It was hard to believe all the fruit and nuts would mix into the dough, but it did:
Now I had to make a decision--should I make the cinnamon sugar swirl or leave it as it is? I decided to make the swirl. After mixing the 1/2 cup sugar with the 2 tblsp. cinnamon, I thought it looked like an awful lot to spread in the breads. I used about a third of the mixture per loaf. It still looked like an awful lot:
I went with it and rolled it up:
After the second proofing, I baked the loafs and faced one more decision: should I butter the tops and sprinkle on yet more sugar and cinnamon or call it enough??? I split the decision and did both:
I can never let the bread cool as Mr. Reinhart recommends because someone here always speaks up and says, "Cut me a one-inch piece and put some butter on it!" as soon as it comes out of the oven, so here is how it looks hot and fresh out of the oven:
This is DELICIOUS. I wouldn't put sugar on top next time--it didn't need that extra sweetening for us. I would put a little less in the swirl, but would definitely make it with the swirl again. It gives it that intense cinnamon flavor that you get in a really good cinnamon roll. And it's simply a really nice bread even if it didn't have the swirl of extra flavor.