- Classic Cinnabon flavors in 4 bite-sized bons
- Ooey-gooey center of the Cinnabon universe
- Bite-size doughnut treats rolled in Cinnamon sugar
- 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.
- Your day just got a little sweeter
- Cinnabon Cinnamon Swirl Cheesecake
- Layers of Cinnabon Cinnamon Cheesecake and Vanilla Crunch Cake Topped with Cream Cheese Frosting and Caramel
- 10 delicious bites of ooey, gooey, warm deliciousness topped with signature cream cheese Icing
- Cinnamon spheres filled with Icing
- Served Warm
- Topped with Cinnabon's World-Famous Makara Cinnamon and Sugar
- Buttery Dough Bites
- World-Famous Cinnabon Cinnamon
- Cinnabon Signature Cream Cheese Frosting
Life Needs Frosting
CinnabonCinnabon History
It all started with a father, a son and a mission to create the world's greatest cinnamon roll from scratch. Add in one master baker, months of trial and error, hundreds of different recipes and- BOOM!-you've got the sweet, cinnamon-spiced perfection that soon became the calling card of Cinnabon.When the father-son duo finally landed on the most magical combination of exceptional ingredients from across the globe, they knew they'd created the perfect recipe. So on December 4, 1985, they transformed their hard-earned dream into a delicious reality with the opening of the first Cinnabon Bakery in the SeaTac Mall in Seattle, Washington.
Devoured by thousands of eager, waiting guests, the original Cinnabon cinnamon roll became an instant obsession. To this day, the Cinnabon experience continues to grow to delicious new heights. Not only are there now locations throughout the nation and in over 50 countries worldwide, but the menu has also expanded to offer exciting, new ways for guests to enjoy the irresistible pleasure that only Cinnabon can provide.
Cinnabon is now one of the world's most-recognized and sought-after brands. You'll find it where you shop, travel, dine and play. In fact, you can even find it on grocery store shelves to enjoy our bakery inspired cinnamon rolls right in your own home. And the best news is Cinnabon is just getting started.
Each ingredient tells a story
- Makara Cinnamon
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.- Fresh-baked Dough
After months of trials, and mounds of ingredients, we found the ideal recipe for our signature dough. Soft, sweet and perfect for baking, it has become the foundation for all our irresistible baked treats.- Waves of Frosting
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.- Coffees
It started with our Mochalatta Chill, a coffee drink wrapped in blankets of chocolate flavor. From there, we expanded to include the rich, sweet Arabica bean coffees and iced coffees to perfectly complement our Cinnabon flavors.
CinnabonOrganizations we support
Our mission is to spread warmth – not only in our Bakeries, but also in our community. Just as we reward our guests with fresh baked flavor, Cinnabon has partnered with several charities that reward deserving men and women for their selfless efforts. Our philosophy is to serve those who serve others. Keeping true to the values of the brand, Cinnabon proudly supports Operation Gratitude among other philanthropic organizations.
Cinnabon
WIKIPEDIACinnabon, Inc.
American chain of baked goods stores and kiosks, normally found in areas with high pedestrian traffic such as malls, airports and rest stops. The company's signature item is the cinnamon roll. As of December 2017, there are more than 1,200 Cinnabon bakeries operating in 48 countries. Its headquarters are in Sandy Springs, Georgia, United States.The first Cinnabon opened on December 4, 1985, in Federal Way, Washington at SeaTac Mall, now called The Commons at Federal Way.
Cinnabon stores today can also be found in gas stations, universities, rapid transit stations, casinos, and amusement parks.
- Cinnabon was an offshoot of the Seattle-based Restaurants Unlimited chain, majority owned by Rich Komen, with minority partner and CEO Ray Lindstrom at the helm. Komen and Lindstrom wanted to create the perfect cinnamon roll, eventually hiring Jerilyn Brusseau to finalize the recipe since Brusseau was famous for her baking in the Seattle area.
