Why Does Cinnabon Cinnamon Taste Different? - Playbite (2024)

FAQs

Why does Cinnabon taste different? ›

It might not shock you to find out that the cinnamon used in the Cinnabon offerings is the key ingredient. But this isn't just any cinnamon. 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.

You'll know that all cinnamon isn't the same. That there are different types of cinnamon that originate from and grow in different places. And they all taste a bit different from one another. Cinnamon is separated into two main categories: cassia cinnamon and Ceylon cinnamon.

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.

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.

In our opinion, the best variety of cinnamon for cinnamon rolls is Saigon cinnamon. It's true that it's not the special type of Makara cinnamon that Cinnabon uses. But, the reality is that this type of cinnamon really isn't necessary.

So What's the “Fake” Cinnamon? A plant called cassia (Cinnamomum cassia), by contrast, is native to southern China and spans a much larger territory, making it more readily available—and way cheaper. This is the stuff you often see sold as cinnamon sticks, says Johnson.

Despite the end of the Vietnam trade embargo in 1994, most store-brand cinnamon is a far cry from the real stuff. Commercially available ground cinnamon – almost always the Indonesian Korintje variety – is often mixed with fillers.

There are four varieties of cinnamon, but Ceylon and cassia are the two most widely available. Cassia cinnamon, which hails from China, is what you often find on grocery store shelves, but Ceylon cinnamon is generally regarded as higher quality and better-tasting, because it has a softer, more delicate flavor profile.

Two types of Laurel trees, Cinnamomum Cassia, and Cinnamomum Ceylon, produce the two most common forms of cinnamon, called—you guessed it—Cassia and Ceylon. The former is redder, more pungent, and what Cinnabon selected as the spice base for their buns.

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.

Is Cinnamoroll a boy or girl? ›

Cinnamoroll (born March 6) is a male white and chubby puppy with long ears that enable him to fly. He has blue eyes, pink cheeks, and a tail that resembles a cinnamon roll. Cinnamoroll flies around the town looking for fun and new adventures with his friends, and one of his main hobbies is eating.

Wondering why Cinnabon is so popular? The answer is a blend of fresh, high-quality ingredients, expert baking, and the irresistible Makara cinnamon and cream cheese frosting. These elements combine to create a taste sensation that's hard to resist.

GoTo Foods (formerly Focus Brands) is an American company that currently owns the Schlotzsky's, Carvel, Cinnabon, Moe's Southwest Grill, McAlister's Deli, Auntie Anne's and Jamba brands. It is located in Sandy Springs, Georgia, and operates over 5,000 stores.

Worst: Cinnabon Classic Roll

Not only is it chock-full of calories, but it also provides over 1,000 milligrams of sodium per roll. And when it coems to added sugars, the word "sugar bomb" doesn't even come close to describing the content.

The Sweet Reasons Behind Cinnabon's Pricing

From the rich cream cheese frosting to the Indonesian cinnamon that gives them their signature taste, each element contributes to the cost. Another factor is the in-store experience. Walking into a Cinnabon, you're greeted by the irresistible aroma of freshly baked goods.

Beat the cream cheese and margarine in the bowl of a stand mixer. Slowly add the powdered sugar, scraping down the sides of the bowl occasionally with a spatula. Once all the sugar has been added, mix for at least 12 minutes. Add the lemon juice and vanilla and briefly mix to incorporate.

As a precautionary measure, our Cinnabon bakeries in the United States and in most of our international markets discontinued the sale of Cinnabon Stix pending confirmation from CSM that the potential source of peanut allergens had been contained and eliminated.