Under the canopy of the tropical forests in Indonesia, the cassia tree produces the sweet, luscious flavor that is exclusively known as Cinnabon® Makara® Cinnamon. It creates a one-of-a-kind experience you can smell and taste.

Cinnabon® Classic Roll Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Product availability and varieties vary by market.

Shows us another little secret we'll also cinnamon. So not so attractive. But it smells delicious.

History. The first Cinnabon opened on December 4, 1985, in Federal Way, Washington at SeaTac Mall, now called The Commons at Federal Way. Cinnabon was an offshoot of the Seattle-based Restaurants Unlimited chain, majority owned by Rich Komen, with minority partner and CEO Ray Lindstrom at the helm.

Clearly cinnamon isn't a secret ingredient in the recipe for cinnamon rolls, but it's the type of cinnamon they use that's key. They call it Makara. It's a less sweet, but way more flavorful, cinnamon from the Korintjie region of West Sumatra in Indonesia.

Two types of Laurel trees, Cinnamomum Cassia, and Cinnamomum Ceylon, produce the two most common forms of cinnamon, called - you guessed it - Cassia and Ceylon. The former is redder, more pungent, and what Cinnabon selected as the spice base for their buns.

Its scent is so powerful, in fact, that many assume the stores pump artificial fragrance into the air to entice customers to wolf down a pastry or three. “It's our cinnamon!” says director of research and development, Jennifer Holwill.

Cinnabon® Classic Roll The legend. That superior flavor and unmistakable, far-reaching aroma comes from Makara® Cinnamon, which originates in the mountains of West Sumatra, Indonesia.

Cinnabon® Classic Roll Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Product availability and varieties vary by market.

All over our rolls it's a final layer to perfection. It's hard to disagree with them there. Imagine a world where your Cinnabon is not swimming in frosting.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Cinnabon® Classic Roll The legend. That superior flavor and unmistakable, far-reaching aroma comes from Makara® Cinnamon, which originates in the mountains of West Sumatra, Indonesia.

In perfumery, cinnamon is often used to add a warm, spicy touch to a fragrance. It is often combined with other ingredients such as vanilla, patchouli and sandalwood to create spicy fragrances.

But just because Cinnabon might be good for the Gap doesn't mean it's at all good for you. This dangerously bloated bun -- among these Fattiest Foods in America -- contains nearly an entire day's worth of fat and more than half of your daily allotment of calories.

The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called kanelbulle and are celebrated on October 4th as a national holiday. In the US, cinnamon rolls' popularity began in the southern states and later expanded through the whole nation.

The primary compound in cinnamon is cinnamic acid (cinnamic aldehyde or cinnamaldehyde). Many believe that the warm and spicy scent of this essential oil is good for mental as well as physical health. Inhaling its delightful fragrance has a calming and soothing effect while it provides feelings of warmth and comfort.