Cassia Cinnamon Roll/Stick

Cassia Cinnamon Rolls – now that’s a sweet and spicy treat with an interesting twist! Let me break it down for you so you can appreciate what makes them special:

Cassia Cinnamon Rolls are a soft, sweet pastry made from enriched yeast dough, filled with a cinnamon-sugar-butter mixture, and often topped with icing or cream cheese glaze. When cassia cinnamon is used instead of true cinnamon (Ceylon), the rolls develop a stronger, spicier, and slightly more bitter flavor.

Cassia Cinnamon vs. Ceylon Cinnamon

There are two main types of cinnamon commonly found in baking:

• Cassia Cinnamon
• Darker, thicker bark, usually rolled into a single curl.
• Flavor: bold, spicy, with a bit of heat.
• Widely available and cheaper (common in grocery stores).
• Contains higher coumarin, a natural compound that, in large amount,s can be harmful to the liver.

• Ceylon Cinnamon (True Cinnamon)
• Lighter color, papery bark, often rolled into multiple thin layers.
• Flavor: delicate, sweet, almost floral.
• Less coumarin is considered safer for frequent use.
• More expensive and usually found in specialty stores.

If you’ve had store-bought cinnamon rolls, chances are they were made with cassia cinnamon.

Flavor Profile of Cassia Cinnamon Rolls

• Stronger aroma – intense cinnamon smell fills the kitchen.
• Bolder taste – spicier and more robust than Ceylon-based rolls.
• Better with sugar & glaze – the stronger spice balances the sweetness beautifully.

Health Note on Cassia

Since cassia cinnamon contains more coumarin, it’s fine in normal dessert amounts, but eating cassia daily in large quantities may not be ideal for liver health. If you’re a frequent cinnamon lover, switching to Ceylon sometimes is a good balance.