- The first bakery began by serving only its cinnamon rolls with a sign touting "World Famous Cinnamon Rolls".
- Cinnabon's first franchise-operated store opened in August 1986 just outside of Philadelphia at the King of Prussia Mall.
Cinnabon is co-owned-with Schlotzsky's, Carvel, Moe's Southwest Grill, McAlister's Deli, Jamba, and Auntie Anne's brands-by Focus Brands, an affiliate of private equity firm Roark Capital Group, based in Sandy Springs, Georgia, operating over 5,000 stores.
Every Cinnabon Menu Item, Ranked
MashedNovember 2021
The first Cinnabon location opened in 1985 as an effort to perfect the cinnamon roll. It only sold that one item initially and the store, clearly confident in its sole offering, billed them as "World Famous Cinnamon Rolls." These sweet treats were a huge hit, and the first franchise-operated store opened a year later.Since then, Cinnabon's menu has expanded to include various cinnamon roll-focused treats including mini rolls, cookies, and donut holes. They also have an extensive drink menu that includes flavored coffees, lemonade, and blended drinks. While those giant cinnamon rolls remain Cinnabon's signature item, many of their other options deserve your attention. Here at Mashed, we tried everything on Cinnabon's menu and ranked each item...
Baked Treats
- Classic Roll
Cinnabon is known for its "World Famous Cinnamon Rolls" for a reason. The classic cinnamon roll is what made the bakery famous and it's the menu item that will have us going back again and again. It is absolutely massive and could probably feed three people, although it tastes so good you probably won't want to share. The sweet cinnamon smell that wafts from it is so tantalizing (Cinnabon should consider a line of scented candles) but the real beauty is in the roll itself.Although this cinnamon roll is huge, each layer is incredibly soft. It cuts really easily, which makes it easy to pull apart bite after bite. Every layer is packed with cinnamon sugar flavor and gets a nice tangy hit from the cream cheese frosting. There isn't a ton of frosting on these rolls, but they don't need it. All of the flavors balance each other really well and make each bite idyllic. The center of this roll, which is objectively the best part of any cinnamon roll, is just as good as you would hope, with even more sticky cinnamon sugar to enjoy at the end. This is just a really, really great cinnamon roll. If you don't know what to get at Cinnabon, this should always be your first choice.
- CinnaSweeties
- Caramel PecanBon
- Caramel Pecan BonBites
- Classic BonBites
- Cookie BonBite
- Caramel Pecan Center of the Roll
- Classic Center of the Roll
Drinks
- Strawberries & Cream Chillatta
Cinnabon's Strawberries & Cream Chillatta is a beautiful white colored drink with large swirls of strawberry puree mixed in. It's topped with a hefty pile of whipped cream and a drizzle of strawberry syrup. The vanilla portion of the drink tastes like a vanilla Frappuccino with plenty of sweet cream flavor that really stands out. The way the drink is made, you can only taste the strawberry flavor if you get your straw into the strawberry puree gathered on the sides and bottom of the cup. If you want a true strawberries and cream flavor in every sip, you'll need to give the drink a good mix with your straw to make sure both flavors get blended equally.Although this necessary tip takes a little bit of work, this drink is still one of our favorites. While it's packed with sugar and super sweet, it still manages to feel fresh and light with the real fruit flavor packed inside. We love this menu item and would order it year-round, although it would be particularly tasty on a warm spring or summer day.
