I found a couple of recipes on the internet for you Cinnabon - not at all sure if either one is what you are looking for though.
Leeks in Cheese Sauce
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
4 large leeks
450 ml milk
110 g grated cheddar cheese, divided
25 g flour
25 g unsalted butter
1 bay leaf
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon mustard powder
1/8 teaspoon ground nutmeg
Pre-heat oven to 200�C.
Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
Add garlic powder, salt, mustard powder and nutmeg, then 85 g of the grated cheese, whisking until it is completely melted.
Remove the bay leaf, then pour the cheese sauce over the leeks.
Top with remaining cheddar, and bake 20-30 minutes, until golden.
If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further "set" and to avoid burning your mouth.