Cinnamon Raisin Swirl Bread
Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.
Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.
I made this using my Kitchen Aid mixer from start to finish. I did double the filling. I might triple it next time, for a deeper swirl. The dough came together beautifully (I've been having such issues with that lately) and rose like a champ. It's baking now, but I'll update after we've cut into it at tomorrow's breakfast. EDITED: Excellent bread. I liked that it wasn't overly sweet. The raisins add a nice touch. I couldn't wait for it to cool fully, I ate a piece warm with butter. Heavenly. Cut well even warm, didn't fall apart like most cinnamon breads do. Perfection. TIP: You might want to oil the pan down and make sure both sides of the loaf are oiled. It's a stickier bread, which means when it rises, you'll have a heck of a time getting it off the saran wrap if you don't. EDITED AGAIN: The vanilla glaze from this site is wonderful drizzled over warm slices of this bread. Just like a cinnamon roll!Read More
Don't know what went wrong here. My bread machine is fairly new, but all my rolls and breads have risen beautifully. I decided to do an apple version subbing dried apples for the raisins, apple pie spice for the cinnamon, and using part apple juice for the water. I cant imagine any of that affecting the outcome. In fact it had a nice flavor. The dough is probably best for cinnamon buns. It was super soft coming out of the bread machine. Luckily, I shaped in on a piece of parchment as I had to continuously flour my hands and roll with the paper. It rose fine in the pan too. For some reason, I ended up with 2- 2 1/2 inch loaves, when they completed baking. I wont be able to toast it as desired, but it will work fine as a non-conventional rectangular sliced version of a breakfast bun.Read More
I made this using my Kitchen Aid mixer from start to finish. I did double the filling. I might triple it next time, for a deeper swirl. The dough came together beautifully (I've been having such issues with that lately) and rose like a champ. It's baking now, but I'll update after we've cut into it at tomorrow's breakfast. EDITED: Excellent bread. I liked that it wasn't overly sweet. The raisins add a nice touch. I couldn't wait for it to cool fully, I ate a piece warm with butter. Heavenly. Cut well even warm, didn't fall apart like most cinnamon breads do. Perfection. TIP: You might want to oil the pan down and make sure both sides of the loaf are oiled. It's a stickier bread, which means when it rises, you'll have a heck of a time getting it off the saran wrap if you don't. EDITED AGAIN: The vanilla glaze from this site is wonderful drizzled over warm slices of this bread. Just like a cinnamon roll!
I made this once to give it a try. LOVED it! Only changes I made when making it again was to put a dash of cinnamon in the dough, added powdered milk and skipped adding the milk (to keep the dough more elastic instead of sticky) and soaked the raisins in water for about an hour before starting the recipe for the bread machine. My whole family loved this recipe so much I made 15 loaves for a bake sale and sold out in less than an hour because I offered samples. Thank you Joey for this awesome recipe!
HERE'S MY RECIPE NOT USING A BREAD MACHINE: Soak 3/4 raisins in hot water for 1/2 hr. or till plump. Drain and pat dry on paper towel. Set aside. Dissolve 2 tsp. yeast and 1/2 tsp. sugar in 1/2 c. warm water - 95-105 degrees. Proof for 10 minutes or until foamy. Melt shortening in 3/4 c. water and 1/4 milk. Cool. Put salt, rest of sugar, 1 tsp. cinnamon in large bowl. Add cooled milk mixture and proofed yeast. Stir together. Stir in flour until batter leaves side of bowl. Turn out onto lightly floured surface. Knead in remaining flour adding 1/2 - 1 cup extra flour if necessary. Knead about 6-7 mins. adding in the raisins during the last couple of minutes of kneading. Place in lightly oiled bowl. Turn dough over once in bowl to oil top side of dough. Cover with thin dishtowel and place in warm place to rise 1 1/4 to 1 1/2 hrs. Punch down. Separate dough into two halves. Roll out each half of dough into rectangle (roughly 8 x 10"). Spread with softened butter and sprinkle with cinnamon brown sugar mixture (I doubled the filling). Roll each rectangle up tightly and seal ends and fold under. Place each rolled up dough in prepared pans, place towel over pans, let rise for another hour. Bake as directed in recipe.
