17 Reviews of Cinnamon Swirl Bread That Actually Works!

From: Andi of Longmeadow Farm

On Sep 29, 2007

The joys of cinnamon rafting through the house. Out the windows and up yonder into the fields the aroma was so delightful. I followed this recipe exactly, except I used an egg white, because I was a goofy girl and forgot to that I didn't have real eggs. I am not sure it made a difference....? All this went together so perfectly, we got into the bread about 40 minutes (I know, I know, you aren't supposed to cut bread so early) but we couldn't stand it any longer. I did follow the 3 teaspoon yeast. Packets usually come in 2 1/4 teaspoons, but I had a jar, so it wasn't a problem. I used skim milk, and melted butter. Whether toasted or just a slab of butter or spread, or jelly this is certainly a winner in my book. Thanks, Anme. Hope you are have a good school year.

From: 3KillerBs

On Feb 20, 2008

Flavorful and tasty but having all that butter in the dough makes it extremely rich, maybe even too rich since white flour only breads are so soft. It made a very large loaf that overflowed the pan and my family has almost totally demolished it. The swirl technique was perfect. Next time though I'd like to cut back on the butter in the dough and use half wheat flour for a heartier texture.

From: Shelby Jo

On Aug 26, 2008

So delicous! I enjoyed a slice (or 3 haha) for breakfast this morning. It was great toasted and untoasted. It looked so pretty with the swirl too! I have always loved cinnamon breads, so now I can make my own instead of buying them! Oh, and like other reviewers mentioned I can't wait to try this for french toast! Thanks so much for sharing. I will make this a lot! Made for PRMR Tag.

From: Chef Kate

On Oct 2, 2007

This is a very pleasant bread, with a yeastiness reminiscent of stollen dough. I felt it was a little heavy though, and regretted not giving in to my inclintion to add raisins with the spiced sugar.

From: Chef #1230396

On Aug 11, 2009

This makes a very light dough. Had no trouble rising in 30 minutes. If you're using a loaf pan, you'll need two — no way this can fit in one pan. I used about 1/4 c. butter and 1/3 c. cinnamon/sugar mix for the two loaves. Delicious cinnamon bread!

From: diner524

On Nov 23, 2008

This is wonderful cinnamon swirl bread!!! I made the dough yesterday and let it rise the 1st time. I then punched it down and then put it in the fridge overnight. I took it out 1st thing in the morning to let it come to room temperature, otherwise it wouldn't have rolled out right. I then spread a thin layer of butter, not melted, over the dough and sprinkled the cinnamon sugar mixture. I baked it for 30 mins and tapped it on top, it sounded hollow, so I took it out and let it cool a bit. I then sliced two slices and realized it wasn't cooked enough in center. I put it back in the oven for another 20 minutes, and it still could have used a little more time. I also covered mine with foil after about 20 mins, to prevent further browning on top. The only problem I had with the recipe is not a specified amount of cinnamon or sugar, next time I would add alot more cinnamon. Thanks for sharing Anme!!

From: 2Bleu (Bird&Buddha)

On Apr 2, 2008

This is a very nice soft cinnamon bread. It's simple to make, and as another reviewer wrote, makes a wonderful french toast. We also used 2% milk.

From: Lainey6605

On Jan 8, 2008

We really like this cinnamon bread. It makes a nice big loaf of subtly-flavored cinnamon bread. I used 2% milk in place of the skim milk. It is especially good toasted!

From: Dreamer in Ontario

On Dec 26, 2007

I made this bread Christmas morning for breakfast. The aroma was wonderful while baking. The bread turned out light and flavourful.

From: Kim127

On May 29, 2008

We liked this and it does make terrific toast. I'll admit it was my first bread without using a bread machine at all, so take this review for what it is. I wasn't sure how much spice and sugar to sprinkle so I kinda covered the whole thing with a light coating and I definately could have used more, especially with the sugar. This took about 20 minutes to rise and I did have to add a bit more flour to be able to knead it so it didn't stick to my hands. Again this could have been due to my lack of experience. Overall I am very pleased with how this came out and I did have a wonderful little swirl of cinnamon throughout the loaf!