Cinnabon
Life Needs Frosting
Welcome to my baking page!
I work at a store in the Mall of Georgia called Cinnabon. We sell varieties of cinnamon rolls along with lemonades and milkshakes. It's been over a year since I started working at Cinnabon and I love the environment, especially all my co-workers and managers. Everyone is super nice and all are like family to me and I hope to keep working harder alongside everyone else.
Our Story
The first Cinnabon opened on December 4, 1985, at Federal Way, Washington at SeaTac Mall, now called The Commons at Federal Way. Cinnabon was owned by Rich Komen with minority partner and CEO Ray Lindstrom. Check out the video below on how my boss came to open his own Cinnabon store at the Mall of Georgia.
Cinnabon Products
Classic Roll
Minibon
Caramel Pecanbon
Cookiebonbite
Center of the Roll
Bonbites
Take Home Packs
Cinnasweeties
Strawberry Chillata
Double Mocha Chillata
Oreo Chillata
Inside Look & Recipes
Classic Roll
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Grab room-temperature dough
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Roll and stretch the dough by 28x20
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Spread half a block of margarine (vegetable butter) evenly onto the dough
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Add 2lbs of brown sugar and spread evenly, leave 2in at the bottom
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Roll the dough down and tighten it every so often
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Cut off each side to make it flat then mark every 2 and 1/2in for the roll then cut. 12 rolls in total
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Grab two baking pans with parchment paper and add 6 rolls to each
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Put the pan in a proofer (steamer oven) or set it aside for 40min to let the dough rise
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Bake at 350F for 14min
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Add cream cheese frosting to your desire
BonBites
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Grab frozen bites from the freezer
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Lay out 8x5 to make 40 bites in total
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Put the tray in the proofer (steamer oven) for 15min or set aside till room temperature
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After bites are no longer frozen, bake at 350F for 9min
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Prepare two trays with bonbite strips. Four bites in each strip
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Make sure the bites are cool down before frosting to ensure the cream cheese does not melt off
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Serve and ready to eat
Cinnasweeties
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Grab doughnut balls from the freezer
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Count by fives to ensure 5 balls in each cup, a total of 30 balls for 6 cups
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No proofer (steamer oven) is necessary
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Bake at 350F for 4min
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Prepare 6 cups with parchment paper along with 3 cups of regular sugar and half a cup of brown sugar for the cinnamon sugar
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After the cinnasweeties have baked, roll each ball around the cinnamon sugar till coated evenly
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Add 5 balls to each 6 cups
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Serve with cream cheese frosting as a dip
Cookies & Cream Chillata
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Grab a blender along with ice cream dairy mix
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Add 8oz of the diary base to the blender for a small cup, 10oz for a large
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Fill a full cup of ice to the desired size then add to the blender
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Blend on medium till the mixture is thoroughly blended
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Add a spoon full of oreo pieces into the blender then blend again till the Oreos are mixed
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Add chocolate fudge around the rim of the cup then add the mixture
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Lastly, top it off with whip cream if desired then serve