- Oreos & Cream Chillatta
- MochaLatta Chill
- Double Chocolate Mocha Chillatta
- Raspberry Lemonade
- Cinnamon Roll Cold Brew Iced Coffee
- Vanilla Cold Brew Iced Coffee
- Vanilla Cold Brew Frozen Coffee
- Cinnamon Roll Cold Brew Frozen Coffee
- Frozen Raspberry Lemonade
- Hot Coffee
- Cold Brew Iced Coffee Black
- Frozen Classic Lemonade
- Classic Lemonade
Scents from a Mall: The Sticky, Untold Story of Cinnabon
Three decades after its creation in Seattle, the cinnamon roll purveyor maintains a novel sway over our appetites and, thanks to a certain flamboyant, corrupt attorney, some unexpected TV fame.Seattle MetOctober 2017
A cook called in sick. The kitchen was beyond slammed. And, naturally, the phone was ringing. The restaurant's proprietress barely answered in time. But she knew the voice on the line, though mostly by reputation within Seattle's small food community. Rich Komen cut to the chase: "Hey Jerilyn, how'd you like to make the world's greatest cinnamon roll?"The year was 1985, and Jerilyn Brusseau had built a reputation of her own over the years. She sourced the ingredients for her eponymous restaurant in Edmonds, just north of Seattle, the way she'd learned on her parents' dairy farm-from the people who grow them. Her VW bus crisscrossed the Snohomish, Skagit, and Whatcom Valleys to collect salad greens, shellfish, and 300 pounds of unsalted butter made every other week just for Brusseau's. A few months before the phone rang, The New York Times had included Jerilyn in a lengthy, photo-splashed write-up about this revolutionary idea of eating local.
There was another reason she was on Rich Komen's mind. Jerilyn Brusseau grew up making cinnamon rolls with her grandmother, who baked pies for the restaurants in her small Montana town. When Jerilyn and her then husband transformed a former Shell station-piles of rubble out front, windows blackened over with gunpowder from a stint as a firearms shop-into Brusseau's in 1978, she originally feared her grandmother's cinnamon rolls would seem too ordinary among the croissants and danishes and brioche. However those "ordinary" fragrant pinwheels of dough and dark, sticky filling built a fan base that stretched down to Seattle.
When she picked up the phone that day, she had no idea this mysterious cinnamon roll project would ultimately become a national brand with 1,200 franchised locations in 48 countries. Or that people would still ask her for autographs and photos nearly four decades later. She just knew that when a guy like Rich Komen calls-someone who had already opened multiple successful restaurants in Seattle and various far-flung states-you simply say, "Great, let's do it."
Today, Cinnabon is headquartered in Atlanta, its Seattle origins now melted into the crevices of its history. But this singular product of 1980s mall culture sprang to life in a test kitchen across the street from Gas Works Park. Its unrepentant decadence remains lodged in our psyche; its relevancy has outlasted arguably less crave-inducing (if equally nutritionally dubious) food court contemporaries like Sbarro or Panda Express or TCBY.
These Are The 4 Best Cinnabon Menu Items
It's not up for debate!DelishOctober 2021
It's 2006. You're wearing your brand new tan Uggs, your favorite light-wash, low-rise jeans, and the ringtone on your Razr is "SexyBack" by Justin Timberlake. You're strutting through the mall and then the scent of cinnamon and butter smacks you in your face: Cinnabon. You want to resist, but you can't. It's a sin to *not* get a roll, isn't it? The moment I walked into the American Dream mall in New Jersey, every single middle school memory of Cinnabon came rushing over me and I haven't been so excited to try a menu since my mom allowed me to sign up for MySpace. Here are the best menu items to order next time you catch yourself at the mall:Best Roll: Classic Roll
Their warm, gooey roll is softball-sized and without a doubt the reason you're going to Cinnabon. I'm happy to report it's still just as comforting and delicious as it was the last time you visited. That tangy, lemony frosting deserves to go on everything.Best On-The-Go Item: Center of the Roll
Most Surprising: Cinnabon Stix
When I looked at these, I expected a dry, churro-like pastry-but when I bit into it I realized Cinnabon has created something genius. It's as if a cinnamon roll and buttery croissant had a baby. The layers of butter and pastry, along with the frosting to dip, make this one of the more interesting items to order.Best Drink: Frozen Lemonade
- Cinnabon Pudding
- Cinnabon Coffee Creamer
9 Things You Might Not Know About Cinnabon
Mental FlossAugust 2022
What began as a noble quest to create the best cinnamon roll in the world has resulted in thousands of customers a day forgoing calorie counts for a Cinnabon in over 1300 locations in the U.S. and abroad. And more than 30 years later, not many can resist the siren smell of a cinnamon roll fresh from the oven.