Maybe it's because I'm pregnant, but this bread was sooo good! I had to add some more flour, about 1/4 cup, as it was too wet and sticky in the bread machine. I also added a teaspoon of cinnamon to the dough and plumped up the raisins in boiling water before adding to the bread machine. After rolling out, I doubled the brown sugar and cinnamon for the filling. Baked exactly 30 minutes...perfect!
I make this bread all the time, it is that good. I've been experimenting a little with it. The last time, I added about 3/4 cup of raisins and 1/4 cup chopped granny smith apples. Next time I think I'll add more apples! It came out great. I also use 2.5 cups bread flour and 1.5 cups wheat flour and that seems to give it the perfect balance between a wheat bread and a white bread.
So, I kept the basic bread part the same, but I added orange extract (1 TBLS) and some chopped apricots (about 1 CUP) to the dough as mixing. You never need to add more flour than a recipe calls for, when it stops sticking and starts slapping the side of the bowl, it is ready to rise btw. For the swirl, I used 1 egg(egg holds your sugars without splitting your bread) and 1 tea. orange extract and brushed that over the bread. Then, I sprinked my brown sugar (1/2 cup), cinnamon (1.5 TBLS), clove (1/4 tea), and nutmeg(1/4 tea) over the bread and let it rise again. Baked it for about 35 mins (but the best way to tell is with a thermometer reading at least 190 degrees). This way the best bread I've made (and I make some pretty decent bread), and I probably ate most of 1 loaf all by myself! Enjoy!
OMG -- this was SO GOOD! I made a few changes per other reviewers. First, I soaked the raisins in hot water to make them softer. I also added 1 tsp cinnamon to the dough ingredients, and I doubled the filling ingredients. Lastly, I topped both loaves with a thick sugar glaze. The loaves were soft & moist with a chewy texture. My husband ate an entire loaf in one evening and said "You can't buy bread this good anywhere." Amazing!!!
This recipe makes a very good cinnamon raisin bread. I had to add a little more flour, as the dough was very sticky. The loaves didn't rise as high as I had expected; may consider using a single 11"x5" loaf pan in the future. An additional 1/2 cup of raisins was added to the brown sugar and cinnamon prior to rolling. Some extra brown sugar was also added. Will definitely make this again.
this recipe doesn't say how much nuts to use. I put in 1/2 cup. My 2lb. bread machine took about 30minutes before the beep to add the nuts and raisins. The rest was really easy also. Everyone really liked it just out of the oven. I'm sure it will be good toasted. Thanks Michele
This was a really great loaf of bread! It came out soft and fragrant. My family gobbled it up. I would give it 4 1/2 stars if I could. Here are some changes I made to make it 5 stars: 1. I used butter instead of shortening (not melted, just kneaded room temperature butter into the dough). 2. I used 1 1/2 cup of warm milk (microwaved) instead of warm water and omitted the 2 T of milk. Depending on the humidity, you might need to add more or less milk to get the dough at the right consistency. (If you are substituting whole wheat flour for some of the bread flour, you might need to add more liquid as well.) 3. I soaked the raisins in hot water before drying on a paper towel. This allows the raisins to remain moist and does not cause the raisins to pull moisture from the dough during baking. 4. I kneaded the raisins into the dough (gently or the raisins will tear) to get a more even distribution. After the first rising, I then rolled out the dough, brushed the top with some water and sprinkled the cinnamon/brown sugar mixture on top before rolling up (this also prevents the rolled up dough from pulling apart after baking). Sometimes I add crushed walnuts to this mixture for a nice crunch. 5. To reduce calories, I did not use butter or brush the top of the loaf with butter. Did not miss it. Top of the loaf was soft even without the butter! Overall, delicious recipe. Will continue to make in the future.
