- Instead of using baking spray to grease the pans, I would use shortening or butter. Take a paper towel (or your fingers...I just used my fingers) and coat your pan. You don't want a really thick layer but you want to make sure your pan is thoroughly coated.
- I started increasing the amount of the sugar/cinnamon mixture by half so that I would have extra. This allowed me to get an even thicker coat of the sugar mixture lining the pan. Not only did this help keep the bread from sticking to the pan, but it made it extra yummy!
- I let the bread cool for about 10-15 minutes (depending on how warm of a day it was). When the bread is a little more cool it will come out of the pan easier.
- Sometimes I would take the bread out of the oven and put them up-side-down on a cooling rack and let them cool that way. As they cooled gravity did its work and helped the bread to pull away from the pan.