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  • 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.

  • "Did you eat my Cinnabon?"

  • "No."

  • 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.

  • "Yeah. It looks an awful lot like Cinnabon."

  • "Well, thank you, Brett! What a nice thing to say!"

  • 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.

  • One of the first things you notice the moment you sink your teeth into a piping hot Cinnabon is that cinnamon flavor.

  • Of course, any cinnamon roll is going to have cinnamon flavor, but Cinnabon doesn't use just any cinnamon.

  • The proprietary blend, from West Sumatra in Indonesia, makes all the difference.

  • Jennifer Hollwill, Cinnabon's Senior Director of Culinary Research and Development, told MyRecipes how it's different from what you'd buy at the grocery store, saying,

  • "Specifically, our cinnamon is unique due to its high volatile oil and cellulose content. It's what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon's world famous cinnamon rolls."

  • "How about that Cinnabon odor? You ever been walking through the mall like, 'What's that smell? Oh, I just got a cavity.'"

  • "Damn Cinnabons!"

  • Could the thing that puts their classic roll way over the top be that luscious cream cheese frosting that's applied to every roll with a decidedly heavy hand?

  • Yes, according to Cinnabon's website, their signature frosting is exactly what puts their rolls over the top.

  • As they put it, "It's often been imitated but never replicated. The smooth, ooey-gooey topping of Cinnabon cream cheese frosting adds another depth of flavor. Painted all over our rolls, it's a final layer to perfection."

  • It's hard to disagree with them there.

  • Imagine a world where your Cinnabon is not swimming in frosting, it's not a world we want to live in.

  • If it seems like you've never been served a less than fresh Cinnabon cinnamon roll, it's because you haven't.

  • Cinnabon bakes a new batch of rolls every 30 minutes, at minimum, so you know you're in for a fresh-from-the-oven treat no matter what time you place your order.

  • You also know that when you dig into the center of that roll, it's going to be nice and warm.

  • It's one of the things that makes the Cinnabon experience so great, every single time.

  • At some locations, you can even watch as the workers painstakingly roll out the dough, douse it with a hefty coating of cinnamon sugar, and slice it into even chunks.

  • As this demonstration video from Cinnabon HQ reveals, it's all done by hand, and watching the process leaves no doubt in your mind that you're getting a freshly baked cinnamon roll.

  • And the smell that goes along with it, won't hurt your feelings either.

  • Check out one of our newest videos right here!

  • Plus, even more Mashed videos about your favorite treats are coming soon.

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If you've ever eaten one of Cinnabon's gooey cinnamon rolls, you know just how addictively delicious they can be.

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The Real Reason Why Cinnabon's Cinnamon Rolls Are So Delicious

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    Julia Kuo posted on 2019/07/03
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