One of my favourite desserts would have to be cinnabons. I can always depend on a cinnabon to satisfy a sweet craving (Naughty secret: I always go for a full sized Cinnabon, never a minibon!) I had the opportunity to go behind the scenes and make my favourite dessert (it was hard work.) with Cinnabon’s first hire in 2001, Homer – he really is the King of Cinnabon in the UAE. After getting dressed into my Cinnabon uniform (hair net, baseball cap and my apron), I was ready to take on the challenge of making a cinnabon. It takes approximately one hour to make a batch of 12 and consists of flattening the yeast dough, adding margarine and brown sugar with cinnamon to the dough before rolling it and putting it into a proofer followed by an oven, and finally topping it with cream cheese icing. Enjoy my photo diary of the process as well as a little Q&A on the best sellers and future launches.
-What is the bestselling Cinnabon? Chocobon / Minichocobon
-How do you come up with new flavors and launches? First we select flavors through customers feedback then our R&D department in Atlanta develop the products based on the most wanted flavors.
-How many cinnabons does each make a day? we make 5000 to 6000 rolls daily
-what tips can you give for takeaway Cinnabon? Don’t freeze, eat straight after buying for the best quality, keep chilled rolls in room temp for 2 hours, re-heat in microwave for 15 to 20 second, add frosting after re-heating not before
-Can you give us a sneak peek on any new launches? We will introduce more flavors of Cinnabon sticks by the end of the year as well as a new beverage line called Fizzes