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15 Things You Didn't Know About Cinnabon

15 Things You Didn't Know About Cinnabon

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The chain’s massive cinnamon buns are beloved the world over

The first Cinnabon opened in Seattle in 1985.

No trip to the mall or airport is complete without a visit to that shrine to the noble cinnamon bun: Cinnabon. But even if you start salivating just at the mention of it, we also guarantee that there are a whole lot of things you don’t know about this chain.

15 Things You Didn't Know About Cinnabon (Slideshow)

Cinnabon got its start back in 1985, when the first location opened at the SeaTac Mall just outside Seattle. The only offering on the menu was the Cinnabon Classic cinnamon roll, but it was enough to develop a loyal following of fans who flocked there for the sweet, sticky deliciousness we’ve now come to know so well.

Contrary to what most people think, Cinnabon wasn’t founded by a lone enterprising baker who wanted to share a family recipe with the world; it was the product of months of exhaustive research by Rich Komen and Ray Lindstrom, who already ran a Seattle company called Restaurants Unlimited when they set out to create the recipe for “the world’s best cinnamon roll.” This led to hundreds of experiments, which I think we can safely say have paid off handsomely. They did bring on board a local Seattle baker (whom you’ll read about later) to help with the recipe, though.

The history of Cinnabon follows a familiar chain success story: Franchises were launched, new items like the Caramel Pecanbon (1997), Chillattas (2005), and the “Center of the Roll” (2010) were added, and over the years it worked its way into our hearts, both figuratively and literally. But between the flaky layers of buttery, cinnamon-sugar-slathered pastry, there’s an interesting story and plenty of twists and turns along the way.

Click here for 15 things you didn’t know about Cinnabon.

This Is Why Cinnabon's Cinnamon Rolls Are So Delicious

Fact: Cinnabon locations nationwide sell more than 8,000 cinnamon rolls every hour (yes, hour) during the Thanksgiving travel season (as of 2014). That means that in just five days, from the Wednesday before the holiday to the Sunday after it, over 1 million of the ooey gooey treats get gobbled up by drooling travelers. If that's not proof that Cinnabon's cinnamon rolls are jaw-droppingly good, we don't know what is.

Of course, if you've ever eaten one of the giant sweets you know just how delicious they are, but you probably haven't stopped to consider the intricacies of all the deliciousness that you're frantically inhaling. Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty. But what exactly is it about each of those parts that forms one of the best cinnamon rolls you can get your hands on? Let's find out all of Cinnabon's recipe secrets.

5 Things You Didn't Know About Cinnabon

No trip to the mall is complete without a visit to that shrine to the noble cinnamon bun: Cinnabon. But while we bet you start salivating just at the mention of it, we also guarantee that there are a whole lot of things you don't know about this chain.

Cinnabon got its start back in 1985, when the first location opened at the SeaTac Mall located just outside Seattle. The only offering on the menu was the Cinnabon Classic cinnamon roll, but it was enough to develop a loyal following of fans who flocked there for the sweet, sticky deliciousness we know so well.

Contrary to what you might think, Cinnabon wasn't founded by someone who wanted to share their family recipe with the world it was the product of months of exhaustive research by brothers Rich and Greg Komen, who worked for a company called Restaurants Unlimited and set out to create the recipe for "the world's best cinnamon roll." This led to hundreds of experiments and several trips to Indonesia to find the perfect cinnamon, and I think most would agree that they hit the nail on the head.

The history of Cinnabon follows a familiar chain success story: Franchises were launched, new items like the Caramel Pecanbon (1997), Chillattas (2005), and the "Center of the Roll" (2010) were added, and over the years it worked its way into our hearts, both literally and figuratively.
But between the flaky layers of buttery cinnamon-sugar-slathered pastry, there's an interesting story and plenty of twists and turns along the way. Read on to learn 10 things you didn't know about Cinnabon.

9 Things You Didn’t Know About Salmon (And a Few Recipes to Get You Going)

Think you know everything there is to know about salmon? Read on you might learn a thing or two.

1: Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.

2: When salmon are out at sea, they bulk up and acquire fat, which makes them tender and tasty. As they swim upstream, they lose their fat reserves that’s why it’s best to catch salmon just before they start their upstream migration.