This is the best cinn. raisin bread I have ever made. easy to make, I did add a tsp. of cinnamon to the dough, and sprinkled the raisins over the dough after I put the butter, sugar, and cinnamon on rolled out dough. EXCELLENT!!
FANTASTIC! This recipe really made for a FANTASTIC loaf of bread. I plumped the raisins before adding. I added them by just sprinkling them over the brown sugar and cinnamon. Although I measured the filling, the next time I will just sprinkle it on as needed. Thank you Dmseck for such a FANTASTIC recipe!
Tasty bread, easy to dry out though. Easy to make. I did not use a bread machine. I also made it using cranberries instead of raisins, just as good.
Excellent, my family loved this. Will definitely make again.
AMAZING! This bread is heaven on earth. I have some suggestions, read below! I added a couple of dashes of pumpkin pie spice to the dough, doubled the cinnamon/brown sugar mixture to put inside, and I also added another cup of raisins on top of the cinnamon mixture/rolled out dough. If you don't want the bread to fall apart around the swirls do this: beat up an egg, and before adding the cinnamon/brown sugar mixture to the rolled out dough, brush the dough with the beaten egg. then add brown sugar/cinnamon mixture. Your bread will not fall apart. A few tips: Use FRESH bread flour. If it's been sitting in your cupboards for a while, it'll taste stale and will make a big difference between fresh flour. Use FRESH yeast (check the date!) Check the temperature of your water for the dough. If you don't have a thermometer, just know that the water should be about body temperature. If it's even a few degrees too hot or too cold, it'll effect the texture of the bread. If you've ever felt a warm baby, the water should be about that temperature. Heat up the milk you're adding. If the milk is cold, it'll cool off the warm water, and negatively effect the yeast. Just nuke it for about 15-20 seconds until it's warm. If the milk is too hot, let it sit out for a minute before adding to the water. Don't bake for more than 30 minutes!
Here is a tip on how to make this bread totally in the bread machine. Make dough using your regular cycle. About 5 minutes after the dough is done kneading, take the dough out and stretch the dough out on a floured board to about 9" x 13". Sprinkle liberally with cinnamon and about 3 T sugar (I don't use butter) and roll up from the short end. Place the roll back in the bread machine and let it go through the rest of the cycle. Nothing smells better!
I love this recipe, it is simple and delicious. I am sure I will use this recipe again. YUM!
YUMMY - I say this as I am eating my second piece just out of the oven. I was a little concerned that it would not turn out because the dough was like a thick cake dough - but it came out to be the best Cinnamon Raisin Bread I have ever tasted! I followed the recipe exactly except that I added cinnamon to the batter. I also plumped by raisins by bringing them to a boil in water and let them set for a few minutes. I did use my bread maker to make the dough and added the raisins when the timer beeped. Then I poured the dough onto a floured surface and kneaded it (adding a little flour) for about a minute. I just shaped the dough into a rectangle and smeared my butter, cinnamon, and brown sugar on top - then rolled it up and put it into a Pyrex loaf pan, let it rise for an hour, then baked. It came out perfect!!! Excuse me while I cut a piece for my husband....
Awesome bread! I doubled the filling recipe and used my Kitchenaid instead of a breadmaker. Left plumped raisins for the filling. I loved the not so sweetness of the bread and used bread flour for the first time instead of AP flour. What a difference in texture! Loved it and will make again. Saving a loaf (that's hard!) for Sunday a.m. breakfast.......
Delicious bread! I doubled the filling recipe because I wanted it extra cinnamon-y and it was great. This would be great with a powdered sugar glaze over the top after baking. This would be a nice bread to give as thank you gifts or during the holidays. Thanks for another great bread recipe!
Love it. Turned out perfect. Soft and stayed together. I didn't use a bread machine and next time I think I will try and add a little more cinnamon.
pretty good, but needed more filling. next time i'll double the filling.
