As much as we brag about being Canadian, there are some definite drawbacks to being on the north side of the border.
Health care for all? Pfft!
A real democracy? No biggie.
Single-handedly supplying the NHL with all of its’ talent? Whatever.
You see, all Canadian triumphs aside, the Yanks can pull the ultimate trump card in one single fact.
They have Cinnabon.
So imagine my delight, when I stumbled across this extremely popular recipe on AllRecipes.com, aptly called Clone of a Cinnabon. With over 3,000 reviews and a five-star rating, you’d have to be a complete Hausfrau Fail to screw these up.
I immediately justified the use of 1/2 a cup of my carefully rationed out brown sugar supply and got to work. Don’t be discouraged by the three-hour time frame…there is a lot of time for rising and baking in there. With the use of a bread machine, your actual work is minimal and every bit of worth it.
A few tips:
- If you’re a small household, halve the recipe. Believe me, you don’t want 12 of these suckers calling your name.
- Recipe calls for a “room-temp egg” but I’m not one for thinking that far ahead. A trick? Once you’ve poured out your melted margarine into the bread machine, crack the egg into the warm glass you used to microwave the margarine. It will be warm enough to take some of the chill out.
- Don’t get me wrong, nothing is more important than the buttery-brown-sugar-goodness inside a cinnamon bun…but I found the ratio of brown sugar to dough a bit too sweet, even for me. After halving the recipe, it calls for 1/2 cup brown sugar and I cut that to just over 1/4 cup and still got sugary-sweet rolls.
- Once you’ve rolled up the dough and are ready to cut the individual rolls, you can use fishing line to cut through the pastry. A hot (dry) knife will also work well.