Hungry for Cinnabon recipes?  We can't give you all our trade secrets, but we'll let you in on how to make some goodies featuring our legendary Makara Cinnamon:

Roll_Ingredients

World-Famous Cinnabon French Toast
2 Cinnabon Cinnamon Rolls
2 eggs
2/3 cup half-and-half
3/4 tsp. vanilla
1 T. sugar
1/8 tsp. Makara Cinnamon
1-2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20-30 minutes. Combine eggs, half-and-half, vanilla, sugar, and Makara Cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use. At serving time, preheat oven to 400°, and place Cinnabon halves in a shallow baking dish. Pour french toast batter over halves and allow to soak for 5-10 minutes until moist. You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the dough layers. Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven. Bake 8-10 minutes or until rolls are puffed up and golden. Serve with maple syrup. Serves 2.

Makara Pumpkin-Raisin Spice Loaf
3 eggs
1 1/4 cup sugar
1 cup cooking oil
1 1/2 cups pumpkin purée (fresh or canned)
2 1/4 cups all-purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 tsp. salt
2 tsp. Makara Cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup raisins
1 1/2 tsp. vanilla

Preheat oven to 375°. In large bowl, combine eggs, sugar and oil. Stir in pumpkin. Blend well. Sift together all dry ingredients and add to mixture in bowl. Blend well. Add vanilla and raisins. Blend briefly. Pour into greased 9"x5"x3" loaf pan and bake for 50-55 minutes or until loaf is nicely browned and a tester inserted in the center comes out clean. Cool in pan at least 15 minutes; then remove carefully, cool completely and wrap well. Store in cool place until ready to serve. Makes one loaf.

Note: For an extra touch of flavor, sprinkle top of batter with finely chopped pecans and a liberal sprinkling of Makara Cinnamon just before baking.

Grandmother's Snickerdoodles
2 T. Makara Cinnamon
2 T. sugar
1/2 cup butter
1/2 cup margarine
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Mix Makara Cinnamon and sugar together in a small bowl and reserve for topping. In a medium-size mixing bowl, combine butter, margarine and sugar; cream well. Add the eggs and beat again until light and fluffy. Sift dry ingredients together; add them to the egg/butter mixture and mix thoroughly. Chill dough one hour. Preheat oven to 400°. Form the chilled dough into 1" balls and roll them in reserved Makara Cinnamon and sugar. Place them on greased or parchment paper-lined baking sheets. Bake 8-10 minutes. Cookies will puff during baking, then fall, leaving a crackly sugar top. Makes 6 dozen cookies.

Makara Caramel-Fudge Brownies
1/4 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1/4 tsp. salt
1/2 tsp. Makara Cinnamon
3/4 tsp. instant espresso coffee
1/2 tsp. vanilla
1/2 cup all-purpose flour
Caramel syrup
1/2 cup butter
1/3 cup brown sugar
1/4 tsp. Makara Cinnamon
3/4 cup pecan halves
3/4 cup chocolate chips

Preheat oven to 350°. Melt 1/4 cup butter and unsweetened chocolate together over low heat. Set aside. In a mixing bowl, beat eggs with whisk until light. Then beat in 1 cup sugar, salt, vanilla, Makara Cinnamon and espresso powder. Stir in chocolate mixture; then add flour. Pour into buttered 8" square pan. Bake 15 minutes. While bottom layer is baking, prepare caramel topping by bringing 1/2 cup butter and brown sugar to a boil in a small saucepan, stirring constantly. Boil for one minute, stirring. Add Makara Cinnamon. Remove pan from oven and sprinkle the brownies evenly with pecan halves. Carefully pour cooked caramel syrup over pecans, covering surface of brownies completely. Return pan to oven for an additional 10-15 minutes, until caramel is bubbling thoroughly. Remove from oven, then immediately sprinkle with chocolate chips. Let them melt slightly, then gently swirl chocolate surface with spatula. Cool completely before cutting into 1" squares. Makes 24 brownies.

