By August Dopp on June 12, 2002
Photo by vivhogan
Photo by vivhogan
"I've made this bread for many years during the winter holidays. They make great gifts if you can't spend a lot of money. Great to take away to college too!"
Serving Size: 1 (184 g)
Servings Per Recipe: 5
"For some reason I have had a hankering for cinnamon bread lately (even though it's REALLY HOT here)! I made this yesterday and it is UNBELIEVABLE! The bread itself has a really good texture--stands up well to a knife when it's done, but it's not dry. And it's beautiful.Since I only have one bread pan (and this makes 2 loaves) I elongated the other loaf and made it in my French bread pan, baguette style. It was fine, just baked a little more quickly. Had it last night for a snack, and me and BF had it this morning as REALLY delectable toast. THANKS for this recipe!!!!"
"Someone needs to seriously edit this recipe! I'm so frustrated! I started making this and realized that it doesn't say how much butter to use! Plus it doesn't say where to use the shortening! Maybe someone that has made bread before would know what to do but I'm a total amateur! Now I'm going to have to go searching for a new recipe and I've already mixed the yeast and water!"
"Very good cinnamon bread. I used 1 cup unsalted butter and added some raisins to my husband's loaf. Baked in Pyrex loaf pans till a thermometer inserted into the end said they were around 200F inside. A perfect Sunday morning treat."
"This was sooooo good! I've been looking for a cinnamon bread to replace store bought ones. This was easy to make, although waiting for all the rise time took forever. Well worth it. The loaves came out light and fluffy, with an almost pastry-like crust. They weren't overly sweet, which we liked. I added chopped pecans to one loaf with very tasty results."
"Ohhh MY!!!! so good my husband ate half a loaf in 10 min. i used 1/2 brown sugar and half plain. Perfect combo.Thanks so much sooo good"
"Very good and very easy (besides all the waiting time for rising). I liked that it wasn't overly sweet. Next time I would do what another person mentioned by rolling it tighter to make a tighter swirl, but this recipe is a keeper! Thanks!"
"Wow! I did only a half recipe and it was a HUGE loaf!! I had to add additional flour probably 1 more cup. I took 1 stick butter and made it really soft and spread on the rolled out dough. Then instead of taking so much time with the layering, I mixed up 1 cup brown/white sugar and 2 T. cinnamon in a bowl and sprinkled it all around with a spoon. I rose it overnight in the fridge and took an hour in the oven. The bread was like fresh cinnamon rolls. YUMMY! Thanks for the recipe, AugustDopp!"
"So fun to make and very yummy! My family ate the first loaf in a day! It's that good!"