I love to bake homemade cinnamon-raisin bread, but I'm having a problem with the rolled layers of cinnamon filling separating after it's baked and sliced. My technique is simple, after the dough has risen twice, I roll it into a 9 by 12 rectangle, spread it with about 1 T of butter, and sprinkle the cinnamon-sugar mixture all over...about 1 to 2 inches from the edges. I then roll it up tight, seal the seam, and place it in the pan to bake. After it's baked and cooled (at least 30 minutes cooled) when sliced, there are big gaps that separate and pull apart, where it was rolled.
I checked the Baker's 911 site, and they said to press down with the edge of your palm on the edge of each roll EACH time you make one roll over..to seal it , but that doesn't work because 1) the filling prevents the dough from adhereing, and 2) you make quite a mess on your hand...losing some of the filling as it sticks and gets all over the place.
I think I remember seeing a trick where you take a skewer and poke several holes from the top, all the way to the bottom, of the rolled, ready to bake loaf, once it's in the pan, to make sure all the layers stick. resulting in a cohesive loaf (???), but I could be wrong. Any ideas?
Thanks in advance
I checked the Baker's 911 site, and they said to press down with the edge of your palm on the edge of each roll EACH time you make one roll over..to seal it , but that doesn't work because 1) the filling prevents the dough from adhereing, and 2) you make quite a mess on your hand...losing some of the filling as it sticks and gets all over the place.
I think I remember seeing a trick where you take a skewer and poke several holes from the top, all the way to the bottom, of the rolled, ready to bake loaf, once it's in the pan, to make sure all the layers stick. resulting in a cohesive loaf (???), but I could be wrong. Any ideas?
Thanks in advance
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