Comments on: Homemade Cinnamon Bread

By: sarahbeth124

sarahbeth124 — Tue, 01 May 2012 21:04:50 +0000

This was quite a challenge, but I wanted to make bread at least once. And I did, and it was yummy. Only downside, I think there was too much time for the second rise, If I make it again, would def shorten that up by alot

By: polly grismore

polly grismore — Thu, 22 Mar 2012 00:26:02 +0000

This bread is just so good! I subbed some whole grain flour and used just cinnamon in the swirly part (my daughter is a diabetic) and well Ree… YUMMY!!! Thank you so much, Ree! We are both (daughter and me) going to meet you tomorrow at your book signing. SO excited! XOXO

By: Samantha Citty

Samantha Citty — Mon, 02 Jan 2012 20:01:52 +0000

I had the same problem with the center separating, but it was delicious! It’s not a substitute for cinnamon rolls though, so it’s a great bread with just a little bit of sweetness. I’ll have to try raiseafork’s suggestion concerning egg whites as a “glue”. From what I observed, it seemed that the bread fell apart where butter was heavily concentrated in the dough. Overall, great bread and I plan on making it for my Sunday school class this weekend!

By: Delphine Smoljan

Delphine Smoljan — Tue, 27 Dec 2011 19:49:37 +0000

This is an excellent recipe. I would like to make more than one loaf at a time though. How can the ingredients be figured out. I use King Arthur SAF instant yeast that goes right into the flour and it comes out beautiful. I have a loaf raising right now.
I would love to hear how to increase the ingredients to make more at one time.

By: raiseafork

raiseafork — Mon, 14 Nov 2011 14:44:16 +0000

If you are looking for a sweet bread, this is not it. It is a great white bread with tasty cinnamon swirl, which is exactly what I was craving. I replaced 1cup of the all-purpose flour with bread flour, which made the bread incredibly tender. On the day after, I had the same separation problem as others. Recipes on other websites say brush the inside with egg white instead of butter before sprinkling on the cinnamon/sugar. The egg white acts as a “glue” when the dough is rolled–I will try that next time, then melt the butter with the cinnamon sugar to not lose the buttery taste in the roll. A very good, tender bread.

By: amanda79

amanda79 — Sun, 14 Aug 2011 16:48:42 +0000

Yummy. My layers seperated too but it didn’t matter to me because it was so soft and tasty.

By: amyradish

amyradish — Mon, 21 Mar 2011 14:14:32 +0000

I thought this recipe was great, as I do all of Ree’s recipes. It was fairly easy and I was really proud of myself for making homemade bread. See my full review at http://alittlenosh.blogspot.com/2010/09/cinnamon-bread.html

By: ahunterswife

ahunterswife — Sun, 20 Mar 2011 22:18:12 +0000

slb912 answer to your question yes you can use an old school electric mixer. I too have not gotten a nice stand mixer. The only draw bake is that you may burn up your motor if the dough gets to tough. Belive me I have done this before.

By: kblosser

kblosser — Thu, 20 Jan 2011 18:04:34 +0000

This version of the recipe doesn’t tell you when to add the salt… You add all the salt when you mix in the first ½ of the flour Just an FYI.

By: midwestjen

midwestjen — Thu, 16 Dec 2010 02:30:44 +0000

Anyone know a way to make the crust less crunchy?