One of the first things you notice the moment you sink your teeth into a piping hot Cinnabon is that cinnamon flavor. Of course, any cinnamon roll is going to have cinnamon flavor, but Cinnabon doesn't use just any cinnamon. The proprietary blend, trademarked "Makara," is from the Korintjie region of West Sumatra in Indonesia, and it makes all the difference.

Jennifer Hollwill, Cinnabon's Senior Director of Culinary Research and Development told MyRecipes how it's different from what you'd buy at the grocery store, and why it makes their cinnamon rolls stand out. "We source our cinnamon from a specific growing region, and at very high elevations, and this contributes to the superior quality in the product. The Saigon cinnamon on grocery store shelves is very different. While others may harvest or buy cinnamon from the same Korintje region in Indonesia, Cinnabon has its own specs and quality control measures for the Makara cinnamon used in our products. Specifically, our cinnamon is unique due to its high volatile oil and cellulose content [making its spice robust and more pungent]. It's what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon's world famous cinnamon rolls..."

This is an actor playing the old Trag.

This is an actor playing the old Trag.

He’s holding it where he took a bite. Doesn’t make sense.

Cinnabon has to resort to photoshopping healthy and respectable looking people holding their wares.