Makara Country Cobbler with Fresh Fruits and Berries
Fruit Filling
3 cups fresh or frozen blackberries or blueberries
3 medium peaches, pears, or apples, peeled and sliced
1/2 cup sugar
1 tsp. Makara Cinnamon

Sauce
3 T. cornstarch
1/4 cup honey
reserved berry juice
1 cup apple juice

Topping
1/2 cup fresh butter (unsalted is best)
3/4 cup sugar
1 large egg
1 cup all-purpose flour
1/2 tsp. baking powder
2 T. sugar
1/2 tsp. Makara Cinnamon

Combine the fruit, 1/2 cup sugar and Makara Cinnamon. Set aside for one hour, then drain and reserve the juice. Preheat oven to 375°. Place cornstarch and honey in a small saucepan and slowly whisk the mixture to make a thick paste. Then add the apple juice and one cup of the reserved fruit juice; add extra water or apple juice if there is not one cup of fruit juice. Cook over medium heat, stirring constantly, until the mixture is thick and clear, about 4-6 minutes. Cool slightly and stir into the fruit and berry mixture. Pour into an 11"x7"x1-1/2" baking dish, or a 9" oval cobbler dish. In a small bowl, whip the butter with the sugar and beat until fluffy. Then add the egg and beat again until light. Stir in the flour and baking powder and beat until well blended. Spoon over the prepared fruit, using a tablespoon. The dollops of batter should just barely touch, since they will rise and spread out, allowing a little juice to seep through. Combine remaining Makara Cinnamon with sugar and sprinkle over the cobbler. Bake for 40-50 minutes until top is nicely browned and fruit juice is bubbling through. Remove from oven, let cool slightly, then spoon into serving dishes. Top with cream, if desired. Serves 6, with just enough left for breakfast.

Makara French-Cream Hot Chocolate
2 1/2 oz. semisweet chocolate
1/4 cup corn syrup
3 T. water
1/4 tsp. Makara Cinnamon
1/2 tsp. vanilla
1 cup whipping cream
3/4 tsp. Makara Cinnamon
4 cups milk

In a small saucepan, stir chocolate, corn syrup and water over low heat until chocolate melts and mixture is smooth and no bits of chocolate remain. Stir in Makara Cinnamon and vanilla. Chill. Beat cream until almost stiff. Stir in 3/4 tsp. Makara Cinnamon. Add cooled chocolate mixture slowly, continuing to beat until mixture is light. Refrigerate. Just before serving, pour boiling water into 8 cups or mugs to heat them. Then heat the milk until very hot, not boiling. Pour the hot water out of the warmed cups and spoon an equal amount of whipped chocolate Makara cream into each of eight cups. Add one-half cup hot milk to each; stir. Serve immediately. Serves 8.

Makara Caramel-Almond Pecan Crunch
2 qts. freshly popped popcorn
1 1/2 cups pecan halves
1 cup whole almonds
1 cup butter
1 1/3 cups sugar
1/2 cup white corn syrup
1 1/2 tsp. Makara Cinnamon, plus an additional 1/4 tsp. Makara Cinnamon

Preheat oven to 250°. Combine popped corn, pecan halves and almonds in a large shallow roasting pan. Place in the oven for 15 minutes to keep warm. In a medium-size saucepan, combine butter, sugar, and corn syrup. Cook over medium heat until mixture is a light caramel color (10-15 minutes). Add 1 1/2 tsp. Makara Cinnamon and cook two more minutes. Remove from heat; add vanilla and an additional 1/4 tsp. Makara Cinnamon. Remove popcorn and nut mixture from the oven and, working quickly, pour caramel syrup over it. Stir well. Pile onto large platter and let cool. Break into serving-sized pieces. Store in glass jar on the countertop near the cook! Makes 2 1/2 quarts.

Makara Cinnamon Toasties
1 T. Makara Cinnamon
1 cup sugar (try mixing half white, half brown sugar)
2 slices of your favorite bread
butter

Mix the Makara Cinnamon and the sugar, and store it in a resealable plastic or paper bag. This mixture makes enough for several batches of Toasties. At snack time, toast the bread. Remove from the toaster and butter both sides. Place one slice on top of the other and, using a sharp knife, cut the toast into 1" squares. Now put the squares directly into the plastic bag containing the Makara Cinnamon sugar mixture. Close the top, and shake the bag up and down to be sure all the Toasties are covered.