3: More than 90 percent of the wild salmon caught in the United States are from Alaska.


Whole Wheat Spaghetti With Lemon, Basil and Salmon

Photo by: Marshall Troy ©2012, Cooking Channel, LLC. All Rights Reserved.

Marshall Troy, 2012, Cooking Channel, LLC. All Rights Reserved.

4: There are five different species of Alaska salmon: king, sockeye, coho, keta and pink.


Recipe: Salmon Nicoise Salad (with wild Alaskan pink salmon)

5: Salmon is brimming with omega-3 fats, which have been shown to reduce the risk of high blood pressure, Alzheimer’s and rheumatoid arthritis. Salmon also contains vitamin B 12, which has been shown to help lower the risk of coronary heart disease.

6: Most of the salmon you eat in restaurants and get at the fish counter is frozen (even at sushi restaurants!), and that’s a good thing. When wild salmon is caught, it’s flash-frozen right away to preserve the quality. So don’t shy away from frozen fish at the market you don’t even need to thaw it before cooking.

7: Wild-caught salmon is a smart choice — wild salmon have a more robust flavor and are higher in omega-3 fatty acids than farm-raised fish, and are a sustainable choice.

Giada De Laurentis's Grilled Salmon and Pineapple Avocado dressing as seen on Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

8: When you’re grilling fish, grill it with the skin on it helps hold the fish together and prevents sticking on the grill.

9: Getting an extra-crispy skin on your salmon at home is really easy:

Use a large skillet: More room means less crowding and no steaming, which can make the skin soggy.

Oil and salt: Coat the skillet with a thin layer of oil, then add a generous shower of salt (the salt helps pull moisture out of the skin while seasoning) and heat over medium-high heat.

Restraint: Add your salmon fillet (any size or shape), skin-side down, once the oil is shimmering. Cook undisturbed, adjusting the heat if you need to so that the skin doesn’t burn. Watch as the dark color of the salmon flesh turns pink, starting from the bottom. Once the very top of the fillet has just turned pink, flip the salmon (if yours is stuck, it might just need another quick minute or so to render fat from the skin), remove the skillet from the heat and let the salmon finish cooking.

15 Things You Didn't Know About the Negroni

Negroni Week&mdasha charitable homage to the three-ingredient cocktail of Campari, gin, and vermouth (1 part of each)&mdashbegins on June 1. More than 1,700 bars and restaurants around the world will mix their favorite Negroni variations and donate a portion of the proceeds from each one sold to a charity of their choice. Campari, in a smart marketing move (since the whole week plugs its product), started sponsoring the week last year and this year will donating $10,000 to a charity chosen by whichever bar raises the most money on its own.

In our experience, the Negroni is an acquired taste. It's bitter. It's boozy. But it's stood the test of time and is beloved by many, especially chefs, bartenders, and others in the hospitality industry who know a thing or two about good drinks.

We asked Gary "Gaz" Regan, whose book The Negroni: Drinking to La Dolce Vita, with Recipes & Lore, was released earlier this month, for some facts about the drink that might surprise even veteran imbibers:

1. The Negroni was created upon a request by an Italian nobleman, Count Camillo Negroni, circa 1919 in Florence at Bar Casoni. The bartender's name was Fosco Scarselli.

2. Orson Wells was quoted in The Coshocton Tribune as describing the Negroni thusly: 'The bitters are excellent for your liver, the gin is bad for you. They balance each other.'"

3. Norwegian bartender Monica Berg created a Negroni Cheesecake that she made to celebrate momentous occasions at Aqua Vitae, a bar in Oslo.

4. "Negronis are always far better when stirred with the finger," &mdashGary "Gaz" Rega

5. Federico Fellini, the Italian movie director known for his beautiful flights of fantasy in movies such as 8 1/2 and Satyricon, produced a commercial for Campari, arguably the defining ingredient in the Negroni. The ad was called Oh, che bel paesaggio! ("Oh, what a beautiful landscape!").

6. Jeffrey Morgenthaler, the bar manager at Clyde Common in Portland, Oregon, ages large batches of Negronis in oak barrels for around five to seven weeks before serving them.

7. Phoebe Esmon, a Philadelphia bartender, wrote a poem she called Nine Ways of Looking at a Negroni as her tribute to the cocktail.

