We made this Cinnamon Bread this weekend, and I baked it about 7 minutes longer than the recommended time. It was perfect, until we got to the middle slices today, which were a little "damp" in the center. Has anyone tried to divide this batter/dough in cupcake pans? If so, how many would it fill, and how long would it bake? Just a thought. I'm also considering using the tiny pans that I used to make pumpkin breads in at Thanksgiving. I think I used three of them for a "normal" loaf of the pumpkin bread. Just wondering. I'd appreciate your thoughts about this. Thanks!

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