About Cinnamon Station
Cinnamon Station is what happened when we put together a love of travel, a passion for baking and an enjoyment of fairs and festivals. It took some time for the idea to mature from a dream to a plan, and then an actual business. In 2011, Cinnamon Station became a reality, and we were accepted at six fairs in the Midwest.
In 2012, we expanded to 16 events in eight states. Our products have received rave reviews and our commitment to delicious, quality rolls is definitely worth all the effort.
What Makes Cinnamon Station so Delicious?
We are often asked what brand of roll mix we use, or where we buy them. We use no mixes, pre-packaged dough or other shortcuts to prepare our delicious Cinnamon Rolls and Caramel Pecan Rolls. Each batch is mixed from the best ingredients, and after rising, rolling, shaping, more rising and baking, served to our customers.
They’re made fresh throughout the day, so there’s a good chance your roll may have been going in the oven just as you were parking your car at the fair!
Our recipe is unique, one-of-a-kind. Most rolls share common ingredients: flour, yeast, sugar, eggs and so on. But that’s where the similarity ends. Add a little more of this, a little less of that (or the other way around!) and the texture, flavor and everything else about the roll changes.
The recipe was created and tweaked, batch after batch, over nearly two years, until we had produced the roll we declared perfect.
It’s not just the recipe, but the quality of the ingredients used. We make our cinnamon rolls and caramel pecan rolls with real butter. We crack real eggs for each batch. Real milk, too. No cutting corners.
The picture above shows a pan of our caramel pecan rolls.