Cinnabon Copycat Recipe (2024)

FAQs

What is the secret ingredient in Cinnabon? ›

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

INGREDIENTS: ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM AND SOYBEAN OIL, DEXTROSE, MARGARINE (PALM AND SOYBEAN OIL, WATER, SALT, WHEY, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE [PRESERVATIVE], BETA CAROTENE [COLOR], ...

Traditionally brown sugar is used and you can certainly use that if it's your preference. I kind of like the granulated sugar because it yields to the cinnamon, allowing the cinnamon to shine through more. Then he liberally sprinkled on some cinnamon. From there, the method was pretty normal.

Cinnabon is known for the enticing aroma and gooey sweetness of their signature cinnamon rolls. Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.

Cinnabon's creators set out to find the most flavorful and aromatic cinnamon possible, and settled on "Korintje" or "Makara," a variety that can only be harvested from cassia trees in the mountains of Indonesia. It's considered the gold standard of the spice.

so yeast and flour, eggs, warm milk, sugar, butter and a little salt. The filling is Brown sugar, cinnamon and butter.

Most cinnamon roll recipes on the internet call for filling the rolls with butter, but Cinnabon's secret to the perfect shape is actually margarine. The dough is made with butter, but before adding the original blend of cinnamon and brown sugar, employees smear margarine across the dough.

The smooth, Ooey-Gooey™ topping of Cinnabon^® cream cheese frosting adds another depth of flavor. Painted all over our rolls, it's a final layer to perfection.

Why you shouldn't refrigerate Cinnabon. According to Serious Eats, after baking, the starch molecules in bread begin to recrystallize and harden, which is how bread goes stale. Refrigeration only accelerates that process.

If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

What is the best cinnamon for cinnamon rolls? ›

While Ceylon cinnamon falls on the savory side of the flavor profile scale, Saigon cinnamon is much sweeter. It doesn't bring a lot of spice to the flavor. This characteristic makes it a great choice for cinnamon for baking recipes.

Bread flour has more protein than all-purpose flour, making it a better option for pastries. Most people recommend baking cinnamon rolls with bread flour, as this creates a fluffier and softer cinnamon roll. Though all-purpose flour will also work to create tasty cinnamon rolls.

If there are no buns in the oven, some store operators warm baking sheets of cinnamon and brown sugar to strengthen the aromas. "Aroma is who we are," Bill Gellert, president of Gellfam Management Corp., a restaurant franchisee that owns several Cinnabon restaurants, told WSJ. "It is our greatest asset."

Unlike the common cinnamon varieties found in grocery stores, Cinnabon sources a special cinnamon called Makara. This unique cinnamon comes from the mountains of Indonesia and is known for its rich, sweet, and slightly spicy flavor profile.

Where Can You Buy It? Although Makara cinnamon is grown in Sri Lanka, you can purchase it online or at some specialty spice stores. If you want to make Cinnabon-style cinnamon rolls at home, you'll need Makara cinnamon as it's the key ingredient in their secret recipe. You can find Makara cinnamon on Amazon.