People in this town seem to have a love affair with cinnamon rolls. No doubt you have Miller & Paine to thank for that. I’ve heard many a story about how memorable they were. One guy recalled as a kid getting some with his dad every football Saturday after the drive in from Central Nebraska.
Knowing this, we figured we needed to pay special attention to what we offered in this category. From your response, I think we’ve hit the mark.
One key component I can reveal is the type of cinnamon we use. We use Saigon cinnamon, also known as Vietnamese cinnamon. This is the kind used in the Miller & Paine recipe. The reasons we use it are many and its benefits far outweigh the higher price tag you have to pay.
One is the essential oil content present in the spice. Most cinnamon you find for .99 cents at the grocery store has maybe 1 percent cinnamon oil. Ours has around 6 percent. This means you use less of the product to yield a superior taste.
Cinnamon is a bark that is ground into a fine powder. If you use too much of it, the recipe can end up having a dusty or gritty quality to it. Using a high quality cinnamon reduces the amount needed, thus eliminating an unpleasant feeling on the palate.
Saigon cinnamon can be found in some grocery stores, but is more economical purchased in bulk online.
Our rolls are available at 7am each morning and usually sell quickly. As you can see from the picture, we put a generous drizzle of caramel on top. You can call ahead and place an order to ensure availability. You can reach us at 402.438.2255.