- The first Cinnabon location was, naturally, in a mall.
After hearing about the popularity of cinnamon rolls being sold from carts in shopping malls on the East Coast, company founder Rich Komen decided to bring the idea across the country. He hired chef Jerilyn Brusseau (who is now nicknamed the "CinnaMom") to create the perfect cinnamon roll recipe, and after nine months of testing more than 200 recipes, the first Cinnabon location opened at Sea-Tac Mall in Seattle in 1985.- Focus brands, the owner of Cinnabon, runs several other mall food court favorites.
Cinnabon's parent company Focus Brands also owns Auntie Anne's, Carvel, McAlister's Deli, Moe's Southwest Grill, Jamba, and Schlotzsky's. In total, the company is the franchisor and operator of over 6000 shops in more than 50 countries.- Cinnabon's classic cinnamon roll totals 816 calories.
But that doesn't stop the company from selling over 100 million rolls each year. Every batch of cinnamon rolls starts as dough that is stretched into a rectangle, then slathered with margarine (which executives say holds up better in the oven than butter) and sprinkled with a pound of brown sugar and cinnamon.- Cinnabon uses its own secret blend of cinnamon in all of its baked goods.
When it comes to making the best cinnamon roll, every detail counts, and regular baking-aisle spices won't cut it. Every Cinnabon cinnamon roll is made with a trademarked version of Korintje cinnamon called Makara. The cinnamon comes from West Sumatra province in Indonesia and is more flavorful and robust than ordinary cinnamon.- Kat Cole became president of Cinnabon when she was 32 years old.
- They know the smell of a Cinnabon is hard to resist.
- Cinnabon sales spike so much during the holidays, the company refers to that time of year as "Jollybon."
- One Cinnabon location has an employee with a pretty shady past.
The opening scene of Breaking Bad prequel Better Call Saul features lovably shady lawyer Saul Goodman managing a Cinnabon franchise in Omaha, Nebraska, which is exactly what his character foreshadows he could be doing, best-case scenario, in his final moments on Breaking Bad.- Cinnabon was just as surprised about the shoutout as everyone else.
Actor Bob Odenkirk was given a crash course in all things Cinnabon and has boasted that he is still able to make a cinnamon roll exactly to the company's specifications.
10 Things You Didn't Know About Cinnabon
ThrillistOctober 2015
As American malls are dying, Cinnabon is thriving. And even if you personally, haven't eaten this giant, sticky food court staple since you begged your mom for one after she refused to get you a new hat from Lids, other people definitely have. So what's the secret? Our round-up of important facts and trivia below will clue you in. Surprisingly, "repeat business from Louis CK" is not one of them.
- The former Cinnabon president got her start at Hooters
Kat Cole was recently promoted to group president of Cinnabon's parent company Focus Brands, but she's most famous for growing Cinnabon into a $1 billion brand. Before that, she began her food retail career ascent as a teenage waitress at Hooters. She repped the brand internationally by the time she was 19 and landed a VP gig at the age of 26. Cinnabon took notice, and recruited her to serve as its new president in 2010. She didn't even have her MBA... yet.- It began in a Seattle mall
- Crafty tricks are used to lure you to the kiosk
The Cinnabon scent is a powerful siren, and the company knows it. Cole says ovens are placed at the front of each location so people passing by can smell the fresh rolls, which are baked every 30 minutes. Some especially devious managers will heat sheets of brown sugar and cinnamon between batches to keep the smell going. And the reason you never see a freestanding Cinnabon? Simple: they don't want any stupid fresh air to cut the aroma.- An original roll has more calories than a Big Mac
- You can get free Bites on Tax Day
- There's a vodka...
