Cinnamon rolls are loved for their doughy texture and spiced sugar paste filling, and they’re something the team at Cinnabon, a bakery chain known for its world-famous rolls, know a thing or two about making.
After months of trial and error, one master baker and hundreds of different recipes, the Cinnabon founders crafted the perfect formula for the sweet rolls.
The first Cinnabon Bakery opened soon after at SeaTac Mall in Seattle, Washington, in 1985, and now has 11 UK bakeries.
Speaking exclusively to Express.co.uk, a chef at Cinnabon UK unveiled the secret to their signature dough, filling, and frosting, including how to replicate it at home.
The chef said: “Cinnabon buns are made with love and rolled to perfection.”
He continued: “Baked fresh every day and served warm, the secret to our buns lies within the freshly baked dough that is made with quality ingredients.
“Infused with Makara cinnamon and sugar to create our world-famous ooey-gooey centre, Cinnabon buns are topped with our legendary cream cheese frosting to provide a one-of-a-kind experience that captivates your senses through their smell and tantalises the tastebuds with their flavour.”
While the sweet flavours come largely from the thick frosting and spiced sugar paste, the dough plays a huge part in the final result.
According to the Cinnabon chef, “practice makes perfect” – especially when shaping the dough into uniform rolls.
He explained: “They can be tricky to get right but once you’ve mastered your dough-making and rolling skills, you’ll be well on your way to baking the perfect rolls.
“We proof our dough before baking to ensure the yeast has enough time to work its magic. There’s also a knack for rolling. Our expert bakers carefully roll the dough by hand then let it prove, to get a perfectly soft Bon that still maintains its shape.”
Of course, the filling is just as important to get right, and Cinnabon fans may be wondering how to replicate the trademark flavour at home.
Some secrets are best kept though, as the chef was unable to reveal the exact recipe used by the bakery. However, he did offer a handy alternative for those who fancy their chances at baking cinnamon rolls from scratch.
The Cinnabon chef said: “If you are making these at home we would recommend using a dark sugar to mix with the cinnamon. A rough guide is 40g Soft brown sugar to each teaspoon of cinnamon.”
These world-famous cinnamon rolls are nothing without a generous topping of creamy frosting, of which there is “absolutely no such thing as too much”, according to the baker.
He elaborated: “At Cinnabon, we add our famous frostings to our buns when they come fresh out of the oven so it melts through the centre.”
The frosting on their rolls is a hit with customers too, and if you order through Cinnabon’s postal service, extra frosting even comes as standard.
If you can’t get your hands on Cinnabon’s world-famous treats, you may find alternatives at Costa Coffee, Starbucks, Pret A Manger, or Greggs.
