Bread-Bakers v104.n047.3

In regards to Katies question of why the layers of her cinnamon bread 
separated: the baker who taught me most of what I know said that the 
problem is the cinnamon puncturing the yeast cells directly next to it; and 
the way he solved it was to always use either egg or butter, but always to 
sprinkle sugar on the dough first. He also believed in working the raisins 
into the dough.  Works for me everytime.