The Real Reason Why Cinnabon's Cinnamon Rolls Are So Delicious
If you've ever eaten one of Cinnabon's gooey cinnamon rolls, you know just how addictively delicious they can be. But what exactly is it that makes it one of the best cinnamon rolls around? Here are a few reasons why the chain's rolls are so popular.
Cinnabon's cinnamon roll recipe isn't some old family heirloom that was handed down from
generation to generation until founder Rich Komen decided to open his first store.
No, the cinnamon roll recipe that we've all come to know and love was created especially for Cinnabon, and it took months to perfect. Komen recruited Jerilyn Brusseau, a restaurant owner with a background in baking, to create the recipe, and for three months Brusseau made batch after batch attempting to fulfill Komen's request for an "irresistible" cinnamon roll, since he'd already had a sign with the "Irresistible" promise made up.
This irresistible treat also needed to bake in just 14 minutes in a convection oven — the longest Komen had determined people would stand in line.
But after sourcing just the right cinnamon, and perfecting a dough that was, quote, "both pillowy and able to hold its shape," Brusseau finally hit the jackpot with a recipe that produced a towering cinnamon roll complete with a "sticky-sweet syrup" and "lemony cream cheese icing." It was, indeed, irresistible — so much so that it's gone unchanged since its inception.
You know you're digging into a Cinnabon cinnamon roll when you see that drool-worthy puddle of brown sugar-cinnamon syrup underneath your pastry. That syrup, which was one of founder Rich Komen's original requirements for the recipe, is lovingly referred to as "goo," and without it, a Cinnabon just wouldn't be the same.
Aside from the "goo factor," there's another essential element that makes a Cinnabon cinnamon roll oh-so-gooey, and that's the just-barely-cooked middle. Bloomberg notes that the rolls, which get pulled from the oven at 165 degrees rather than 190 degrees, could be described as, quote, "medium rare to [...] rare." Turns out steaks and cinnamon rolls are both better when they're not overcooked.
Watch the video for more on the real reason why Cinnabon's cinnamon rolls are so delicious.
#Cinnabon #CinnamonRolls
Engineered to be irresistible | 0:21
Goo goo rolls | 1:27
It's not your usual cinnamon | 2:05
The never-replicated frosting | 2:52
They're always fresh | 3:26
Cinnabon's cinnamon roll recipe isn't some old family heirloom that was handed down from
generation to generation until founder Rich Komen decided to open his first store.
No, the cinnamon roll recipe that we've all come to know and love was created especially for Cinnabon, and it took months to perfect. Komen recruited Jerilyn Brusseau, a restaurant owner with a background in baking, to create the recipe, and for three months Brusseau made batch after batch attempting to fulfill Komen's request for an "irresistible" cinnamon roll, since he'd already had a sign with the "Irresistible" promise made up.
This irresistible treat also needed to bake in just 14 minutes in a convection oven — the longest Komen had determined people would stand in line.
But after sourcing just the right cinnamon, and perfecting a dough that was, quote, "both pillowy and able to hold its shape," Brusseau finally hit the jackpot with a recipe that produced a towering cinnamon roll complete with a "sticky-sweet syrup" and "lemony cream cheese icing." It was, indeed, irresistible — so much so that it's gone unchanged since its inception.
You know you're digging into a Cinnabon cinnamon roll when you see that drool-worthy puddle of brown sugar-cinnamon syrup underneath your pastry. That syrup, which was one of founder Rich Komen's original requirements for the recipe, is lovingly referred to as "goo," and without it, a Cinnabon just wouldn't be the same.
Aside from the "goo factor," there's another essential element that makes a Cinnabon cinnamon roll oh-so-gooey, and that's the just-barely-cooked middle. Bloomberg notes that the rolls, which get pulled from the oven at 165 degrees rather than 190 degrees, could be described as, quote, "medium rare to [...] rare." Turns out steaks and cinnamon rolls are both better when they're not overcooked.
Watch the video for more on the real reason why Cinnabon's cinnamon rolls are so delicious.
#Cinnabon #CinnamonRolls
Engineered to be irresistible | 0:21
Goo goo rolls | 1:27
It's not your usual cinnamon | 2:05
The never-replicated frosting | 2:52
They're always fresh | 3:26
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