Cinnabon Cinnamon Roll Cake Recipe - The Recipe Critic (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.

There are a couple of possibilities: The dough wasn't proofed enough (See "How do I know when my rolls are ready to be baked" above) The dough was over-proofed (See "Can cinnamon rolls rise for too long?" above) Too much flour was added to the rolls (See "What happens if I add too much flour to my rolls?'

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.

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.

You want to add only the amount of flour that it takes so your dough is not sticky. Adding too much flour will make your rolls very dry. Once you have added the appropriate amount of flour, turn your mixer to a low speed and let the machine do all the kneading for you.

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

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.

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.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Reheat In Oven

Add a little dribble of water (1 teaspoon per roll) over each to rehydrate them as they are reheated. Cover the baking dish with aluminum foil. This will trap steam and rehydrate the rolls as they warm up. This will make sure they are soft and delicious.

What is the ingredients of Cinnabon? ›

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], ...

They use the best cinnamon in the world.

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.

Cinnabon Delights from Taco Bell are bite-sized pastries filled with cream cheese frosting and coated with a cinnamon sugar. They are made in partnership with the Cinnabon dessert chain.