Simply (Sin)namon

Oh man, I am so sad. I just wrote an entire post and for some reason, it didn’t save. 😦

Well, this one won’t be as good as the other, but it’s better than my lack of posts. I’m averaging 1/month at this rate!

Very well, let’s get on with it (said in my very best British nanny accent, in my head, of course). I’ve been looking for a good cinnamon roll recipe for a while, but I find making anything with yeast really intimidating. My friend Bri gave me this recipe from another one of her friends blogs, Cristine Cooks, and I procured a bread maker from friends at church, Carson and Gordon (like my shout-outs?) to put together a batch of these “Clones of Cinnabons.”

Here’s the recipe, also found at

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).

*Note* Even though the original recipe called for a bread machine, I actually didn’t “technically” end up needing one. I put all the ingredients into the bread machine without thinking about its maximum capacity, and when I opened it up 45 min. later expecting a nice round ball of dough, I instead found (to my utter dismay) a hybrid mixture of dough and un-mixed flour/yeast. I didn’t want to waste it, so I popped that puppy into my kitchenaid with the dough hook, and voila! Still worked great! A+ on being a foolproof recipe, or at least forgiving*

  • 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.
  • Enough words!
    The ingredients:
    Uncooked cinnamon rolls, ready for the oven:
    Piping hot and just out of the oven:
    Smothered in the cream-cheese dericiousness:
    I’ll never buy another Cinnabon again!