After the plain sandwich bread, I decided to attempt the cinnamon swirl bread. The dough is similar to the sandwich bread, with higher percentages of butter and sugar. The swirl pattern used to really fascinate me. I remember thinking to myself when I was eating a slice of the Pepperidge Farm cinnamon swirl bread "how did they get the swirl in there??" All it really takes is to roll out the dough, sprinkle cinnamon sugar, and roll it into a log again. The bread internal temperature reached 188F before I removed it from the oven. And I let the bread cool for a good 45 minutes before slicing -- supposedly the bread continues cooking after it's taken out of the oven. So if one slices into the bread immediately, it will not have finished cooking and the rest will cool down so fast that it also remains undercooked. This time the bread has a buttery soft texture without being gummy. I think next time I will add some toasted walnuts. 
first the dough was shaped into an 8" wide rectangle.
It needs to be rolled to 8"x18" (I used a piece of kitchen twine to keep the length)
There was some uneven places in the dough and some cinnamon sugar lleaked out of the an area where the dough was stretched too thin.
Comments
yeah I might move on to other kinds of pastries...but I still want to make focaccia and ciabatta one of these days.