Shirley, I make this bread all the time for holidays, birthdays, and
just because people I work with like it. When sealing the edges,
fold it up. Also, make sure the bread dough has time enough to rise
to the edge of the pan. You'd have had to rolled it tightly enough
that you did not get the spaces in between the swirls, so that and
the fact you left the one-inch border is important. Now that I've
written this, I guess I'll have to get up in the morning and make
one, because it sounds so good!
Good luck,
Cyndi