Cinnamon Swirl Bread

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Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV

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.

SERVESMakes 2 loaves

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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...

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