Pinnacle vodka teamed up with Cinnabon in 2013 to launch a boozy, liquid version of the airport indulgence. That cinnamon roll vodka is still on shelves today, and apparently becomes a "Sweater Weather Swirl" when paired with coffee.- ... and an AirWick
There's no official legislation on the subject, but spraying that sweet maple syrupy smell when there are no Cinnabons in the vicinity to indulge in is considered a crime in many circles.- Bob Odenkirk got personal baking lessons from corporate
Better Call Saul found Breaking Bad's sleazy lawyer reborn as Gene the Cinnabon manager. And since Cinnabon didn't want to be unfairly represented, the brand actually sent a seasoned employee out to coach Bob Odenkirk in the cinnamon roll rolling process. Authenticity is everything.- You can get them delivered via Postmates
- Somehow, there's a gluten-free version home recipe
Cinnabon Logo
1000logosMarch 2024
The Cinnabon visual identity has always been a reflection of the brand's iconic product. The cinnamon roll can be seen in all the versions of the logo, ever created for the label, but it's execution varies.
1985 – 1994
The Cinnabon logo, introduced in 1985, was composed of a horizontal rectangle with rounded angles, horizontally split into two parts - an upper one in pink with a white checkered pattern, and a bottom part in solid blue. Three stylized white rolls were drawn on the top “floor” of the logo, while the bottom was taken by the wordmark. The white inscription in a bold rounded sans-serif balanced the soft and smooth images of the rolls, making the whole logo complete and harmonized.1994 – 1998
In 1994 the logo was shortened and redrawn in a modern way. The blue, pink, and white color palette remained untouched, but the composition was changed. Now the white swirl emblem was placed on the pink background on the left from the white wordmark, which was set on the intense blue. The banner featured a horizontal rectangular shape with rounded angles, just like on the previous version. The "Worlds Famous Cinnamon Rolls" tagline in pink was added under the banner and used a custom cursive typeface with sharp lines.1998 – 2016
The logo, designed in 1998, can still be seen in some of the chain's restaurants across the globe. It is an elegant and stylish blue badge with wavy lines, a white sophisticated inscription, and a brown tagline, which repeats the color of the cinnamon.The blue banner features a curly ornament, which stands for the curves of the iconic roll-buns. As for the wordmark, it is executed in all capitals of a sleek serif typeface with the first letter enlarged. The "O" of the inscription has its contour slightly open, repeating the shape of the roll.
The tagline in white san-serif is written inside the thin brown tagline, delicately balancing the logo.
2016 – Today
In 2016 the Cinnabon visual identity was redesigned again. The logo we all can see today features a deep blue badge with smooth lines and sharp peaks, in a double outline. The white wordmark is executed in a custom elegant serif typeface with the first "C" enlarged and its tail curved in order to represent the shape of the roll.
MashedFebruary 2019
Cinnabon is perhaps the most unlikely success story in fast food. They're built on one thing - cinnamon rolls - and sure, cinnamon rolls are delicious, but they're also very, very specific. According to Cinnabon's official history, the father-and-son team who originally founded the chain knew they had a winning idea when they first tasted their perfect cinnamon roll recipe, and they were right.Cinnabon opened on December 4, 1985, in Seattle's SeaTac Mall. In just a few relatively short decades, they've expanded to more than 50 countries all over the world, and they've added just a few more things to their product lines. The smell of a Cinnabon is unmistakable, and it's credited with not only luring customers through the door but keeping them coming back as well. Because sure, you might be able to make cinnamon rolls at home, but they're just not the same, are they? That's in part thanks to a few secret ingredients... and some other fascinating facts you probably don't know about this global sensation.
They sell how many calories' worth?