I am still working on my bread making skills, and even with my limited abilities this turned out really good. We couldn't stop eating it warm right out of the oven. I don't have a bread maker so I used my Kitchen Aid and kneaded the rest by hand. It tasted great with and without raisins.
This was my first time with this type of bread. My bread was dense and soggy in the middle and the only thing I think I did wrong was not let it rise enough. Regardless... it was still very delicious and is a new family favorite. As suggested my other reviewers, I doubled the swirl and I did make the sugar glaze with milk and confectioners sugar and drizzled it on the tops of the loaves. Yummy!
This recipe is fantastic! The texture of the bread is very soft and almost chewy...in a very good way. I doubled the raisins--kneaded a cup into dough after it was done proofing out of the breadmaker and then scattered the second cup on top of the cinnamon sugar filling before the final roll-up. I actually added a Tbsp of "sweet dough flavor" from King Arthur Flour, some cinnamon and nutmeg into the dough--wonderful. If you don't know what I am talking about, "sweet dough flavor" is a liquid flavoring that has the taste of butter, vanilla, and citrus. I highly recommend it, but if you can't get it try some vanilla extract and orange extract. I love this bread, you should definitely try it.
It was pretty good, I increased the filling ingredients by half and thought it was enough. The bread itself did lack something though, I might try some of the other cinnamon raisin bread recipes on this site and see what might be missing. I did like the fact that it had no eggs though! Thanks!
Very good. I cut this into thirds (I think I rolled it out too long), made a regular size loaf, a smaller loaf, and some cinnamon rolls. Very delicious! I made the Cocoa Cinnamon Spread from here to go with it, so I used some of that to top the cinnamon rolls while they were still warm. I forgot to add the raisins during the bread cycle so I just added it to the filling--which I didn't measure out, just sprinkled on until it looked good. Wonderful bread, thanks for the recipe!
I use five Tablespoons of sugar to the bread recipe and add at least a teaspoon and a half of cinnamon as well. When this comes out of the bread machine, I let it rise for an hour in a warm place after I've swirled the butter and brown sugar into the dough and it allows for the bread to rise. Wonderful recipe. I've made it three times now (making 6 loaves.) I'm going to experiment with whole wheat flour next time. Thanks for the recipe!
A very good recipe! I am ambitious and modified it with some really good results. Follow the recipe as written except half raisins in step 2 and in step 3 I add half a can of applke pie filling and a tablespoon more brown sugar and the other half a cup of raisins. At step 5 I make crumble topping with a tablespoon of butter tablespoon of brown sugar and flour, add more sugar and flour if it doesnt roll into balls. Brush loaf with melted butter as in recipe and then sprikle crumbles over. Bake til done.
This has become my "signature" bread. I tweaked the recipe per other comments...adding a teaspoon of cinnamon to the dough, soaking my raisins and doubling the filling. It also makes the best french toast...nice thick slices, warm maple syrup...absolutely delicious.
This bread came out excellent. I cut the recipe down to half and tripled the filling. It is perfect. I don't have a bread machine so I used my KA. Added the warm water (90-110 degrees) the milk and let the yeast proof for 5 minutes. Added the rest of the ingrediants, mixed it and let it rise. Then baked.
I had to rate 4 bc the dough was so sticky that I had to add another full cup of flour. The taste and texture was yummy and I love that it made 2 loaves!
I made little loafs of these for Christmas baskets..I double the filling and this is delissssh!! Since then I have made this bread for french toast at camp. I make it the night before and use the next morning..kids love it!!
Made this bread but rolled it flat and lightly sprinkled cinnamon and sugar and chopped 1/2 cup or more nuts and sprinkled on bread. Rolled up jelly roll style into a loaf. Let rise in bread pan and baked. My husband took a piece in his lunch and called to say he wished he had brought more.
