Cinnabon
Welcome! You just found recipes for all your favorite famous foods! Bestselling author and TV Host Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. Todd’s recipes are easy to follow and fun to make! Find your favorite copycat recipes from Cinnabon here. New recipes added every week.
- American Coney Island
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- Arby's
- Auntie Anne's
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- Baja Fresh
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- Benihana
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- BJ's Restaurant & Brewhouse
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- Chi-Chi's
- Chick-fil-A
- Chickie’s & Pete’s
- Chili's
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- Cinnabon
- Claim Jumper
- Coffee Bean and Tea Leaf
- Cosmic Wings
- Cracker Barrel
- Crumbl
- Dairy Queen
- Del Taco
- Denny's
- Dickey's
- Din Tai Fung
- Dive!
- Domino's
- DoubleTree
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- El Pollo Loco
- Emeril's
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Cinnabon Cinnamon Rolls Low-Fat/Low-Calorie
Read moreWhen The Dr. Oz show asked me to make a tasty low-fat, low-cal version of Cinnabon Cinnamon Rolls, I wasn't sure it was possible. By reducing fat and calories in these awesome cinnamon rolls I was afraid we would lose too much of the familiar Cinnabon flavor we love. But I believe I found a good balance. See what you think.
For this recipe, you’ll need a 9x13-inch pan and a 9x9-inch pan for baking these rolls, plus parchment paper to line the pans. Cinnabon uses Indonesian Korintje cinnamon (they call it “Makara”). Find that cinnamon if you want the best clone, but any cinnamon will still make great rolls. To keep the cinnamon from oozing out of the rolls a natural stabilizer such as xantham gum (or guar gum) works best, but you can also use cornstarch. You can find xantham gum at specialty stores such as Whole Foods. You’ll also need a ruler or yard stick to measure and mark the rolls for slicing, and a serrated knife, such as a bread knife, to slice them. The baked rolls can be frozen for several weeks and reheated in your microwave before serving.Original Todd's
880 calories 450 calories
36g fat 12g fat -
Cinnabon Cinnamon Rolls (Improved)
Read moreI made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.
Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen.
Try my recipe for Cinnabon CinnaStix here.
Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.
-
Cinnabon Icescape Strawberry, Orange and Mochalatta
Read moreCinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a "dairy product". When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream.
For my Cinnabon Icescape recipes below, we just need a little half-and-half that's half cream and half milk for those of you across the pond. It gives your homemade version the exact same creamy consistency as the original with its custom "dairy" ingredient.
Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version starts with my Cinnabon Mochalatta Chill recipe, and produces a thicker blended version of the drink, similar to Starbucks popular blended Frappuccino.
Find more of your favorite famous drink recipes here.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
-
Cinnabon Mochalatta Chill and Strawberry Lemonade
Read moreCinnabon gives lemonade a twist by adding strawberry syrup. It's simple to clone using my Cinnabon Strawberry Lemonade recipe below. You'll want to pick up some Hershey's strawberry syrup near the chocolate syrup in your supermarket, and a few juicy lemons.
If it's a caffeine buzz you're looking for, you'll want to try my Mochalatta Chill recipe. Brew some double-strength coffee (see Tidbits), let it cool, then get out the half-and-half and chocolate syrup. Man, these are easy.
Find more of your favorite famous drink recipes here.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
-
Cinnabon CinnabonStix
Read moreCinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. In June of 2000, they found it. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you.
Use my Cinnabon CinnaStix copycat recipe below to create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it.
Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting.
Source: Even More Top Secret Recipes by Todd Wilbur.
-
Cinnabon Cinnamon Rolls
Read moreIn early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Use my Cinnabon Cinnamon Rolls copycat recipe below to make delicious homemade Cinnabon, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.
Source: More Top Secret Recipes by Todd Wilbur.
-
Cinnabon Cinnamon Rolls Reduced-Fat
Read moreHow sinfully delicious are these cinnamon rolls? Their intoxicating aroma wafts through shopping malls and airports all over America, and at one time or another you've probably been a victim of that irresistible and gooey, doughy spiral of delight. But what if you could still get that marvelous Cinnabon taste with better than an 80 percent reduction in fat? Not possible, you say? Get out the rolling pin and prepare for an amazing reduced-fat recipe for Cinnabon Cinnamon Rolls.
