This recipe is a bit different from the master dough recipe because it includes some sugar as well as a cup of buttermilk. Thankfully I've discovered the powdered buttermilk that keeps for a LONG time in the fridge and always have it available. I followed the recipe for the dough as written, but started to just wing it when it came to the cinnamon part. I was making cinnamon toast for the kids for breakfast, so I just sprinkled some of the same cinnamon-sugar mixture in our shaker on the dough as it was rolled out into a large rectangle, on top of the beaten egg mixture which makes it stick. Note to self: follow the directions next time. They are there for a reason.
The bread was wonderful tasting and lovely, but it was missing the rich, thick cinnamon layer that is found in this kind of bread. I think that the mixture in my toast shaker is much more sugary than the proportions in the recipe. Yep, peeking at the recipe now I see what happened. Next time, more cinnamon. Also, the thinner you roll the dough out into the rectangle, the more impressive swirl that develops.
I wanted to bring a little loaf to a few neighbors but don't have small loaf pans. I improvised with these Martha Stewart mini-casseroles that my parents gave me when they gave me my favorite soup pot for birthday a while back (pictured in this post.) They baked up beautifully.
And you? Do you prefer your cinnamon swirl bread with or without raisins?