8. In The Wall Street Journal, writer Kevin Sintumuong declared the Negroni to be "a punch-packing, bitter sweet, holy boozy trinity that, despite its complex flavors, may be the world's most foolproof cocktail."

9. The Boulevardier, a Negroni-style cocktail that calls for whiskey instead of gin, was named for The Paris Boulevardier, a sort of a Parisian New Yorker magazine, in the early 20th Century. The publisher, Erskine Gwynne, was related to the Vanderbilt family in the USA, and his sister, Alice "Kiki" Gwynne, was a notorious drug addict, often referred to as "the girl with the silver syringe."

10. In Making an Elephant: Writing from Within, author Graham Smith wrote "For me [the Negroni] will always be the drink of initiation and liberation. I only have to sip it to remind myself of all that's enchanting&mdashand it can be enchanting&mdashabout the writing life."

11 David Wondrich, author of Imbibe!, declared the Negroni to be "One of the World's Indispensable Cocktails."

12. A certain Noel Negroni disputes the fact that Count Camillo Negroni created the drink, citing a relative of his, General Pascal Olivier Count de Negroni, as being the man responsible for coming up with the recipe.

13. Count Camillo Negroni rode the range in the USA in the late 1800s, and when an American reporter bumped into him in Italy, circa 1924, asking the man if he spoke English, Negroni answered him by saying, "You're tootin' I do, hombre. Which way are you drifting, and where from?"

14. Writer Michael Chiarello declared "If I were James Bond (an Italian Bond, of course), a Negroni would be my drink. It's a masculine drink. Not sweet but with huge flavors. It commands the question, 'What's that you're drinking?'"

15. In Milan they say that one must drink Campari three times before you can start to appreciate it.

15 things you didn't know you could make in a Crock-Pot

Hearty stews that spend hours simmering in a Crock-Pot keep cooking simple. But there are lots of other easy dishes you can make in a slow cooker that aren't soup, including desserts, warm beverages, and party dips.

Here are 15 things you probably didn't know you could make in a slow cooker.

“Mashed potatoes can be made the night before,” chef and founder of The Epicurean Connection Sheana Davis previously told Insider. “Place them in the Crock-Pot, turn on low in the morning and keep warm until serving. It frees up your stove top. You can also thin the mixture with milk or cream if they get too thick from the heat.”

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Cinnamon Rolls Copycat Cinnabon Recipe


  • 2 1/4 tsp (7 g) active dry yeast
  • 1 cup (250 ml) warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup (75 g) margarine, I used softened butter
  • 1 tsp salt
  • 2 eggs (beat lightly with a fork)
  • 4 cups (500g) all-purpose flour

Cream cheese frosting

  • 6 tbsp (113g) margarine, I used butter
  • 1 1/2 cups (187g) powdered sugar
  • 1/4 cup (55g) cream cheese
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt


Making The Dough

  1. In a bowl, dissolve the yeast in a warm cup of milk with 1 teaspoon of sugar. Set aside for 10 minutes till foamy. If the mixture doesn’t foam up and get frothy, toss it and start again. It’s crucial to proof the yeast right so that the dough can rise properly.
  2. In another bowl add the remaining sugar, salt, and flour and mix well with a spoon.
  3. Make a well in the center of the flour and add butter (or margarine preferably) and eggs.
  4. Pour the milk/yeast mixture into the bowl with flour and eggs.
  5. Using a wooden spoon mix the dough and the liquid. The dough will be sticky.
  6. Flour the kitchen counter generously and dump the dough on the counter. Now knead the dough for 10 minutes till it is smooth. If the dough feels too sticky, oil your hands and knead. The dough has to be soft if after kneading for 5 minutes it still feels sticky sprinkle 1-2 tablespoons of flour over the dough and kneads again.
  7. Place dough into an oiled bowl, cover and let it rise in a warm place for about 1 hour or until the dough has doubled in size. May take longer in the cold weather.
  8. Preheat oven to 175 C degrees. Grease a 9吉 inch baking pan or place baking paper in
  9. Move the dough from the bowl onto a lightly floured work surface. Knead a few times. Lightly flour the kitchen counter again and dust the rolling pin with flour. Using the rolling pin, roll the dough out, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump.

