Short Essay Draft

Cinnamon

There is nothing quite like the enticing aroma of a fresh baked cinnamon roll hot out of the oven. It is so tantalizing to the senses, my mouth starts salivating. I can’t wait to get my hands on one. The anticipation of escalates as I put the best looking cinnamon roll onto my plate. I drench it in frosting. The gooier the cinnamon roll, the better. I savor every single bite of the cinnamon roll melting in my mouth. I can almost feel the fat attaching to my thighs with each bite I take. It’s so full of flavor and delicious to the taste, I can’t stop myself from eating every last bit. Without pausing to think about it, I clean the remnants off my plate.
There is only one place to get the best cinnamon roll. That place is Cinnabon. No one comes close to duplicating the extraordinary cinnamon rolls they have there. There used to be a Cinnabon in the University Mall, but for some reason, it shut down. I find it hard to believe it was struggling with business. There is, however, a Cinnabon in Vancouver, WA, where I am from. When my husband and I went to Washington on vacation, we ate Cinnabon for two different meals. Not exactly healthy, but it makes a great subsitute. All I have to do is walk by that place and smell the cinnamon rolls and the next thing I know I am in the store ordering. The closest Cinnabon I know also have Cinnabons in Salt Lake City International Airport. Every time anyone in my family takes a trip, the first thing they are asked when they arrive home is if they brought home Cinnabon. Sadly, when we returned from Vancouver, the Cinnabon was closed, so we couldn’t get any to go.
What is the secret ingredient that makes the cinnamon roll so irresistible? The cinnamon, of course. Cinnamon is an amazing little powdery spice. Mix it with sugar or even use it without and you have a wide array desserts you can make. You can bake it into bread. You can mix it into the eggs for your french toast. Cover a hot, greasy scone in it. Put it on waffles or pancakes, crepes or toast. Add a little sprinkle to hot chocolate, even put it on ice cream. Oatmeal cookies, snickerdoodles, cinnamon swirl cake, coffee cake, the uses are simply endless. I even add cinnamon to frosting sometimes and put it on graham crackers. A lot of cereal companies are catching on; they have discovered cinnamon is a welcome addition to their basic product. Cinnamon is definitely a welcome addition to me. Oh how I love cinnamon.
Texas Roadhouse is another place they have come up with a brilliant use for cinnamon. They have added it their butter. The cinnamon butter is such a treat, you don’t even need to order dessert. It is the perfect compliment to your meal, and it is just sweet enough that dessert becomes unnecessary. Whoever suggested whipping cinnamon into their butter was a genius. It is one of the many things that draw people in to that place, or maybe specifically me.
There is only one thing that someone can do to ruin a cinnamon dessert and that is to add something to it. Specifically, raisins are often added. Somehow people think that cinnamon and raisins go together like pen and paper. I say they are wrong. They are much better separate. I won’t eat a cinnamon roll with raisins. It is now ruined. It is best to go with the wonderful, yet simple flavor of cinnamon and leave it alone. Cinnamon doesn’t need any extra additions. It doesn’t need to be tampered with. Cinnamon is a perfect spice all by itself.