absolutely wonderful!

Bread was good. The brown sugar mix for the swirl didn't even cover the rolled out bread. I made a little over a double recipe of the swirl. We were looking for a cinnamon swirl recipe to use for making french toast, it worked great for the french toast. With the cinnamon swirl we hardly needed any syrup on the french toast.

what is everyone crowing about? I made this the other day and found it to be very very very dry - i used craisins and raisins and doubled the filling but was not at all pleased. I will stick with a recipe I have had for years that I make by hand without the bread machine.

It was pretty good, I increased the filling ingredients by half and thought it was enough. The bread itself did lack something though, I might try some of the other cinnamon raisin bread recipes on this site and see what might be missing. I did like the fact that it had no eggs though! Thanks!

I made it without raisins and added a lot more cinnamon, but it was absolutely delicious!

The bread was very yummy, and rose nicely, but its top became flat in the oven. Also, the amount of brown sugar and cinnamon called for in the recipe didn't create much of a swirl. Next time I would use twice as much of each.

Really an excellent recipe. I made the recipe this very day and the smell is still wafting through the house. I like that it makes 2 loaves. Well worth making. It beats all the commerical Cinnamon Raisin bread to pieces.

Very good! I added cinnamon to the dough and doubled the filling as suggested by previous reviewers. Smelled wonderful while it was baking! It looks great when it's all sliced up, all swirly. Would be great with a glaze on top!

I made 1/4 of the recipe and baked it in two mini loaf pans. It looked quite different from the picture on this site, but was no less attractive. My husband ate his entire loaf in ten minutes, and said it tasted like something you'd get at a bakery. He suggested that next time I put some kind of fruit filling at the center- I'll have to experiement.

Tasty bread, easy to dry out though. Easy to make. I did not use a bread machine. I also made it using cranberries instead of raisins, just as good.

I'm not a raisin fan, so I followed the recipe without raisins. It was still a hit. Next time I might add more cinnamon mixture to truly bring out the flavor in the bread.

Pretty good. This recipe made a lot though. It lifted the lid on my bread machine. It was too much for 2 loaves - I made it into 3. The crust was a bit too crunchy/dry. I followed other reviewers and added cinnamon to the dough and soaked the rasins. I didn't double the filling, but I wish I had.

pretty good, but needed more filling. next time i'll double the filling.

Pretty good for my very first raisin bread. I used 2 1/2 tablespoon of splenda and added a little extra flour in the bread machine because it looked a little sticky. I used a lot more of the brown sugar/cinnamon, which made it ooze out, but it just made it taste better!

I halved this recipe, but used all of the 3T of sugar the recipe called for to make the bread sweeter. I probably should have made 3/4 of the recipe b/c my loaf turned out a little small. I left out the raisins, but would add cinnamon to the dough as others have suggested. Taste is good, though.

Great recipe! I have no idea how to make bread in a bread machine or from scratch, so I use the Rhodes White Bread loaf. I also omit the raisins... still tastes great!!

Tried it this afternoon, very impressed with results. I don't use a breadmaker, and it fluffed up grandly. Tasted superb too. Not many changes - just extra filling, & flaked almonds.

this bread had good flavor but didnt slice well for me. I think it had alot to do with how I rolled it. I would make it again but try changing a few things

OMG -- this was SO GOOD! I made a few changes per other reviewers. First, I soaked the raisins in hot water to make them softer. I also added 1 tsp cinnamon to the dough ingredients, and I doubled the filling ingredients. Lastly, I topped both loaves with a thick sugar glaze. The loaves were soft & moist with a chewy texture. My husband ate an entire loaf in one evening and said "You can't buy bread this good anywhere." Amazing!!!

This is absolutely delcious! I followed the directions exactly using the bread machine. It's a wonderful dough to work with. The only thing I would change is putting the butter on the top after it's baked rather than before as it tends to collapse the loaf a bit. Mine made beautiful swirls rather than just one as in the picture and looked as good as any I've seen. For an obnoxiously sinful treat you could add some buttercream frosting! Go for it - it's wonderful. Oh and the "ready in" time is not 20 minutes ... it takes several hours with the rising and all... mine had to rise for over 2 hours. Thanks for the recipe!