Reviewed: May 3, 2008

Somehow this bread tasted flat to me. Not bad, just a little flat...maybe a little too much sugar and a little too little salt?! It did however make good toast. My kids gobbled it up.

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Suzy S.

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2008

This is fabulous! I made it twice this week. The first time I made it exactly and stated and it came out perfect. I did halve the recipe though so it would fit in my bread machine. The second time I made it I used 1 cup whole wheat flour, 1 1/2 cups of white flour and 2 tsp wheat gluten (I halved the recipe again). It was so good it didn't even need the icing so I saved a lot on calories. I'm sure I'll be making this on a weekly basis since my kids loved it and have wanted it for every meal.

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PEW5186

Cooking Level: Intermediate

Home Town: Fort Recovery, Ohio, USA

Living In: Coldwater, Ohio, USA

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Reviewed: Apr. 1, 2008

I would have rated this 5 stars except as written, the dough is much too dry. Luckily I checked on it while it was on the dough cylce in my bread machine because it was obvious I had to toss in another tablespoon of water. Even with that, the finished product was not moist enough. Next time I will definitely increase the amount of liquid by 2 or 3 tablespoons. I also increased the amount of sugar/cinnamon (almost doubled) for the filling. While it was still a little warm I poured the glaze over, sliced it, and served. It was good right away but didn't keep well because it dried out too much.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 31, 2008

Very, very good. I halved the recipe and used a Kitchenaid mixer rather than a bread machine. Will make again.

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JODILYNT

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

This bread was great! I halved the recipe to make one loaf, and mixed the dough with my dough hook as always, then let it rise for an hour. My only suggestion is adding about twice the filling to the center, both for extra taste and to give it a more distinctly visible swirl. I used half the loaf for the Oven-Baked Caramel French Toast recipe on this site and highly recommend it, but it was just as delicious sliced and plain!

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Feb. 6, 2008

This is a great recipe. I made it twice already and it has been a big hit at my house both times. Thank you.

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Mishimee

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Feb. 6, 2008

This was only ok. The bread base was a little bland and too dense. The filling wasn't enough for my taste either. It was good for toasting, but not what I was looking for in a cinnamon bread recipe.

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CASEYNJASON

Home Town: Anchorage, Alaska, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Jan. 27, 2008

Totally Awesome even if without foil, but very crunchy.

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coolcat

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Reviewed: Jan. 21, 2008

Wonderful bread... We left off the glaze and used it for french toast (after my kids ate 1/2 a loaf plain!). We will definitely be making this again.

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IMJEN2

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Reviewed: Jan. 16, 2008

This was devoured within a few hours. Even my picky brother went back for seconds! I did not change anything (except halving the recipe) and it was perfect.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Jan. 9, 2008

I just sliced one of the loaves and oh my gosh, it is delish! After rolling it up, I put it in the pan and let it rise in the refrigerator overnight. I actually used brown sugar instead of white and increased the amount of cinnamon. Very good bread. I will definitely make this one again! Ok..I made this again 4 days after I made it for the first time. It has been out of the oven 30 minutes and the loaf is half gone. My husband loves it!

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Dec. 26, 2007

EXCELLENT BREAD. very tasty, very pretty. didn't do the glaze and still delicious. gave it away as christmas gifts. loverly!

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vampyra1

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Dec. 25, 2007

Followed recipe except I added a little brown sugar and raisins to filling. Turned out very nice and tasty! Loved it! Will definitely make this again.

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SMOSIEUR

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Reviewed: Dec. 24, 2007

This recipe is great. I was a little nervous since I don't have a bread machine, but I've learned you can make it without. Here's what I did. 1. Stir yeast in with warm milk and water. 2. I large bowl mix dry ingredients 3. Stir in yeast mixture add egg and butter. 4. Knead, adding a little flour at a time until the dough is smooth and not sticky. (I also kneaded in raisins at this point) 5. Let rise in warm place (covered with damp cloth) 6. When doubled, punch down, and let it rise again. When doubled again, I followed the rest of the recipe instructions. I'm not an experienced bread maker, but it turn out fabulously. I will make it again!

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mdrullinger

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Reviewed: Dec. 9, 2007

I absolutely LOVED this recipe! I'm a big fan of the bread machine and am always hunting for good bread machine recipes...and it looks like I found one! I made it with all-purpose flour and didn't add the glaze (I was out of vanilla), and it still turned out wonderful.

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shamurai

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

What beautiful loaves! I couldn't ask for an easier dough to work with. Winner recipe!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 13, 2007

This is absolutely delicious cinnamon bread. I first tried it without the glaze, but the glaze definitely adds a little something, almost like cinnamon rolls. My whole family loved it, and I will definitely make it again.

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CassiaFlower

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Logan, Utah, USA

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Reviewed: Nov. 6, 2007

Delicious! Like something from a fine bakery.

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Oct. 28, 2007

This is a keeper. It's a good thing the recipe makes 2 loafs-one loaf was gone before it was even cooled down. Like more cinnamin flavor - will double the amount next time.

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Kathy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Goodview, Virginia, USA

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Reviewed: Oct. 2, 2007

This was a pretty good recipe but not a favorite for us. I followed the directions as stated but it wasn't a 5-star for us.

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ANG6073

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Cinnamon Swirl Bread

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