There are several methods of preparing cinnamon bread, most of which consist of the use of a mixture of cinnamon and sugar that is sprinkled on the surface of the flattened dough, then rolled to form a band, often with added raisins or nuts, that follows the curl of the mold. A very superior cinnamon loaf may be prepared as follows: Scale and round a piece of standard sweet dough, about 12 to 15 oz, and allow it to rest on the bench until soft and plastic. Meanwhile arrange to have some batter for layer cake-either yellow or white-in the refrigerator. Mix into the batter sufficient plain cinnamon to color the mixture a rich brown shade. Pin out the pieces of sweet dough to a thin sheet, the width of the pan, and about 14 inches long. Make it square at both ends. Spread the cinnamon-cake batter evenly over the entire surface. Roll loosely to shape a loaf. Pan and proof. Just before baking, cut with a sharp knife to about 1 inch inn depth. The oven heat will expand the cinnamon batter mix to make
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