This bread was really good. It rose a little too much for my bread machine. It hit the top. I deflated it and put some Pam oil spay on my hands so it wouldn't stick (I read the suggestion on another site, it worked and I didn't have to add more flour). I did substitute 2 Tbs canola oil for shortning and white sugar instead of brown sugar(I didn't have shortning or brown sugar). I didn't put the raisins in the dough, I rolled out the dough, put on the sugar/butter mixture and sprinkled on the raisins. I than rolled up the bread. I was out of butter and eggs, so I brushed the top with water and sprinkled on some cinnamon and sugar. I might us an egg wash next time. I froze one loaf and baked the other. Oh, mine only needed 1/2 hour to rise. I then set the oven to the temp and left the bread in for 30 minutes. It was perfect. This bread was great!!! I would definately make it again.
This bread is amazing! I took the advice of other reviewers and added a teaspoon of cinnamon to the dough and doubled the filling. I can't wait to try making it again with the raisins, unfortunately I was out.
I was looking for a good cinnamon bread to distribute to my family for Christmas. I've made cinnamon rolls before, but I'm pretty inexperienced when it comes to bread, but after reading all the reviews, I decided to give it a try. Instead of using 2 big loaf pans, I filled four mini loaf pans, after cutting off both ends(which were uneven). The four pans cooked for twenty minutes and turned out amazing! I topped them with a cream cheese glaze, and they turned out fantastic.
Its so good
This is a good starter recipe. I would rate is 5 stars after my modifications. The bread itself is not sweet. I doubled the sugar in the bread. I did not add raisins because my kids don't care for them. I substituted butter for shortening and I doubled the filling. I used butter to grease the pans and sprinkled a bit of coarse sugar in the pans. I have used all purpose flour as well as bread flour and usually have to add more all purpose when I use it. I've made this recipe multiple times with my adjustments and it always turns out great. My family loves it!
Don't know what went wrong here. My bread machine is fairly new, but all my rolls and breads have risen beautifully. I decided to do an apple version subbing dried apples for the raisins, apple pie spice for the cinnamon, and using part apple juice for the water. I cant imagine any of that affecting the outcome. In fact it had a nice flavor. The dough is probably best for cinnamon buns. It was super soft coming out of the bread machine. Luckily, I shaped in on a piece of parchment as I had to continuously flour my hands and roll with the paper. It rose fine in the pan too. For some reason, I ended up with 2- 2 1/2 inch loaves, when they completed baking. I wont be able to toast it as desired, but it will work fine as a non-conventional rectangular sliced version of a breakfast bun.
Yummy!! Very easy! Next time I will add cinnamon to the dough. I made 2 loaves and both were really small even after rising double...maybe next time i will only use one 9x5 pan to get that big puffed top on the bread.
This bread is really really good. Used half whole wheat flour. No changes needed!
A little bummed. I doubled the filling and I can barely tell it has a swirl. I will triple or quadruple it next time. The texture is very nice and I had no problems with the filling splitting the bread or leaking out...just a little light on flavor.
This recipe was fantastic! I did follow some other reviewers suggestions and doubled the filling ingredients and added a teaspoon of cinnamon to the dough itself. I will absolutely be making this again-- it looks so pretty too!
Wow yun yum
Awesome! So easy and bread turned out perfectly. I used 1 Cup WW flour and 3 Cups AP. Used my mixer and no bread machine. Super easy dough.
FANTASTIC!!!! my mother-in-law is 91--she has a slice, toasted every morning. She claims that it's the best bread she ever had.
Really an excellent recipe. I made the recipe this very day and the smell is still wafting through the house. I like that it makes 2 loaves. Well worth making. It beats all the commerical Cinnamon Raisin bread to pieces.
I substituted milk for water, doubled the butter and filling. This bread was soooo moist and delicious. My kids loved it, and the first loaf was gone within minutes. Definitely bake closer to 40 minutes to ensure doneness in the middle.
Made it in the oven, I don't have a bread machine. Was good, but not quite as sweet and sugar-y as I like, was more of a hint of sweetness, but still good.
