Food Friday Featuring: Clone of A Cinnabon (A Special For Family Day)

I usually post simple recipes that are easy to follow and quick to make for the busy family, however today marks the beginning of our long weekend here in Canada. Family Day falls on the second week of February and has become an official holiday in the three Canadian provinces of Alberta, Saskatchewan and Ontario. Banks, schools and government offices are closed for the day in order for families to spend quality time with each other. Pretty nice huh?

Since we’ll have some extra time, I wanted to make something out of the usual. Something sweet, gooey and special, aka Cinnamon Buns. Our favorite recipe, and one I’ve been making for years now is the infamous “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 16×21 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 9×13 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.

Photos and recipe courtesy of Allrecipes.com.