Friday, October 8, 2010

Friday's Recipe

If you've ever had a Cinnabon, you'd definitely remember. The smell itself is tantalizing. It had been years since I had the pleasure of consuming one of these delicious treats, and I was in the Phoenix airport with a 2 hour layover and had missed my chance at breakfast, so I was starving. I really only wanted a small snack, but when I walked over and caught a whiff of the Cinnabons I was hooked. I ate the entire roll myself and licked my fingers, enjoying every bite. I came home wanting to re-create the goodness and found this recipe. It will definitely be a recipe I will try over the holidays...

Clone of a Cinnabon


* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt


1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 525 | Total Fat: 18.5g | Cholesterol: 68mg

This weeks recipe can be found at

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