Copy Cat CinnaBon 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], ...

Step 2: Knead the Dough

Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic.

Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded. If your dough breaks easily, keep kneading and repeat the test again in a few minutes.

Worst: Caramel Pecanbon

The Caramel Pecanbon, while a delicious treat from Cinnabon, is considered an unhealthy choice due to its high calorie, sugar, and fat content. A single serving packs a hefty caloric punch, often exceeding the daily recommended sugar intake in just one pastry.

Cinnabon^® Classic Roll

Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat.

Cinnabon frosting recipe ingredients

Cream cheese. Margarine – you can use butter if you prefer. Powdered sugar. Lemon juice.

Cinnabon® Bakery Menu

Important Note: Our products contain milk, eggs, tree nuts, peanuts, wheat and soybeans. Despite using best practices, we cannot guarantee products will be free from allergens through cross-contamination. If you have a food allergy, please notify the bakery directly.

Gluten, the protein in flour, needs to be developed in bread doughs. It's what provides the structure for the bread. If bread dough is not mixed enough, it tends to collapse while baking, and may not proof (rise) well either.

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long. Also note that some cinnamon roll recipes are made with chemical leaveners versus yeast.

How do you know if you've kneaded dough enough? ›

The Poke Test – Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it stays looking like a deep dimple, continue kneading.

If you're worried that you've left it to ferment too long — say, your sourdough has been in the fridge for three days — do the windowpane test just before shaping. If it doesn't pass, your best bet is to make flatbread!

Perhaps the best way to tell if your bread dough is properly kneaded is the windowpane test. To do this, tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven't developed enough gluten and it needs more kneading.

Under the canopy of the tropical forests in Indonesia, the cassia tree produces the sweet, luscious flavor that is exclusively known as Cinnabon^® Makara^® Cinnamon. It creates a one-of-a-kind experience you can smell and taste.

Cinnabon strategically places ovens near the front of its stores so the smell of baking cinnamon rolls wafts outside the door, according to Sarah Nassauer at the Wall Street Journal. If there are no buns in the oven, some store operators warm baking sheets of cinnamon and brown sugar to strengthen the aromas.

The Taco Bell Cinnabon delights are filled with a cream cheese filling.