How much flour during shaping and how tightly did you roll it up?
mattmahn
Built-in handles
Deep_Banana_6521
underproofed.
Ezzachef
A spot for Nutella. But actually maybe underproofed
notsoeasypeasy
It happened once to me. I made the mistake of sprinkling cinnamon first, then added the sugar and at the end knobs of butter here and there. Nowadays I prepare the filling differently (mix all together to form a spread similar to Nutella 😂) and my swirl is more compact. After shaping the loaf though, I let it proof 45-60 minutes.
thegeorgeoscarbluth
head empty, no thoughts bread
citygirldc
I haven’t tried this personally (I usually make babka so the swirls are more chaotic and less likely to separate), but [Sally’s Baking Addiction](https://sallysbakingaddiction.com/homemade-cinnamon-swirl-bread/#tasty-recipes-66855) says brushing the rolled out dough with egg white before adding the cinnamon sugar helps the layers stick together.
Main_Cauliflower5479
Too much butter? Also under proofed.
Ethan_Watson
I fixed this by mixing the cinnamon with the whites of one egg so its like a paste, spreading that paste onto the stretched dough, then rolling really tight, making sure to not trap any air bubbles inside.
Lyra125
I believe this is because the cinnamon layer caused too much separation with the dough on the top which made it easier to fall when it cooled.
I’ve heard you want to allow splotches where there’s no cinnamon to sperate the inside dough to the roof to give it structure. In other words, be less uniform with the cinnamon.
mperseids
The first thing I thought of 😂
PlaidChester
I’ve had blowouts, but yours is extra. There are some good things to try in the comments. It’s because the dry cinnamon sugar layer prevents the bread from sticking.
musicwithmxs
Raise the roof! lol sorry this happened but can’t wait to find out why
ProgressBartender
The bun fairy took her tax.
oTurkeyJerky
This can happen if using too much filling that doesn’t allow the layers to fuse together or a filling with high percentage of water, in the butter or whatever, it creates steam and makes a large pocket like this, tighter shaping or a little less filling.
Ravnak
When you add the cinnamon do it in stripes. You need gaps so rhat the dough can stick to itself. Without it, the top rises with the bake and the uncooked middle falls away to the bottom. (As shown in your picture)
Illustrious-Archer54
I’m sorry I don’t know but this is hilarious for no particular reason. It’s like you accidentally made my favorite part VS. my husbands favorite in one loaf 🤣
jayzisne
It got a little too excited
breetome
Frame it, it’s total art!!!!!
belljs87
You got a hole in your bread that’s what happened
weswahl
I think you might have rats.
CallidoraBlack
I want to pack cold cream cheese mixed with raisins in that gap.
24 Comments
Interesting!!
Did you happen to shape your loaf and immediately bake it?
Happy Valentines day?
And if you’re sure you *didn’t* fuck it, maybe these will help:
[https://www.kingarthurbaking.com/blog/2020/11/12/5-ways-to-reduce-the-gap-in-cinnamon-swirl-bread](https://www.kingarthurbaking.com/blog/2020/11/12/5-ways-to-reduce-the-gap-in-cinnamon-swirl-bread)
[https://www.instagram.com/reels/CZGiYTTInaP/](https://www.instagram.com/reels/CZGiYTTInaP/)
How much flour during shaping and how tightly did you roll it up?
Built-in handles
underproofed.
A spot for Nutella.
But actually maybe underproofed
It happened once to me. I made the mistake of sprinkling cinnamon first, then added the sugar and at the end knobs of butter here and there. Nowadays I prepare the filling differently (mix all together to form a spread similar to Nutella 😂) and my swirl is more compact. After shaping the loaf though, I let it proof 45-60 minutes.
head empty, no thoughts bread
I haven’t tried this personally (I usually make babka so the swirls are more chaotic and less likely to separate), but [Sally’s Baking Addiction](https://sallysbakingaddiction.com/homemade-cinnamon-swirl-bread/#tasty-recipes-66855) says brushing the rolled out dough with egg white before adding the cinnamon sugar helps the layers stick together.
Too much butter? Also under proofed.
I fixed this by mixing the cinnamon with the whites of one egg so its like a paste, spreading that paste onto the stretched dough, then rolling really tight, making sure to not trap any air bubbles inside.
I believe this is because the cinnamon layer caused too much separation with the dough on the top which made it easier to fall when it cooled.
I’ve heard you want to allow splotches where there’s no cinnamon to sperate the inside dough to the roof to give it structure. In other words, be less uniform with the cinnamon.
The first thing I thought of 😂
I’ve had blowouts, but yours is extra. There are some good things to try in the comments. It’s because the dry cinnamon sugar layer prevents the bread from sticking.
Raise the roof! lol sorry this happened but can’t wait to find out why
The bun fairy took her tax.
This can happen if using too much filling that doesn’t allow the layers to fuse together or a filling with high percentage of water, in the butter or whatever, it creates steam and makes a large pocket like this, tighter shaping or a little less filling.
When you add the cinnamon do it in stripes. You need gaps so rhat the dough can stick to itself. Without it, the top rises with the bake and the uncooked middle falls away to the bottom. (As shown in your picture)
I’m sorry I don’t know but this is hilarious for no particular reason. It’s like you accidentally made my favorite part VS. my husbands favorite in one loaf 🤣
It got a little too excited
Frame it, it’s total art!!!!!
You got a hole in your bread that’s what happened
I think you might have rats.
I want to pack cold cream cheese mixed with raisins in that gap.