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    What is the soggy brown stuff in a cinnamon swirl?

    Question #126871. Asked by Baloo55th. (Sep 24 12 4:29 AM)


    Jennifer5

    		It would appear to be the melting of the cinnamon and sugar mixture spread on a coat of butter when making it - the cinnamon swirl is made flat, then rolled up and cut into slices before baking (rather like a Swiss roll). Apparently you can't mix cinnamon into the mix as it would kill the yeast, so it has to be applied separately. It seems the brown soggy mixture you describe would be the cinnamon/sugar mix when it has melted during cooking. This Wikipedia link for the recipe will describe this.

    http://en.wikipedia.org/wiki/Cinnamon_roll



    Sep 24 12, 4:54 AM

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