Cinnamon Swirl Bread

From America's Test Kitchen Season 13: Sunday Brunch

Why this recipe works:

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,… read more

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.

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Cinnamon Swirl Bread

To rid this bread of its dense crumb, leaking filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.

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Makes 2 loaves

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.

Ingredients

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