Cinnabon is almost mind-numbingly popular, so let's talk numbers. According to their nutritional information, one of their Classic Rolls contains a whopping 880 calories (and 37 grams of fat). That's a lot of calories for one person... but how many rolls are people eating, anyway? In 2013, Cinnabon was selling around 100 million rolls a year (via Bloomberg). Fast forward to 2017, and Bon Appetit says that number skyrocketed to a whopping one billion rolls a year. That's a lot of fat and calories (and a lot of delicious cinnamon rolls).That's no ordinary cinnamon
Try to replicate Cinnabon's buns at home with ordinary ingredients and you're going to fail. Why? Because - in part - because they use a super-special sort of cinnamon.Bon Appetit says that from the very beginning, Cinnabon went above and beyond when it came to making the perfect roll. The process of developing their recipes included extensive testing of almost every single kind of cinnamon (and there are a lot). Finally, they settled on a very specific type of cinnamon grown only in the highest elevations of a specific region in Indonesia. That area - called Korintjie - produces a particularly strong version of cinnamon that Cinnabon has turned into a proprietary blend called Makara. It's less sweet than other cinnamons, it's delicious in even savory foods, and it's the same stuff they sell in jars in their stores.
Their special cinnamon is what's responsible for that smell, too. Makara is so strong that no, they don't have to actually pump the smell of their cinnamon rolls through the air vents, like many claim.
It's all about the smell
According to the Wall Street Journal, they maximize the scent with a few tricks. Cinnabon opens their stores in a ton of airports and malls, and that helps keep that smell contained and drifting through corridors to get stomachs rumbling long before people get to the store. Ovens are at the front of the stores, and according to president Kat Cole, sales significantly dropped in stores where the layouts were switched to put the ovens at the back. They even tell franchisees to invest in the least-effective hoods they can legally get away with, just to keep more of that smell from being wafted away.It happened because of a failed franchising deal
Love Cinnabon? You can sort of thank TJ Cinnamon's. Never heard of them? Here's why.In 1984, restaurateur Rich Komen got a tip about a mobile bakery that had set up their first real counterspace in Kansas City's Ward Parkway Shopping Center. The shop was called TJ Cinnamon's, and they did one thing and they did it well: they made giant cinnamon rolls. People were lined up for them when Komen got there, and he approached them with an offer to franchise their concept. They originally agreed to allow him to open a branch of TJ Cinnamon's in Washington, says Seattle Met, but the franchise agreement fell through when he wanted to take them to the West Coast.
Komen had already leased a location, and suddenly had an empty building, no franchise, no recipes, and an agreement with the SeaTac Mall that said he was legally bound to open a cinnamon roll sales counter. So he went back to Square One, decided to take the concept, and build up his own brand. Cinnabon was officially born.
Why it's not called "Cinnabun"
Not calling the chain "Cinnabun" seems like a bit of a missed opportunity, but according to Seattle Met, there was a fascinating bit of logic behind the decision. Komen and the man behind his branding, Terry Heckler, absolutely didn't want "bun" in the name of his chain for several reasons. One was simply the culinary connotation. A "bun" as he thought of it sounded too savory, more associated with the dinner rolls you get alongside a hunk of steak. It definitely didn't create images of the super-sweet, super-decadent desserts he wanted to sell, and it didn't help that there's other connotations to buns, too. The word is used to reference everything from body parts to babies, and it just didn't fit.So where did "bon" come from? Koman was inspired by another dessert, the bonbon. It also helped that "bon" simply means "good" in French, and it just goes to show that when you start out thinking about international appeal, you just might get it.
