Just took loaf out of oven. Made a large loaf (baked for 45-50 minutes), baked perfectly. Husband and son both agreed, best cinnamon bread I've made. My son claims it tasted like a cinnabon. I thought the crust was excellent, light and crunchy. The crumb was tender, and the sour was not too overpowering. I think this recipe is a keeper!
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Oh my goodness! This bread is amazing! My kids are gobbling it right up as I type. I couldn't find my bread flour and it still turned out great using all purpose flour only. Next time I will use my bread flour though to make it even better!
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I made this bread after getting my starter up and doubling in 8 hours or less. It was fantastic. I great combo of sweet with tangy....I will be making this often for my large family. Thx
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This recipe was really good. It definitely needs icing. We will surely make this again!
Gwen Hammer
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This bread was great and I will be making it again. I spread butter and sprinkled cinnemon but forgot the sugar. It was still good. I used good bubbly starter and yet it still took 5 hours to rise with most of the rise coming in the last hour. Next time I will roll it tighter and not forget the sugar. We love this as toast even when just baked.
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I saved this some time ago and just recently got around to making it (afraid without company I'd eat it all alone) OMG, is it great and so pretty to look at. I did add a simple glaze to it after it came out of the oven and this made it even better. I've frozen both loafs (or I would have eaten it all) and plan of defrosting when DGSs are here for breakfast toast. Decorations where easy to follow and texture was nice and light with a crusty outside - just the way we like it. Thanks Donna M for another winning recipe.
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Delicious! The bottom and side crust was really soft and i was afraid the bread was under-cooked, but when I cut into it, it was perfect! So light and fluffy! And so good! Like another reviewer, I found the dough to be very sticky, but I just eased it up with a bench knife and all was right with the world. Took about 4 hours to rise, and boy, did it rise! Thanks, Donna! I'll be making this again and again!
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Wow! This is a good recipie. I was skeptical at first. This one really does promise what it says.
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Tried it in my Kitchen Aid instead of the bread machine. Used a Whole Wheat and Rye starter. FANTASTIC!!! Made them with mini bread pans and topped with a cinnamon and powdered sugar glaze. DELICIOUS!! Thanks, Donna!!!
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This is some good stuff! Very moist and tender bread w/ a nice balance between the tang of the sourdough and the sweet of the cinnamon & sugar. I followed the recipe exactly but found, when I turned out the dough onto a floured surface, that the dough was very soft. I felt it needed a little more flour to firm it up to "bread dough" consistency... but I persevered! Didn't have a problem rolling it out, buttering, or w/ the sprinkling the cinnamon & sugar... but when it came to rolling it up, I was certainly glad I had put the dough on parchment paper. I had to lift the paper and use a knife to scrape the dough off. Getting it into the loaf pan was interesting. The bread took 3 hours to double in size and 30 mins to bake. It smelled wonderful and I really liked the taste and texture. Very moist and tender... it will make excellent toast tomorrow morning. I will try this again b/c I really like it and it was my first attempt at making somethng w/ sourdough starter. I'll experiment w/ a bit more flour and let you know how that turns out. Thanks for a great recipe!
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This was the loftiest 9x5 loaf I've ever baked. I could've divided it into two 8x4 loaves, it was that huge! Even though this is a sweet dough, the sourdough tang still shines through. My family loved the pillowy soft interior. I'll be making this again and again, and hopefully I can achieve those pretty concentric rings.
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Most definitely 5 stars! I love cinnamon swirl bread and this one is the best. Wonderful texture, a beautiful crust and the most heavenly taste. I will be making this again and again and again and again....
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This was my first attempt at a sourdough loaf. Outstanding recipe. I modified the filling my adding finely chopped walnuts and peeled/cored golden delicious apple (also finely chopped). It was like eating a loaf of apple pie. Thanks for sharing Donna!
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This bread is wonderful.
Everytime I make one of Donna's breads, my husband says: " I think this one is my favorite" ; next one I try, same thing. This one will be a regular at our house. Thanks!
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This was DELICIOUS! My husband and I were tempted to eat the whole loaf ourselves when it came out of the oven. I had a really hard time getting it to rise in the pan, so it turned out really dense, but it was so moist and delicious. I will definitely be making this on a regular basis!
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Everyone loves this bread, INCLUDING my friends who profess to hate sourdough. So easy and it comes out perfect every time!
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Delicious! I made this bread by following the recipe exactly except I also added a teaspoon of cinnamon to the batter and I think that really added to it. I used about 1/2 cup sugar and about 4 tablespoons of cinnamon to make the swirl. It smells wonderful while it's baking! My loaf came out smallish, dense and chewy but I'm sure that's because of my starter. My starter had been dormant for a long time and I think it would have benefitted from being fed and proofed a second time before baking this bread because this bread would be out of the world if it were light and fluffy - so make sure your starter is good and bubbly when you make this one. Excellent recipe - thanks for sharing! I'm uploading a pic so you can see how pretty the swirl is!
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