Nutrition Facts
Serving size–1 roll
Total servings–12
Calories per serving–370 (Original–730)
Fat per serving–4g (Original–24g)Source: Top Secret Recipes Lite by Todd Wilbur.
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Cinnabon Cinnamon Rolls Low-Fat/Low-Calorie
Read moreWhen The Dr. Oz show asked me to make a tasty low-fat, low-cal version of Cinnabon Cinnamon Rolls, I wasn't sure it was possible. By reducing fat and calories in these awesome cinnamon rolls I was afraid we would lose too much of the familiar Cinnabon flavor we love. But I believe I found a good balance. See what you think.
For this recipe, you’ll need a 9x13-inch pan and a 9x9-inch pan for baking these rolls, plus parchment paper to line the pans. Cinnabon uses Indonesian Korintje cinnamon (they call it “Makara”). Find that cinnamon if you want the best clone, but any cinnamon will still make great rolls. To keep the cinnamon from oozing out of the rolls a natural stabilizer such as xantham gum (or guar gum) works best, but you can also use cornstarch. You can find xantham gum at specialty stores such as Whole Foods. You’ll also need a ruler or yard stick to measure and mark the rolls for slicing, and a serrated knife, such as a bread knife, to slice them. The baked rolls can be frozen for several weeks and reheated in your microwave before serving.Original Todd's
880 calories 450 calories
36g fat 12g fat -
Cinnabon CinnabonStix
Read moreCinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. In June of 2000, they found it. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you.
Use my Cinnabon CinnaStix copycat recipe below to create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it.
Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting.
Source: Even More Top Secret Recipes by Todd Wilbur.
-
Cinnabon Mochalatta Chill and Strawberry Lemonade
Read moreCinnabon gives lemonade a twist by adding strawberry syrup. It's simple to clone using my Cinnabon Strawberry Lemonade recipe below. You'll want to pick up some Hershey's strawberry syrup near the chocolate syrup in your supermarket, and a few juicy lemons.
If it's a caffeine buzz you're looking for, you'll want to try my Mochalatta Chill recipe. Brew some double-strength coffee (see Tidbits), let it cool, then get out the half-and-half and chocolate syrup. Man, these are easy.
Find more of your favorite famous drink recipes here.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
-
Cinnabon Cinnamon Rolls Reduced-Fat
Read moreHow sinfully delicious are these cinnamon rolls? Their intoxicating aroma wafts through shopping malls and airports all over America, and at one time or another you've probably been a victim of that irresistible and gooey, doughy spiral of delight. But what if you could still get that marvelous Cinnabon taste with better than an 80 percent reduction in fat? Not possible, you say? Get out the rolling pin and prepare for an amazing reduced-fat recipe for Cinnabon Cinnamon Rolls.
Nutrition Facts
Serving size–1 roll
Total servings–12
Calories per serving–370 (Original–730)
Fat per serving–4g (Original–24g)Source: Top Secret Recipes Lite by Todd Wilbur.
-
Cinnabon Icescape Strawberry, Orange and Mochalatta
Read moreCinnabon adds concentrated flavoring, some ice and a curious secret ingredient referred to only as a "dairy product". When blended smooth, out comes these thick, refreshing drinks that look and taste like they were made with ice cream.
For my Cinnabon Icescape recipes below, we just need a little half-and-half that's half cream and half milk for those of you across the pond. It gives your homemade version the exact same creamy consistency as the original with its custom "dairy" ingredient.
Strawberry is the most popular of the flavors, but the other two are tasty as well. The Mochalatta version starts with my Cinnabon Mochalatta Chill recipe, and produces a thicker blended version of the drink, similar to Starbucks popular blended Frappuccino.
Find more of your favorite famous drink recipes here.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
-
Cinnabon Cinnamon Rolls
Read moreIn early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Use my Cinnabon Cinnamon Rolls copycat recipe below to make delicious homemade Cinnabon, or try my improved recipe here, which I perfected with the help of Cinnabon HQ.
Source: More Top Secret Recipes by Todd Wilbur.
-
Cinnabon Cinnamon Rolls (Improved)
Read moreI made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.
Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen.
Try my recipe for Cinnabon CinnaStix here.
Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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