Copycat Cinnabon' for the Bread Machine Recipe - Food.com (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.

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter).

2. 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.

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

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.

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.

Add more yeast, blend in the starter, or knead in more flour to help initiate rising. Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

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. Product availability and varieties vary by market.

Cinnamon rolls rely on sugar and fat in the dough to keep it plush. Adding a little more fat in the form of heavy cream serves two purposes: The heavy cream is a hydrating liquid that will soak into the rolls as they bake and create steam, making them just a little softer and preventing them from drying out.

Does Cinnabon use real butter? ›

For the filling, Cinnabon uses margarine instead of butter because margarine has a lower melting point than butter so it should make the rolls gooey-saucy-melty. Let's face the fact that most people have butter on hand more than margarine so I don't think you need to go out and get some just for today's rolls.

A classic Cinnabon roll packs quite a punch in terms of calories and sugar. A single Cinnabon classic roll contains around 880 calories and about 58 grams of sugar. That's a hefty sum, especially when you consider that the recommended daily sugar intake for adults is less than 50 grams.

A Cinnabon Classic contains 880 calories and 36 grams of fat, 17 of which are saturated. By comparison, a Big Mac contains 550 calories and 29 grams of fat, 10 of which are saturated. Don't forget that this is a dessert, however, so there's nearly 60 grams of sugar, the equivalent of nearly two cans of co*ke.

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.

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.

For the filling, Cinnabon uses margarine instead of butter because margarine has a lower melting point than butter so it should make the rolls gooey-saucy-melty. Let's face the fact that most people have butter on hand more than margarine so I don't think you need to go out and get some just for today's rolls.