Crystal's Cinnamon Swirl Bread/Cinnamon Sugar Donuts

Make a double batch of Crystal's EZ whole wheat bread (see link in post above), EXCEPT for these changes:
-Increase the amount of sugar to 1.5 times the amount in the original recipe (and of course, then you double that, since it's a double batch
-Add 2 tsp of cinnamon (1 tsp per loaf/batch that you are making, so it's 2 tsp since it's a double batch).

**Crystal mentioned here that sometimes people add an egg to recipes like this that call for more sugar, in order to add protein, and thereby prevent the yeast from getting too active after having their favorite snack–sugar. But I don't recall seeing her put in the egg, I think she just watched the bread on the second rise to make sure it didn't go too far over the top of the pan.**

Knead dough, let it rise, punch down.
Cut in half, reserve one half for donuts, use the other half for cinnamon swirl bread.

For Cinnamon Swirl Bread:

While dough rises, mix the cinnamon filling for one loaf: 1/2 C packed Brown sugar, 1 T Cinnamon, 3 T butter, mix well until creamed together,
Roll out dough on a lightly floured surface into thick semi-rectangular shape that is less wide than the length of your pan.
Spread the cinnamon filling evenly over rolled out dough.
Roll up the dough into a long loaf shape, pinch the seam closed, lay it with the seam side down, then karate chop the ends, fold the ends under, and place in greased pan, seam-side down
Let rise, but not much higher than the top of the pan, because the extra sugar can cause the yeast to be more active, and get too bubbly, then the bread could deflate during baking.
Bake at 375 for 25 minutes.
Dust top with cinnamon and sugar.

For Baked Donuts:

Take the other half of dough, roll out into thick circle, 1/2″ thick. Use pizza cutter, cut across dough in the middle, then cut in an up/down direction into strips, take two strips of the same length, and twist together, pinching the ends together to hold them in place.
Place each donut twist on a greased cookie sheet, and when all are ready, let rise till nice and puffy.
Bake at 375 for 15-20 minutes.
Baste with melted butter, then roll in or sprinkle with cinnamon and sugar.

I may try this, but using sucanat instead of brown sugar, and no gluten added (that stuff is processed, so I try to stay away from that. I'll try to post something on my blog to let you all know the results, if interested. Thanks for the recipe, Crystal, sounds great!

http://www.songbirdlanedesigns.blogspot.com

Can we see what the inside of the bread looks like?

Thanks again!