Cinnabun

Body: Medium, smooth

Acidity: Medium-low

Tasting Notes: Cinnamon 🌿 | Vanilla icing | Butter 🧈 | Brown sugar 🍯 | Milk chocolate 🍫

Sweet and warming. Cinnamon hits first—warm spice, bakery-quality. Vanilla adds that "icing" sweetness. Brown sugar and butter notes create pastry character. Milk chocolate from the base grounds everything. The body is medium and smooth. The acidity is gentle. This is breakfast in a cup minus the carbs.

🔴🔴🔴⚪⚪ Moderate

Around 90-95mg per 8oz cup from the Breakfast Blend base. Standard caffeine that actually works.

Base: Breakfast Blend (Central/South American specialty-grade arabica)
Flavoring: Natural Cinnamon Extract + Natural Vanilla Extract
Application: Post-roast infusion while beans are warm
Roast Level: Medium (410-420°F)

Cinnamon roll coffee exists because someone realized the best part of breakfast isn't eating the cinnamon roll—it's smelling it while drinking coffee.

This version uses natural cinnamon and vanilla flavoring applied to Breakfast Blend during roasting, creating a profile that captures that fresh-baked pastry essence without actually being pastry.

The cinnamon provides warm spice. The vanilla creates that "icing" impression—sweet, creamy, slightly floral. The Breakfast Blend base provides chocolate, caramel, and brown sugar notes that enhance the bakery character. Together: cinnamon roll without the sugar crash.

The process: freshly roasted beans are tumbled with natural cinnamon and vanilla extracts while warm. The beans absorb the oils. As they cool, the flavors set. During brewing, they extract naturally.

It's coffee for people who want dessert in the morning but need to actually function.

Select your brew method, and we'll grind it right:

☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Drip/Auto Drip
Ratio: 1:16
Water Temp: 195-205°F
Pro Tip: Excellent black, ridiculous with cream, borderline over-the-top with actual cinnamon sprinkled on top (but do it anyway).

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: Makes your kitchen smell like a bakery. The warm spices really develop in French press.

Pour Over (V60, Chemex)
Ratio: 1:15
Water Temp: 200-205°F
Time: 3 minutes
Pro Tip: The vanilla "icing" notes come through clearly. Sip it slow.

How do you create "icing" flavor without sugar? Vanilla. Specifically, natural vanilla extract which has sweet, creamy, slightly floral characteristics that mimic frosting without actual sugar. Combined with cinnamon (warm spice) and the coffee's natural caramel and brown sugar notes (from medium roasting), you get a flavor profile that suggests cinnamon roll icing without being artificially sweet.

Why doesn't it taste like candy? Balance and base quality. The Breakfast Blend base is real coffee with chocolate, caramel, and nut notes that provide depth. The cinnamon is real cinnamon (warm, woody, complex), not artificial candy flavor. The vanilla is natural extract (creamy, floral, subtle), not artificial vanillin (one-dimensional sweetness). Together they create bakery character instead of candy sweetness.

Does the cinnamon overpower? Not if it's done correctly. The challenge with cinnamon-flavored coffee is preventing it from tasting like Red Hots or Big Red gum. Natural cinnamon extract has complexity—warmth, slight sweetness, woody notes. Too much and it's overwhelming. The right amount creates warming spice that complements rather than dominates. The vanilla balances it.