Whoa, what?
Excerpt: "There’s a reason most cinnamon breads you see aren’t cinnamon dough breads; they’re all done with a swirl instead to keep the cinnamon isolated from the yeast. That's because cinnamon is a yeast inhibitor — you can’t use more than 1 teaspoon per 3 cups of flour in a dough without it slowing down the rise significantly."
Really? #foodscience #sciencedon