Make Your Own Cinnabon: 5 Copycat Desserts You Can Try At Home
Everyone has a sweet tooth. Everyone with a soul, at least. Sometimes, instead of heading out to grab dessert, baking can be therapeutic, cheaper, and downright delicious. Here are five of the most popular chain recipes you can find in Beirut and ways to make them on your own.
1. Cinnabonβs cinnamon rolls
Image via allrecipes.com
I started bringing these to friendsβ houses years ago, and I remember how surprising it was to everyone that Iβokay, my momβwas able to make something so closely resembling Cinnabon in taste. Although it may be a bit tricky to get them right the very first time, if you follow these steps carefully, youβll be eating a delicious, hot, gooey mess and hating yourself in no time.
When I was young, my family used to call me βCheesecake Girl.β Wish you had a cool nickname like mine, right? I was obsessed, and Cheesecake Factory was the pinnacle of my happiness. To achieve that smooth, creamy quality and moist crust that you think only restaurants can offer, the trick is to use chopped nuts in the crust and let the cheesecake sit in the cooling, open oven for an hour after baking.
The first time I had one of these, I was sure it was the best sweets Iβve ever tasted. While I can never finish a whole one in one sittingβtheyβre densely packed and pretty decadentβtheyβre delicious and worth trying. The best part is, this recipe is super easy and only requires a box mix, cream cheese, and chocolate.
A friend introduced me to this a couple of years ago, and while I wasnβt appreciative at the time, Magnolia Bakeryβs banana pudding is the best Iβve had in any restaurant. This also looks really cool when layered in a big glass jar.
The classic Nutella and banana crepe from Tonino. Tonino is a staple, providing the quintessential Beirut dessert, one Iβve had many a time on Bliss street after classes at AUB. While there are many variations of the crepe, the Nutella and banana is a timeless dessert. This recipe keeps it simple, just make sure to pay attention to the browning of the batter.