Delicious! I doubled the brown sugar and cinnamon filling, and added a little cinnamon to the dough. Will definitely be making this over and over again :o)
Great bread! I have to incorporate more whole grain into my diet, so I used 2 1/2 cups bread flour and 1 1/2 cups wheat. I also soaked the raisins. Since some noted an issue with the rise, and I used WW flour, I used 1 full pkt of yeast (2 1/4 tsp). I used considerably more cinnamon than called for, but will use more next time, as I prefer a stronger spice flavor. Light, soft, moist, and chewy bread, even with 1/1/2 cups wheat flour. Awesome toast, great texture!!
Several people complained that the loaves didn't rise too much, which I experienced as well the first time I made this recipe. The second time, I tweaked it to 1.5x the original recipe (ie: 6 cups of flour instead of 4). This resulted in nearly perfectly-sized loaves. I also found the butter-sugar-cinnamon filling to be very runny, so I decreased the amount of butter used to turn it more into a rub than a liquid.
Very good! I did add 1 t. cinnamon to the dough and more cinnamon to the butter sugar mixture.
... just put this in the oven :) I added more cinnamon as well as ground flax seed and wheat bran to make a little more heart healthy <3
This bread was really quite simple to make and yummy. I didn't get the swirls right but next time i will. I just put all the initial items into a mixer with a dough hook in no specific order instead of a bread machine . Thanks
I made this bread today and it is a great recipe! My family really does like it. I will be making this again.
My father LOVED this bread.
Disappointing recipe. The dough looked perfect, until I shaped the loaves. Did not raise very well and the taste was not to my liking. The texture was course and not appealing.
This is an excellent recipe with a few adjustments. As several reviewers have suggested, add approx 1/2 to 1 tsp of cinnamon to the dough itself. Also, you will probably end up using slightly more flour. I used 3+ cups bread flour and 1 cup of white whole wheat flour to give it a bit more heartiness. I used a filling mixture of 1/3 cup brown sugar, 1.5 TBSP of cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground cloves and the flavor was excellent but I found I had a lot left, so the proportions are good but it gives you more than enough. Instead of using butter to brush on before the filling, beat 1 whole egg with 1 TBSP water and brush that on, then use the remainder on the top crust before baking and you will have a nice shiny loaf. Lastly, I found the 9x5 loaves to be somewhat small, so next time I will probably increase the dough amount by 50%.
This was exactly what I was looking for! I did it without the bread machine but it still came out perfect. I will definately be making this again. Thanks for the recipe!!
This bread is very tasty and was not hard to make. The cinnamon and sugar oozed out of the bread and burnt on the bottom of the pan. I baked the bread in 3 large loaf pans but would use 4 pans next time. I also made one loaf with apples instead of raisins. Note: The crust is very crumby...I'm hoping that it softens up over night.
Doubled the filling, left the raisins the same. Everyone loved this - followed the recipe exactly except I added two shakes of cinnamon to the bread dough as it was mixing.. the bread didn't need to be eaten with butter and was perfectly sweet without being too sweet.. company and my husband loved it - they took some home. :) Great!
This is absolutely delcious! I followed the directions exactly using the bread machine. It's a wonderful dough to work with. The only thing I would change is putting the butter on the top after it's baked rather than before as it tends to collapse the loaf a bit. Mine made beautiful swirls rather than just one as in the picture and looked as good as any I've seen. For an obnoxiously sinful treat you could add some buttercream frosting! Go for it - it's wonderful. Oh and the "ready in" time is not 20 minutes ... it takes several hours with the rising and all... mine had to rise for over 2 hours. Thanks for the recipe!
well i just wanted to say that i love it, no need to write a novel about it!! great recipe :)
Made 1/2 recipe (1 loaf) followed directly except 2T. sugar in dough to sweeten it a bit and doubled filling as per other reviews. Also used AP flour since it was what I had on hand. Used kitchen aid and dough hook to mix dough (added a few extra tbsp flour as needed) let mixer knead dough til smooth and elastic and not sticking to sides of bowl. Oiled bowl, flipped dough to oil top. Let rise 1 hour. Rolled into 9" wide 15" rectangle spread with filling (mixed my brown sugar, cinnamon & butter) roll, place in greased loaf pan. Let rise 1 hour, bake :)
Pretty good for my very first raisin bread. I used 2 1/2 tablespoon of splenda and added a little extra flour in the bread machine because it looked a little sticky. I used a lot more of the brown sugar/cinnamon, which made it ooze out, but it just made it taste better!