Filling and Shaping of Rolls

  1. To make the filling, combine the brown sugar and cinnamon in a bowl. Mix well with a spoon.
  2. Spread the butter first on the dough using a knife and then sprinkle the brown sugar and cinnamon mixture over the surface of the dough.
  3. Working carefully, from the long edge, roll the dough down to the bottom edge into a cigar-shaped log. The roll should be about 18 inches in length.
  4. Place the seam side of the roll down and cut the roll into 1 1/2 inch slices you will get 12 pieces. I like to first cut the dough in half and then each half in half so you end up with 4 even pieces. Then cut each piece into 3 pieces.
  5. Place the cut rolls approx 1/2 inch apart so that they aren´t touching but are close to one another in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 -60 minutes until they double in size. It may take longer in cold weather. At this stage, they can be placed in the fridge for a slow second rise, especially if you are planning to make them for breakfast the next day.

  1. With the oven rack in the middle shelf bake for 15 minutes or until light golden brown. Make sure to rotate the pan halfway through baking, to ensure even browning. Cooking time can vary to 20 minutes but mine was ready in 15 minutes.
  1. While the rolls are baking make the frosting by mixing all ingredients and beat well with an electric mixer until fluffy.
  2. Remove from the oven and allow to cool down slightly in the pan.
  3. When the rolls are still warm, spread generously with frosting (not hot, but warm). The warmth from the buns will melt the frosting somewhat, causing it to get into the different layers of the buns. Delicious!

Storing Rolls

  1. You can store any leftovers (what leftovers?) at room temperature for up to 2 days. Just make sure you wrap them very well in plastic wrap. The last thing you want is for the rolls to dry out. Just rewarm in the microwave (for a few seconds) or toaster oven for a minute or two before eating the next day.
  2. To store for a longer period bake off the rolls, allow them to cool off completely and do not frost them. Then wrap super tightly in plastic wrap and pop them into the freezer. They will keep for several weeks. Just rewarm in a preheated 170 C degrees oven for about 10 to 15 minutes (since they are frozen) and frost right before serving.

If you’re using a stand mixer, follow the instructions below:

  1. Dissolve the yeast in the warm milk with 1 teaspoon of sugar in a bowl. Set aside for 10 minutes till frothy.
  2. In the bowl of an electric stand mixer, cream together the sugar, salt, and margarine or butter on medium-high speed with a paddle attachment.
  3. Add the eggs in 1 at a time and continue mixing till smooth.
  4. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball.
  5. Switch to the dough hook and increase the speed to medium, mixing for approx 8-10 minutes.
  6. You may have to add a little flour or water while mixing if dough seems sticky or dry.

Follow the remaining recipe from step 7 and onwards.

I love cinnamon rolls because you don’t really know if they’re breakfast or dessert. I think they can pass off for either one, really. People eat them for breakfast all the time. These for sure are more of a dessert or late afternoon snack. The next time you have a craving for some something sweet make these cinnamon rolls. Sure, they are a bit of work, but cinnamon rolls are always worth it. Enjoy!

10 Things You Didn't Know About Cinnamon

Who doesn&rsquot love a sprinkling of cinnamon on fresh apple pie or atop a chai latte? It&rsquos just one of those spices that tastes fantastic. But taste is not the only reason to love cinnamon. Here are 10 health reasons to love this super spice:

1. Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike. That&rsquos also great news for anyone who wants stable energy levels and moods.

2. It reduces LDL cholesterol levels. LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.

3. It has natural anti-infectious compounds. In studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens.

4. It reduces pain linked to arthritis. Cinnamon has been shown in studies at the Department of Internal Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.

5. Research at the University of Texas, published in the journal Nutrition and Cancer, shows that cinnamon may reduce the proliferation of cancer cells, holding promise for cancer prevention and sufferers of the disease.

6. It is a natural food preservative.

7. It contains fiber, calcium, iron, and manganese&mdashalbeit small amounts to the typical dose of ground cinnamon.

8. It&rsquos been proven effective for menstrual pain.

9. It has also been proven effective for infertility. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.

10. Cinnamon holds promise for various neurodegenerative diseases, including: Alzheimer&rsquos disease, Parkinson&rsquos disease, multiple sclerosis, brain tumor, and meningitis, according to research at the Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas. Their research shows that cinnamon reduces chronic inflammation linked with these neurological disorders.

