Reviewed: Oct. 7, 2009

I sliced them about 1" thick & baked for 15-20mins @ 300 degrees. Makes lovely cinnamon rolls. Also added extra cinnamon & decreased sugar for my diabetic brother-in-law. He loved them. This is so easy to make & everyone loves them!

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BakingDiva

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Reviewed: Sep. 10, 2009

WOW! YUMMY stuff! The first loaf was gone with in 5 mins!! Don't have a bread machine had to let rise the old school way. I will be making again.

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jbwford

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Reviewed: Aug. 29, 2009

Very good bread! I halved the recipe to make one loaf, and added about 2 tbsp of extra water to get the dough to the right consistency. Will definitely make again!

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llewis

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Reviewed: Aug. 23, 2009

Excellent bread machine recipe... light and sweet. Personally, preferred it without the glaze but instead w/ an egg wash before baking. I added nuts to the filling which was a nice variation. Try letting it rise in the oven on 125 deg/WRM for half the time! Thanks for the great recipe!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

Very delicious and easy to make. This will be a great breakfast for my husband and I to take to work this week.

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CLR

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Reviewed: Aug. 11, 2009

This was a great recipe! It takes a little while to make, but it's worth it. I did not make the glaze and instead used the bread for a cinnamon swirl french toast breakfast. My boyfriend LOVED it!

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Christy

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Aug. 3, 2009

Fairly easy and good.

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inounvme

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

This turned out just okay. I followed the recipe to a 'T', but apparently I rolled the loaf too tightly, since it tore apart at the top during baking. Seems like just a big cinnamon roll wannabe, and I'd rather have the cinnamon roll.

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cookiegal

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Apr. 26, 2009

Very delicious!!

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Kelstar

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Apr. 1, 2009

I used twice the filling for the bread and added cinnamon into the dough in the bread machine. I also mixed the butter with the filling (by accident.) I also didn't use the glaze on top because I ran out of time and it was still FANTASTIC! I'm going to try it with the glaze next time!

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Jessica

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Reviewed: Mar. 20, 2009

Wow this is absolutely wonderful. Read all the reviews and added cinnamon to the batter itself and made extra filling. When it came out of the oven-No need for a glaze! will keep on making this- so easy!!

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Charity201

Cooking Level: Intermediate

Home Town: Easthampton, Massachusetts, USA

Living In: Fairborn, Ohio, USA

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Reviewed: Mar. 1, 2009

Great recipe. My suggestions: Add about a tablespoon of cinnamon to the dough itself to get more of a cinnamon taste. Add about 1/2 a cup of raisins (per loaf) in the filling along with what the original recipe calls for to make cinnamon raisin swirl bread. The bread was tasty and perfect. Definitely going to use again.

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SweetBites33

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Reviewed: Mar. 1, 2009

Very good! I think my 2 lb bread maker with the one paddle found this amount of flour a bit too much to contend with so I wouldn't recommend it for a breadmaker without 2 paddles or a 2-3 lb capacity. I think I put a bit too much butter on it because the roll separated. But it was very soft and good. Would definitely make again!

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MLEACOCK

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Reviewed: Feb. 12, 2009

The batter is too sticky and the bread is crumbly...

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Feb. 11, 2009

I also used soft margarine and didn't warm the milk and it came out perfect!

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dreamsie

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Reviewed: Jan. 23, 2009

Wow! I am new to the breadmaker and have been experimenting with recipes for the last couple of months but this one is the one that gets request after request. I even made a loaf and mailed it to my mother who lives several hours away from me and she and my aunt fought over the last piece! This bread doesnt make the best toast, which is what I was originally going for, but who cares...it is sooo good right out of the oven, theres none left to make toast with!

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A.Murphree

Cooking Level: Expert

Home Town: Webb City, Missouri, USA

Living In: Marshall, Missouri, USA

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Reviewed: Jan. 21, 2009

Pretty darn good....

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WHOOPTINK

Cooking Level: Expert

Living In: Roy, Washington, USA

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Reviewed: Jan. 20, 2009

Beautiful beautiful bread! I added a little bit of vanilla into the dough. The recipe as is only has a subtle hint of cinnamon, as I have a sweet tooth, I might double the filling next time to punch it up a bit. I didn't do the glaze because I wanted to toast the slices and it was fantastic. I made it by hand- no machine- and it was PERFECT!!

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peachy0219

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Reviewed: Jan. 2, 2009

The best!! My mother used to bake such excellent cinnamon bread when I was growing up, but unfortunately, I didn't get her recipe before she passed away. This is the first I've tried that matched hers. I use an extra tablespoon of melted butter and a bit more cinnamon & sugar for the filling. I also leave off the icing. Thank you, thank you (from my whole family)!

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 23, 2008

Great if you eat it on the first day otherwise it was kinda dry. I ended up using it as french toast the next day and it was de-lish.

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Sasha

Cooking Level: Beginning

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Cinnamon Swirl Bread

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