Nice & easy recipe.. Kids love it!
Pretty good. This recipe made a lot though. It lifted the lid on my bread machine. It was too much for 2 loaves - I made it into 3. The crust was a bit too crunchy/dry. I followed other reviewers and added cinnamon to the dough and soaked the rasins. I didn't double the filling, but I wish I had.
I made 1/4 of the recipe and baked it in two mini loaf pans. It looked quite different from the picture on this site, but was no less attractive. My husband ate his entire loaf in ten minutes, and said it tasted like something you'd get at a bakery. He suggested that next time I put some kind of fruit filling at the center- I'll have to experiement.
I followed others suggestions and doubled the filling, added cinnamon to the dough and a little flour. Rather than bake it in two loaf pans, because whoops...I only have one, I fit it into a bundt pan! It was amazing. I poured about 1 1/2 TB of melted butter over the top to help with browning. It was fantastic. Now I am going to try to make a Chocolate swirl version, substituting cocoa powder for cinnamon! We shall see!
Kind of bland, it seems like it was missing something....maybe more cinnamon or something...I even added more raisons than it called for. I think if I made it again I would load up on the cinnamon and sugar some more :)
I'm no sure how so many people found it dry, I made it for my husband and he said it was super soft and yummy, makes great toast for those quick on the go mornings. Thanks for sharing, will be making again.
This was very easy to do. I use my breadmaker and it rolled up like a cinnamon role. I was a great hit at my RCIA meetings and Bible Study groups.
My family loves this bread! I forgot to add the rasins in the bread machine, so I kneaded them into the dough before I rolled it out. It worked fine and freed me from having to listen for the beep on my bread machine to add them in. I also had to add a little more flour when kneading the bread because the dough was sticky. I did have to let the loaves rise for more than an hour to fill the 9x5 loaf pans. Baked for exactly 30 minutes and they came out beautifully! I froze one which was great when thawed. This bread would make a great teacher appreciation gift.
This was excellent! I didn't have brown sugar so I used white sugar. I also added an egg. Some here have said the "dough didn't rise well enough", mine was perfect. You need to make sure your water is not too hot or it will kill the yeast. I also soaked the raisins in hot water so they didn't suck moisture from the bread. I didn't measure the sugar/cinnamon, I just added it until it looked the way I would like it. This is a delicious bread for sure!
The recipe is really lovely! But I would say it needs a tiny bit of help, add cinnamon to the dough mixture and double the filling cause its not enough, other than that its perfect.
This is a keeper! Made a few changes myself as others had suggested. I increased the amount of flour by 1/4 cup. I used 2 1/2 cup unbleached white flour and 1 3/4 whole wheat flour. I added 1 teaspoon of cinnamon to the flour mixture. I also soaked the raisins in hot water for a short while. I added 1 teaspoon of vanilla to the liquid ingredients. I doubled the butter/cinnamon/brown sugar mixture and I mixed them all together before spreading on the dough. I think this way makes it easier to roll the dough up. I also used a bundt pan and baked for 30 minutes to perfection. Thank you for the great recipe!
So very, very good! Subbed powdered milk for regular and subbed craisins for raisins as it was all I had. Plumped them up in some warm water for about 20 minutes prior to putting ingredients into the pan and then used the drained water from the craisins to make the bread. Before I added the craisins to the dough, I placed them on a paper towel to absorb the extra moisture and then tossed with a T. of flour. It helped reduce the stickiness and improve the overall texture. I've also tried adding 1/4 c. finely chopped apple, 1/8 c. walnuts and subbed some white flour for wheat and loved it that way too. And like many others I added 1 tsp of cinnamon to the dough and doubled the filling. Great recipe and great ideas from reviewers to change it up if you want. Highly recommend!
