Published September 1, 1998.
For the best texture and to avoid air pockets, be frugal with the flour, use a light hand when rolling, and keep a close eye on the proofing time.
Despite its forgiving nature, this bread does pose some problems. Often after baking there are gaps between the swirls of cinnamon filling and the bread, and the filling is prone to leaking out and burning in the pan.
We wanted the bread to be moist and light but also firm enough to be sliced fresh the first day and toasted for a few days after. To achieve the best texture and crust, we knew we needed to nail down the baking time and temperature as well as fine-tune the ingredients. While we were at it, we decided to use this recipe to develop a technique for the ever-popular cinnamon rolls.
For the dough, use a compromise between rich brioche and lean sandwich breads. For the filling, use white sugar (the brown sugar tended to melt more readily and leak through the dough) and cinnamon. Once you’ve filled and rolled the dough, pinch the loaf edges together tightly to prevent the filling from leaking. Brush the top of the loaf with an egg wash for a deep, shiny color, and bake in a moderate oven for just 30 to 35 minutes.list of recipes