Reviewed: Jun. 26, 2007

Definately a recipe I will try again but next time will only bake it for 30 minutes. Also, I agree with others about increasing the cinnamon and raisins. All in all a keeper recipe that all 4 of my fussy-eater kids enjoyed.

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SUNNYMOM4

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Reviewed: Jun. 17, 2007

Bread was great. I thought the amount of sugar was fine, although if you wanted it to taste like a cinnamon roll you could up the sugar. It didn't seem to stay fresh for too long - first day was best. But we loved it as french toast the following morning.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jun. 8, 2007

Overall a very good recipe. I agree that it needs more raisins though. Definately make sure you roll it very tightly or you'll end up with air bubbles in the middle of your swirl. I also added the raisins on top of the cinnamon sugar rather than kneading them into the dough because I thought they might get mashed while I was kneading.

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Haruko

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Reviewed: Jun. 7, 2007

I took some reviewers' advice and increased both the cinnamon and the raisins. I think next time I will increase both even more. Overall, though, a great treat for breakfast.

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SusanQ

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Reviewed: Jun. 3, 2007

This is AMAZING! I made it for my grandmother and she asked me for the recipe right away!

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Laura

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Reviewed: Jun. 2, 2007

Delicious! First loaf of bread that turned out for us! It slices really nice, and make wonderful toast...

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: May 18, 2007

This bread is great just the way it is, but it's even better toasted! One note, mine only took 25-30 minutes to bake.

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Quinny

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Reviewed: May 9, 2007

Delicious!

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MAELSTROM

Cooking Level: Intermediate

Home Town: Vashon, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: May 2, 2007

Yum this is really good! I took the advice of some others and added a bit more sugar to the dough (which I made in my bread machine) and cinnamon. Will be making this for the inlaw's visit next week!

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kleerae

Cooking Level: Professional

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Reviewed: Apr. 15, 2007

This is excellent bread! I love cinnamon and raisins, so I just add more of those two ingreadients, and this bread disappears! The smell of it baking draws people right into the kitchen!

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whblynne

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

Not quite sweet enough.

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Crystal

Cooking Level: Intermediate

Living In: Greenville, Michigan, USA

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Reviewed: Apr. 9, 2007

I made this two nights ago. It was the first batch of yeast bread I've ever made. I read the reviews before hand, and stuck with the recipe exactly. Everyone seemed to think it needed more cinnamon but other then that it was very good. Thanks for helping me through my first bread baking experience!

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JustJen

Cooking Level: Expert

Living In: Brighton, Michigan, USA

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Reviewed: Apr. 3, 2007

Moist bread that rose/baked well! Very easy to work with. Reccomend using extra sugar for filling if you want it very sweet though. Overall going in my box of "keepers".

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shan~

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2007

This recipe yields a bread that taste wonderful toasted and smothered in butter... not quite worthy of 5 stars, though. The bread dough, itself, is rather bland tasting, but I think a bit more salt and sugar would help to give it some more flavor. The raisins are absolutely what makes this bread yummy, though! I used golden raisins and they were sensational. As for the "filling", a lot more cinnamon must be added, not only to make up for the lack of taste, but to ensure that a nice, brown swirl pattern is visible. Could also use a bit more sugar on the inside of the roll, and nuts would be nice. Other than the bread being a bit light on taste and cinn/sugar, it is a verry tasty recipe with loads of possibility... just needs a bit of tweaking!

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eiskyjente

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Lappeenranta, Etelä-Karjala, Finland

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Reviewed: Mar. 31, 2007

FABULOUS! This bread is like brioche, only with cinnamon and sugar and raisins. Really really good! I added half brown sugar and half white with the cinnamon for the middle and it turned out really great dessert bread. My family--including my husband who claims to hate raisins--loved this bread and could not get enough! It's a pretty fool-proof bread. Quick to make and has much room for error for those who are beginners. This IS A KEEPER!!!

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 25, 2007

This bread was the best bread I have ever made. It makes about 3 to 4 good size loafs, my kids loved this bread. They have asked to make it time and time again. Thank you for sharing your recipes . YUMMY : )

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ANAWEB

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Reviewed: Mar. 22, 2007

This was pretty good, although, I thought it lacked a little flavor. I might try increasing the sugar. I baked for 45 minutes and it was a touch overdone.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 19, 2007

This is incredible!! I admit, it's my first homemade bread that I didn't use the breadmaker. I followed the recipe almost exact but used half whole wheat flour and doubled the raisins. Oh, and I was out of cinnamon so had to use pumpkin pie spice... not as sweet as the cinnamon but still very good.

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Dannon

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Reviewed: Mar. 16, 2007

I made this bread for the first time today and it is FABULOUS! I experiment a lot with bread making and try all kinds of recipes and this is by far my favorite yet. I would use more raisins next time too.

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Stefanie

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Reviewed: Mar. 1, 2007

This was a really great recipe. I made it for my friends and fiance and it was gobbled up. One suggestion, make sure you roll up the bread tightly or else you will have big pockets of air in your otherwise perfect loaf.

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