This was great! I make cinnamon buns or raisin bread for our Sunday morning breakfasts and this combined the two. My kids love it. I did cut back on the cinnamon though - more like 3 teaspoons instead of 3 tablespoons. I also didn't do the egg white and sugar thing at the end - enough sugar in the filling for us anyway. Thank you! This bread will become part of our family breakfasts!
Good bread and I will be making again. The kids really liked it. I had gaps from the rolling, however. Perhaps I didn't roll it tight enough. Next time I'll roll tighter and see if that helps. I also put into 2 loaf pans, and gave one away. Looks nice with the sugary crust.
THE BEST!! I put it on the dough setting then pull it roll it thin. i melt the butter and add the cinnamon and sugar. Then smear it an the dough, roll it up and slice it about 1 inch thick. place them on a small cookie sheet, i put extra butter, cin & sugar on the top, let them double and bake! we make these about once a month.
I'm not sure if I should say THANK YOU or not. I made this for my kids (4,3 and 1) and ever since then I hear "swirly toast" every time I ask them what they want for breakfast. Great recipe!
I have made this several times now and we love it. It makes great gifts for people, too, since it looks so pretty. The only change I make is to put the raisins on when I put the butter and cinnamon/sugar and then roll the loaf. Because my machine does not beep on the dough cycle, I don't know when to add the raisins. Putting the raisins with the filling is just as good I think. Very yummy and well worth the wait!
This is a delicious, beautiful loaf with a great texture that was a big hit. My few tweaks ... I added a couple of tablespoons of dry mashed potato flakes to give it a bit richer flavor and as a preservative, and I used all-purpose flour and added a tablespoon of gluten powder. A definite keeper and highly recommended.
WOW! I made this bread exactly as directed except for the room temp ingredients (my bread maker has a preheat feature). Have to admit I was a little concerned about the egg white on the dough before the butter and cinnamon sugar mixture, as that seemed a tad strange and I wondered if it was typo. No it wasn't! DH and I could hardly wait for this to cool down enough to slice big slices and gobble them down as fast as we could. The bread is just the perfect blend of tender dough, sweetness and cinnamon. The absolute best cinnamon bread recipe I've ever tried and the best cinnamon bread I've ever eaten hands down. This will be our standard. Thanks for sharing!
It does tend to fall apart along the "swirl" when you cut it but this turned out great, even though I had to sub half wheat flour because I ran out of white. I let it rise overnight in the fridge and baked it yesterday morning for Father's Day because it's my fiancés fave. All 3 kids gobbled it up. I will have to try it again with white flour.
I've made this many times, and it's very good, but... I get swirls at the top but not through out the bread as the picture shows. Also, there tends to be gaps between the swirl at the top. I've used less butter, no egg white wash, and I think I'm rolling it tightly. Any suggestions?
Disappointing. Although I carefully measured the liquid and softened the butter, the dough came out too stiff for the bread machine. I ended up throwing it out and starting over with a different recipe.