Melo Villareal
Baking Cinnamon Rolls – the Cinnabon Way
I was recently invited by one of my PR friends to join a one-on-one Cinnamon Roll baking session inside the Cinnabon store at The Podium. It was a great opportunity since I love Cinnabon, and I had a little spare time on my hands, so I saved that day and gave it a try. Im a Baker but I don’t have much knowledge about baking Cinnamon Rolls, but I was determined to learn some during that day!
Spreading the Butter
When the day for the activity came, I saw that there were uniformed bakers, who all appeared professional. And during then I thought, “wow, they’re really taking this seriously,” so I decided to be serious myself. From afar, one would already smell the aroma of the cinnamon, and that fragrant, homely scent of freshly-baked bread that must have set the mood for the day’s activity.
the secret ingredient
After a few minutes, I, along with the other participants were given a pair of gloves, and some baking gear to keep our workplace clean and neat.
Almost Done
At first I was pressured by the atmosphere of the place. Everyone seemed so focused and serious. But when the baking activity officially started, it was actually kind of fun!
- Each of us were handed ingredients and baking tools to make our very own rolls.
- I flattened the dough by hand as instructed by Cinnabon’s chefs.
- Afterwards, the dough was inserted into a machine that flattened the dough even more. The chefs said it was to release the air inside the dough. The meticulous process must be the secret to Cinnabon’s quality sweet delicacies, I supposed.
- After that, we cut the dough into a large, 15×20 rectangle.
- I applied butter thoroughly on the surface, and then put a lot of Cinnabon’s secret and specially-made ingredient “Sweetened Cinnamon Powder”.
- We were tasked to roll the rectangular dough (this part was kind of hard) carefully before slicing it into 6 parts.
- I already felt successful upon seeing my perfectly-made cinnamon rolls into the baking pan and into the oven, but I even felt more successful when it finished baking.
We all placed cream cheese on top of our newly-baked creations, and had a taste of them. Sweet!
The Oven is waiting
Fresh from the Oven
I can’t say I learned a lot from the baking activity, but it was an experience that made me realize how tough the process of baking Cinnabon’s delicate pastries requires. After that activity, I also just had to try Cinnabon’s Cinnabon Mixed Berry Minibon, which are more or less made like how we made our own cinnamon rolls.
Freshly Baked Cinnabon Rolls
The Cinnabon Mixed Berry Minibon was definitely incomparable to the taste of the cinnamon roll I made. Aside from plain sweetened cinnamon, it was also filled with lemon and tart berries, and topped with purple fruits. It had just the right amount of sweetness which complimented the fruity flavor the berries had to offer.
Cinnabon Mixed Berry Minibon
Cinnabon Mixed Berry Minibon is only available for a limited time, so I’m lucky to have tasted at least one. I suggest you try some of it yourself (it’s available in all Cinnabon stores nationwide). It won’t disappoint you!
