, roll it snugly to avoid gaps.
What is the ratio of sugar, butter and cinnamon in the swirl itself and how thinly do you roll out the dough initially?
I don't measure the sugar. I spread the dough with melted butter (or very soft) and then I sprinkle it liberally with the sugar so that it there aren't any gaps and then I sprinkle on loads of cinnamon so that it completely covers the sugar. There is no right or wrong amount here--just go with what you like.
I answered your question about rolling out the dough in your blog thread, but probably about 1/4" thick or slightly more. The dough needs to be quite thin so that you can get lots of rotations in the swirl.
I confess that I didn't really measure the sugar and butter either. But this explanation of how you achieve the swirl really helps a lot. Many thanks for the hand holding. I'll try again next time I make bread in a loaf pan.
-Elizabeth
Mmmm, wish I had a piece right now!
Susan from San Diego
Nice looking job!
I never heard of Sourdough Cinnamon bread before. Nice photo btw.