5 Things You Didn't Know About Tacos

In 2018, Americans ate more than 4.5 billion tacos. It's hard to believe that before the 1950s, tacos didn't really exist in the U.S. How did this Mexican street food become so popular stateside? One hint: fast food. Read on for five things you didn't know about this versatile food.

1. Tacos Have Been Around for Millennia

"Tacos have existed since there was a tortilla, even if they didn't exist by that name," wrote Gustavo Arellano in the book "Taco USA: How Mexican Food Conquered America." "The earliest mention of 'taco' as a food dates only to the late 19th century previously, the word stood for everything from a pool cue to a hammer to getting drunk."

Tortillas are made from corn that's been ground into flour, formed into dough and then flattened out into thin rounds that are fried. They are a staple of Mexican cooking and have been around since perhaps 1500 B.C.E. If a tortilla is folded in half around some kind of filling, it becomes a taco, a Mexican version of a sandwich, if you will. One theory says the word taco comes from an indigenous Nahuatl word'tlahco', meaning "half" or "in the middle", which refers to the way a taco is formed. Another says that the word "taco" came from a type of explosive used in silver mines in Mexico. And a street taco can be spicy hot!

2. But Taco Bell Popularized Them in the U.S.

¿Yo quiero Taco Bell? Even if you don't, you might after reading this fun fact: Tacos came to the U.S. in the early 1900s, along with the Mexican migrants who worked in the mines and railroads. But fast-food chain Taco Bell made the product a household name. The hard-shell tacos that Americans used to think represented all tacos are a specific kind called taco dorado.

"The taco shell is crucial for taking Mexican food outside of Mexican communities," said food historian Jeffrey Pilcher in an interview with Smithsonian magazine. "Corn tortillas do not keep very well. . If the taco shell is fried beforehand, you can wrap it up in plastic and keep it sitting around until somebody wants to use it."

In the 1950s, Glen Bell, who owned a few hamburger joints in Los Angeles, noticed the popularity of Mexican food with non-Mexicans and opened a taco stand called Taco-Tia, using ingredients Americans were familiar with, like ground beef, lettuce and shredded cheese. The first Taco Bell (named after Glen himself) opened in 1962. Franchising made Bell rich and spread the taco gospel around the U.S. In 2017, Taco Bell had nearly 7,000 locations worldwide.

3. You Can't Get Tacos at Lunchtime in Mexico

Although Americans eat tacos at any time of day, in Mexico they don't. Tacos there are available on the street usually in the morning or late at night, but from noon to 6 p.m., they are nowhere to be found. That's because Mexicans normally eat their big meal in the afternoon. But once dusk rolls around, the taco carts are back, ready to fuel those going to or coming from a night of partying.

4. The Taco Truck Was Probably the First Food Truck

The first taco truck in the U.S. is believed to have been opened by Raul Martinez, a Mexican immigrant who converted an old ice cream truck into a mobile taco restaurant in 1974. He parked the truck outside an East Los Angeles bar and was so successful, he was able to open a restaurant (King Taco) just six months later. King Taco now has 22 locations in California.

In addition to spawning thousands of other taco trucks, Martinez may have sparked the food truck trend that has been taking over much of America since the early 2000s.

5. You Can Fill a Taco With Anything

One of the most popular types of tacos is the taco al pastor, which is roasted pork, sliced thin, and accompanied by pineapple, onion and cilantro. This taco was an adaptation of the gyro, popularized by Lebanese immigrants in Mexico. Gyros traditionally feature thinly sliced lamb and pastor is the Spanish word for "shepherd."

Other popular Mexican tacos include barbacoa (usually barbecued beef), camarones (shrimp) and lengua (beef tongue), but more exotic types feature organ meats (like tripe) or fried grasshoppers. Breakfast tacos have eggs, while fusion tacos might have ingredients associated traditionally with other cultures, like Korean barbecue. The taco possibilities are truly limitless.

Midwest taco chain Taco John's says it invented the phrase "Taco Tuesday" and registered it as a trademark in 1989. The company often sends cease-and-desist letters to other restaurants using the slogan. But research has shown that the phrase was in use long before Taco John's trademarked it.


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