Reviewed: Nov. 20, 2007

Per the other reviews - we added an extra tsp of cinnamon and a little extra sugar. WONDERFUL!! It was great toasted with butter for breakfast! This recipe is definitely going in the files...

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DonSonLaLa

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2007

I added 2tsp. cinnamon, then added 1/3 cup of sugar instead. It went over the top of machine pan. Made a better bread. This is good bread for cinnamon french toast, with vanilla in the egg batter!! My kids loved it!!

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Jeannie

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Reviewed: Oct. 7, 2007

This was wonderful. Works suprisingly well with sandwiches.

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Nicole

Cooking Level: Intermediate

Home Town: Mount Kisco, New York, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 16, 2007

I doubled the cinnamon and sugar, but it was still on the bland side. Can't add too much cinnamon though, because cinnamon will inhibit the yeast. The texture was perfect. Crust was soft. It's wonderful toasted with butter. I will try it again with a little tweaking. It's a very good basic recipe though.

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CELEBRATEFREEDOM

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Reviewed: Apr. 30, 2007

An absolutely lovely cinnamon bread! It isn't sweet like commercial cinnamon breads, but rather heavenly fragrant. Excellent toasted with butter. Works equally well for breakfast as with soups for supper. variations: Based on the comments of the other reviewers, I also added an extra tsp of cinnamon.

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Jenn G.

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Sackville, New Brunswick, Canada

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Reviewed: Mar. 26, 2007

I added raisins and extra cinnamon as suggested by some. Delicious!! Light and fluffy... perfect snaking bread. =)

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A Sgts Wifey

Cooking Level: Expert

Living In: Medical Lake, Washington, USA

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Reviewed: Mar. 23, 2007

I only used 2 1/4 tsp of yeast. This is the exact recipe in my breadmaker book (with less yeast). I did the time delay so I didn't put in the raisins.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2007

This was my first attempt at breadmaking, and it turned out great! We don't have a sweet setting, so I used rapid, and it turned out fine. I did double the cinnamon and add more sugar, as suggested. It's particularly good toasted with butter. In future though I would leave out the raisins, as I'm just not a big fan of raisins, and my son just picked them out anyway. I think the cinnamon could stand on its own.

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Erika L

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: South Saint Paul, Minnesota, USA

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Reviewed: Feb. 11, 2007

I'm giving this recipe three stars because it makes great bread, but I think something in the recipe is flawed. As has happened to other reviewers, my bread rose far above what it was supposed to, almost to the point of coming out of the steam vent. When the sweet bread cycle finished, it was apparent that the center was still uncooked. My machine has a "bake only" cycle so I let it bake for another 30 minutes. This was the key. The bread came out cooked through and tasty. However, because of the previous near dough explosion, it was an ugly loaf that tore coming out of the pan. I think next time, I would decrease the yeast.

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INDYJANE

Cooking Level: Expert

Home Town: Glendora, California, USA

Living In: Valley Village, California, USA

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Reviewed: Feb. 3, 2007

I thought it was very good. I love cinnamon so I put 2 tsp's in. I made it twice and found it made a difference with real butter the second time and my whole family just loved it and everyone wanted to make it.. It's become a weekly recipe in our house...Thank you so much for sharing this recipe...(((smiles)))

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Tara Lavalette

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Reviewed: Sep. 29, 2006

This bread is delicious!!! In fact, I have to make another loaf for my father-in-law because we've all been raving about it! It was a little "doughy"-tasting plain, but with melted butter on it, it was awesome! My one glitch is that I forgot to add in the raisins, so I folded them in at the end just before baking, which didn't really work (some got very swollen and burnt in baking). I intend to do it the "right" way next time around!

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almondjoy2807

Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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Reviewed: Jul. 26, 2006

sounds like a good sweet bread i just got a bread machine and i'll try the recipes out to see how its tasted

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laura

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Reviewed: Jul. 15, 2006

great breakfast bread. I replaced 3/4 cup of flour with almond flour. I threw in all ingredients the night before and the raisins chopped up, but kept the bread very moist and with a good flavor. will make again. thanks.

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BECKATM

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Reviewed: Jun. 26, 2006

Mmmmmm - this smelled heavenly as it baked. My bread machine doesn't have a "sweet" bread cycle, so I used the regular - but "quick" cycle and it turned out fine. It did rise up almost to the top of the machine. I used it to make a french toast casserole.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 24, 2006

Definitely will make again...it's so simple!

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Nov. 13, 2005

This was a wonderful and tasty recipe. This was my first try making bread machine bread and it turned out great. I added crasins instead of rasins, and it was a great flavor!!

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GARDNERGIRL1

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Reviewed: Oct. 8, 2005

This bread was delicious. I doubled the cinnamon and added a little more sugar. It was great toasted with butter.

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Cory Reeves

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Reviewed: Apr. 28, 2005

Yuck...this bread did not come out well at all. The dough rose so high that it spilled out of the bucket of my machine and was gooey in the middle. The little bit that did cook didnt even taste good even though I doubled the cinnamon as suggested. Oh well...

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Apr. 10, 2005

This was my first bread machine loaf. Even though the center crust bubbled and collapsed while baking, I still liked the outcome---a soft, but dense cinnamon-flavored bread. This would go well smeared with butter/jam or made into French toast. If I were to eat it on its own, then I'd try to make it sweeter. (I did use 2 TSP cinnamon like the others.) Stored in a Ziplock bag, the bread stayed soft for a few days.

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Bratwheat

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Reviewed: Jan. 31, 2005

This is really yummy! My family ate it right out of the bread machine; didn't even need to be toasted. Perfectly sweetened.

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KARYNJO

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