Hundreds of recipes were tested
To create the perfect cinnamon roll recipe, Rich Komen called Jerilyn Brusseau, chef and owner of a restaurant just outside Seattle. She was already known for her cinnamon rolls, made from a recipe handed down to her from her grandmother.Her original recipe is not the recipe they ultimately developed and decided on, though. According to Washington State's history on Cinnabon, more than 200 different recipes were tested before they settled on the one that made them famous. The difficulty came in meeting Komen's criteria: customers had to think they were worth their original price point of $1.25 (but they still needed to make a profit), and they needed to bake in no more than 14 minutes. That's a long way away from the original recipe's 30-minute bake time, and that's not an easy adjustment.
Brusseau told Seattle Met "I learned to fail exceedingly well," as she worked alongside Komen's son, Greg, to create a cinnamon roll the elder Komen would approve of. When they swapped the cinnamon to Makara and started taking out the rolls before they hit 190 degrees, they perfected the recipe. It was only two weeks before opening.
Their president started as a Hooters girl
Undercover Boss
Bob Odenkirk really did learn to make those buns
Marketing gone wrong
How Cinnabon vodka became a thing
How they grew with the "hotshot" rule
The Cinnabon secret
It's mind-blowing, to think of the level of Cinnabon's success. It's doubly impressive when you remember it was all built on the cinnamon roll, and if you're wondering if there's more to it, there is. Only... no one knows what that is.
Discover the secrets wrapped up in those cinnamon rolls.DelishAugust 2016
We've all heard Jim Gaffigan rip on Cinnabon for contributing to America's weight issues, but despite their hefty calorie count, we're completely incapable of resisting those incredible cinnamon rolls. The smell wafting from their ovens is enough to sending you sprinting through the shopping mall, and it makes you wonder what magic is baked into those frosting-smothered beauties. Turns out there's nothing tricky going on-it's all about years of dedication and the best quality ingredients out there.
- It originated in a shopping mall.
- 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.- The recipe has changed over the years.
The iconic Cinnabon Classic Roll, created by Jerilyn Brusseau, originally contained raisins, while the first Cinnabon Caramel Pecanbon had rum in it. Today, a blend of brown sugar and spices gets rolled up in the signature dough, then smothered with cream cheese frosting.- Cinnabon bakes more than a billion cinnamon rolls each year.
Enough of the fresh-baked treats to lay them across the width of the U.S. over 3.5 times!- People eat them all over the world.
Cinnabon is served in over 60 countries around the world. Next to the U.S., the second largest market is Saudi Arabia, followed by Russia.- They have fast-food connections.
Customers can chow down on Cinnabon Delights at Taco Bell, and soon they'll be able to try Cinnabon Frosting Filled Pumpkin Muffins at Race Trak. Moviegoers can even eat Cinnabon Gooey Bites with their popcorn at Regal Theatres.- They make great coffee, too.
When the Mochalatta Chill frozen beverage first debuted 27 years ago, the chain sold enough to fill an Olympic sized swimming pool. Now, Cinnabon fans can take home flavored K-Cups with all the cinnamon-bun flavor they love.- Some locations have savory items on the menu.
- It's easy to get free treats.
Sign up for Club Cinnabon, and you'll get a free MiniBon upon joining, plus a free iced coffee on your birthday.- Cinnabon has spawned tons of crazy products.
There have been some delicious branded items on the market, including Cinnabon Chapstick and air freshener, plus flavored vodka, International Delight Creamer and Creme Liqueur.- Cinnabon made a big television appearance.
On AMC's show Better Call Saul, a prequel to Breaking Bad, we see a flash-forward of Bob Odenkirk's character Saul, working as a Cinnabon store manager at a shopping-mall, presumable to escape his unsavory past. To play the role, Odenkirk had to go through regular employee training at a real Cinnabon.- There's a bite-size roll in the works.
A brand-new menu item is launching in September 2016-get ready for the smallest cinnamon roll yet, the BonBite! The cute treats will be topped with caramel pecan or classic frosting and come in at around 90 calories a piece.
The opening of the first Cinnabon Bakery was in a mall in Seattle in 1985. Now there are more than 1,000 Cinnabon bakeries operating in 48 countries.
