Shop > Baker's Cinnamon Filling - 24 oz.
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Baker's Cinnamon Filling - 24 oz.
item# 3037 $6.95
average of 20 reviews 
read all reviews write a review
Ooey, gooey, sticky, cinnamon-y...
How do you make that thick, rich cinnamon filling that you find in the middle of cinnamon rolls, cinnamon swirl bread, and sticky buns?
- A ready-mix combination of our heady Vietnamese cinnamon, extra-fine Baker's Special sugar, and dry shortening.
- Just add water, and spread on dough.
- Comes with complete instructions and a delicious recipe.
- 24-ounce bag fills about 5 batches of buns or loaves of bread.
WHY TO BUY: From a customer blog; we couldn’t have said it better! “You mix 1/4 c. of mix with 1 tablespoon of water......THAT'S IT. It makes this gloopy gloppy schloppy wonderful cinnamon schmear. You just spread on your dough and bake. It will be better than any cinnamon bread or bun you have ever made yourself. It is truly bakery quality......it stays thick and moist. I have to pace myself or I would eat a whole loaf of this stuff... What are you waiting for??? GO ORDER IT NOW!!!!!!!!! This stuff is soooo good that one of the girls that babysits for us on our date night requires this cinnamon bread as payment and will except NO MONEY. THAT IS HOW GOOD IT IS!!!“
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Nutritional information |
Reviews
02/26/2010
This is a fantastic product. Much smoother to use and more aromatic esp. when making the Pumpkin Cinnamon Rolls or Cinnamon Swirl Bread.
02/26/2010
I have been making homemade breads and rolls for 40 years. I started at 16 in school, and always used sugar and cinnamon for baking. I just tried this product and I am HOOKED. It is so easy and so good. I guess your never to old to learn something new.
01/13/2010
I love this cinnamon filling for cinnamon rolls & bread! I would find it hard to ever go back to just sprinkling on cinnamon & sugar after using this product. I highly recommend it.
01/10/2010
I have struggled in vain trying to replicate cinnamon rolls as good as those purchased at that famous store. Until I discovered this product, sticky bun sugar, and sweet dough flavoring I couldn't even get close. This product is a must have and will transform your rolls. My husband actually said he liked my rolls better as they tasted fresh and 'clear' (we're both sensitive to additives and preservatives). I've also used it on my baked oatmeal and cinnamon raisin bread. Great professional product.
10/22/2009
Tastes just like the cinnabuns at the Mall...Makes a great monkey bread as well. Its a keeper!
10/22/2009
This makes an intensely cinnamon filling. I've used it in Sticky Buns, and people beg me to make those buns again and again.
10/03/2009
I recently bought this item and the sticky bun sugar based on the reviews for both products. All I can say is WOW! Using the "ridiculously easy" recipe, I ended up with sticky buns that are just as good (if not better than) the Philly-style sticky buns I grew up with. Absolutely delicious!
09/18/2009
Wow--did cinnamon schmear scones last night and then used the glaze from the mini-chocolate chip scone recipe...My, oh my, the cinnamon filling is absolutely the best WHENEVER you want that "can't beat it" cinnamon taste! Yummy, yummy, YUMMY!!! Like others mentioned, I wouldn't be without this stuff in my cubbard!
09/17/2009
Cinnamon swirl bread take 2. A double rise on the counter and then a slow rise in the pan while in the fridge.....SWEET SUCCESS. I MAJOR problem, the reciepe on the bag only make 1 loaf at a time. This is just not a happy thing in my brad hungry house. Any major changes to double this?
This should be very easy-just double all your ingredients but use the same amount of yeast. Joan@bakershotline. .
09/16/2009
Okay, first this filling is fantastic. I used the reciepe for cinnamon swirl bread that was on the bag. verything was going great until it was time to let the rolled dough rise in the pan. The reciepe said to let it rise a scant inch above the lip of the pan, "about 2 hours" . Well, mine rose in a scant hour. So, into the oven it went. Rose and browned just right. I think I need the instant read thermometer, the loaf was rather squishy when I took it out o the pan so I "finished it in the microwave to ensure the center was fully cooked. OKAY!! Lesson learned, the center was cooked the crust was almost croutoned. LOL Hey when you make a swirled bread the center is what matter right?? Will I try again you bet. Will I look over the information about baking at higher elevations, without a doubt. KA products are the best. Guess I'll be placinganother order for the thermometer.
