Really good! Doubled the recipe to make two loaves, also added 2 tsp of vanilla to the batter and reduced the sugar by 1/3 of a cup per loaf. After reading other reviews, made sure to grease the bottom of the pans really well and did not have any problems with sticking. Will definately make again!
What a lovely bread. I made this today exactly (almost) as stated....I didn't have buttermilk so I mixed a tblsp. of vinegar into the milk and it turned out great. The cooking time was a bit longer (probably my oven) but the result was a very moist and delicious loaf. I know I will be making this again as it was very easy to put together and made my home smell heavenly !
Killer cinnamon bread!! I did as another reviewer recommended, doubled the recipe and made it in a bundt pan. Then I brought it to work while it was still warm and everyone loved it! Mahalo for sharing!
I make this almost every week for church. Everyone loves it and 7 loaves go very quickly. I find that tripling the batch will actually make 4 loaves (it's a bit much for an 8x4 pan). Also I didn't like how the top layer of cinnamon/sugar would flake off. My solution was to twist and drag a knife around to create swirls on the top. It work beautifully. Not only does the top cinnamon/sugar layer stay put, it also looks really beautiful. Thanks for a wonderful recipe!
Have to say I was some what disappointed with this one (yes, I made it exactly as directed and I do have a lot of successful baking experience!). A lot of the reviews made it seem as it would be more like a coffee cake than a bread. Unfortunately, it was not. I would not compare this to Starbucks Cinnamon Swirl Coffee Cake either. Not even close. I would try the recipe again, but I think I would reduce the flour by 1/2 a cup and maybe add a 1/2 cup of sour cream for some additional moisture (to make it more like a coffee cake texture), and 1 tsp of vanilla for some additional flavor. It was not terrible (thus the 3 stars), but it could have been better. If I try the alterations and it works well, I will let y'all know! :-)
i've made this recipe twice now. i used a 9x5 pan *both* times, and i can see how an 8x4 pan would be way too small. ^_^; i used stick butter the first time, and actually used Country Crock vegetable oil spread (Churn Style) for the second. Worked out great both times. This is an awesome recipe--wonderful and easy to make, and makes your whole kitchen smell like awesomeness. This is a sexy recipe. ^_^ Great!
I have made this twice now and it has received rave reviews from everyone. I had a little trouble the first time portioning out the batter in thirds. The second time around I just made two layers and put the remaining cinnamon/sugar mix on the top of the loaf. It baked up crispy on the top and was excellent. I will continue to make this bread often.
This was EXCELLENT!!!! I didn't have buttermilk so put 1 Tbsp. vinegar in a measuring cup and added enough milk to make 1 cup. Will make them as muffins next time so we don't have to wait as long to eat them. YUM!!!!!
Yum! This recipe was so easy and sooo good. My 2 and 3 1/2 year old boys helped me make it, and had a lot of fun sprinkling the cinnamon sugar on the layers. I followed some other reviewers' suggestions and added 1/2 tsp vanilla. I also used an 8x8 glass pan and served it coffee cake style. I greased the pan with butter and it didn't stick at all. I baked it for 45 minutes and we ate it while it was still warm for dessert. I will most definitely be making this one again! Thanks!! **I did make this again and added a handful of frozen blueberries to the layers. It was incredible!!
Double recipe and make in a Bundt pan. Glaze with your favorite glaze, or spread with a small tub of vanilla or cream cheese frosting if you make it as a bread or coffee cake in the Bundt pan! (you could add raisins, too, if you liked).