Reviewed: Oct. 26, 2009

Made as Directed. I didnt have enough dough to make 2 loaves, made 1 regular sized, we also thought it was kind of dry. Makes good toast though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

So very, very good! Subbed powdered milk for regular and subbed craisins for raisins as it was all I had. Plumped them up in some warm water for about 20 minutes prior to putting ingredients into the pan and then used the drained water from the craisins to make the bread. Before I added the craisins to the dough, I placed them on a paper towel to absorb the extra moisture and then tossed with a T. of flour. It helped reduce the stickiness and improve the overall texture. I've also tried adding 1/4 c. finely chopped apple, 1/8 c. walnuts and subbed some white flour for wheat and loved it that way too. And like many others I added 1 tsp of cinnamon to the dough and doubled the filling. Great recipe and great ideas from reviewers to change it up if you want. Highly recommend!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toasty Mama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

This bread was really good. It rose a little too much for my bread machine. It hit the top. I deflated it and put some Pam oil spay on my hands so it wouldn't stick (I read the suggestion on another site, it worked and I didn't have to add more flour). I did substitute 2 Tbs canola oil for shortning and white sugar instead of brown sugar(I didn't have shortning or brown sugar). I didn't put the raisins in the dough, I rolled out the dough, put on the sugar/butter mixture and sprinkled on the raisins. I than rolled up the bread. I was out of butter and eggs, so I brushed the top with water and sprinkled on some cinnamon and sugar. I might us an egg wash next time. I froze one loaf and baked the other. Oh, mine only needed 1/2 hour to rise. I then set the oven to the temp and left the bread in for 30 minutes. It was perfect. This bread was great!!! I would definately make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Bake4fun

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2009

Love how not sweet it is, a true yeast bread. I added chopped walnuts and plumped the raisins as others suggested. It doesn't last long enough to dry out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kris

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2009

I made little loafs of these for Christmas baskets..I double the filling and this is delissssh!! Since then I have made this bread for french toast at camp. I make it the night before and use the next morning..kids love it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2009

Kind of bland, it seems like it was missing something....maybe more cinnamon or something...I even added more raisons than it called for. I think if I made it again I would load up on the cinnamon and sugar some more :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MumToNat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

This recipe turned out great but I did make a few changes. I substituted honey for sugar, olive oil for shortening, half the flour I used wheat flour and I also used dry milk instead of liquid milk. The consistency was great! I also doubled the filling mix and added 1/2 cup of chopped walnuts. In my bread machine I think I will let the bread go through the entire dough cycle.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Trygstad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2009

I was very anxious to try this recipe after reading all the rave reviews, but I am a little disappointed, it was VERY dry, I worked in another 1/4 C milk while I was kneading it just to get it to be of a bread like texture, but it still could have used more. I triple checked the recipe to make sure I had done everything right... I wonder if it is maybe because I am in Alaska? Because the dough was so dry and stiff I know it wont turn out really well but what I am looking for this time is flavor, if I like the flavor then I will continue to make it just adjusting the ingredients. I added a pinch of cinnamon and nutmeg to the loaf, smells heavenly. Right now it is rising, so I will update later to post my results. Also if you are hand working this bread I would recommend adding the raisins in with all the wet ingredients, it is too hard to work them in while kneading!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HappyWifey

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2009

Delicious. Might even be good for special occasions with a powdered sugar icing on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

I followed others suggestions and doubled the filling, added cinnamon to the dough and a little flour. Rather than bake it in two loaf pans, because whoops...I only have one, I fit it into a bundt pan! It was amazing. I poured about 1 1/2 TB of melted butter over the top to help with browning. It was fantastic. Now I am going to try to make a Chocolate swirl version, substituting cocoa powder for cinnamon! We shall see!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MSFRISTINE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2009

Memories of my childhood. This bread was perfect tasting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

well i just wanted to say that i love it, no need to write a novel about it!! great recipe :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mag

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

I made this using my Kitchen Aid mixer from start to finish. I did double the filling. I might triple it next time, for a deeper swirl. The dough came together beautifully (I've been having such issues with that lately) and rose like a champ. It's baking now, but I'll update after we've cut into it at tomorrow's breakfast. EDITED: Excellent bread. I liked that it wasn't overly sweet. The raisins add a nice touch. I couldn't wait for it to cool fully, I ate a piece warm with butter. Heavenly. Cut well even warm, didn't fall apart like most cinnamon breads do. Perfection. TIP: You might want to oil the pan down and make sure both sides of the loaf are oiled. It's a stickier bread, which means when it rises, you'll have a heck of a time getting it off the saran wrap if you don't. EDITED AGAIN: The vanilla glaze from this site is wonderful drizzled over warm slices of this bread. Just like a cinnamon roll!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2008

You need to double the filling for the bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Roselle, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2008

This was amazing cinnamon bread. It tastes just like the kind at the local bakery. I used whole wheat flour- but I needed a lot more of it than the recipe called for, by about 1/4 to 1/3 cup. I also added a little extra sugar to the dough to counteract the bitterness that sometimes comes with whole wheat flour. Next time I'll add some cinnamon to the actual dough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2008

I make this bread all the time, it is that good. I've been experimenting a little with it. The last time, I added about 3/4 cup of raisins and 1/4 cup chopped granny smith apples. Next time I think I'll add more apples! It came out great. I also use 2.5 cups bread flour and 1.5 cups wheat flour and that seems to give it the perfect balance between a wheat bread and a white bread.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Saint Petersburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2008

absolutely wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JJBARNES

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IndyGirl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2007

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!

Was this review helpful? [ YES ]
1 user found this review helpful