I was gifted a cinnamon swirl bread. Could not eat it.
The swirl had a gelatinous texture like gummy bears. The baker told me that it was just butter, powder sugar, brown sugar and cinnamon. Said he did not put egg white in it.
Gonna make my own.... just want to make sure I don't get this same slimey filling.
Any thoughts?
Cinnamon itself is the culprit. It goes slimy when it's heated while wet.
It probably has cornstarch in it to keep it free flowing. My filling for cinnamon rolls is melted butter brushed onto the rolled out dough, and a mixture of 2/3 cup brown sugar and 1 tbsp cinnamon sprinkled on top.