2023
The perpetual queues at Cinnabon since its inauguration in early January 2023 delayed my opportunity to acquire a few of their buns until late February, marking my first encounter with these treats in over a decade, dating back to my initial experience in London.
The stored offered freshly baked buns, with prices ranging from $8.00 to $8.50 for the classic size and $6.00 to $6.50 for the minibon size. Additionally, prepackaged boxes of Cinnabons for reheating at home were available, with a cost of $26.00 for a 4-pack of the classic variety and $18.00 for a 4-pack of minibons.
While the full-sized buns, measuring about 10 cm in diameter, would ostensibly align with the concept of ‘value for money’, we willingly compromised some of this notion due to the caloric density associated with these treats.
The Cinnabon Minibon ($6.00), a diminutive rendition of their signature offering, showcased a soft texture accompanied by a liberal coating of cinnamon sugar. However, the dough’s minimal rise resulted in excessive butter content (noticeable by its absorption of a significant portion of the bun’s height), rendering the bun overly soft, bordering on mushy. This compromised the desirable contrast between a crust and distinct flavours that could temper the buttery-sugary amalgamation.
The Caramel Pecanbon Minibon ($6.50), a smaller iteration of their classic bun covered with caramel sauce and chopped pecans, displayed the same characteristic ‘flat’ dough. Yet, the pecans introduced essential textural variation and a nutty element, alleviating the prevailing sweetness. The caramel infusion enriched the cinnamon sugar blend, but the overall result veered excessively toward sweetness.
The Chocobon Classic ($8.50), a variation of the classic Cinnabon featuring chocolate interspersed between layers and topping, escalated the soft, gooey texture to an even higher degree. Regrettably, the addition of chocolate failed to enhance the original, as the chocolate flavour exhibited a less sophisticated profile.
To sum up, Cinnabon left us underwhelmed. Comparatively, almost any cinnamon scroll or bun from a reputable bakery offered a markedly superior experience. The overall profile, encompassing both taste and texture, lacked refinement, skewing overly soft and cloyingly sweet. Additionally, our interactions with the staff corroborated the negative sentiment documented across social media platforms.
Cinnabon is located at Darling Square, 85 Hay St, Haymarket NSW 2000.
2026
This is a roundup of selected flavours from Cinnabon, revisited following an earlier impression of excessive greasiness when the brand first entered the Australian market.
Black Forest ($7.40; from Macquarie Park)
The bun presented with a dark chocolate filling layered within the dough and additional topping across the surface. Aroma opened with cocoa and light cherry sweetness.
On tasting, the chocolate component developed a slight crispness at the base where it had baked against the dough, adding textural contrast. Through the mid-palate, the chocolate carried a dense, rounded richness, offset by the cherries, which introduced a sweet-tart fruit note both within the filling and on top. The cream cheese icing added a smooth, mildly tangy sweetness, integrating the chocolate and fruit into a cohesive profile.
Texture combined a soft, enriched dough with pockets of firmer chocolate and syrupy fruit, maintaining contrast without becoming dense.
Apple Crumble ($7.40; from Macquarie Park)
The bun featured apple filling with a crumble-style topping and cream cheese icing. Aroma opened with cinnamon and baked apple. The opening impression delivered a spiced sweetness, led by cinnamon. Through the mid-palate, the apple retained a soft but defined texture with a light tartness, providing contrast against the softer dough and icing. The crumble element introduced a mild granular texture, reinforcing the “crumble” profile without dominating. The finish remained warm and spiced, with the apple and cinnamon carrying through alongside a light creamy sweetness from the icing.
Passionfruit Pavlova ($7.40; from Parramatta)
The bun was topped with passionfruit glaze and scattered pavlova pieces over a cream cheese base. Initial contact delivered a tangy passionfruit note that paired effectively with the mild acidity of the cream cheese. However, the passionfruit presence was uneven, with limited pulp and concentration across most of the bun. Through the mid-palate, flavour remained restrained, with only the central portion carrying a more defined passionfruit intensity, creating an inconsistent distribution. The pavlova pieces introduced a light, crisp texture, dissolving quickly and adding contrast without structural weight. The dough itself was less successful, presenting slightly dry and lacking the tenderness expected from an enriched bun, which reduced overall cohesion. Towards the finish, the tang remained but without sufficient fruit depth to sustain interest. Aftertaste was lightly sweet with minimal lingering acidity.
Overall, a set of flavoured buns with improved control over oil and sweetness, though consistency varies across flavours and stores.
These flavours were purchased from Cinnabon in Sydney, Australia in March-April 2026.