Reviewed: Apr. 30, 2012

Wow, so good! Made this as written but used my bread machine for kneading only. I made only one loaf just for to try out and wished we had doubled the brown sugar mixture, but it's still lovely as is. They're best eaten right out of the oven when they are still hot.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Apr. 30, 2012

WOW, this was really great. As per many reviews, I doubled the filling and added apples. When done cooking, I sliced in the pan and poured hot vanilla glaze between slices and on top... A-MA-ZING!!!

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Reviewer:

kkelly

Cooking Level: Intermediate

Reviewed: Apr. 9, 2012

Made this for the first time today. Super easy, even without a mixer. The taste & texture is fabulous!!!!

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Reviewer:

kycountrymom

Cooking Level: Expert

Home Town: Somerset, Kentucky, USA

Living In: Flaherty, Kentucky, USA

Reviewed: Feb. 26, 2012

This bread is amazing! will be making often! I read the reviews first so I made a couple of changes based on what I read read. First I used 1/2 bread flour, 1/2 all purpose. the bread was light and fluffy will do that from now on., second I used 1/3 cup sugar in the dough itself, as some people said it wasn't sweet enough. I think it made it too sweet. will use only the 1/4 cup as recipe states. I doubled the filling recipe but trippled the cinnamon. was so good. I also soaked 2 cups of raisins and added them to the dough.

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

This is a great cinnamon bread recipe, its very forgiving. I did proof the yeast before adding all the other ingredients and doubled the cinnamon brown sugar mix. I will be using this as my to go to cinnamon bread recipe from now on, would also like to try this recipe out as cinnamon buns.

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Reviewer:

kiansmommy

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

So, so, so incredibly good!!! Added raisins and used bread flour.

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Reviewer:

Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Feb. 12, 2012

My husband made this by hand and we used the cinnamon sugar I had mixed up some time before. We omitted the raisins and halved the recipe to make one loaf. Other than that, we stuck closely to the recipe and we enjoyed it very much, although my husband said he would use much more cinnamon sugar filling than called for (he loves sweets!). Definitely is a good base for all kinds of variations. Thank you for a great and versatile recipe!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 11, 2012

soooooooo good!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 11, 2011

I made the dough in my bread machine. I used 1/4 cup more sugar then suggested because I was making it for a craft fair and wanted the bread itself to be sweet, not just the cinnamon mixture. I also cut them into peices after rolling it tightly and placed it into lined cupcake tins. They were perfect! I have never attempted "cinnamon rolls" before, and I probably never will now. This was just too perfect. :) I'm making them again to take on a family road trip. :)

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Reviewer:

xenanoo

Reviewed: Nov. 4, 2011

This is a nice bread, but for us, nothing exciting. To be fair, I really wanted to add raisins but didn't have any and I think that would've made a huge difference. I increased the cinnamon/sugar amounts almost by 3 and there still just isn't alot of flavor to this bread. Nice texture though.

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