I was a little let down by this recipe. I followed the suggestion from other comments, and added an egg and extra cinnamon.... well, the dough was way too sticky to roll it like a jelly roll, and as a result, the extra cinnamon wasnt exactly swirled throughout the bread. Also, since the dough was so sticky, I couldn't knead it as well, so it did not rise as much as my breads usually do. I was going to add more flour, but so many reviews said it would be too dry if I kept the proportion of the recipe. It did, however, still taste good... I just can't put it in the toaster.

Reviewed On: Nov. 16, 2008

These were a huge hit! I made them a few times and found that they came out best using frozen blueberries, about 2 extra tablespoons of butter, a smaller pan (8x8), and cooking them for an extra 10 minutes or so. All the ways I made them came out great, the above is just a preference! These are good fresh out of the oven with vanilla ice cream, room temperature, or refrigerated!

Reviewed On: Nov. 16, 2008