Published March 1, 2012. From Cook's Illustrated.
This American classic frequently disappoints due to either precious little cinnamon flavor or, just as bad, a gloppy, oozing filling reminiscent of sticky buns. The bread itself is often an afterthought of pedestrian white bread, or else it’s a cakey, dense affair. We swapped in an airy, cottony Japanese white bread called shokupan and struck a balanced filling with a mixture of cinnamon, confectioners’ sugar, and vanilla. To ensure that our filling stayed put and could be tasted with every bite, we traded the traditional swirl shape for a simple yet elegant Russian braid.
To achieve the proper dough consistency, make sure to weigh your ingredients. The dough will appear very wet and sticky until the final few minutes of kneading; do not be tempted to add supplemental flour.
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