Excellent recipe. Much better than store-bought -even made by an amature like me!
Oh my goodness! This is a big hit with my family! Both loaves were devoured for breakfast this morning. The only thing I did differently was I doubled the amount of filling. Other than that, I followed the recipe exactly. I am making more right now for the rest of the week and to give away.
awesome! this one's a keeper. will also use it for cinnamon rolls made and let rise in fridge overnight.The addition of raisins was welcome by my 5 year old grandson. with a little imagination,this recipe is very flexible.
"Delicious" my friends said, I did what others did and it turned out great,
YES!!! This Is A Winner!! VERY VERY GOOD!!! I did double the filling! and added some vanilla extract to the dough so Delicious!! When i took it out of the oven I put a Glaze over the Top and Boy let me tell you it was hard for me not to eat the whole piece I cut! I only took a bite because im watching my calories lol this is a for sure keeper!
I have made this recipe so many times and it never fails. I love to bake theses loaves and share with family!
After the bread machine's kneading cycle, the dough came out very sticky so I added 1/4 cup more of bread flour and kneaded a little bit more. I added more as needed while flattening it into a rectangle using a rolling pin. As suggested by other reviews, I soaked the raisins before mixing them in. A tip I learned from reading many bread machine recipes: Each time I use yeast, I put all liquid together in a big cup and microwave until warm. I stir in the yeast in this warm mixture until dissolved. I pour this last in the bread machine. In the winter, I let the dough rise in front of the fire place. In the summer, I turn on a portable heater directly in front. Perfect rise all the time!
The bread was very yummy, and rose nicely, but its top became flat in the oven. Also, the amount of brown sugar and cinnamon called for in the recipe didn't create much of a swirl. Next time I would use twice as much of each.
Follows the recipe exactly. Turned out really well, everyone loved it! Not too sweet and sugary, so much better than bought! Will try adding chopped walnuts or pecans to the filling next time.
It was easy and delicious! I did double the filling...I may even triple it next time. The only critique I can give on this recipe is it doesn't tell you how large the rectangle of rolled dough should be. I rolled mine out very thin into a large rectangle. I believe it was about 18X10 inches. I jelly-rolled it length-wise. Other than that...5 stars!
I'm not a raisin fan, so I followed the recipe without raisins. It was still a hit. Next time I might add more cinnamon mixture to truly bring out the flavor in the bread.
Glad I used powdered milk instead of regular because dough is sticky even using that. I also added some cinnamon to dough as well and tripled the filling. Overall satisfactory loaves as I was looking to make grilled cheese sandwiches with it and then glazed the other loaf for the kids.
this bread had good flavor but didnt slice well for me. I think it had alot to do with how I rolled it. I would make it again but try changing a few things
I did not like it. I don't recommend this recipe to anyone. Bland taste.
I tried to follow this recipe as written, only using butter instead of shortening since I was out. It turned out amazing! I just had some trouble with the swirl, more of a blob in the middle but it's still delicious!
I made it without raisins and added a lot more cinnamon, but it was absolutely delicious!
Tried it this afternoon, very impressed with results. I don't use a breadmaker, and it fluffed up grandly. Tasted superb too. Not many changes - just extra filling, & flaked almonds.
I have made this recipe about 4 times and love it, could someone tell me the recipe for the frosting, I used the one for the cinn. buns it looks a little heavy more like cake frosting, this is more like a glaze. please help. I'm also going to try soaking the raisins, this sounds like a good idea
Memories of my childhood. This bread was perfect tasting.
This bread was very good, but I added 2 tsp of cinnamon to the dough and doubled the filling. I actually made one loaf of bread and made the other into cinnamon rolls. Mmm good.