This unique bread is very good if you do it just right. I've made it a few times, and have been amazed how difficult it is to get just right. I wish it was a little more soft and spongy. The last few times I've made it, I've undercooked it to get that feel, but it still isn't quite right.

What a delightful recipe! Any recipe that involves taking the dough out of the bread machine can be intimidating to me, but this was so simple. I didn't even have to roll the two halves of dough once I split them; they were already about 6" and I patted them flat with my hand. Make sure you cook them on a sheet with a rim because the indentation made in the loaves doesn't stay indented, and the butter mixture will run all over. As for flavor: I was skeptical about how sweet they could possibly be when they only had a small amount of sugar, but I guess the applesauce really did the trick, because these are nicely sweetened without being over-sweet, and they smelled like cinnamon rolls while baking!